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<pre>Hi Russell & Sheila,
Welcome to the group.
New food labelling laws require all food products for sale to conform to
labelling laws. You can do a search for this. Should be available from the
gov web sites (federal)
You are also required to be HACCP certified. No food product is allowed to
be sold without this certification.
Are you a member of Olives SA. If not you should join as this info appears
regularly in their news letter and they can also point you in the right
direction.
Good luck with the harvest

Andrew & Val Brown
Mt. Barker S.A.
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<pre>--- In OliveOil@yahoogroups.com, Andrew Brown <drewbrow@s...> wrote:

> You are also required to be HACCP certified. No food product is
allowed to
> be sold without this certification.


hmmmm, are you sure about this?.....


positively yours,
sodium!
</pre>
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<pre>----- Original Message -----
From: sodium_9
To: OliveOil@yahoogroups.com
Sent: Sunday, May 11, 2003 10:05 PM
Subject: [OliveOil] Re: Home labelling


--- In OliveOil@yahoogroups.com, Andrew Brown <drewbrow@s...> wrote:

> You are also required to be HACCP certified. No food product is
allowed to
> be sold without this certification.


hmmmm, are you sure about this?.....


positively yours,
sodium!
I am unsure about this - I thought HACCP certification was optional.

Russell

"Life is a tragedy to those who feel, and a comedy to those who think"





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<pre>We are having a HACCP auditor attend a meeting with us on the 26th May. I
will be able to give better answer then. But this is my understanding of
the food laws which will come into force shortly if they are not already in
force.

Andrew Brown


At 12:35 PM 5/11/03 +0000, you wrote:
>--- In OliveOil@yahoogroups.com, Andrew Brown <drewbrow@s...> wrote:
>
> > You are also required to be HACCP certified. No food product is
>allowed to
> > be sold without this certification.
>
>
>hmmmm, are you sure about this?.....
>
>
>positively yours,
>sodium!
>
>
>
>
>************************************************* *
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</pre>
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<pre>I've done some digging and you are correct. HACCP and Olive Care is not
mandatory from a law point of view. However it is customer driven.

For example I understand that Woolworths and Coles have it as a mandatory
requirement for suppliers to their chain.

So if you intend to sell your product to small delis etc you may get away
without it. However be aware that no quality system may mean that you are
at risk of contamination just because you have not identified the risks and
something slips past your guard. You will then be at risk of litigation.

The quality system, if implemented correctly will help you identify risk
not only on your own grove but also in your suppliers (bottles corks etc)
as well as crushers etc.

I don't want to be a salesman for these systems. However from the point of
view of protecting the industry as a whole I think we as an industry ought
to make it mandatory. Consider what one case of food or chemical poisoning
from olive oil would do to all of us!!
I understand that HACCP is also recognized by the international market. It
is somehow linked to the UN food assessment for safety.
A final note: As I understand it the likelihood of it becoming legislated
is about 40%

Hope this all helps. Further info can be obtained from Primary Industries
of SA. PIRSA (Rural Solutions)

Andrew Brown


At 07:50 PM 5/13/03 +0930, you wrote:

> ----- Original Message -----
> From: sodium_9
> To: OliveOil@yahoogroups.com
> Sent: Sunday, May 11, 2003 10:05 PM
> Subject: [OliveOil] Re: Home labelling
>
>
> --- In OliveOil@yahoogroups.com, Andrew Brown <drewbrow@s...> wrote:
>
> > You are also required to be HACCP certified. No food product is
> allowed to
> > be sold without this certification.
>
>
> hmmmm, are you sure about this?.....
>
>
> positively yours,
> sodium!
> I am unsure about this - I thought HACCP certification was optional.
>
> Russell
>
> "Life is a tragedy to those who feel, and a comedy to those who think"
>
>
>
>
>
> Yahoo! Groups Sponsor
> ADVERTISEMENT
>
>
>
>
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>
>
>[Non-text portions of this message have been removed]
>
>
>
>
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</pre>
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<pre>Andrew,
I humbly beg to differ! The costs of these courses are astronomical, and
there is very little that a reasonable person cannot do themselves. The
FarmBi$ funding has been withdrawn from the "Olive Care" courses, so
they are now costed in the region of $300 for a two day course, usually
run during the week. I don't know about you, but I (and my partner) have
full time employment with which to support our olive habit. We cannot
just take a day or two off, like some "professionals" can, to attend a
gabfest that contributes little to the actual running of our enterprise.

Andrew Brown wrote:

>
> I don't want to be a salesman for these systems. However from the
> point of
> view of protecting the industry as a whole I think we as an industry
> ought
> to make it mandatory. Consider what one case of food or chemical
> poisoning
> from olive oil would do to all of us!!

It is not likely that an olive, properly brine treated, will cause
either of the above. Far less likely is that oil will cause them. The
most likely cause of either would be from "fresh" herbs or other
additives to marinades (or infused into oils).

