MEAT INDUSTRY NEWS

Victorian Edition

August 2006

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 REPORTby Brendon Watts - Retail Chair

The Victorian Retail Council met on Monday 17 July at the Victorian AMICoffices for their fourth meeting of 2006.

The meeting provided all Councillors the opportunity to welcome DavidPeterson on to Council. David is the proprietor of South Croydon Meat andPoultry, and has recently moved to Victoria from New South Wales. Davidhas had a wide variety of experience in the meat industry and outside of it.David is sure to give many years of service to the Victorian Retail Counciland to AMIC generally.

Council received a presentation from Australian Pork Limited on its newmoisture infused pork. A lively discussion followed with many Councillorsindicating a willingness to give the product a try in their shops.

Brian Casey, CEO of PrimeSafe, discussed the issue of on-farm killing andhow serious they take this it. Also discussed were the new regulationsrelating to the selling of pet food in retail butcher shops. As you can seein the article on the front page, Independent Local Butchers are permittedto do so as long as the pet food takes the form of kibble (pellets), dryextruded snack (snack treats), canned products and chubs, specificallyindicating that it is pet food only. This new arrangement should providemembers with an extra means to add value to their businesses.

Council also discussed the upcoming changes to the Food Safety Plan.These changes have been made in order to make the Food Safety Planreflective of the current Federal and State standards, and to ensure thatonce made, the changes will last as long as they need to. The current FoodSafety Plan has been in operation for nearly 10 years, so the time had comefor it to be reviewed. Some of the forms are being amended to becomecompliant with the current standards and also to make your life simpler.

There will be training provided for all AMIC members on the changes to theFood Safety Plan. Council has decided that these training sessions should beat no cost to members. Keep an eye out for further information on thetraining sessions as they will be spread evenly across the State. It is alsoimportant for you (as the operator) of the facility to attend these trainingsessions. They will only go for two hours covering the changes and whatyou need to do to become compliant. If you wish to bring along a staffmember, please do so.

Council also discussed:• National Retail Council Meeting• MLA and AMIC Shared Objectives• MLA Domestic Task Force• Victoria Top Shop• Victoria Sausage King• Awards Night • OH & S Project• Industrial Relations• Training Issues• Membership

As always we are available to discuss any issue you may have regarding theAMIC or the industry in general. If you want to discuss anything with amember of Council, please contact the Victorian Office on (03) 9867 7294.We still have a vacancy on Council, and if you are interested in becomingpart of the Council, please contact the office discuss.

SAUSAGE KING,SMALLGOODS AND TOP SHOP

COMPETITIONS UPDATE

Sausage King and Smallgoods results North East and South West heats

The Sausage King and Smallgoods regional competitions are well underway withthe first two of seven Victorian heats already judged.

The North East competition was held in Wangaratta on Thursday 6 July. This regioncovers Shepparton up to the border, across to Corryong, and south to Mansfield andEildon. It was pleasing to see that the total number of entries was up 35% on last year.

The second regional event for 2006 was for the South West region at the TAFE inWarrnambool. This region covers Geelong up to Hamilton, and everything south (excludingBallarat). The region also saw a 50% jump in ILBs entering, a fantastic show ofsupport from our members, but of course also making the competition much more fierce.

Local media love stories about local businesses and there is always the guarantee ofstory for winners, and even for Independent Local Butchers prior to the competition.So far we have seen coverage of the competitions in local newspapers in Bright,Albury/Wodonga, and Mansfield. The North East competition was also featured onboth the Prime and Win news, and there was radio coverage also from the local ABC.

We congratulate the winners and commiserate with those who didn’t get a place. Thereis always next year. If you are interested in getting involved in the 2006 Sausage Kingand Smallgoods competitions, please contact the Victorian Office on (03) 9867 7294.

Continued page 2

INDEPENDENT BUTCHERSALLOWED TO SELL PET FOOD

Following submissions from the Australian Meat Industry Council the VictorianGovernment has amended the Primary Industries Act and the Meat Industry Act topermit independent butchers to sell pet food.

The Victorian Retail Council has addressed the issue of the sale of pet food fora number of years as it was believed that there is a disadvantage to thoseIndependent Local Butchers who wanted to sell pet food. AMIC has taken thismatter forward and, with the support of the Department of Primary Industries,has been successful in having the Acts changed to allow the sale of pet food.

The general requirements are that the pet food must be brought into the shop ina robust, leak proof, sealed container appropriately labelled and sold unopenedas pet food in the container in which it was originally packed. There must be norepackaging of bulk supply into retail packs in the butcher shop.

