Australia Olive Association (AOA) Industry Code of Practice by Olive Oil Times

Australian Olive Association Ltd A.B.N. 57 072 977 489-A.C.N. 072 977 489

P O Box 309 Pendle Hill NSW 2145 Tel: 61 2 9863 8735 Fax: 61 2 9636 4971 secretariat@australianolives.com.au

Australian Olive Association Ltd

Australian Olive Industry Code of Practice for Olive Oil Including AOA Determinations

Australian Olive Association Ltd A.B.N. 57 072 977 489-A.C.N. 072 977 489

Introduction The Australian Olive Industry Code of Practice is being developed to underpin and enhance the high quality of all Australian olive products and associated production processes. This document includes the Code and also Determinations and Annexes relating to olive oil. Other products will be covered in the future as work currently underway delivers Determinations and Annexes specific to products such as the wide range of table olives that are an increasing part of the production of the olive industry of Australia. The Code stands behind industry efforts to educate consumers and to promote the quality of Australian olive products such as the Australian Extra Virgin campaign for Australian extra virgin olive oil. This is a voluntary Code, designed to support quality, authenticity and confidence in the Australian olive industry and its products. It supplements the provisions of the Food Standards Australia New Zealand Code and related legislation, the Trade Practices Act, State and Territory fair trading food safety and health legislation, and international rules and codes with similar aims, such as those of the International Olive Council, American Oil Chemists Society, International Standards Organisation and the Codex Alimentarius Commission. Success with the Code will provide assurance to consumers and provide certification and monitoring processes for producers of olive oil and in the future for producers of table olives, other food products marketed as olive products and other products where an olive product is the characterising or predominant ingredient. The Code establishes the means for continuing consumer sensitive management, certification and monitoring processes. It also commits the industry to ecologically sustainable production methods. We thank the numerous industry members across Australia and the many other stakeholders that have been involved since 2005 in the development of the Code. We believe that this is a major achievement for the Australia olive industry that will set it apart from other producers in a consumer-oriented and very positive way.

Paul Miller President

Nelson Quinn Vice President

Australian Olive Association Ltd A.B.N. 57 072 977 489-A.C.N. 072 977 489

Index June 2009

1) Code of Practice

Page(s) 4 to 19

2) AOA Determinations a. Clause 2, Interpretation i. Permitted additives

b. Clause 4, Responsibilities of Signatories i. Environmental management

c. Clause 6, Certification i. Terms & conditions of use of Code of Practice certification symbol

23 to 30

ii. Terms & conditions of use of Australian Extra Virgin logo

31 to 39

iii. Certificate for bulk oil sales

d. Clause 13, Monitoring of Products i. Criteria for product selection & monitoring processes

ii. Approved testing bodies

e. Annex 2, Quality & Labelling Guidelines i. Organoleptic testing

ii. Approved testing bodies

3) Code of Practice Application forms

4) Code of Practice Checklist

5) Code of Practice fees

Australian Olive Association Ltd A.B.N. 57 072 977 489-A.C.N. 072 977 489

Code of Practice

For the Olive Industry

Australian Olive Association Ltd A.B.N. 57 072 977 489-A.C.N. 072 977 489

Table of Contents: PAGE PART I 1. Background 2. Interpretation

6 6

PART II 3. Application

4. Responsibilities of Signatories

5. Records

6. Certification

7. Coming into Force

PART III 8. Administration

9. Industry Compliance Committee

10. Committee Operations

11. Review of Committee Decisions

12. Committee Reports

13. Monitoring of Products

14. First Breach of the Code

15. Second Breach or Failure to Comply

16. Third and Subsequent Breaches

17. Publicity Procedures

18. Staff Instructions

19. Reporting Procedures

20. Review and Evaluation of the Code

21. Notices

22. Complaints

Annexure 1: Guidelines on Product Traceability

Annexure 2: Quality and Labelling Guidelines

Australian Olive Association Ltd A.B.N. 57 072 977 489-A.C.N. 072 977 489

PART I 1.

