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1 Victorian Edition October 2011 MEAT INDUSTRY NEWS The 2011 Victorian Awards Dinner The Victorian Retail and General Industry Awards Dinner will take place at the Crown Promenade Hotel on November 5th. The recent success of the AMIC Victorian Dinner has seen new dinner sponsors in Westside Meats throw their support behind the evening. Westside has always been a strong supporter of the night with their attendance over previous years. Our training organizations William Angliss and South West TAFE along with DTS Laboratories, SGS, packaging company TPM and insurance company JMD Ross have also continued their loyal support. Invitations are enclosed with this newsletter so avoid disappointment and RSVP soon! THANK YOU TO OUR AWARDS DINNER SPONSORS The 2011 Victorian Sausage King and Smallgoods Competitions By the time you read this, our 2011 Regional Competitions will have concluded. In this issue we have results from the North West, Central and both Melbourne regions with the final two South West and North East making it into the next newsletter. As you will notice from the results, there is a good mix of new names gracing the winners circle. Each year the Competitions seem to grow in numbers and in quality. Richard Baker & Glen Porthouse, teachers at William Angliss and judges at the Melbourne heat Mark Seymour and some of the hams before judging at Bendigo Thank you to all of our sponsors and staff at each venue for helping to make our event successful. The importance of our National and State sponsors must not be overlooked as these are the companies that offer support to our members. This is a fact we would like you to remember when you are making purchases for your store. Alternatively we welcome member feedback in suggesting companies you are dealing with who may be interested in supporting the industry, this is how these relationships between industry and AMIC members can begin, grow and flourish. Thank you to our National Sausage King Sponsors Suite 4, Level 6, 14 Queens Road, Melbourne VIC 3004 Telephone Facsimile Web

2 2011 Regional Winners North West Region - Sausage King - July 2 PORK Jim White Jim s Butchery Nhill Tim Cottam Cottam s Family Butchers - Rochester Warren Ackerley Mallee Meats & More Pty Ltd - Mildura Lamb Kofta Luke Dixon - The Main Course Meat Retailer - Echuca Chicken & Garlic Brett Gebhardt Langtree Avenue Butchers - Mildura James Clee Meats on Brooke St Inglewood Herb & Garlic Beef Central Region - Sausage King - August 4th PORK John Bartlett Wattle City Meats Maryborough Rick Hamley Lansell Finest Quality Meats - Kangaroo Flat David Dargaville Flora Hill Quality Meats Flora Hill - Lamb, Tomatoes & Feta Mark Kemp Top Meats Chicken, Chilli & Basil Glen Harris Sizzlin Sensations Kyneton Mark Kemp - Top Meats - Pork, Seeded Mustard & Cracked Pepper Melbourne A - Sausage King - August 18th PORK Stephen Hollis Main Street Quality Butchers & Smokehouse Healesville Len James Keilor Continental Keilor Patrick Maginn Paddy s Meats Kew - Honey Lamb, Macadamia nuts & spices Leanne Brook Seville Butchers Seville Chicken Mango Curry Patrick Maginn Paddy s Meats Kew Tony Tartaglia Tony s Gourmet Delights - Balwyn North - Tuscan (Pork, Veal, Fennel & Chilli) Melbourne B - Sausage King - September PORK Shaun Riley Heritage Meats Pakenham Mark Presland Malvern Continental Butchers Malvern Shaun Riley Heritage Meats Pakenham - Greek Lamb, Fetta & Olives Peter Bouchier Peter G. Bouchier Pty Ltd - Moorabbin Chicken & Chive Peter Bouchier Peter G. Bouchier Pty Ltd - Moorabbin Pierre Mastromanno King Island Steak & Wine Co. - Highett Honey Lamb & Rosemary Royston Bennett of AMIST Super judging at the Melbourne A heat Ivon Shell (l) William Angliss Head of the Meat Department and teacher Ray Ashman at Melbourne 2 VIC

