Homemade Jam Food Safety Programme A template for businesses that produce home-style jam for sale.

Transcription

1 Name of business: Homemade Jam Food Safety Programme A template for businesses that produce home-style jam for sale. Homemade Jam FSP 1

2 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 9 Prepare, cook & pack your jam 10 Food labelling including allergen management 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 Homemade Jam FSP 1

3 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. Homemade Jam FSP 2

4 Management details Business details Legal name Trading name Legal status [tick as appropriate] sole trader partnership limited liability company other [specify].. Activity stall retail outlet other [specify]. 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 (eg, NZFSA, local council) Registration authority Contact person Address Telephone Fax Verifier/auditor (eg, NZFSA VA, local council) Verifier (agency) Contact person Address Telephone Fax Homemade Jam FSP 3

5 Management: Putting the Programme in Place Checklist First Steps 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 happens in your business. 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. In the records, complete the cleaning and maintenance schedules and identify the checks carried out each day that you make jam. 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. Follow the procedures contained in your Food Safety Programme at all times your business operates. 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. Done Done Done Done 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. Homemade Jam FSP 4

6 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. Homemade Jam FSP 5

7 Management: Design and use of food premises 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. 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 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 Homemade Jam FSP 6

8 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 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. clean under each fingernail using warm running water, soap and a nail brush 2. Wash hands with warm running water and soap, rubbing vigorously (front, back and between fingers) 3. 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 Make sure all equipment such as cutting boards, knives and containers are thoroughly clean before you begin preparing any food. 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. What if there is a problem? If the facilities or equipment etc. are not clean, re-clean. 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. Write in the Records sheets what was done if cleaning was not carried out. 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. Homemade Jam FSP 7

9 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. Our pest contractor (if any) is: Company/phone Pest control records are kept (specify where): Rubbish Rubbish is collected and removed from the site every (specify when) and as needed by: Contractor: Phone: 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. Unplanned repairs Repairs are done in a timely manner. Where necessary food is removed beforehand. Chemicals Maintenance and pest control chemicals are fully labelled, stored, sealed and used in accordance with the manufacturer s instructions. 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. 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. Rubbish If rubbish is not being stored appropriately check to make sure there are enough bins in appropriate places. 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). 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). 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. 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. 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. Homemade Jam FSP 8

10 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 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. 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. 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. Homemade Jam FSP 9

11 Produce safe: Prepare, cook & pack your jam Goal Why? To prepare, cook & pack jam safely and appropriately. 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 Preparing fruit Always wash the outer surface of the fruit in clean 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. Preparing Containers and Filling Wash containers in hot water with detergent and 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 What if there is a problem? 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. 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. Write it down 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. Homemade Jam FSP 10

12 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. How this is done 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 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.!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. 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) 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 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. What if there is a problem? 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. Write in the Records sheets any labelling problems, what you did to resolve them and what you did with any affected jam. 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. 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. 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. Homemade Jam FSP 11

13 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. 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. In the event that you need to recall your jam: 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.! 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. Why? Food that has been recalled may not be safe. Investigating complaints made by customers will help identify and prevent further problems. 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). If someone suspects that they have a foodborne illness advise them to contact NZFSA on or the local public health unit. Contact information is available on the NZFSA website. 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. 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. Homemade Jam FSP 12

14 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 Daily Records sheets 1. Daily checks. Keep a diary or notebook. On the days you make jam, write down: daily cleaning tasks you completed when you checked for pest activity any maintenance carried out any problems with ingredients and/or jars 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. Homemade Jam FSP 13

15 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 cleaned use Every shift Daily Weekly Other Method of cleaning (Including name and dilution of the chemicals used) Homemade Jam FSP Version 1.0 Oct

16 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 Initial and date/time activity completed Description of work undertaken to correct problems identified. Record date/time problem resolved. Pest management: Waste management: Homemade Jam FSP Version 1.0 Oct

17 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 Best before dates Ingredients measured according to recipe Set temperature reached Number of jars produced Type/ Flavour Sterilisation of jars completed according to procedure Comments (eg alternate ingredients used, some jars cracked and discarded) Homemade Jam FSP Version 1.0 Oct

18 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 x 100 = Weight of total ingoing ingredients 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: Alternatively, you can have your product tested by a recognised laboratory, or use a food technology consultant to help you. Homemade Jam FSP 17

19 Here is the result from the nutrition panel calculator the example above (serving size 20 g): Nutrient Qty per Serve Qty per 100g Energy (kj) Protein (g) Fat, Total (g) Fat, Saturated (g) Carbohydrate (g) Sugars (g) Sodium (mg) 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. Homemade Jam FSP 18

20 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 Avg Quantity 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 Made by: Mrs Marbles Jam, 38 Somewhere Street, Taupo BEST BEFORE: 08/10/2010 Homemade Jam FSP 19