AMIC will provide a more detailed guideline to members but if there are anyimmediate questions please contact AMIC on (03) 9867 7294.

VIC August 2006.qxp 4/8/2006 3:04pm Page 1

2 VIC

SAUSAGE KING REGIONAL RESULTS – WINNERS AND PLACEGETTERS

SMALLGOODS RESULTS – WINNERS AND PLACEGETTERS

GET TO KNOWYOUR AMIC

COUNCILLORS

Name: Rocky Di SalvatoreCompany: Coburg Meat SupplySuburb: Coburg

Why do you sit on the Victorian General& Retail Industry Council?Because I am a passionate retail butcher,also it’s good to have contact with otherretailers throughout Melbourne.

How long have you been a Retail Councillor?Since 1977.

As a Councillor, what will you contributeto benefit the members and the industry?Maintain a standard within the retailsector of the industry, and also help retailbutchers become more time efficient

What direction do you see AMIC heading? Continuing with attending to membersneeds like dealing with Governmentbodies and helping members with HR,Worksafe and general issues.

What has been the most importantlesson you have learned since you havebeen in the industry?Customer service, you can’t go past it.Word of mouth is the best advertising.

What has been the most valuable advicegiven to you?If you have a good sausage and mince trayeverything will follow - Famous words bymy old boss about 25 years ago.

What is your favourite food?Steak

Favourite drink?A good shiraz

What is the name of the last book you read?Jamie’s Italy by Jamie Oliver. Writtenwhile he was in the country.

Favourite pastime when not working?Helping out at the local junior football club.

Category & Placing North East Region South West Region

Traditional Aust – 1stSponsored by MLA

Nolan’s (Mansfield) Butchery Heritage Meats – Geelong

2nd M & K Wholesale/Retail Meats, Seymour Hamilton City Meats – Hamilton

3rd Felix’s Plaza Meats, Wangaratta GD & JI Stabb – Anglesea

100% Pork – 1stMorrison Street Continental Butchers,Wodonga

Farm Foods – Queenscliff, Hamilton & Birregurra

2nd Felix’s Plaza Meats, Wangaratta Tender & Tasty – Geelong

3rd Formichi Smallgoods, Wodonga Hommy’s Quality Meats – Drysdale

Continental – 1stSponsored by Lesnie’s

Formichi Smallgoods, Wodonga Tender & Tasty – Geelong

2nd Formichi Smallgoods, Wodonga Hommy’s Quality Meats – Drysdale

3rdJoint: Morrison Street ContinentalButchers, Wodonga and Sceney’sSelected Meats, Shepparton

Grovedale Quality Meats - Grovedale

Gourmet/Open Class – 1stSponsored by CoronaManufacturing

Formichi Smallgoods, WodongaFarm Foods – Queenscliff, Hamilton & Birregurra

2ndJoint: Morrison Street ContinentalButchers, Wodonga and TaurusGourmet Meats, Seymour

Heritage Meats – Geelong

3rd Nolan’s (Mansfield) Butchery Kattwinkel Meats – Geelong

100% Poultry – 1st Felix’s Plaza Meats, Wangaratta Short Street Butchers – Portland

2nd Nolan’s (Mansfield) Butchery Heritage Meats – Geelong

3rd Belmore Butchers, Yarrawonga Norfolk Butcher - Warrnambool

Category & Placing North East Region South West Region

Ham on the bone – 1st Nolan’s (Mansfield) Butchery Ocean Road Meats – Apollo Bay

2nd Cavanagh’s Tallangatta Butchery Hommy’s Quality Meats – Drysdale

3rdJoint: Formichi Smallgoods, Wodongaand Donohue’s Detatite Meats, Benalla

Queenscliff Meats – Queenscliff

Ham off the bone – 1st Felix’s Plaza Meats, Wangaratta Lara Quality Meats – Lara

2ndMorrison Street Continental Butchers,Wodonga

Hommy’s Quality Meats – Drysdale

3rd Taurus Gourmet Meats, Seymour Hommy’s Quality Meats – Drysdale

Bacon – 1st Belmore Butchers, Yarrawonga Lara Quality Meats – Lara

2nd Taurus Gourmet Meats, Seymour Grovedale Quality Meats - Grovedale

3rd Beazley’s Meats, Wodonga Queenscliff Meats – Queenscliff

Strasbourg – 1st Ford St Butchery, Wangaratta Hommy’s Quality Meats – Drysdale

2nd Formichi Smallgoods, Wodonga Queenscliff Meats – Queenscliff

3rdJoint: Formichi Smallgoods, Wodongaand Taurus Gourmet Meats, Seymour

Lara Quality Meats – Lara

Kabana – 1st Vodusek Meats, Yarrawonga Goodall’s Quality Meats - Geelong

2nd Colliver Road Butchery, Shepparton Queenscliff Meats – Queenscliff

3rd Taurus Gourmet Meats, SeymourJoint: Hommy’s Quality Meats – Drysdaleand Hubbard’s Quality Meats - Mortlake

North East Region Judging South West Region Judging

VIC August 2006.qxp 4/8/2006 3:05pm Page 2

The last of the four regular Q draws was heldin May and June with the prize in each ofthe three regions being a Canon cameravalued at nearly $300! Second and thirdprizes were meat vouchers and knife sets.

