MEAT INDUSTRY NEWS

Victorian Edition

March 2007

Suite 4, Level 6, 14 Queens Road, Melbourne VIC 3004 • Telephone 03 9867 7294 • Facsimile 03 9867 7286 • Web www.amic.org.au

VICTORIA RETAILCHAIRMAN REPORT

by Brendon Watts - Retail Chair

The Victorian Retail Council met onMonday 12 February in the AMICoffices for their first meeting of 2007.

This meeting was held later than normal,mainly due to the Christmas period.

However, there was a full agenda for the meetingdespite the timing.

There was a presentation by Christine Stephens of Meat& Livestock Australia surrounding the preparations forthe Red Meat Networking Club trip to Perth coincidingwith AMIC’s National Sausage King finals.

Once the presentation had been completed, it wasdown to business. Meetings all run to the sameformat with discussion taking place on a number ofdifferent issues. Council is always particularlyinterested in the new members coming on board,as well as members who have left AMIC.

During the meetings, issues as varied as the lastNational Retail Council meeting report, through tothe successful re-certification for the VictorianOffice under the ISO 9002 were discussed.

The Victoria Retail Council also looked at trainingissues, as well as the AMIC website. If you haven’tfilled your form in to get onto AMIC’s free ILBinternet directory for members, I would ask you to doso. This initiative is important as a means of gettingmembers more business. You should take advantageof these schemes, especially when they don’t cost youany money. Contact the VIC office for a form.

A number of Victorian members represented the Stateat the National Sausage King on Saturday 3 March.They are deserving of special mention and are:• Peter Bouchier (100% Chicken) – Peter G

Bouchier, Butchers of Distinction, Kew• Paddy Maginn (100% Pork) - Paddy’s Meats, Kew• Alex Mastromanno (Traditional Australian) –

King Island Meatworks and Cellars, Brightonand Highett.

• David Dargaville (Gourmet/Open Class) – FloraHill Quality Meats, Bendigo; and

• Greg Goss (Continental) – Greg’s GourmetFamily Butchers, Rosebud.

I am sure you would join with me in congratulatingthese members on their high achievement. For VICresults please see story on this page, full results, seethe National edition accompanying this newsletter.

As always the Councillors are available to discussany issue a member may have regarding AMIC orthe industry in general. If you wish to discuss anissue, please contact the Victorian Office on 039867 7294. We still have vacancies on Council, ifinterested please contact the office to discuss.

SAUSAGE KING 2007 – VICTORIABRING HOME THE AWARDS FROM PERTH

State Sausage Kingsfrom all aroundAustralia attended aweekend ofnetworking andcompetition at thisyear’s NationalSausage King, heldin Perth Western

Australia on Saturday 3 March.

The weekend commenced on the Friday night with a“Meet and Greet” function hosted by the Australian MeatIndustry Superannuation Trust (AMIST) at the SheratonHotel. Old faces and new mingled on the warm Perthevening, imbibing the excellent WA beers and wines, asthe contestants and sponsors got to know one another.

Then Saturday dawned brightand clear and things gotunderway with a traditional“Breakfast with theButchers”. This event sees allof the participants dressed intheir Sausage King shirtswhich always guaranteesattention, promoting boththe Sausage King and thesponsors. Breakfast was heldat Jessica’s Restaurantoverlooking the beautifulSwan River and its parklands,and was sponsored by TheBritish Sausage Company.

Then it was off to the newly christened NorthbridgePiazza to cook up and judge the five Sausage Kingcategories with Lesnie’s Chief Judge Allan Rowan,keeping a watchful eye. Judges were recruited fromtechnical, media and sponsors with strict instructionson the category they were judging.

The day proved extremely popular with Perth locals as around3500 people came throughout the day to taste for themselvesthe best sausages in Australia. And taste they did! 4500sausages were cooked up and eaten on the Saturday. TheAMIC staff and Councillors struggling to keep up with demand.

As the event was held as part of the City of Perth’s Wineand Food month, AMIC invited other, complementary

retailers to join in the action atNorthbridge Park. Aftereveryone tasted an exceptionalsausage, Harvey OJ found theirstall inundated, handing outwell over 2500 sample juiceboxes. Vittoria Coffee alsobrewed up a storm on the day,and as the parents enjoyed acuppa, their kids enjoyed theballoon and sticker giveawayscourtesy of MLA.

