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MEAT INDUSTRY NEWS
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Victorian Edition
March 2007 MEAT INDUSTRY NEWS
VICTORIA RETAIL SAUSAGE KING 2007 – VICTORIA
CHAIRMAN REPORT BRING HOME THE AWARDS FROM PERTH
by Brendon Watts - Retail Chair State Sausage Kings retailers to join in the action at
from all around Northbridge Park. After
Australia attended a everyone tasted an exceptional
The Victorian Retail Council met on
weekend of sausage, Harvey OJ found their
Monday 12 February in the AMIC
networking and stall inundated, handing out
offices for their first meeting of 2007.
competition at this well over 2500 sample juice
year’s National boxes. Vittoria Coffee also
This meeting was held later than normal,
Victorian State Sausage Kings Sausage King, held brewed up a storm on the day,
mainly due to the Christmas period.
in Perth Western and as the parents enjoyed a
Australia on Saturday 3 March. cuppa, their kids enjoyed the
However, there was a full agenda for the meeting
balloon and sticker giveaways
despite the timing.
The weekend commenced on the Friday night with a courtesy of MLA. 100% Poultry 3rd
“Meet and Greet” function hosted by the Australian Meat placegetter Peter Bouchier
There was a presentation by Christine Stephens of Meat
Industry Superannuation Trust (AMIST) at the Sheraton After an exhausting day of of Butchers of Distinction
& Livestock Australia surrounding the preparations for
Hotel. Old faces and new mingled on the warm Perth judging and entertaining the with Charles Sala of AMIST
the Red Meat Networking Club trip to Perth coinciding
evening, imbibing the excellent WA beers and wines, as crowds, the participants
with AMIC’s National Sausage King finals.
the contestants and sponsors got to know one another. regrouped at the Sheraton Ballroom for the National
Sausage King Presentation Dinner. With 180 people in
Once the presentation had been completed, it was
Then Saturday dawned bright attendance, MC Verity James from ABC television set the
down to business. Meetings all run to the same
and clear and things got tone for the evening with a brilliant introduction and
format with discussion taking place on a number of
underway with a traditional her own “awards” to some of our members.
different issues. Council is always particularly
“Breakfast with the
interested in the new members coming on board,
Butchers”. This event sees all The serious part of the Presentation Dinner, sponsored by
as well as members who have left AMIC.
of the participants dressed in Devro, came with the calling to the stage of all of the
their Sausage King shirts State Sausage Kings who were presented with a certificate
During the meetings, issues as varied as the last
which always guarantees by Western Australia Retail Chairman, Vince Garreffa.
National Retail Council meeting report, through to
attention, promoting both
the successful re-certification for the Victorian
the Sausage King and the Finally, the climax of the weekend was reached as the
Office under the ISO 9002 were discussed.
sponsors. Breakfast was held National Sausage Kings and the placegetters for 2007
at Jessica’s Restaurant were called forward to accept their awards.
The Victoria Retail Council also looked at training Gourmet winner Dave
overlooking the beautiful
issues, as well as the AMIC website. If you haven’t Dargaville (r) of Flora Hill
Swan River and its parklands, Dave Dargaville of Flora Hill Quality Meats finally achieved
filled your form in to get onto AMIC’s free ILB Quality Meats VIC with
Keith Gridley of Corona and was sponsored by The the win he had been wanting for the past couple of years.
internet directory for members, I would ask you to do
British Sausage Company. Last year Dave took home third place for the Gourmet
so. This initiative is important as a means of getting
category. This year Dave took
members more business. You should take advantage
Then it was off to the newly christened Northbridge home the title of Sausage King!
of these schemes, especially when they don’t cost you
Piazza to cook up and judge the five Sausage King
any money. Contact the VIC office for a form.
categories with Lesnie’s Chief Judge Allan Rowan, Congratulations also go to Paddy
keeping a watchful eye. Judges were recruited from Maginn of Paddy’s Meats for
A number of Victorian members represented the State
technical, media and sponsors with strict instructions achieving a second place in the
at the National Sausage King on Saturday 3 March.
on the category they were judging. 100% Pork category and also
They are deserving of special mention and are:
to Peter Bouchier of Butchers
• Peter Bouchier (100% Chicken) – Peter G
The day proved extremely popular with Perth locals as around of Distinction for his third place
Bouchier, Butchers of Distinction, Kew
3500 people came throughout the day to taste for themselves in the 100% Poultry category.
