Name of business:
Homemade Jam
Food Safety Programme
A template for businesses that produce home-style jam
for sale.
Homemade Jam FSP
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Food Safety Programme
Contents
Section 1: Management
Version Update
Page
Getting started
2
Management details
3
Putting the Programme in place - checklist
4
Keeping documents and records
5
Design and use of food premise
6
Section 2: Produce safe
Cleaning and personal hygiene
7
Pests, rubbish and maintenance
8
Sourcing & storage of ingredients
Prepare, cook & pack your jam
9
10
Food labelling including allergen
management
11
Customer complaints and recalls
12
Section 3: Records
Using the record sheets
13
Cleaning schedule
14
Maintenance schedule
15
Batch control
16
Jam labelling example
17
Homemade Jam FSP
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Getting started
This Homemade Jam Food Safety Programme has been developed by the New Zealand Food Safety Authority to
help businesses selling home made jam to manage food safety and suitability.
Is this programme for me?
The Homemade Jam Food Safety Programme is written to enable a person to produce and sell jam at a stall,
such as at a farmers’ market, general market or retail outlet. It is assumed that the person has a good base level
of knowledge in jam making procedures.
This programme is designed for a sole operator producing jam from a kitchen (including a domestic kitchen).
The programme covers:
• the sourcing of fruit
• sterilisation and cleaning of packaging
• manufacturing the jam
• labelling and allergen management
The programme does not cover operators who employ staff to assist in production because there are no
training requirements included in this programme.
It is important your Food Safety Programme fits your business. You will need to think about the activities of your
business and check that the procedures in this Food Safety Programme cover the types of things that you do. If
you‘re in doubt, contact your local council.
What’s in the programme?
This Food Safety Programme has three main sections, including record sheets to help with the record keeping
requirements. The sections are:
1. Management – contains your business details and document control requirements.
2. Produce Safe – includes procedures that relate to the safe preparation, inventory control and labelling
of jam.
3. Records– are used to confirm that important tasks have been completed, that jam is traceable and the
action that has been taken if something goes wrong.
How does it work?
This Food Safety Programme provides you with guidance and a system to help you produce and sell safe jam.
Making it yours
Take the time to read through the programme and make sure it’s suitable for your operation.
Some of the procedures require you to identify the way you do things in your business (this is referred to as
‘tailoring’). It is important you take time to do this so the document becomes your Food Safety Programme and
reflects what happens in your operation.
The person carrying out the tailoring should set aside time specifically for this task. This helps you become
familiar with it.
Use the Checklist to assist in implementing the Food Safety Programme.
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Management details
Business details
Legal name
Trading name
Legal status [tick as
appropriate]
Activity
□sole trader □partnership □limited liability company
□other [specify]……………………………..
□ stall □
retail outlet
□other [specify]……………….
Postal address
Telephone
Fax
Email
Sale site(s) (eg Retail outlet, markets, events) and usual operating days/times
Location 1
Location 2
Location 3
Location 4
Registration Authority (eg, NZFSA, local council)
Registration authority
Contact person
Telephone
Address
Email
Fax
Verifier/auditor (eg, NZFSA VA, local council)
Verifier (agency)
Contact person
Telephone
Address
Email
Fax
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Management:
Putting the Programme in Place
Checklist
First Steps
Use the following checklist to assist in putting your Food Safety Programme in place.
1
Read through all pages in each section and fill in blanks or tick boxes to show what
happens in your business.
Done
2
If you do things that are not covered by this Food Safety Programme (eg producing
pickles or relishes) stop and contact your local council for advice on whether this
programme is appropriate for your operation.
Done
3
In the records, complete the cleaning and maintenance schedules and identify the
checks carried out each day that you make jam.
Done
4
Register your completed Food Safety Programme by sending an application to your
local council.
Your local council is your registration authority for your Food Safety Programme.
Done
5
Follow the procedures contained in your Food Safety Programme at all times
your business operates.
6
Review your Food Safety Programme when things change (to ensure that the
programme still fits your business) or go wrong (to ensure that they can be
prevented in the future), and make amendments as required.
