SA Edition October 2007 Volume 12 Issue 4 SA RETAIL COUNCIL By Chairperson Lynne Zammit The British novelist Arnold Bennett (1867 1931) said about change, Any change, even for the better, is always accompanied by drawbacks and discomforts. We are seeing a range of regulatory changes in our industry which easily fit with Bennett s quote, because on face value at least there are some concerns, drawbacks and discomforts. Of course I m referring to the proposed testing regimes for ready-to-eat products that many members produce in their businesses. The details relating to these changes have been explained to the industry in the series of information seminars conducted by the Meat Hygiene Unit (MHU) over recent months. A number of members have contacted AMIC to express their concerns and in turn AMIC has presented these concerns to the Meat Food Safety Committee at the meeting on 1 August 2007. The suggestion at the Meat Food Safety Committee of an industry forum to be a sounding board for these proposed changes has been adopted, and already AMIC and the MHU have met to discuss a number of moderations to the changes. By the way, the Meat Hygiene Unit welcomes the feedback from AMIC and it helps them with their planning. In the article Food Safety First in this edition, there are further details relating to the above issue. Suffice to say as an industry we cannot compromise on food safety, we must have systems and practices that are based on the appropriate legislation, but at the same time allow us to continue to safely produce the variety and quality of products that suit our businesses and our customers. On other changes, at the recent meeting of the SA Retail Council there were a number of presentations including one from The University of Adelaide in relation to a proposed survey of retail members on benefits of South Australian branded beef and lamb products. Wendy Umberger and her team from the University will conduct the survey, initially with members of the retail council, to ascertain the marketing potential of SA branded beef & lamb products for consumers. SA NEWS 2007 MEMBERS BIG NIGHT OUT By Paul Sandercock The concept and the theme for the 2007 Members Big Night Out was all about celebrating our diverse industry and with around 270 members, families and friends coming together from all industry sectors - retail, wholesale, smallgoods and processing. Everyone gathered at the Hyatt Regency Hotel on Saturday 18 August 2007 it certainly made it a memorable night out for everyone. Dancing the night away Whilst the function is essentially for the presentations of trophies and medals in the Sausage King and Smallgoods competitions, the night is also a industry celebration. From the opening welcome addresses from Lynne Zammit (Retail & Wholesale), Franz Knoll (Smallgoods), and Bruce Wedd (Processing), the theme was confirmed that our industry is diverse in so many ways, from the different nationalities, the range and variety of products that are produced all coming from each of the industry sectors. Trevor Ford, master of ceremonies for the night, kept the pace lively and importantly maintained the strict timetable for the Thank you to our Sponsors: presentations. This left plenty of time after the official proceedings for guests to enjoy the music from the Flaming Sambucas, and it didn t take long for the dance floor to become a shoulder to shoulder, soft shoe shuffle. One of the benefits of the Members Big Night Out is the opportunity for networking together away from the workplace. This year there were again, plenty of guests renewing acquaintances either from last year s function or from a more recent contact. Additionally, there were a number of guests who attended the function for the first time this year. All in all we received many favourable comments on the organisation of the event. Congratulations are extended to all of the entrants in the competitions and to those who were able to pick up a trophy or medal or two, as winners in the various categories. (See pages 2-7). As we always do, the plans for next year have already commenced. We have set the dates for the various regional and metro competitions, the Members Big Night Out will be in early August and the theme? Well consider this, it will be our 8th Members Big Night Out, it will be in 2008 and AMIC will celebrate 80 years in business (MATFA commenced in 1928). Somehow the number eight must feature, any suggestions are welcome! Footnote: We have heard that a certain lamb wholesaler was so impressed with his on stage ABBA impersonation that he has purchased several ABBA DVDs to fine tune his dance steps. Mamma Mia! Can t wait to see that next year! The Retail Council also approved an application to AusIndustry to conduct the project Building Entrepreneurship in Small Business (BESB). The project will provide an opportunity for industry training and mentoring at the small business level. We will be informed in October this year if our application is successful and if so, the project will be conducted throughout 2008. This year is also an election year for AMIC councils and whist we have an active retail council any members who have a desire to be on the SA Retail Council should register your interest by returning the nomination forms. 1st Floor 100 Greenhill Rd Unley SA 5061 Telephone 08 8272 2400 Facsimile 08 8272 2433 Web www.amic.org.au