BACKGROUND This voluntary Code supports quality, authenticity and confidence in the Australian olive industry. It supplements the provisions of the Food Standards Australia New Zealand Code and related legislation, the Trade Practices Act, State and Territory fair trading food safety and health legislation, and international rules and codes with similar aims, such as those of the International Olive Council and the Codex Alimentarius Commission. Success with the Code will provide assurance to consumers and provide certification and monitoring processes for producers of olive oil, table olives, other food products marketed as olive products and other products where an olive product is the characterising or predominant ingredient. The Code establishes the means for continuing, well managed, consumer sensitive management, certification and monitoring processes. It commits the industry to ecologically sustainable production methods. The Code will be reviewed in conjunction with interested parties, including Commonwealth, State and Territory government agencies, on a regular basis. Objectives The objectives of the Code are to provide processes to:

•

establish authenticity and quality of Australian olive products,

•

establish ecologically sustainable production processes,

•

provide security and confidence for consumers and investors in Australia and overseas in relation to Australian olive products,

•

deal effectively with complaints; and

•

establish a compliance culture within the industry in relation to the Trade Practices Act and relevant fair trading and food safety legislation.

INTERPRETATION ‘Adulteration’ of an olive product occurs: (a) when it is labelled or otherwise represented as being a particular type of olive product, and (i)

it contains any substance other than permitted additives,

(ii)

has had any constituent wholly or partly extracted or removed so that its properties are diminished compared with such olive product in a pure state;

(b) when it contains any substance prohibited for use in that class of product by State or Territory food laws or the Food Standards Australia New Zealand Code;

Australian Olive Association Ltd A.B.N. 57 072 977 489-A.C.N. 072 977 489

(c) when the olive product contains more or less than the quantity or proportions that may be specified in Food Standards Australia New Zealand Code or that any State or Territory law specifies that class of product may contain; (d) when it is prepared in any manner whereby damage, deterioration or inferiority is, or may be, concealed; (e) when it is potentially dangerous, offensive or injurious to health; or (f)

when the packaging or anything included in it contains any substance that may render the olive product dangerous, offensive or injurious to health.

‘HACCP principles’ are the principles used to establish processes to identify hazards for food safety (by identifying any biological, chemical or physical property that may cause a food to be unsafe for human consumption) and to prevent, eliminate or reduce the hazards to acceptable levels (by appropriate action at a point, step or procedure in a food process at which control can be applied). ‘Labelling Breach’ includes any labelling, packaging, logos or promotional material that involves statements or representations, or gives rise to implications, in breach of: (a) the Australia New Zealand Food Standards Code and the Code of Practice on Nutrient Claims in food labels and in advertisements, (b) the Trade Practices Act and State and Territory fair trading, food and weights and measures laws, and (c) Code of Practice Quality and Labelling Guidelines at Annex 2. ‘Code’ means this Code of Practice and Administration Rules for the olive industry as amended from time to time. ‘Committee’ means the Industry Compliance Committee. ‘Olive oil’ is the lipid part of the liquid extracted from olive fruit by mechanical processing. ‘Olive product’ includes olive oil, table olives, any food products derived predominantly from olive oil or fruit, any products based on olive leaf extract, any other products where an olive product is the characterising or predominant ingredient, or any product marketed as an olive product. ‘Producer’ means any person who grows olives, processes olives or any other part of the olive plant, or produces or trades in olive products. ‘Person’ means a person, corporation, partnership, association or any other body. ‘Testing’ means analysis of olive products to ascertain whether the product conforms to requirements of this Code, of the Food Standards Australia New 7

Australian Olive Association Ltd A.B.N. 57 072 977 489-A.C.N. 072 977 489

Zealand Code, or other relevant legislation and guidelines associated with the Code, or any other legislation applying to the product. ‘Same product’ means a product or products represented to be of the same or substantially similar composition whether or not packaged in different shapes or quantities to the product under comparison. ‘Signatory’ means a person who has signed an agreement binding the person to the terms, conditions and obligations of the Code. PART II 3.

APPLICATION (1)

Application This Code applies to the Australian Olive Association Ltd and to each signatory to the Code.

(2)

Eligibility to be signatory Any person who is a member, other than an associate member, of the Australian Olive Association Ltd or other industry organisation approved by it may become a signatory to this Code, subject only to the payment of such fees as may be determined from time to time by the Australian Olive Association Ltd .

(3)

Binding agreement All parties to the Code shall sign an agreement that they agree to be bound by its terms, conditions and obligations.

(4)

(5)

Amendments to the Code (a)

The terms, conditions and obligations of the Code may be amended by a majority vote of a General Meeting of the Australian Olive Association Ltd held following notice of the proposed amendments having been given to all members and signatories of the Code in accordance with the Australian Olive Association Ltd Constitution.

(b)

Amendments approved by the Australian Olive Association Ltd shall be notified in writing to all members and signatories.