…
…
…
…
After your Food Safety Programme is registered your business will be checked (verified) against the
programme on a regular basis. The verifier will want to confirm that your programme continues to fit
the type and extent of your business activities; (See Getting Started– ‘is this programme for me?’) to
see your completed records and to discuss with you what you do to keep food safe.
Contact your local council’s Environmental Health Officer if you need more help to complete and register your Food
Safety Programme.
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Management:
Keeping documents and records
Making changes
If you carry out any activities outside the scope of this Food Safety Programme please contact your
local council for advice. These other activities may require separate registration.
Changes that you may make to this programme are:
• using your own record sheets as long as they contain at least the same information as those
provided in this Food Safety Programme
• changing the order of the sections.
Record keeping
The record sheets are used to:
• write down anything that goes wrong
• write down what was done to correct the problem and prevent customers from being affected
• write down what was done to prevent it from happening again
• confirm that the procedures in the Food Safety Programme have been followed.
The records section at the back of the programme contains forms for:
• your cleaning methods
• any maintenance required
• information about your batches of jam
Document control
NZFSA may make changes to the programme that you will need to implement. You will be
contacted directly if there are any changes.
All documents, including versions no longer used, and monitoring records must be kept for at least
two years and made available on request.
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Management:
Design and use of food premises
L
Food operators must take responsibility to ensure the place they operate from is designed and
constructed appropriately, so it can be used to prepare and/or serve food that is safe and suitable.
The premises, place, facilities, appliances, and essential services (such as water, gas, lighting etc)
need to be appropriate for producing safe and suitable food.
The following matters have been considered to prevent or minimise contamination or cross contamination:
• constructed of materials that are easy to clean and without cracks and crevices that could harbour dirt
and contaminants
• allows good access to areas for cleaning, sanitation, checking and maintenance
• size is sufficient in regard to the nature of the business
In addition the kitchen and equipment are:
• used exclusively for the purpose of the food business while jam is being prepared.
• not used for any purpose which is likely to contaminate or adversely affect the food.
L
The food business must be operated in a manner that does not exceed its capacity.
The following matters have been considered in the operation of the food business:
• suitable facilities are available for the safe storage of fruit, ingredients and packaging
• size that is sufficient for the range and amount of jam being produced.
• appropriate facilities for regularly cleaning equipment, containers and surfaces
L
Food business operators must ensure that any power and/or water is provided wherever needed to
make safe and suitable jam.
The following matters have been considered in the provision of power and water:
• suitable power source(s) for cooking fruit
• suitable source(s) of water for manufacture, cleaning, personal hygiene
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Produce safe:
Cleaning and personal hygiene
Goal
To ensure:
• the kitchen facilities and equipment are clean prior to
and during the making of jam
• contamination can be removed
• good personal hygiene is practiced
• to prevent anyone who is carrying a communicable
disease from contaminating food.
Why?
• Dirty facilities and equipment can attract pests such as
flies, ants, mice and rats.
• Dirty facilities and equipment can contaminate jam
packaging and ingredients.
• People with uncovered cuts or sores who produce jam can
transfer harmful microbes to customers.
• Food can become contaminated by people who are unwell
with certain infections, or carrying the organisms in or on
their body.
How this is done
What if there is a problem?
If the facilities or equipment etc. are not
clean, re-clean.
Safe food starts with healthy and clean food
handlers
Always wash and dry your hands thoroughly before
preparing your jam, and especially after going to the
toilet, handling rubbish or touching pets etc.
1.
2.
3.
clean under each fingernail using warm running
water, soap and a nail brush
Wash hands with warm running water and soap,
rubbing vigorously (front, back and between fingers)
Dry hands thoroughly (front, back and between
fingers)
Cleaning equipment and cleaning chemicals must be
available to clean the kitchen facilities and equipment.
Cleaning chemicals must be labelled, stored, sealed and
used in accordance with manufacturer’s instructions
If you are handling food and have an
uncovered cut or sore on your hand, stop
and cover the wound or cease making
jam until the wound has been treated.
Record in the Records sheets what
actions you took.
Write it down
Write down in the Cleaning Schedule (see
the Records sheets) what items need to be
cleaned, how they are to be cleaned, how
often.