• Paddy Maginn (100% Pork) - Paddy’s Meats, Kew
the best sausages in Australia. And taste they did! 4500
• Alex Mastromanno (Traditional Australian) –
sausages were cooked up and eaten on the Saturday. The King Island Meatworks and
King Island Meatworks and Cellars, Brighton
AMIC staff and Councillors struggling to keep up with demand. 100% Pork 2nd Greg Goss of Greg’s Family
and Highett.
placegetter Paddy Gourmet Butchers were just
• David Dargaville (Gourmet/Open Class) – Flora
As the event was held as part of the City of Perth’s Wine Maginn of Paddy's Meats beaten for a place in what
Hill Quality Meats, Bendigo; and
and Food month, AMIC invited other, complementary with AMIC's Merv Darcy were very competitive results.
• Greg Goss (Continental) – Greg’s Gourmet
Family Butchers, Rosebud.
I am sure you would join with me in congratulating
these members on their high achievement. For VIC
results please see story on this page, full results, see
the National edition accompanying this newsletter.
As always the Councillors are available to discuss
any issue a member may have regarding AMIC or
the industry in general. If you wish to discuss an
issue, please contact the Victorian Office on 03
9867 7294. We still have vacancies on Council, if
interested please contact the office to discuss.
Suite 4, Level 6, 14 Queens Road, Melbourne VIC 3004 • Telephone 03 9867 7294 • Facsimile 03 9867 7286 • Web www.amic.org.au
GET TO KNOW YOUR VICTORIAN SAUSAGE
HACCP PLANS KING & SMALLGOODS
AMIC COUNCILLORS In the newest version of the Food Safety
Plan provided to all members who get COMPETITION
Name: Greg Goss their audits through AMIC, there were a It might seem like an
Company: Greg’s Family number of HACCP charts provided. early notification, but the
Gourmet Meats Victorian Sausage King
Suburb: Rosebud and Smallgoods
HACCP stands for Hazard Analysis Critical
competitions start in
Control Point. HACCP is designed so that
Why do you sit on the early July. Last year we
you identify the hazards and set points had over 620 products entered in both
Victoria General &
where you monitor the product. competitions. Making it the largest competitions
Retail Industry Council?
Because I have a responsibility to do something yet held in Victoria.
for the industry in which I am involved: To PrimeSafe have been cracking down on all
retailers who do not have HACCP plans and There have been some changes in dates, and all
have a say and put my view forward. those members who have previously entered, should
process flows for products.
have received a letter telling them of their region
How long have you been a Retail Councillor? date. If you are interested in entering but haven’t
Approximately two years. It is in your best interest to source or
entered before, we are happy to help.
develop these charts and process flows for
As a Councillor, what will you contribute other products other than those contained There will be the same 10 categories in the two
to benefit the members and the Industry? in the AMIC Food Safety Plan. competitions this year, however, there is likely to be a
I have strong belief in the industry, and change in the Ham on, and Ham off [the Bone] categories
wish to support any new systems that There have been instances very recently when to make the competition fairer for all entrants.
introduce more apprentices and young PrimeSafe have destroyed product worth large
amounts of money, due to the non-existence This will be because some entrants have been
people into butchering. Apprentices are an
sending in ‘pin wheels’ or cut products. In order to
ongoing urgent issue, which needs to be of HACCP plans and procedures.
be fair on all competitors, the rules have to be the
tackled. I am very passionate about getting same for all entrants. In 2006, the Ham off the Bone
something done and believe any changes I had to be an end, or nugget. This will continue in
can help bring about will benefit both our 2007. If you enter a centre piece or a ‘pin wheel’
members and the industry. you are disadvantaging yourself. So please be
aware the conditions of entry have changed and you
What direction do you see AMIC heading? will need to comply with them to compete.