The winning shops were:AREA 1All prizes won by lucky customers of Greg’sGourmet Family Gourmet Meats in Rosebud.Well done to Greg’s lucky three customers!AREA 2 – CUSTOMERS OF:First prize: D & C Specialist Meats in MyretlefordSecond prize: Maury Newport in Ringwood EastThird prize: John Gill Butchers in Geelong

AREA 3All prizes were won by customers at PeterWaddick’s store, Waddick’s Selected Meats in EastDoncaster. Congratulations to Peter’s Customers.

Q UPDATE

VIC 3

DINGLEY VILLAGE GOURMET BUTCHERSIn this edition of the Meat Industry News wecatch up with Stewart Gale, the proprietor ofDingley Village Gourmet Meats in Dingley Village.

Stewart has been in the meat industry for 26years and says he still loves it. Stewartstarted his apprenticeship with AspendaleButchers and was trained at William AnglissTAFE. Stewart finished his apprenticeshipwith Southland Butchers.

Newly qualified, Stewart worked at PattersonLakes Meats for four years, then shifted toLen’s Quality Meats in Malvern for a furthersix. After such extensive experience, Stewartdecided to bite the bullet and become his ownboss. He brought the Dingley Village butchershop eight years ago, a perfect location, asStewart lives just around the corner. Stewartdoesn’t have to worry about the rising petrolprices as he can walk to work.

Dingley Village Gourmet Butchers sells a 50/50%of traditional versus gourmet products, and oneof the shop’s best sellers are Stewart’s marinatedlamb roasts. His top selling traditional cut is hisfantastic porterhouse steak.

Stewart does an average of 70 hours a week, “Theworst thing in butchering would be the long hoursand paper work. The best thing would be thecustomers, having a chat and a laugh with them.It’s also great when they come back and let youknow the steak they had the other day was great!”

Stewart has always been in the meat industryand has never tried anything else as he sayshe likes butchering too much to change.Being an AMIC member has its incentives, oneof which is the Food Safety Plan which Stewartappreciates with its easy to use format.

Stewart also takes advantage of the excellentEFTPOS rates he gets as an AMIC member,“EFTPOS is a definite drawcard for customers,and the deal with AMIC saves me money on it.”

When Stewart’s seven year old daughterstayed with her grandparents in Healesvillethey visited Steve Hollis’ butcher shop andsaw his Sausage King trophy on display. Onreturning home she asked Stewart, “I can’tunderstand why you don’t have one Dad?”

So, this year marks Stewart’s first entry in the

Victoria Sausage King competition. He claimsit’s mainly because he doesn’t have to worryabout getting product to the Showgroundslike in the past. Well, whatever the reason,the best of luck to you Stewart!

Stewart still thinks that the meat industry isa solid career option, but that it not onlyneeds to be made more appealing toapprentices to join, but also more appealingfor owners to take on apprentices.

Five things you didn’t know about Stewart Gale

What is your favourite drink? Beer, wine,bourbon and coke.What is your favorite meal? Steak on the BBQWhat do you like to read? Tom Clancy seriesWhat is your favourite movie? Lord of the Rings.Your favourite Sport/team/sportsman? AFLFootball/Carlton/SOS

Michael Di Salvatore from Coburg Meat Supply Drawingout the lucky winner for Area 3

John Gill from John Gill Butchery in Geelong drawing outthe winner of Area 2

Ross Morgan of Grovedale Quality Meats drawing out thelucky winner for Area 1

FOR SALEEast Gippsland Butcher

Shop

Long establishedbutcher shop located in

CBD Close to majorsupermarket anddepartment store.

The business hasestablished retail clients

showing good returns.

Telephone Mark Howlett0407 361 076

VIC August 2006.qxp 4/8/2006 3:05pm Page 3

4 VIC

WORKCHOICES LEGISLATION - UPDATESince the commencement of the new Federalindustrial relations laws on 27 March 2006, anumber of questions have been raised by Victorianmembers. The following addresses those queries.

