Professional Documents
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Homemade Jam
Food Safety Programme
A template for businesses that produce home-style jam
for sale.
Section 3: Records
Using the record sheets 13
Cleaning schedule 14
Maintenance schedule 15
Batch control 16
Jam labelling example 17
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).
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.
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.
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.
Trading name
□other [specify]……………………………..
□ stall □ □other [specify]……………….
Activity
retail outlet
Postal address
Telephone
Fax
Sale site(s) (eg Retail outlet, markets, events) and usual operating days/times
Location 1
Location 2
Location 3
Location 4
Registration authority
Contact person
Address Telephone
Email
Fax
Verifier (agency)
Contact person
Address Telephone
Email
Fax
Use the following checklist to assist in putting your Food Safety Programme in place.
Read through all pages in each section and fill in blanks or tick boxes to show what Done
1 happens in your business.
If you do things that are not covered by this Food Safety Programme (eg producing Done
2 pickles or relishes) stop and contact your local council for advice on whether this
programme is appropriate for your operation.
In the records, complete the cleaning and maintenance schedules and identify the Done
3 checks carried out each day that you make jam.
Register your completed Food Safety Programme by sending an application to your Done
4 local council.
Your local council is your registration authority for your Food Safety Programme.
Follow the procedures contained in your Food Safety Programme at all times
5 your business operates.
Review your Food Safety Programme when things change (to ensure that the
6 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.
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.
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.
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
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
The cleaning process followed includes: Write down in the Records sheets what
1. Pre-cleaning to remove visible dirt and food residue. action you have taken if something goes
2. Washing with hot water and the correct amount of wrong (eg, fruit was transferred to a dirty
detergent. container).
3. Rinsing with clean water.
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.
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
1. Daily checks.
Keep a diary or notebook. On the days you make jam, write down:
2. 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.
Pest management:
Waste management:
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
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:
Note: Milk is an allergen. As butter is made from milk, the milk must be declared on the label.
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.
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.
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.
Net 440g
NUTRITION INFORMATION
Servings per package: 22
Serving size: 20g
Avg Quantity Avg Quantity
per Serving per 100 g
Energy 223 kJ 1110 kJ
Protein 0.1 g 0.5 g
Fat, total 0.2 g 0.8 g
- saturated 0.1 g 0.4 g
Carbohydrate 12.5 g 62.3 g
- sugars 12.4 g 62.1 g
Sodium 1 mg 7 mg