How many people have contracted any sort of illness from eating jam cooked in a home kitchen?
The question first came up several years ago when a woman approached then-MP Katherine Rich at the Upper Clutha A&P Show.
The woman had been making jam for a Save The Children charity shop in Canterbury for years, raising thousands of dollars for a very good cause in the process. But she’d been told it would no longer be acceptable unless she upgraded her kitchen to commercial standard or shifted her jam making to a commercial kitchen.
A media fuss followed and the local body involved backed down. But now another one is waving the big stick at charity cooks.
If I eat at a restaurant or buy food from a supermarket I expect high standards and have no problem with the authorities getting involved to monitor them. But if I buy jam or baking form a charity stall I know it’s come from a home kitchen and accept the tiny risk which comes with that.
Will they follow us home to make sure we store and use the jam the correct way next?
Jam is made from boiling fruit and sugar. I’d think the danger of conrating anything untoward from it would be considerably less than the risk to your helath from batting your head against bureaucracy.
Hat Tip: goNZo Freakpower.