Make sure all equipment such as cutting boards, knives
and containers are thoroughly clean before you begin
preparing any food.
Write in the Records sheets what was done
if cleaning was not carried out.
The cleaning process followed includes:
1. Pre-cleaning to remove visible dirt and food residue.
2. Washing with hot water and the correct amount of
detergent.
3. Rinsing with clean water.
Write down in the Records sheets what
action you have taken if something goes
wrong (eg, fruit was transferred to a dirty
container).
Personal hygiene
Cuts and sores
•
All cuts/sores on hands and arms are covered with a
sticking plaster or other covering.
•
A person with a weeping/infected cut or sore that
cannot be totally covered should not produce food.
Dealing with sickness
There should be some controls to minimise the risk of
food becoming contaminated by persons carrying a
communicable disease.
No one should prepare food if suffering from vomiting or
diarrhoea, or for 48 hours after the symptoms have
ceased.
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Produce safe:
Pests, rubbish and maintenance
Goal
• To remove conditions that attract pests so pests don’t
come into contact with food.
• To effectively manage the hygienic storage and
collection of rubbish.
• To maintain the facilities and equipment in good
working condition.
Why?
• Pests such as mice and rats can chew through
packaging and contaminate food with faeces and urine.
• Rubbish that is not stored appropriately and collected
regularly can prevent effective cleaning and encourage
pests.
• Facilities and equipment need to be in good condition to
production of safe food.
How this is done
Keep pests out
Production and storage areas are regularly
checked for signs of pest activity.
Remove things that attract pests:
• Rubbish – bins are kept covered and rubbish
is removed regularly as part of the cleaning
schedule.
• Cleaning – spills etc. are cleaned up straight
away. Cleaning schedule tasks are
completed.
What if there is a problem?
Pests
If you see pests or evidence of pest activity
(eg, droppings, damaged goods etc.):
• Throw out any food that has been
damaged by pests
• Clean down the affected areas
• Eliminate the pests and ensure that
access routes are removed.
In the case of a severe infestation call in a
pest control company.
Our pest contractor (if any) is:
Company/phone__________ _________
Pest control records are kept (specify where):
___________
___
Rubbish
If rubbish is not being stored appropriately
check to make sure there are enough bins in
appropriate places.
Rubbish
Rubbish is collected and removed from the site
every (specify when)
___________________ and as needed by:
Contractor: ____________________________
Phone:
____________________________
If rubbish is not removed frequently enough,
increase frequency and review Cleaning
Schedule (see Records section).
Maintenance
If broken or damaged equipment is noticed,
repair as appropriate and record action taken
on the Maintenance Schedule (see Records
section).
Planned maintenance/repairs
• All equipment is serviced in accordance with
the manufacturer’s instructions.
• The Maintenance Schedule is used to
regularly check facilities and equipment are
in good working order.
Write it down
Write down the instructions for cleaning bins
and rubbish storage areas, and the removal of
rubbish in the Cleaning Schedule (see Records
section).
Unplanned repairs
Repairs are done in a timely manner. Where
necessary food is removed beforehand.
If you’re not using a pest control contractor,
write down in the Records sheets where and
what pesticides and/or traps are in use, and
how frequently they are checked and refilled.
Chemicals
Maintenance and pest control chemicals are fully
labelled, stored, sealed and used in accordance
with the manufacturer’s instructions.
Write in the Records sheets when you do your
regular pest checks, any sightings of pests or
pest activity and what action you took to fix the
problem.
People and Pets
Other people, children and pets must be
excluded from the kitchen when you begin your
cleaning prior to making jam, and when you are
making jam.
Write down regular maintenance tasks in the
Maintenance Schedule (see Records section).
Write down any unplanned maintenance carried
out in the appropriate day of the Records
sheets.
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Produce safe:
Sourcing & storage of ingredients
Goal
To ensure that jam produced is safe and suitable:
• use good quality fruit and ingredients ie, not bruised,
damaged or showing signs of mould
• transport fresh fruit separately from meat, poultry and
seafood to prevent cross-contamination
• use fruit that does not contain chemical residues
How this is done
Receiving incoming goods
The following checks are made when ingredients
are sourced.