Voluntary termination (a)

A person may cease to be a signatory to the Code by serving written notice to that effect on the Australian Olive Association Ltd and such cessation shall take effect from the date of receipt by the Australian Olive Association Ltd .

Australian Olive Association Ltd A.B.N. 57 072 977 489-A.C.N. 072 977 489

(b)

(6)

The signatory shall continue to be liable in respect of its obligations and conduct to the date of cessation and the Code may be enforced by the Australian Olive Association Ltd in respect of such prior obligations and conduct notwithstanding such cessation.

Suspension from Code When a signatory to the Code is suspended pursuant to the provisions of the Code and notified by the Australian Olive Association Ltd accordingly, the following restrictions shall apply during the period of suspension: (a) the signatory shall not hold out to any person that it is a signatory to the Code without also advising that it is under suspension; (b) no product or advertising of the signatory prepared after fourteen working days from the date of the notification shall be entitled to bear any certification, or logo or symbol indicating that the person is a signatory to the Code or otherwise complies with the Code; (c) the signatory shall continue to be bound by the obligations of the Code.

RESPONSIBILITIES OF SIGNATORIES (a)

Each signatory shall take all reasonable steps to ensure that the olive products it produces, purchases or trades comply with this Code and with State and Territory food, fair trading and health laws.

(b)

Signatories shall observe good production and marketing practices for olive products and not engage in any conduct in breach of any relevant fair trading and food laws. Such conduct would include, but is not limited to: •

adulteration,

•

misrepresentation about source of products, composition, grade, contents or the like,

•

misleading or deceptive labelling,

•

meaningless descriptions or labelling,

•

misleading or deceptive packaging,

•

misleading or deceptive promotion or advertising,

•

any other labelling breaches.

develop and maintain a compliance program in relation to all aspects of this Code consistent with Australian Standard AS 3806-2006, as amended from time to time

(ii)

adopt complaints handling programs consistent with Australian Standard AS ISO 10002-2006, as amended from time to time

(iii) in the case of food products, adopt a food safety program consistent with HACCP principles

Australian Olive Association Ltd A.B.N. 57 072 977 489-A.C.N. 072 977 489

(iv) adopt a product traceability system consistent with the Guidelines at Annex 1 (v)

abide by any applicable Quality and Labelling Guidelines including those in Annex 2 in respect of extra virgin olive oil

(vi) undertake to carry out their production and marketing processes so as to avoid or minimise adverse impacts on the environment, in accordance with any processes endorsed by the Australian Olive Association Ltd for this purpose (vii) provide information, as requested from time to time by the Australian Olive Association Ltd relevant to its systems for compliance with the Code, or to any matter relating to Code administration. (d) The Committee shall take no action in respect of a first breach of the Code arising as a direct result from non-compliance of olive products provided the signatory had obtained a certificate of compliance from the supplier in respect of the offending supplies. 5.

RECORDS Signatories shall keep purchasing, production and quality assurance records that might be relevant to dealing with a matter under this Code for a minimum of seven years.

CERTIFICATION (a) The Australian Olive Association Ltd may, from time to time, develop, own and license to signatories, logos, certification symbols or other insignia and devices that proclaim or certify a person to be a signatory to the Code, or that products have been produced and marketed in accordance with the Code. (b) The logos, certification symbols or other insignia and devices that the Australian Olive Association Ltd may license to signatories may include any where the Australian Olive Association Ltd has entered into an agreement with another person to use its logos, certification symbols or other insignia and devices. (c) Signatories shall not employ logos, certification symbols or other insignia and devices proclaiming or certifying a person to be a signatory to the Code inconsistent with the Australian Olive Association Ltd licence system.

COMING INTO FORCE The responsibilities and obligations in this Code are not binding on signatories until the Committee provided for in Part III has been appointed.

Australian Olive Association Ltd A.B.N. 57 072 977 489-A.C.N. 072 977 489

PART III ADMINISTRATION RULES 8.

ADMINISTRATION (a)

The Australian Olive Association Ltd shall: • manage the operation of the Code, • oversee the establishment and operation of the Committee, • arrange adequate financing for the administration of the scheme, • take action on recommendations made by the Committee or a reviewer and in its own name enforce the provisions of the Code, • monitor Code operations and propose amendments to the Code after consultation with relevant interested parties, • promote the Code and its benefits, • co-operate with, or enter into, an agreement with any other person in Australia or overseas in furtherance of the principles, objectives and effective operation of the Code.