AMIC is a positive movement of progressive
thinkers willing to have a go. With The changes to the Ham on the Bone category will
be explained later to those who entering the
successful promotions like the Sausage King
category. These changes will not be difficult to
and Smallgoods competitions constantly
comply with. More importantly is to take note of
growing, members can compete and promote when your regional heat is on.
their businesses better than other butchers.
As explained in the recent training sessions We are also looking at different ways to collect
What has been the most important held across Victoria, the AMIC Food Safety Plan product from entrants, we will inform you of this also.
lesson you have learned since you have is a starting point. For most members, it will
been in the industry? only need a few amendments to reflect their If you have ordered a Day Diary in the last couple of
Be prepared for things to change frequently business. But for others, especially those who months, you would have got the information on the
and don’t be afraid of it. There is always dry, ferment, smoke or cook product, there is a new dates for the 2007 Victorian Sausage King and
something new to learn, so you should take responsibility for them to have their processes Smallgoods competition. If you have any questions,
please contact the Victorian Office.
it and work with it. and Critical Control Points documented for
validation and verification.
What has been the most valuable advice
given to you? Without these, you are not only risking
Customers come first and foremost. They your ability to stay in business, but more
are above all else, the most important basis importantly you are risking the health of
to any retail butcher shop. your customers.
What is your favourite food? Your Food Safety Plan, as issued in August
Seafood (No, seriously now… - Ed) 2006, contains these HACCP charts. If you
do not have them, you will need a
What is your favourite drink? replacement Food Safety Plan, as they were
Just about anything, but maybe a Scotch all sent out together. It is also recommended
might rate the highest
that all those who cook/chill product should
read the MLA folder entitled ‘Guidelines for
What is the name of the last book you read?
the Safe Manufacture of Smallgoods” and
Having just spent the last six weeks on my
keep a copy onsite. These guidelines have
back, I have just finished reading the whole
the information on making product safely
series of Harry Potter books!
and also on other Critical Control Points.
Favourite pastime when not working?
Fishing in most places, but my favourite is If you have any questions, please contact
fishing for Barra up in Darwin. the Victorian Office.
2 VIC
ILLEGAL USE OF Customers of other shops begin to doubt the
industry and whether or not all butchers are acting
•
•
Salmonella
Escherichia coli (salami type products only)
PRESERVATIVES. IS IT illegally. Bad press coverage of these convictions
highlight the damage being done to the meat Generally five samples are required to be tested
WORTH IT? industry by a few operators who act illegally. and there should be no detection of Listeria or
Salmonella. One positive may be permitted for
The Victorian Retail Council does not support The Victorian Retail Council urges all Staphylococci and Escherichia coli.
the illegal use of preservatives in fresh meat. Independent Local Butchers to comply with the
Despite the many articles advising members Code and protect the industry from those who It should be noted that this standard applies to
that the use of sulphur dioxide in fresh meat is cause it damage. packaged products and all salami type products.
illegal, PrimeSafe Victoria advises that
detections are still occurring. Independent Local Butchers and Smallgoods
makers who produce the above products must have
The Food Standards Code provides for the an approved HACCP food safety plan. That plan will
maximum level of preservative is 500 mg per ensure that there is a cooking or curing step which
kilogram for sausages and sausage meat. No will kill the pathogens being tested. The danger to
other fresh meat product have prescribed level products comes from cross contamination after
of preservative use, and any that is used makes cooking or curing. All post cooking tables and
that product unfit for human consumption equipment such as slicers must be carefully cleaned
under the definitions applied by PrimeSafe. and properly sanitized with quality products.
For a first offence the shop or facility will be The reason packaged product has been selected
shut down under Section 74 of the Meat is the use by dates which are applied allow
Industry Act (1993), the product containing Listeria in particular to grow in refrigerated
preservative will be destroyed and disposed of.