•
they match the recipe requirements
•
packaging is not damaged
•
fruit is of good quality
! Food that does not meet the above
requirements should be rejected
Do you know the source of the fruit?
If the fruit is purchased directly from the grower,
check that the grower follows good practices and
if they use chemicals (eg pesticides or herbicides)
that they follow the manufacturers directions
provided on the labels.
Fruit purchased from, for example, a supermarket,
will be subject to regulations that ensure good
practice for the use of agricultural chemicals has
been followed.
Storage
•
•
•
to keep fruit fresh and reduce the growth of any
microbes, store unpeeled fruit in a cool place.
keep all pre-cut, peeled or pre-washed produce
refrigerated
store all ingredients related to the jam making
operation separately from any household goods.
Homemade Jam FSP
Why?
• Poor quality fruit can taint your jam
• Fruit may be contaminated with harmful microbes, chemicals or
physical objects
• Ingredients that aren’t stored properly can attract pests and
vermin.
What if there is a problem?
Ingredients and containers
Do not accept any ingredients or containers if:
•
fruit is of poor quality
•
packaging is damaged or dirty (eg damaged sugar bags)
•
jars are damaged, dirty or broken.
Contact the supplier; inform them of the problem and why you will
not accept the items.
Try to resolve with a supplier any problem as soon as it arises. If the
problem persists and can’t be fixed, use a different supplier.
Write in the Records sheets what happened and what you did.
Write it down
Write down in the Records sheets when ingredients and/or jars are
received that do not meet the requirements. Include time, condition
of goods, supplier details, what you did to address the problem and
how the goods were disposed of.
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Produce safe:
Prepare, cook & pack your jam
Goal
• To prepare, cook & pack jam safely and appropriately.
Why?
• Fruit jams that are not prepared with the correct sugar
content and thoroughly cooked can allow harmful microbes to
grow.
• Containers and lids that are not adequately cleaned and
sterilized can carry harmful microbes.
• Fruit jams that are not prepared properly can contain foreign
objects that could injure people.
• Damaged packaging (eg cracked or chipped jars) can injure
people.
How this is done
What if there is a problem?
Preparing fruit
• Always wash the outer surface of the fruit in clean
•
Discard any fruit that is of poor quality.
Carefully follow the instructions in the recipe.
Discard any product that does not look or smell
right.
Continue cooking jam if it remains runny after
testing that it is ‘set’
Don’t use any containers that are chipped or
have cracks.
If a container fails to seal, refrigerate and
consume the jam within one week (do not sell)
or reprocess it within 24 hours.
running water to remove dirt.
Sort produce and remove spoiled or mouldy fruit,
and foreign objects such as stones.
!Exclude pets and other people from the kitchen
when preparing food and make sure the area has
been cleaned appropriately prior to starting.
Cooking Fruit
• Accurately weigh or measure all ingredients
•
•
according to the recipe.
Cook the fruit and other ingredients until the
desired percentage of soluble solids is reached.
Your recipe might identify when this is likely to
occur or it can be measured using a refractometer
or thermometer.
An easy way to test if jam is ‘set’ is to take a
teaspoon of jam and cool it. The jam is ‘set’ if it
doesn’t run when it’s cool.
Calibration
If you are using a thermometer or refractometer,
you will need to make sure it is working
correctly. Talk to your supplier about calibration.
Keep a record of any calibration checks that
have been carried out.
Preparing Containers and Filling
• Wash containers in hot water with detergent and
•
•
•
•
•
Write it down
rinse well prior to using, or wash in a dishwasher.
Sterilise the jars by submerging them in boiling
water or heating in an oven for 10 minutes. If you
use the boiling water method, allow each item to
drain on a clean surface. Keep hot until you are
ready to fill them.
Carefully fill containers with hot jam in a way that
prevents the container rim and lid seal becoming
contaminated.
Leave an air space between the top of the jam and
the lid. Put the lid on the container while the jam is
hot.
Allow jars to cool and check they are sealed. One
way to check this is the “button” on pop lids has
sucked down by the vacuum created inside the jar.
