Jam Making Info

AndyD_OHD

HI All,

Not exactly sure where I should post this but here goes. We have a small orchard with various fruit, and we arer trying our best to grow more. We make homemade jam for ourselves, family and friends but I wondered what are the requirements for a kitchen to be able to sell your produce? I wondered whether could advise upon health and safety requirements or otherwise?

dp525

I wouldn't take it as fact but I think you have to have a health and safety inspector round from the council, and probably a food & hygeine certificate. I know that's the case in a similar situation but not necessarily this one.

You should start making wine as well!! Works out very cheap. I've got some on the go at the minute, and have one lot bottled and finished.

AndyD_OHD

Thanks, I suspected so much. I've got some damson gin on the go, and plenty of frozen damsons so will be getting more on the go soon.

nesssie1702

AndyD_OHD wrote: »

HI All,

Not exactly sure where I should post this but here goes. We have a small orchard with various fruit, and we arer trying our best to grow more. We make homemade jam for ourselves, family and friends but I wondered what are the requirements for a kitchen to be able to sell your produce? I wondered whether could advise upon health and safety requirements or otherwise?

Hi Andy, I work as an EHO (Environmental Health Officer) and frequently have to give advice to folk on Food Safety. You'll also need to put labels on your produce and depending where you're based that will either be Environmental Health or Trading Standards (Environmental Health deal with it in Scotland and it tends to be Trading Standards in England and Wales). If you sell at a Farmers Market, the labelling requirements aren't as detailed if you were to sell your jams via a retailer.

In order to comply with the Food Hygiene Regulations 2006, you should contact your local authority Environmental Health Dept to register with them. A Food Enforcement Officer (EHO or FSO) will give you advice and come and inspect your premises.

EC 852/2004 is the EU legislation that has been enacted by the Food Hygiene Regs, so you'll find exactly what you need to do in order to have your domestic kitchen comply with the regulations in Section of the link below - Chapter 3 of Annex 2 outlines the General Hygiene Requirements for food business operators working from their own home (domesic premises) (it's on page 15 of the document)

http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2004:226:0003:0021:EN:PDF

Getting a Food Hygiene qualification is a good step in terms of complying as well. You also need to consider a Food Safety Management System to address any hazards that might be associated with the process. (Article 5 of EU 852/2004 - page 5 of the link above gives you more information)

There are specific regulations that apply to Jam and the link below goes into the detail a little bit more in terms of the labelling

http://www.food.gov.uk/multimedia/pdfs/publication/jamfactsheet0210.pdf


So, the implications are more food safety and food standards (labelling) rather than health and safety. Hope this is enough for you to go on just now, but if you need any more info, let me know