After an exhausting day ofjudging and entertaining thecrowds, the participantsregrouped at the Sheraton Ballroom for the NationalSausage King Presentation Dinner. With 180 people inattendance, MC Verity James from ABC television set thetone for the evening with a brilliant introduction andher own “awards” to some of our members.

The serious part of the Presentation Dinner, sponsored byDevro, came with the calling to the stage of all of theState Sausage Kings who were presented with a certificateby Western Australia Retail Chairman, Vince Garreffa.

Finally, the climax of the weekend was reached as theNational Sausage Kings and the placegetters for 2007were called forward to accept their awards.

Dave Dargaville of Flora Hill Quality Meats finally achievedthe win he had been wanting for the past couple of years.Last year Dave took home third place for the Gourmet

category. This year Dave tookhome the title of Sausage King!

Congratulations also go to PaddyMaginn of Paddy’s Meats forachieving a second place in the100% Pork category and alsoto Peter Bouchier of Butchersof Distinction for his third placein the 100% Poultry category.

King Island Meatworks andGreg Goss of Greg’s FamilyGourmet Butchers were justbeaten for a place in whatwere very competitive results.

Gourmet winner DaveDargaville (r) of Flora HillQuality Meats VIC withKeith Gridley of Corona

100% Poultry 3rdplacegetter Peter Bouchierof Butchers of Distinctionwith Charles Sala of AMIST

100% Pork 2ndplacegetter Paddy

Maginn of Paddy's Meatswith AMIC's Merv Darcy

Victorian State Sausage Kings

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In the newest version of the Food SafetyPlan provided to all members who gettheir audits through AMIC, there were anumber of HACCP charts provided.

HACCP stands for Hazard Analysis CriticalControl Point. HACCP is designed so thatyou identify the hazards and set pointswhere you monitor the product.

PrimeSafe have been cracking down on allretailers who do not have HACCP plans andprocess flows for products.

It is in your best interest to source ordevelop these charts and process flows forother products other than those containedin the AMIC Food Safety Plan.

There have been instances very recently whenPrimeSafe have destroyed product worth largeamounts of money, due to the non-existenceof HACCP plans and procedures.

As explained in the recent training sessionsheld across Victoria, the AMIC Food Safety Planis a starting point. For most members, it willonly need a few amendments to reflect theirbusiness. But for others, especially those whodry, ferment, smoke or cook product, there is aresponsibility for them to have their processesand Critical Control Points documented forvalidation and verification.

Without these, you are not only riskingyour ability to stay in business, but moreimportantly you are risking the health ofyour customers.

Your Food Safety Plan, as issued in August2006, contains these HACCP charts. If youdo not have them, you will need areplacement Food Safety Plan, as they wereall sent out together. It is also recommendedthat all those who cook/chill product shouldread the MLA folder entitled ‘Guidelines forthe Safe Manufacture of Smallgoods” andkeep a copy onsite. These guidelines havethe information on making product safelyand also on other Critical Control Points.

If you have any questions, please contactthe Victorian Office.

VICTORIAN SAUSAGEKING & SMALLGOODS

COMPETITIONIt might seem like anearly notification, but theVictorian Sausage Kingand Smallgoodscompetitions start inearly July. Last year we

had over 620 products entered in bothcompetitions. Making it the largest competitionsyet held in Victoria.

There have been some changes in dates, and allthose members who have previously entered, shouldhave received a letter telling them of their regiondate. If you are interested in entering but haven’tentered before, we are happy to help.

There will be the same 10 categories in the twocompetitions this year, however, there is likely to be achange in the Ham on, and Ham off [the Bone] categoriesto make the competition fairer for all entrants.

This will be because some entrants have beensending in ‘pin wheels’ or cut products. In order tobe fair on all competitors, the rules have to be thesame for all entrants. In 2006, the Ham off the Bonehad to be an end, or nugget. This will continue in2007. If you enter a centre piece or a ‘pin wheel’you are disadvantaging yourself. So please beaware the conditions of entry have changed and youwill need to comply with them to compete.