>
> I understand that HACCP is also recognized by the international
> market. It
> is somehow linked to the UN food assessment for safety.
> A final note: As I understand it the likelihood of it becoming legislated
> is about 40%

Finally, I feel that the consumer will note the defects in the oil
before it would cause any illness. Marinated olives (as noted above) are
a different thing if there are herbs used in the marinade without heat
treatment.

Cheers
John Attwood
Tamworth
(Northern) NSW Au
</pre>
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<pre>Andrew

Woolworths have their own Vendor Quality Management System which
incorporates HACCP. They accept BFA organic certification; the BFA has
ISO:9002 and AQIS accreditiation.

QA minimum requirements vary from state to state. South Australia has
there own HACCP determined in part by the export market and Victoria
SQF 2000. None are law. Many of the food industry bodies are ISO:9000
accredited and have included a HACCP program.


The RIRDC have an interesting paper on food safety certification
systems, here are some excerpts;

--------------------------------------
"HACCP has serious limitations, which have been acknowledged. These are
generally regarded to be comprised of the concerns that (Institute of
Medicine, National Research Council 1998, pp.84-92):
o Ensuring that food is entirely safe may not be cost-effective.
o HACCP systems reduce risk but rarely eliminate it.
o There is a general lack of state and federal coordination in nations
that endorse the use of HACCP.
o There is generally a lack of unified mission amongst the various
agencies involved in food safety.
o There is often an inadequate emphasis on surveillance to ensure the
system is sound.
o Resources for surveillance and research are inadequate.

Without ensuring that sufficient measures are taken and examined, a
HACCP based food safety system can provide false security against food
safety risks."
--------------------------------------

"The ANZFA national food safety standards clearly spell out that they do
not apply to primary production. However, because primary producers
primarily supply to wholesalers, processors or packing houses which are
required to conform to these standards, then growers need food safety
management systems in order to allow them market access. Previously SQF
2000 and HACCP were touted by consultants becoming mandatory
requirements for the industry, and many growers were pressured into
becoming certified, only to find that it was not necessary as
legislation was delayed. Contributing to this poor image is the
inconsistency of interpreting the guidelines for HACCP based systems.
There is some confusion as to what these new standards mean when they
refer to ‘HACCP based systems’ being put in place."
--------------------------------------

"The major types of food safety risks in Australia according to Michael
Jackson, Director of Environmental Health, WA (1995) are:
• Pesticide residues in fruit and vegetables
• Pesticide residues in meat
• Heavy metals (most prevalent are mercury, lead and cadmium)
• Natural toxicants (aflatoxin, mycotoxins)
• Microbial contamination (most commonly caused by cross-contamination
between raw and cooked foods, poor human hygiene and inadequate
attention to temperature control).

Some of these can cause serious and lasting health problems such as
diabetes, kidney or liver failure, or other kinds of tissue damage in
humans (Cerexhe & Ashton 2000). Due to pressures for free trade, many of
these problems have the potential to become global catastrophes for
agricultural producers and processors (see for example Winter 2001)."
--------------------------------------


cheers







[Non-text portions of this message have been removed]
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<pre>John,
I guess some of us are in business and some of us are hobbyists. In
business there inevitably costs of running the business and quality control
is a major item. Just look at some of the food businesses that have almost
or have failed in the last few years because they did not apply good
quality systems. There was the case of the sausage maker. Then there was an
orange juice manufacturer and more recently we have the case of the health
supplements.

The cost of not applying good quality systems can be your business. Not
only that but now in Pan's case their whole industry is taking a battering.
Sure $300 is a lot to someone getting a business going. Two days out of
your busy schedule is very difficult - try to coordinate it with your holidays.
If you only have an "Olive Habit" then you probably might get away without
it. However if someone is hurt by carelessness it does not matter how small
or large your "olive habit" is, the industry will suffer.
Andrew

At 07:53 PM 5/16/03 +1000, you wrote:
>Andrew,
>I humbly beg to differ! The costs of these courses are astronomical, and
>there is very little that a reasonable person cannot do themselves. The
>FarmBi$ funding has been withdrawn from the "Olive Care" courses, so
>they are now costed in the region of $300 for a two day course, usually
>run during the week. I don't know about you, but I (and my partner) have
>full time employment with which to support our olive habit. We cannot
>just take a day or two off, like some "professionals" can, to attend a
>gabfest that contributes little to the actual running of our enterprise.
>
>Andrew Brown wrote:
>
> >
> > I don't want to be a salesman for these systems. However from the
> > point of
> > view of protecting the industry as a whole I think we as an industry
> > ought
> > to make it mandatory. Consider what one case of food or chemical
> > poisoning
> > from olive oil would do to all of us!!
>
>It is not likely that an olive, properly brine treated, will cause
>either of the above. Far less likely is that oil will cause them. The
>most likely cause of either would be from "fresh" herbs or other
>additives to marinades (or infused into oils).
>
> >
> > I understand that HACCP is also recognized by the international
> > market. It
> > is somehow linked to the UN food assessment for safety.
> > A final note: As I understand it the likelihood of it becoming legislated
> > is about 40%
>
>Finally, I feel that the consumer will note the defects in the oil
>before it would cause any illness. Marinated olives (as noted above) are
>a different thing if there are herbs used in the marinade without heat
>treatment.
>
>Cheers
>John Attwood
>Tamworth
>(Northern) NSW Au
>
>
>
>
>************************************************* *
>Post message: OliveOil@yahoogroups.com
>Subscribe: OliveOil-subscribe@yahoogroups.com
>Unsubscribe: OliveOil-unsubscribe@yahoogroups.com
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</pre>
</td></tr></table>