(b) 9.

The Australian Olive Association Ltd may determine fees to be paid by signatories to contribute to financing the administration of the Code.

INDUSTRY COMPLIANCE COMMITTEE (a)

The Australian Olive Association Ltd shall appoint not more than ten members of the Committee consisting of a Chairperson who must be independent of industry interests and, unless impracticable: •

a nominee from a government food safety agency,

•

a non-industry nominee representing consumer and community interests,

•

a nominee from the retailing industry, and

•

three nominees from the Australian Olive Association Ltd .

(b)

The Australian Olive Association Ltd shall call for nominations for members of the Committee from its members and from any relevant organisations it wishes, and may appoint a nominee who has accepted nomination in writing.

(c)

Nominations shall be sought prior to the obligations in the Code coming into force, and subsequently in sufficient time to enable new appointments to be made prior to the expiry of a Committee term.

(d)

Notwithstanding these provisions, the Australian Olive Association Ltd may appoint any person it considers appropriate as a Committee member.

(e)

The members shall disclose to the Australian Olive Association Ltd all interests in, or connections with, the olive industry prior to appointment and also any acquisition of such interests or connections while a member. 11

Australian Olive Association Ltd A.B.N. 57 072 977 489-A.C.N. 072 977 489

(f)

Committee members shall hold office for two years and be eligible for renomination.

(g)

Members may be paid a fee and expenses agreed between the Australian Olive Association Ltd and each of them.

(h)

Industry nominees shall be ineligible to sit on any matter that involves a conflict of interest, including, but not limited to, deliberations on matters involving their employer, employee, partner, investor, debtor, a trading partner, or a related person.

(i)

Four members shall comprise a quorum, provided that two are non-industry representatives. Meetings may be convened through video, telephone conferencing or by electronic means.

(j)

If the Chairperson is not present, the members present shall elect one of them to chair the meeting.

10. COMMITTEE OPERATIONS (a)

The Committee shall receive, assess and make recommendations for appropriate action in relation to: •

complaints referred to the Committee by the Australian Competition and Consumer Commission, other Commonwealth agencies, or a State or Territory agency,

•

results of national monitoring programs,

•

alleged breaches of the Code, however brought to notice,

•

complaints or relevant information from signatories,

•

public complaints and allegations, and

•

any other matter referred by the Australian Olive Association Ltd.

(b)

The Committee may refer a complaint against a signatory to the signatory before taking any further action where it believes that it has not been considered by that signatory under its complaint handling procedure.

(c)

The Committee shall:

(d)

•

act fairly, in good faith and without bias

•

ensure that documents it takes into account in reaching a decision are made available to the organisation the subject of the complaint

•

give the organisation the subject of the complaint the opportunity, subject to any time frames specified in the Code, to state its case adequately, and to respond to any relevant statement prejudicial to its case

•

deal with the complaint expeditiously.

In arriving at any decision or exercising any discretion the Committee may take into account any previous conduct of the person subject of the complaint and any other matter or fact the Committee considers relevant.

Australian Olive Association Ltd A.B.N. 57 072 977 489-A.C.N. 072 977 489

(e)

Subject to the funds available to it, the Committee may make arrangements with any persons on any conditions it determines to carry out its functions adequately.

(f)

The Committee shall provide a written acknowledgement for each written complaint by signatories to the Code.

(g)

Committee officers shall maintain a register of all complaints made by signatories that will be available for inspection by signatories to the Code.

11. REVIEW OF COMMITTEE DECISIONS (a)

(b)

When a complainant or signatory is dissatisfied with a first decision by the Committee the Australian Olive Association Ltd shall appoint an independent reviewer to review it. This independent reviewer shall: •

be recruited from outside the industry;

•

hold no known preconceived ideas about the industry of the complainant, and

•

be suitably qualified to hear and resolve complaints.

The reviewer may: (i)

uphold the Committee’s decision, or

(ii)

recommend an alternative course of action.

(c)

The Australian Olive Association Ltd shall, after consideration of the reviewer’s report, determine a course of action for dealing with the complaint.

(d)

A reviewer may be paid a fee and expenses agreed between the Australian Olive Association Ltd and the reviewer.

12. COMMITTEE REPORTS (a) The Committee shall submit an annual report and an audited financial report to the Australian Olive Association Ltd prior to 30 September each year and at any other time it wishes. (b) The Committee’s report shall include statistics and evaluation in relation to each of its functions. 13. MONITORING OF PRODUCTS (a)

The Australian Olive Association Ltd shall conduct a continuing olive product monitoring program in respect of the products of both signatories and nonsignatories.