The changes to the Ham on the Bone category willbe explained later to those who entering thecategory. These changes will not be difficult tocomply with. More importantly is to take note ofwhen your regional heat is on.

We are also looking at different ways to collectproduct from entrants, we will inform you of this also.

If you have ordered a Day Diary in the last couple ofmonths, you would have got the information on thenew dates for the 2007 Victorian Sausage King andSmallgoods competition. If you have any questions,please contact the Victorian Office.

HACCP PLANSGET TO KNOW YOURAMIC COUNCILLORS

Name: Greg GossCompany: Greg’s FamilyGourmet MeatsSuburb: Rosebud

Why do you sit on theVictoria General &

Retail Industry Council?Because I have a responsibility to do somethingfor the industry in which I am involved: Tohave a say and put my view forward.

How long have you been a Retail Councillor?Approximately two years.

As a Councillor, what will you contributeto benefit the members and the Industry?I have strong belief in the industry, andwish to support any new systems thatintroduce more apprentices and youngpeople into butchering. Apprentices are anongoing urgent issue, which needs to betackled. I am very passionate about gettingsomething done and believe any changes Ican help bring about will benefit both ourmembers and the industry.

What direction do you see AMIC heading?AMIC is a positive movement of progressivethinkers willing to have a go. Withsuccessful promotions like the Sausage Kingand Smallgoods competitions constantlygrowing, members can compete and promotetheir businesses better than other butchers.

What has been the most importantlesson you have learned since you havebeen in the industry?Be prepared for things to change frequentlyand don’t be afraid of it. There is alwayssomething new to learn, so you should takeit and work with it.

What has been the most valuable advicegiven to you?Customers come first and foremost. Theyare above all else, the most important basisto any retail butcher shop.

What is your favourite food?Seafood (No, seriously now… - Ed)

What is your favourite drink?Just about anything, but maybe a Scotchmight rate the highest

What is the name of the last book you read?Having just spent the last six weeks on myback, I have just finished reading the wholeseries of Harry Potter books!

Favourite pastime when not working?Fishing in most places, but my favourite isfishing for Barra up in Darwin.

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ILLEGAL USE OFPRESERVATIVES. IS ITWORTH IT?The Victorian Retail Council does not supportthe illegal use of preservatives in fresh meat.Despite the many articles advising membersthat the use of sulphur dioxide in fresh meat isillegal, PrimeSafe Victoria advises thatdetections are still occurring.

The Food Standards Code provides for themaximum level of preservative is 500 mg perkilogram for sausages and sausage meat. Noother fresh meat product have prescribed levelof preservative use, and any that is used makesthat product unfit for human consumptionunder the definitions applied by PrimeSafe.

For a first offence the shop or facility will beshut down under Section 74 of the MeatIndustry Act (1993), the product containingpreservative will be destroyed and disposed of.

The shop will stay closed until the facility:• Has amended its Food Safety Program to

PrimeSafe’s satisfaction• Demonstrated that all staff have an

adequate understanding of safe foodhandling and fully comply to the VictorianStandard for Hygienic Production of Meat atRetail Premises

• The licensee of the facility has confirmed toPrimeSafe their commitment to their QAprogram and the capacity to operate withinthe requirements of that program.

Once the Section 74 notice has been lifted, thefacility will have to pay for intensified audits fora minimum of four weeks, or until complianceis demonstrated.

The damage from detection of illegal use ofpreservative is not limited to the person convicted.

Customers of other shops begin to doubt theindustry and whether or not all butchers are actingillegally. Bad press coverage of these convictionshighlight the damage being done to the meatindustry by a few operators who act illegally.

The Victorian Retail Council urges allIndependent Local Butchers to comply with theCode and protect the industry from those whocause it damage.

THE REQUIREMENT FORMICROBIOLOGICALTESTINGThe Food Standards Code has introduced arequirement for certain products to havemicrobiological tests to determine if certainpathogens are present.

The products to be tested are:• Packaged cooked cured/salted meat• Packaged heat treated meat paste and

packaged heat treated pate• All comminuted fermented meat which has

not been cooked (salami type products)

The tests are required to establish if any of thefollowing are present:• Staphylococci• Listeria monocytogenes

• Salmonella• Escherichia coli (salami type products only)

Generally five samples are required to be testedand there should be no detection of Listeria orSalmonella. One positive may be permitted forStaphylococci and Escherichia coli.