3 2011 Regional Winners North West Region - Smallgoods - July 2 Kieran Hinck Rod s Meats Echuca Kieran Hinck Rod s Meats Echuca Neil Bates Rochester Meat Supply Rochester Neil Bates Rochester Meat Supply Rochester Michael Carruthers Dimboola Quality Meats Pty Ltd Dimboola Central Region - Smallgoods - August 4th Daniel Beaumont Ballarat Meat Company Wendouree Brad Plant Planty s Prime Meats Kangaroo Flat Mark Kemp Top Meats Stephen Clifford Clifford s Quality Meats David Dargaville Flora Hill Quality Meats Flora Hill Melbourne A - Smallgoods - August 18th Peter Robinson Elg & Robinson Williamstown Andrew Vourvahakis Andrews Choice Smokehouse Pty Ltd - Laverton North Stephen Hollis - Main Street Quality Butchers & Smokehouse - Healesville Eddie Kowalski Eddie the Butcher Newport Rod Faulkner Yarra Glen Quality Meats Yarra Glen Melbourne B - Smallgoods - September Robert Earney Montrose Meat Supply Montrose Robert Earney Montrose Meat Supply Montrose Mark Pittock Balnarring Village Meats Balnarring Peter Bouchier Peter G. Bouchier Pty Ltd Moorabbin Dean Collins Fleischers Continental Butchers - Boronia Brendan Lethlean, our host at Echuca TAFE Ehrenfried Barth, Instructor and teacher of cooking at Angliss, came in on his day off to judge Continental & Gourmet for us in Melbourne VIC 3

4 Smallgoods Judging at William Angliss For the first time, thanks to the support of Ivon Shell at William Angliss, we were able to carry out some of the Smallgoods judging during a class at the college. Teacher Ray Ashman provided a description of the competition and the important elements of judging the ham category to the apprentices. The students were able to note the differences in appearance and taste the hams themselves. Ray elaborated further such as smoked, double smoked and what judges look for. Angliss also extolled the virtues of the competition to the apprentices explaining the promotion and attention the awards receive from the media and the increase in sales reported by past winners. The exercise proved to be a big hit and it is something that we hope to expand upon in years to come. 13 apprentices observed the Smallgoods judging A Word from the Auditor By John Buchanan SGS, the appointed auditor for almost all Victorian AMIC ILB members, reminds members of the importance of preventing cross contamination. One of the big issues we face in society today is the increase in the number of people with either allergens or intolerances to a wide variety of products. People who suffer from these afflictions are very aware of what they can and cannot eat and will always ask for the ingredients of a product. The unknown factor is if there has been any cross contamination during the handling or storage of a product as this can cause severe reactions in some people. Cross contamination is the passing of bacteria, microorganisms, or other harmful substances indirectly from one person to another or via improper or unsterile equipment, procedures, or products. Cross contamination can be transferred to food by hands, foodcontact surfaces, sponges, cloth towels and utensils that touch raw food, are not cleaned, and then touch ready-to-eat foods. A few things to keep in mind with storage and handling: Store marinades on lower shelves to avoid drips contaminating products stored below When marinating products and you have to stop (for example to serve a customer), be sure to thoroughly wash your hands or remove your gloves Prepare products with marinades in an area that does not have other products in reach that could be splashed or contaminated In the display cabinet, keep marinated products well separated from fresh product Be aware of marinades and flavours that contain nuts as it only takes a miniscule amount to cause a reaction in a person with a nut allergy Clearly label products in the display so your customers can make informed decisions Keep all specifications of marinades and flavours up to date for customer reference Spend time with your staff to ensure they are aware of their responsibilities in handling products correctly and fully understand the ramifications of a customer having an allergic reaction or anaphylactic shock from inadvertent cross contamination This is a serious issue in society today and we must all do our due diligence to prevent any accidental incidents. If you have any further queries about these issues please contact your auditor or AMIC representative. 4 VIC