<table border=0 cellpadding=2 cellspacing="0"><tr><td>
<pre>It is not just the cost of doing a course..in the end that is , perhaps,
moderate..but the cost of doing what is necessary to do the paper work is
high BUT more to the point is the extremely high cost of the audit
certification..THIS is way out of proportion...the AOA rather than spend
time smooching up to the tax driven schemes should do practical things like
organising much cheaper prices for HACCP and other certifications....What
has the AOA done for the real backbone of the industry!!...PLEASE CONSIDER.


---- Original Message -----
From: "Andrew Brown" <drewbrow@...>
To: <OliveOil@yahoogroups.com>
Sent: Monday, May 19, 2003 11:27 AM
Subject: Re: [OliveOil] Re: Home labelling


> John,
> I guess some of us are in business and some of us are hobbyists. In
> business there inevitably costs of running the business and quality
control
> is a major item. Just look at some of the food businesses that have almost
> or have failed in the last few years because they did not apply good
> quality systems. There was the case of the sausage maker. Then there was
an
> orange juice manufacturer and more recently we have the case of the health
> supplements.
>
> The cost of not applying good quality systems can be your business. Not
> only that but now in Pan's case their whole industry is taking a
battering.
> Sure $300 is a lot to someone getting a business going. Two days out of
> your busy schedule is very difficult - try to coordinate it with your
holidays.
> If you only have an "Olive Habit" then you probably might get away without
> it. However if someone is hurt by carelessness it does not matter how
small
> or large your "olive habit" is, the industry will suffer.
> Andrew
>
> At 07:53 PM 5/16/03 +1000, you wrote:
> >Andrew,
> >I humbly beg to differ! The costs of these courses are astronomical, and
> >there is very little that a reasonable person cannot do themselves. The
> >FarmBi$ funding has been withdrawn from the "Olive Care" courses, so
> >they are now costed in the region of $300 for a two day course, usually
> >run during the week. I don't know about you, but I (and my partner) have
> >full time employment with which to support our olive habit. We cannot
> >just take a day or two off, like some "professionals" can, to attend a
> >gabfest that contributes little to the actual running of our enterprise.
> >
> >Andrew Brown wrote:
> >
> > >
> > > I don't want to be a salesman for these systems. However from the
> > > point of
> > > view of protecting the industry as a whole I think we as an industry
> > > ought
> > > to make it mandatory. Consider what one case of food or chemical
> > > poisoning
> > > from olive oil would do to all of us!!
> >
> >It is not likely that an olive, properly brine treated, will cause
> >either of the above. Far less likely is that oil will cause them. The
> >most likely cause of either would be from "fresh" herbs or other
> >additives to marinades (or infused into oils).
> >
> > >
> > > I understand that HACCP is also recognized by the international
> > > market. It
> > > is somehow linked to the UN food assessment for safety.
> > > A final note: As I understand it the likelihood of it becoming
legislated
> > > is about 40%
> >
> >Finally, I feel that the consumer will note the defects in the oil
> >before it would cause any illness. Marinated olives (as noted above) are
> >a different thing if there are herbs used in the marinade without heat
> >treatment.
> >
> >Cheers
> >John Attwood
> >Tamworth
> >(Northern) NSW Au
> >
> >
> >
> >
> >************************************************* *
> >Post message: OliveOil@yahoogroups.com
> >Subscribe: OliveOil-subscribe@yahoogroups.com
> >Unsubscribe: OliveOil-unsubscribe@yahoogroups.com
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> >************************************************* *
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> >
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>
>
>
>
>
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>
>
>
</pre>
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<pre>Hmmmm.

Who does the audit of OliveCare/HACCP? Who accredits the auditor? To
what standard (international or national) does the system operate to,
and what organisations accept this particular QA certification?

None of this is evident in the literature of OliveCare.

Also, what happens when Australian HACCP 'accredited' oil is mixed
(blended) with imported oil?

More to the point, is the consumer left assured or confused?


[Non-text portions of this message have been removed]
</pre>
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