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Jam and similar products
A webinar presented by:
Dr Andy Bowles
Attendee Notes
12/05/2020
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Jam and similar products
Dr Andy Bowles
This webinar will consider
Introduction
Typical process
Composition requirements
Labelling
Common hazards and controls
Jam and similar products
Introduction
Typical process
Composition requirements
Labelling
Common hazards and controls
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Jam and similar products
Regulations apply to ‘specified jam or similar products’ Reserved description i.e. Jam Extra jam Jelly Marmalade
Ready for delivery to a caterer or final consumer
Jam and similar products
Compositional requirements: Minimum content requirements Permitted additional ingredients Permitted treatments
Legal framework
Council Directive 2001/113/EC The Jam and Similar Products (England)
Regulations 2003
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Other relevant legislation
Hygiene Regulation (EC) 852/2004
Food Information Regulation (EU) 1169/2011
General Food Regulation (EC) 178/2002
The Jam and SimilarProducts (England)Regulations 2003
Reg 1Title etc
Reg 2Interpretation
Reg 3Scope
Reg 4Reserved descriptions
Reg 5Labelling anddescription of
specified jam products
Reg 7Penalties andenforcement
Reg 9Application of Food
Safety Act
The Jam and Similar Products (England) Regulations 2003
Schedules1 Composition2 Permitted additional ingredients and authorised treatments for
products described in points 1-7 in Schedule 1.- List of permitted ingredients
- Permitted treatments for Fruit, fruit pulp, fruit purée and aqueous extract of fruit.
- Apricots and plums to be used in the manufacture of jam may also be treated byother drying processes apart from freeze-drying.
- Citrus peel may additionally be preserved in brine.
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Jam and similar products
Introduction
Typical process
Composition requirements
Labelling
Common hazards and controls
ORANGE BOILERS
INGREDIENT STORE
PROCESSING FLOOR
FILLING AREA
STORAGE AND DESPATCH
LABORATORY
FRUIT PREPARATION
Fruit preparation
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Orange boilers
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Jam and similar products
Introduction
Typical process
Composition requirements
Labelling
Common hazards and controls
Jam and similar products
Compositional requirements: Minimum content requirements Permitted additional ingredients Permitted treatments
Fruit content specified
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Jam and similar products
Sugar content: For jam, extra jam, jelly, extra jelly, marmalade,
jelly marmalade and sweetened chestnut puree: 60%
Exceptions: Where sugar wholly/partly replaced with sweetener ‘Reduced sugar’ 25% - 50%
Permitted additional ingredients
Honey in all products, as a total or partial substitute for sugars
Fruit juice only in jam
Citrus fruit juice in products obtained from other types of fruit: only in jam, extra jam, jelly and extra jelly
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Permitted additional ingredients Red fruit juices only in jam and extra jam manufactured from rosehips, strawberries,
raspberries, gooseberries, redcurrants, plums andrhubarb
Red beetroot juice only in jam and jelly manufactured from strawberries, raspberries,
gooseberries, redcurrants and plums
Permitted additional ingredients
Essential oils of citrus fruits only in marmalade and jelly marmalade
Edible oils and fats as anti-foaming agents in all products
Liquid pectin in all products
Citrus peel in jam, extra jam, jelly and extra jelly
Permitted additional ingredients
Leaves of Pelargonium odoratissimum (apple geranium / applepelargonium) in jam, extra jam, jelly and extra jelly, where they are made from quinces
Spirits, wine and liqueur wine, nuts, aromatic herbs, spices, vanillaand vanilla extracts in all products
Vanilline in all products
Permitted food additives
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Permitted treatments Fruit, fruit pulp, fruit purée and aqueous extract of
fruit may be: Heated, chilled or frozen; Freeze-dried; Concentrated, Sulphited
except in relation to extra jam or extra jelly, sulphur dioxide (E 220) or its salts (E 221, E 222, E 223, E 224, E
226 and E 227) may be used as an aid to manufacture providedthat the maximum sulphur-dioxide content is not exceeded
Apricots and plums may also be treated by other drying processes.
Citrus peel may additionally be preserved in brine.
Jam and similar products
Introduction
Typical process
Composition requirements
Labelling
Common hazards and controls
Labelling of jams etc
Requirements of 1169/2011 apply Additional requirements Reserved descriptions Sugar content Fruit content
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Labelling Reserved description
Labelling
Sulphur dioxide content Where > 10mg/kg Listed in ingredients list
Labelling
Total sugar content (except fruit curds and mincemeat) ‘Total sugar content: Xg per 100g’ ‘reduced sugar’
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labelling
Type of fruit used (jams, jellies and marmalades)
Proportion of fruit used (jams, jellies and marmalades) ‘Prepared with Xg of fruit per 100g’
Jam and similar products
Introduction
Typical process
Composition requirements
Labelling
Common hazards and controls
Potential hazards
High sulphite levels Glass fragments Unauthorised use of additives Benzoic acid (E 210) Sodium sorbate (E 201) Colours Allura red
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Summary
Introduction
Typical process
Composition requirements
Labelling
Common hazards and controls
Dr Andy Bowles
www.abcfoodlaw.co.uk@abcfoodlaw
01603 319863
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