2007 SMALLGOODS COMPETITION Trevor Ford - Master of Ceremonies CATEGORY Smoked Boneless Leg Ham Proudly sponsored by Lesnie s Pty Ltd Mettwurst Proudly sponsored by AMIC Welcome Address - Lynne Zammit WINNERS Blackwood Butchers Cleve Meats Riverland Smallgoods Welcome Address - Franz Knoll Welcome Address - Bruce Wedd 2 SA
2007 SMALLGOODS COMPETITION CATEGORY Salami Proudly sponsored by Quirks Australia Smoked Salami Proudly sponsored by Master Butchers Cooperative Ltd Bacon Proudly sponsored by SW TAFE Pre-Cooked Product Proudly sponsored by Master Butchers Cooperative Ltd Bung Fritz Proudly sponsored by AMIC Prosciutto Proudly sponsored by Australian Pork Ltd New & Innovative Product Proudly sponsored by Ensign Services Pty Ltd WINNERS Riverland Smallgoods Blackwood Butchers Desmond s Meat Service Hatcher s Cut Rite Meats Hub Gourmet Butchers Mount Pleasant Butcher Angelo s Prestige Meat Tender Cuts Pt Vincent Quality Meat SA 3
2007 SMALLGOODS COMPETITION Winners, New & Innovative. L to r - Michael Zeller, Neil Smith, Cameron Best (Ensign Services) Franz Knoll, Jose Coutinho Winners, Mettwurst. L to r - Jason Smith, Brian Burnett, Bernie Steinhoff, Dieter Knoll, Michael Starke, Jean Starke Winners, Salami. L to r - Waren McLean (MBL), Brian Burnett, Dieter Knoll, Michael Starke 4 SA
2007 SMALLGOODS COMPETITION Winners, Proscuitto. L to r. Lorraine Burford (APL), Bernie Steinhoff, Jose Coutinho Winners, Pre cooked products. L to r - John Phillips (MBL), Michael Starke, Mat Hatcher, Dieter Knoll Winners, Traditional Bung Fritz category. L to r - Jason Smith (Inpak Pty Ltd), John Preston, Jamie Hylan & Dieter Knoll SA 5
2007 SAUSAGE KING COMPETITION CATEGORY Traditional Australian Proudly Sponsored by Meat & Livestock Australia Pork Proudly sponsored by Master Butchers Cooperative Ltd Continental Proudly sponsored by Lesnies Pty ltd Gourmet / Open Class Proudly sponsored by Corona Manufacturing Pty Ltd Poultry Proudly sponsored by AMIC WINNERS Desmond s Meat Service Desmond s Meat Service Standom Smallgoods Hygienic Meats Standom Smallgoods Peninsula Gourmet Meats Standom Smallgoods Standom Smallgoods Peninsula Gourmet Meats Mount Pleasant Butcher Tender Cut Meats Hahndorf Gourmet @ the Bay Winners, Traditional Australian. L to r - Stephen Edwards (MLA), Des Waters, Dieter Knoll, Michael Starke Winners, Poultry. l to r - Lynne Zammit, Melissa & Jamie Hylan, Neil Smith, Bernie Steinhoff 6 SA
2007 SAUSAGE KING COMPETITION Winners, Pork. L to r - Des Waters, Stan Ciechanowicz, Bernie Steinhoff Winners, Continental. l to r - Gordon Fenbow (Lesnie s), Stan Ciechanowicz, Danny Morgan Winners, Gourmet. L to r - Al Halls (Foodmont Pty Ltd representing Corona Manufacturing), Danny Morgan Judges at the Grand final Peter Egger - Chef at Grand final judging SA 7
FOOD SAFETY - FIRST The recent information seminars conducted by the Meat Hygiene Unit (MHU) across the state has caused confusion amongst some industry operators, particularly the concept of costs for various product testing. In addition it seems the volume of information, which was necessary to complete the information package, was enough for several seminars. The information provided by the MHU is part of a range of measures that are designed to assist the industry in achieving the outcome of producing and selling safe food products and while there will be modifications to some aspects ultimately what is proposed in SA will become part of the national protocols. There are a number of important points that need to be made here: AMIC works closely with the Meat Hygiene Unit on this and all issues relating to food safety, and we maintain ongoing communications between our two organisations. AMIC as an organisation does not compromise on food safety (nor should the industry). AMIC, through each of the industry sectors of Retail, Wholesale, Smallgoods and Processing, is an active member of the Meat Food Safety Advisory Committee. Through the Meat Food Safety Advisory Committee an AMIC / MHU industry forum has been established and has met. The forum will be an industry sounding board and provide the industry viewpoint on any planned changes. Food safety issues discussed in SA are conveyed to AMIC nationally. The Meat Hygiene Unit will assist businesses individually to fully understand the requirements. Some modifications to the testing regime and the associated costs are to be made. Again, AMIC is working closely with the MHU on the ultimate implementation of these changes. One of the great benefits of our industry and the reason we have things like the Sausage King and Smallgoods competitions is for operators to make products that are not only at the highest quality and safety level, but are flavoursome and individual, and in most cases the recipes are steeped in history. It would be a shame if the only consumer choices were massed produced flavourless cloned copies of hard to identify smallgoods and ready-to-eat food products. 8 SA