Apply the label and date mark to the jam
Fill out the details of the batch of jam produced in the
batch control record.
Write it down in the Records sheets if anything went
wrong and what you did to correct it.
Stock rotation
•
•
•
A ‘first in first out’ policy is in place for stored jam.
Old stock is moved to the front so that it is used next.
Jam is regularly checked to make sure it’s within its
‘Best before’ date mark.
Jam is sold by its’ Best before’ date mark (see Food
Labelling).
! Keep glass containers hot after cleaning and
sterilisation or temper them (heat them up before
filling. Check the containers for cracks and chips
and discard damaged containers. Make sure plastic
containers are food safe.
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Produce safe:
Food labelling
Goal
• To provide customers with accurate information on the
contents of the package.
• To accurately label jam for sale.
• To identify any allergens that your jam may have come
in contact with during production.
Why?
• Food for sale in New Zealand must meet the
requirements of the Australia New Zealand Food
Standards Code.
• Customers must be able to make informed choices
about the food they, and people in their care, eat.
• Food allergies can result in life threatening reactions,
often within minutes of eating the food.
How this is done
What if there is a problem?
Allergens
Procedures are in place to make sure allergens do not
enter the jam via cross-contamination.
• Use clean scoops for measuring ingredients
• Do not store sugar and fruit with allergens
• Clean surfaces and equipment thoroughly
For more information about allergens and food
labelling contact your local council.
Write it down
Write down the steps you take to eliminate cross
contamination.
All ingredients used in the jam need to be listed on the
label. Your customers can then check what they are
eating, and avoid products they might react to.
Write in the Records sheets any labelling problems,
what you did to resolve them and what you did with
any affected jam.
!Think about any allergens that might have come
into contact with the jam during preparation and
packaging. This is possible if, for example, sugar is
stored in an open container near flour or where
nuts have been chopped on the fruit preparation
surface.
Foods that most frequently cause allergic reactions
include cereals, shellfish, eggs, fish, milk, nuts,
sesame seeds, peanuts, soybeans, sulphites,
wheat and bee products such as royal jelly, pollen
and propolis.
L ‘Use by’ and ‘Best before’-before’
date marks
‘Use by’ is usually applied to chilled, ready-to-eat
foods with a short shelf-life. It is the date until
when, provided the food has been stored in intact
packaging and in accordance with stated storage
conditions, it is safe to eat. It is illegal to sell food
after its ‘Use by’ date.
Labelling
Your jam may be exempt from being fully
labelled. Some exemptions that may apply
include:
• Food for catering purposes (eg jam supplied
to a restaurant)
• Food made and packaged on the premises it
is sold from
• Food sold at a fundraising event (eg school
gala)
‘Best before’ means the date until when,
provided the food has been stored in intact
packaging and in accordance with stated storage
conditions, it will be fully marketable and retain its
quality. Food that is still fit to eat may legally be
sold after this date; although customers may feel
misled if unknowingly purchasing out of date
stock.
Jam that has been well cooked and is in correctly
sealed jars may be sold with a ’Best before’ date.
Jam may deteriorate after this date. This may
affect the quality of the jam but not necessarily
make it unfit to eat. For example, the colour of the
jam may fade after one year, or the jam may
become thicker in texture and harder to spread.
Jam sold through stalls and retail outlets is
therefore likely to require full labelling. The label
will need:
• quantity marking (eg, net weight)
• an accurate description of the jam (eg
strawberry jam)
• name and street address of the business
(manufacturer or vendor)
• appropriate date marking ie ‘use by’ or ‘best
before’ date
• list of ingredients including percentage
labelling of fruit
• Nutrition information panel
Homemade Jam FSP
The ‘Best before’ or ‘use by’ date is also used as
a lot code to identify batches of product.
Net Weight
You will need to comply with the requirements of the
Weights and Measures Regulation 1999 including using
certified scales.
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Produce safe:
Customer complaints and recalls
Goal
• To have a system to accurately identify all jam in an affected
batch if there is a problem.
• To prevent recalled jam that you are storing from being
used.
• To receive and appropriately investigate complaints from
dissatisfied customers.
Why?
• Food that has been recalled may not be safe.