The High Court challenge Last month the State Labor Governmentsargued their case before the High Court. Therewas a total of 39 barristers involvedrepresenting the States, Unions and the FederalGovernment. The hearing lasted six days inwhich submissions were made about theconstitutional validity of the new legislation.It is expected that the Court will hand down itsfindings sometime in September or Octoberthis year. The major issue relates to whetherthe Federal Government has the power to takeaway powers from the State Governments usingthe Constitution.

The Federal Meat Industry AwardsThe Federal Government intends to have allFederal Awards simplified and rationalisedwithin the next 12 to 18 months. A taskforcehas been set up to formulaterecommendations for the review of awards aswell as reducing ‘duplication and complexity’in awards. The taskforce will report back tothe Federal Government who will then requirethe Australian Industrial RelationsCommission (AIRC) to undertake thesimplification and rationalisation process.

AMIC’s primary position is that the threefederal meat industry awards remain in place.There is the possibility that the three awardsmay be combined into one award, which wasthe situation prior to 1996.

Future Wage AdjustmentsThe Australian Fair Pay Commission (AFPC) is now

the new body that has taken over the role of theAIRC with respect to determining futureminimum wage adjustments for adults, juniors,casual loading and piecework rates. It is expectedthat the new Commission will hand down itsdecision sometime in the last quarter of 2006.

OH&S and Workers Compensationlegislative provisionsAll this remains under the State jurisdictions andthis is where future battles will be fought. TheState Labor governments will attempt to increasethe powers of unions and officials under theseState Acts. However, the Federal Act now requiresthe union officer to have an official permit, andto give written notice of their intention to enterthe site and the reasons for doing so at least 24hours before the time of entry.

Award Provisions compared to the Act(i) Annual leaveThe Act prescribes four weeks annual leave.Two weeks may be cashed out but only if theemployer and the employee are a party to aWorkplace Agreement which provides forcashing out of two weeks. (ii) Sick leave The term is now known as Personal/Carer’sLeave. The awards say eight days and fouryears accumulation. Since 27 March 2006 theaccrual is now based on 10 days per year andnow has unlimited accumulation.(iii) Long service leaveFor those under the Federal Meat IndustryAwards, the provisions have not changed. Itis long service at 15 years and pro-ratabetween 10 and 15 if terminated or theemployee resigns. (iv) Public HolidaysUnion Picnic day is no longer recognisedunder Federal Awards

(v) Ordinary hoursThe award provides for an average 38ordinary hours over a four week cycle. TheAct specifies that the maximum ordinaryhours are 38 per week, but can be now beaveraged over a 12 month period.(vi) Continuous serviceThe awards provided that periods longer than14 days off work on account of sickness oraccident did not attract accruals such as sickleave, annual leave, and long service leaveetc. The person continued to remain anemployee and it was just that they did notreceive the accruals. The new Act overridesthe Federal Awards and states that accrualsdo occur in these circumstances.

Redundancy payments upon termination ofemployment for those under federalawardsNo redundancy payments are payable for asmall business with 15 or less employees. More than 15 employees on the books doattract the payments.

Workplace AgreementsFederal Workplace Agreements are available forall businesses. Except for Victoria and theTerritories, only constitutional corporations(e.g. Pty Ltd companies) in other States areable to enter into a new workplace agreement.

Unfair DismissalsNo longer applies to employers with less than101 employees, Casual employees with lessthan 12 months employment on a regular andsystematic basis are not included in thenumber. Except for Victoria and theTerritories, only constitutional corporations(e.g. Pty Ltd companies) in other States areexempt from unfair dismissal legislation.

FOR SALE -REFRIGERATED

COOLBOXFITS ON STANDARD TRAY

LIFTS ON AND OFF

SELF POWERED OR PLUG IN

APPROVED FOR MEAT

EXCELLENT SET UP

$6000 + GST

PHONE 02 6071 2424

On the weekend of 2 and 3 September,the Hume Murray Food Bowl is hosting thefirst Smoke Salt Skin festival in Albury. Thisevent is open to all smallgoods makers fromacross Victoria, as longas the products are madein the traditional manner(this rules out the use ofpre-mixes and collagenskins for example).

AMIC Members are invitedto take part in this eventwhich is held in conjunctionwith the Melbourne Foodand Wine Festival SlowWinter Program.

Spots available are limited, so if youare interested in attending as anexhibitor please contact Noelle Quinnon 02 6058 2996.

SMOKE SALT SKIN

VIC August 2006.qxp 4/8/2006 3:05pm Page 4