THE REQUIREMENT FOR conditions to a level which may be harmful to
consumers. Careful cleaning and attention to
The shop will stay closed until the facility:
• Has amended its Food Safety Program to MICROBIOLOGICAL potential cross contamination issues can
prevent problems occurring and short use by
PrimeSafe’s satisfaction
• Demonstrated that all staff have an TESTING dates may minimize any issues which arise.
adequate understanding of safe food The Food Standards Code has introduced a If you require further information on this
handling and fully comply to the Victorian requirement for certain products to have important matter please contact the AMIC
Standard for Hygienic Production of Meat at microbiological tests to determine if certain Victorian office on 03 9867 7294.
Retail Premises pathogens are present.
• The licensee of the facility has confirmed to
PrimeSafe their commitment to their QA The products to be tested are:
program and the capacity to operate within • Packaged cooked cured/salted meat
the requirements of that program. • Packaged heat treated meat paste and
packaged heat treated pate
Once the Section 74 notice has been lifted, the • All comminuted fermented meat which has
facility will have to pay for intensified audits for not been cooked (salami type products)
a minimum of four weeks, or until compliance
is demonstrated. The tests are required to establish if any of the
following are present:
The damage from detection of illegal use of • Staphylococci
preservative is not limited to the person convicted. • Listeria monocytogenes
CABINET BUTCHER SHOP
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CALL LUKE ON
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VIC 3
MEMBER PROFILE - ANDRE VAN DER LINDEN -
LINDEN’S FRESH MEAT & POULTRY
to move faster into management. This means that they will be more
accountable for the whole shop, and not just the production side.
With around 30 full, part time and casual staff (including six
apprentices), Andre has also allowed his managers the responsibility to
run the shops they manage as their business. This means them taking
on the accountability for the shop. Accountability is important to Andre,
he has put all his managers on the PrimeSafe license, so they are
accountable for the day to day running of their shops, responsible for all
aspects 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 up
to 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 can
call the office and get an answer. More importantly, Andre sees AMIC as
an important tool to assist with issues and to help implement changes.
To say Andre Van Der Linden grew up surrounded by the industry is not
an understatement. There are over three generations involved in the
Andre believes that you should be confident and in what you can
business, both here in Australia and overseas.
achieve. He must be doing it right.
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 decided
it was best to strike out on his own and purchased a shop in Fountain
Gate Shopping Centre – from his Uncle. He was just 21 years old.
Fountain Gate is in the busy and growing areas of Melbourne. The shopping
centre services other up and coming suburbs Berwick, Narre Warren and
Hallam. Andre now has two shops in the centre, and surprisingly, even
though they are only separated by a floor, the customers are vastly different.
Currently, Andre has further shops in Ferntree Gully, Mornington, Rowville
and in Cranbourne. His brother and cousins also have shops throughout
the Melbourne metropolitan area. Making the [Van Der] Linden family
one of the largest owners’ of butcher shops in the Melbourne.
Even though Andre has so many shops under his name, he is still
passionate about the business. He likes to visit all his shops on a
regular basis, making sure they are as fresh and up to date as possible.
Andre believes that to appeal to his many diverse
customers, he has to provide a good mix of
traditional and value added cuts. Although this
may not work for all people, it does for Andre,
and he believes in trying out new products to add
to his shops repertoire. What may work at one,
may not at another, and vice versa.
Andre has worked hard to grow his business
over time, he is proud of his shops, and has
worked hard from a young age to ensure they
are successful with a loyal customer base.
Andre believes that it will be important for his
business to centralise the means of production in
the future. Smallgoods are already made in one
shop and distributed but it is becoming more
difficult to make consistent products in all the
shops. So eventually he will centralise the
boning, sausage making, and other products, in
order to make the shops easier to run. Andre
believes that by allowing his staff to concentrate
on the running of the business, it will allow them
4 VIC