It should be noted that this standard applies topackaged products and all salami type products.

Independent Local Butchers and Smallgoodsmakers who produce the above products must havean approved HACCP food safety plan. That plan willensure that there is a cooking or curing step whichwill kill the pathogens being tested. The danger toproducts comes from cross contamination aftercooking or curing. All post cooking tables andequipment such as slicers must be carefully cleanedand properly sanitized with quality products.

The reason packaged product has been selectedis the use by dates which are applied allowListeria in particular to grow in refrigeratedconditions to a level which may be harmful toconsumers. Careful cleaning and attention topotential cross contamination issues canprevent problems occurring and short use bydates may minimize any issues which arise.

If you require further information on thisimportant matter please contact the AMICVictorian office on 03 9867 7294.

CABINETFOR SALE

Excellent display cabinet onwheels.

Can be plumbed in to drainagesystem and runs of 240 volt.

Three metres long and 3 traysdeep – can hold 27 trays, plus

space for roasts.

Call Gary on 03 9363 1125

BUTCHER SHOPFOR SALE

Award winning butcher shopfor sale in central Victoria.

Full figures available for serious buyers.

All set up and generating good money.

CALL LUKE ON 0408 214 449.

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To say Andre Van Der Linden grew up surrounded by the industry is notan understatement. There are over three generations involved in thebusiness, both here in Australia and overseas.

Andre started working in the industry at his father’s shop, Linden’s Meats,in Mornington Village. After working there for a while, in 1993 he decidedit was best to strike out on his own and purchased a shop in FountainGate Shopping Centre – from his Uncle. He was just 21 years old.

Fountain Gate is in the busy and growing areas of Melbourne. The shoppingcentre services other up and coming suburbs Berwick, Narre Warren andHallam. Andre now has two shops in the centre, and surprisingly, eventhough they are only separated by a floor, the customers are vastly different.

Currently, Andre has further shops in Ferntree Gully, Mornington, Rowvilleand in Cranbourne. His brother and cousins also have shops throughoutthe Melbourne metropolitan area. Making the [Van Der] Linden familyone of the largest owners’ of butcher shops in the Melbourne.

Even though Andre has so many shops under his name, he is stillpassionate about the business. He likes to visit all his shops on aregular basis, making sure they are as fresh and up to date as possible.

Andre believes that to appeal to his many diversecustomers, he has to provide a good mix oftraditional and value added cuts. Although thismay not work for all people, it does for Andre,and he believes in trying out new products to addto his shops repertoire. What may work at one,may not at another, and vice versa.

Andre has worked hard to grow his businessover time, he is proud of his shops, and hasworked hard from a young age to ensure theyare successful with a loyal customer base.

Andre believes that it will be important for hisbusiness to centralise the means of production inthe future. Smallgoods are already made in oneshop and distributed but it is becoming moredifficult to make consistent products in all theshops. So eventually he will centralise theboning, sausage making, and other products, inorder to make the shops easier to run. Andrebelieves that by allowing his staff to concentrateon the running of the business, it will allow them

to move faster into management. This means that they will be moreaccountable for the whole shop, and not just the production side.

With around 30 full, part time and casual staff (including sixapprentices), Andre has also allowed his managers the responsibility torun the shops they manage as their business. This means them takingon the accountability for the shop. Accountability is important to Andre,he has put all his managers on the PrimeSafe license, so they areaccountable for the day to day running of their shops, responsible for allaspects of the shop, including the maintenance of the Food Safety Plan.

Andre thinks it is important to be an AMIC member, he knows that it is upto the members to get involved in AMIC in order to get the most out of it.Andre particularly enjoys the knowledge that if he has a question, he cancall the office and get an answer. More importantly, Andre sees AMIC asan important tool to assist with issues and to help implement changes.

Andre believes that you should be confident and in what you canachieve. He must be doing it right.

MEMBER PROFILE - ANDRE VAN DER LINDEN -LINDEN’S FRESH MEAT & POULTRY

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