• Investigating complaints made by customers will help identify
and prevent further problems.
How this is done
Trade recalls
Jam can be recalled if it has been found to be unsafe
or unsuitable. The affected batch can be identified
using the best before date.
What if there is a problem?
If someone has a complaint that relates to an
object in the jam, such as metal or glass, advise
them to contact their local Environmental Health
Officer (see Management Details).
In the event that you need to recall your jam:
•
•
•
•
•
If someone suspects that they have a foodborne
illness advise them to contact NZFSA on 0800
693 721 or the local public health unit. Contact
information is available on the NZFSA website.
contact your local council immediately. They will
be able to advise you of the procedures and
steps that need to be taken to issue a recall
notice. See the NZFSA website for further
details.
any recalled jam is removed and put in a
separate area clearly marked as ‘Recalled – do
not use’
the amount of affected jam already sold is
determined
if possible, customers who have purchased
affected jam are contacted
records of the recall are kept with the jam
inventory.
Advise them to see their doctor if they have any
concerns regarding their health.
Contact the local public health service as soon as
possible to advise them of the suspected
foodborne illness and seek further advice.
Keep a record of the complaint in the Records
sheets (see below).
Write it down
Recalls
Keep a record of the recall notice, quantity of
affected (batch size), amount of jam returned, and
action taken.
! In the event of a recall, the recall notice should provide
details on what to do with recalled product.
Investigating customer complaints
Customer complaints are investigated to determine
the cause of the complaint. Where the problem is
identified, action is taken to prevent it happening
again.
Customer complaints
Record at the time that the complaint is being
made:
• customer details (name, address, phone number)
so that they can be contacted after the problem
has been investigated
• what the complaint is about, the product and
best before date and details of what the
customer is concerned about
• location, date and time the item was purchased
so the batch can be identified as part of the
investigation.
Also write down what action has been taken to
investigate the issue, what was found and what was
done to fix the problem.
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Records:
Using the records
Completing the records sheets and keeping a diary of your daily activities is a requirement of your
Food Safety Programme. It allows you to prove that you have been following the safe procedures
written in your programme.
The records sheets will be checked by your verifier to see if the procedures in the Food Safety
Programme have been followed.
For copies of the record sheets, either photocopy the pages provided in the programme or download
them from www.nzfsa.govt.nz
Daily Records sheets
1.
Daily checks.
Keep a diary or notebook. On the days you make jam, write down:
•
•
•
•
2.
daily cleaning tasks you completed
when you checked for pest activity
any maintenance carried out
any problems with ingredients and/or jars
Problems or changes
In the diary or notebook, write down anything that went wrong that day and what you did to put
things right.
Review your diary from time to time. Identify any recurring problems that need fixing. Is there
something that could be done to prevent these problems occurring?
3.
Batch control
Complete the batch control record sheet for each batch of jam you make.
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Records sheets
Record: Cleaning schedule
! Facilities and equipment must be cleaned on a regular basis
For each item, or group of items, write down what should be done to clean the items.
Items and
Frequency of cleaning
areas to be
Before
Every shift
Daily
Weekly
use
cleaned
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Method of cleaning
Other
Version 1.0
(Including name and dilution of the chemicals used)
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142009
Record:
Maintenance schedule
Facilities and equipment must be maintained on a regular basis. Rubbish must be removed and any pests must be controlled.
For each item, or group of items, write down what should be done to maintain the items. Also write down your procedure for rubbish and pest management, including chemicals used, where any traps may be laid, or if
appropriate the details of your pest contractor.
Review your schedule regularly and check that all maintenance is being done properly
Planned maintenance
Equipment / Item and description of maintenance activity
Frequency
Contractor/person
responsible
Pest management:
Waste management:
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Initial and
date/time activity
completed
ƒ Description of work undertaken to correct
problems identified.
ƒ Record date/time problem resolved.
Record:
Batch control
The batch control record is used to record when a batch of jam was produced and what the control points were during the procedure. This will assist you if there is a customer complaint about the product.
Review your schedule regularly.