5 Welcome to New Members Angus McColl Belmont Village Meats Belmont Gamekeepers Of Australia Pty Ltd Cardinia Stephen Rose Eltham Gourmet Poultry & Game Eltham Subhi Fakhouri Oriental World Trading Pty Ltd Broadmeadows Gary Morris Melbourne Continental Smallgoods Noble Park Michael Ng Best Quality Butcher Pty Ltd Clayton Avondale Meats T Le & T Ly Avondale Heights Ken Lang Yarra Valley Game Meats Chum Creek C Dang & L Nguyen Mulgrave Meats Mulgrave Member Services Manager Report By Mark Seymour Sausage King 2011 is well and truly underway. After an impressive member participation rate last year, we are well on track with comparable entry numbers this year. Media coverage - especially in the regional areas - has been fantastic! Many members have been contacted after their winning heats for follow up stories in their local press. This form of advertising is a great benefit to the industry and stresses the importance and value of the Independent Local Butcher network. AMIC is negotiating with Ivon Shell of William Angliss to offer a stand alone First Aid course for AMIC members and their staff. This would be a significant benefit to your business with a certificate provided for each attendee upon completion of the course. We are trying to keep the price to a minimum for AMIC members and will notify you of the cost, venues, dates and times of courses in a future newsletter. AMIC Victoria has also spoken to both William Angliss and South West TAFE about offering specific training courses for better knowledge and understanding of the Food Safety Plan. We are particularly concentrating on emphasizing an understanding of the internal audit and management review process. Many members are receiving requests from their auditors for more information to be added. We are happy to take your calls and questions, but bear in mind that we receive a considerable number of enquiries on this topic. Please remember it can be difficult for us to physically get to your stores outside of our region call cycle, especially at short notice. The 2011 AMIC Retail & General Industry Awards Dinner will be held on November 5th at Crown Promenade. Over the last two years, many members have left it too late to RSVP, which in some cases has resulted in disappointment. The venue is quite firm with the cut off dates for our final numbers, so if you plan to attend, please book & pay as early as possible. Invitations are enclosed in this newsletter and should be returned no later than October 22nd. We look forward to seeing you there so please rush your reply! Glenn Leenen Bunyip River Meats Koo Wee Rup Mohammed A Karim All Meat Halal Butcher Footscray S & J Zlotnik Fresh Food Corner Balaclava Adrian McCorkell Inter Agri Group Pty Ltd South Yarra Linton Ryan Ryan s Wholesale Meats Pty Ltd Nathalia VIC 5

6 Members in the News THE RIVERINE HERALD ECHUCA - BUTCHERS SNAG WINS Monday, July 25, 2011 Luke Dixon owner of the main course won best poultry sausage in Sausage King District winners in the North West region of the annual Sausage King competition are encouraging people to come and try their award winning meat and sausages. The Main Course won the best poultry sausage, with its chicken and garlic flavour, and Rod s Meatswonthebestham on and off the bone. The Main Course s Luke Dixon said he had won awards in the gourmet and poultry sections in 2006, 2007 and There aren t too many awards within the industry that we can get exposure with, so we re quite happy to be recognised in the Sausage King, Mr Dixon said. Rod s Meats owner Kieran Hinck said this was the first time he had entered the competition, having only taken over the business 12 months ago. Mr Hinck said they had also received second prize in the continental sausage and Strasburg sections and third in the traditional kabana section. It s just a good thing to get recognised and exposure, Mr Hinck said. Two Rochester butchers also won awards, Rochester Meat Supply won best Strasburg and best bacon and Cottam s Family Butchery won best pork sausage. Tim Cottam said they had won the best pork sausage category in 2009 and were runners-up last year. It s good exposure for small butchers shops, Mr Cottam said. Rochester Meat Supply s Neil Bates said they had won the best Strasburg last year, and had come third in Having won best traditional beef sausage in 2008, Mr Bates e n c o u r a g e d people to come and try his products. The people in Rochester are very lucky to have top quality butchers in their town, he said. Kieran Hinck owner won best ham on and off the bone in Sausage King competition Australian Meat Industry Council member services manager Mark Seymour said it was a great achievement for a small town like Rochester to produce two winners in the Sausage King competition. Winners now progress to the state titles, which will be held in November. 6 VIC