Batch control
Production
date
Homemade Jam FSP
Best
before
dates
Ingredients
measured
according to
recipe
Set
temperature
reached
Number of
jars
produced
Type/ Flavour
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Sterilisation of
jars
completed
according to
procedure
Comments (eg alternate ingredients
used, some jars cracked and discarded)
Jam Labelling Example
RECIPE
Raspberries
1.25
kg
Sugar
1.5
kg
Butter (one tablespoon = 20 grams)
0.02
kg
Lemon Juice (one tablespoon = 30 grams)
0.03
kg
TOTAL INGOING WEIGHT
2.8
kg
TOTAL COOKED WEIGHT
2.5
kg
MOISTURE LOST DURING COOKING
0.3
kg
When jam is cooking, it looses water as steam. This means the final weight of jam will be less than the weight of
ingoing ingredients. This is called the yield.
It is important to determine the yield, as it is required to calculate information needed for the jam label. You will need
to determine the amount of water that has been lost during cooking. To do this, accurately weigh the ingoing
ingredients for the batch of jam, and accurately weigh the final amount of jam. The difference between these two
weights is the water loss.
Percentage Labelling
The percentage of fruit in the jam is required on the label.
Here is the calculation for the example above:
Weight of ingoing raspberries x 100
Weight of total ingoing ingredients
=
1.25 x 100
2.8
=
45%
List of Ingredients
List your ingredients in descending order, as they appear in the final product. Include the percentage of any fruit in the
name of the jam:
Ingredients: Sugar, Raspberries (45%), Lemon Juice, Butter (contains milk)
Note: Milk is an allergen. As butter is made from milk, the milk must be declared on the label.
Nutrition Information Panel
You can calculate the information for the nutrition panel using the on-line nutrition information calculator found at:
http://www.foodstandards.gov.au/thecode/nutritionpanelcalculator/
Alternatively, you can have your product tested by a recognised laboratory, or use a food technology consultant to
help you.
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Here is the result from the nutrition panel calculator the example above (serving size 20 g):
Nutrient
Energy (kJ)
Protein (g)
Fat, Total (g)
Fat, Saturated (g)
Carbohydrate (g)
Sugars (g)
Sodium (mg)
Qty per Serve
222.72
0.09
0.16
0.09
12.46
12.43
1.30
Qty per 100g
1113.62
0.47
0.81
0.43
62.32
62.13
6.52
Other information for the label
The Product Name of your jam must accurately describe the jam. In this example use “Raspberry Jam”.
Cooked jam in sealed jars will require a Best Before date. You can determine your Best Before date by carrying out
storage trials. As a guide, a Best Before date of 12 months from the day you make the jam is likely to be suitable.
The Business Name and the Street Address of your business, or the vendor of the jam must be included on the
label. For example, you could use your name and address:
Made by:
Mrs Marbles Jam
38 Somewhere Street
Taupo
Or (with their permission) the name of another business selling your jam:
Packed for:
Healthy Health Shop
44 Health Lane
New Plymouth
The Net Weight for your product, that is how much product is in the jar excluding the weight of the jar itself.
Example of a Jam Label
All the information you have collected above needs to be included on the label. An example of how this might look is
included here.
Notice the nutrition information panel has to be set out this way. The Australia New Zealand Food Standards Code
(the Code) prescribes the format for this table. Also notice that the numbers have been rounded to one decimal place
in most instances (no decimal places for sodium). This is also required by the Code.
For further information, please refer to the Code, or contact a food technology consultant to help you.
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Example of a final label for Jam
Mrs Marbles
Raspberry Jam
Net 440g
INGREDIENTS: Sugar, Raspberries (45%), Lemon Juice, Butter (contains
milk)
NUTRITION INFORMATION
Servings per package: 22
Serving size: 20g
Avg Quantity
per Serving
Energy
223 kJ
Protein
0.1 g
Fat, total
0.2 g
0.1 g
- saturated
Carbohydrate
12.5 g
12.4
g
- sugars
Sodium
1
mg
Avg Quantity
per 100 g
1110 kJ
0.5 g
0.8 g
0.4 g
62.3 g
62.1 g
7
mg
Made by: Mrs Marbles Jam, 38 Somewhere Street, Taupo
BEST BEFORE: 08/10/2010
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