(b)

The monitoring processes and criteria for selection of product to be monitored shall be as determined from time to time by the Australian Olive Association Ltd in consultation with the Committee.

(c)

Any signatory may initiate testing of an olive product. The Committee shall consider these results only if: •

the requirements of sub-clause 13(b) have been followed 13

Australian Olive Association Ltd A.B.N. 57 072 977 489-A.C.N. 072 977 489

•

the initiator pays for all product sample collection and testing

•

all results are forwarded by the testing agency to the Committee for consideration.

(d)

Signatories who make an individual complaint may be asked to pay all or part of the costs involved in examining the claim.

(e)

The results of independent finished product sample testing submitted by, and paid for by, persons may be limited to the Committee and the paying person where considered appropriate by the Committee.

(f)

Any results indicating breaches of the Code shall be retained by the Committee for further action, and the Committee shall advise the initiator accordingly.

(g)

The results of any testing under this Code carried out in accordance with the requirements of sub-clause 13(b) shall be deemed conclusive of the accuracy of the results in the absence of evidence of error that could materially affect the outcome of any action under this Code.

(h)

After obtaining test results that establish a breach of the Code has occurred, the Committee shall notify the producer advising that a sample is available for testing at the producer’s expense.

(i)

Where the Committee concludes that a breach of the Code has occurred, it may authorise the reimbursement of some or all of the costs incurred by a signatory under sub-clause 13(c) or 13(d).

(j)

The Australian Olive Association Ltd may determine the testing bodies for this Code, and may include bodies endorsed by the National Authority for Testing Agencies, the International Olive Council, the Codex Alimentarius Commission, or any other relevant organisation.

14. FIRST BREACH OF THE CODE (a) If the information available to the Committee, including results from testing, in the opinion of the Committee involves a breach of the Code, a First Letter of Non-compliance shall be issued by the Australian Olive Association to the producer responsible for the product requesting, amongst other things, a letter of explanation. (b) The Australian Olive Association Ltd shall arrange further testing of the offending product. Where the producer has provided sufficient identification detail in its letter of explanation, the sample is to have been produced no earlier than two weeks after the date of receipt of the First Letter of Noncompliance. Where the producer has failed to supply such detail, the sample is to be the relevant product bearing the longest ‘use by’ date to expiry then available in the selected retail outlet, where the product is one requiring ‘use by’ information. (c) In the event that the explanation of the producer fails to satisfy the Committee that a further or continuing breach of the Code by the producer is unlikely to occur, the Australian Olive Association Ltd, upon recommendation of the Committee, can request the producer to duly execute and return to the Australian Olive Association Ltd an undertaking to 14

Australian Olive Association Ltd A.B.N. 57 072 977 489-A.C.N. 072 977 489

implement an effective compliance program. The producer shall return such undertaking within seven days of such request and shall comply in all respects with the undertaking. 15. SECOND BREACH OR FAILURE TO COMPLY WITH UNDERTAKING (a) In the event that within twelve months of a breach of the Code: •

evidence, including testing where relevant, disclosed the same or a related breach of the Code by the producer in respect of the same or similar product

•

the evidence suggests, in the opinion of the Committee, a serious breach of the Code in respect of a different product or matter, or

•

the producer fails to return the undertaking or provide upon request evidence of full compliance with the undertaking required under subclause 14(c).

then a letter seeking reasons why further action should not be taken shall be sent to the producer by the Australian Olive Association Ltd. (b) If in response to the letter seeking reasons, the producer fails to satisfy the Committee that a further or continuing breach of the Code by the producer is unlikely to occur the Australian Olive Association Ltd upon recommendation of the Committee may initiate any or all of the following actions: (i) The Committee may arrange continuing testing of such of the producer’s product at such frequency and for such duration, to a maximum of twelve months, as the Australian Olive Association Ltd, upon recommendation of the Committee, may determine. Such testing shall be at the producer’s expense to a maximum of $5,000. (ii) The Australian Olive Association Ltd may notify and provide full details of the breach of the Code to the Australian Competition and Consumer Commission if in the opinion of the Committee a prima facie breach of the Trade Practices Act may have occurred and request that the Commission consider taking action in relation to the conduct in question. (iii) The Australian Olive Association Ltd may notify and provide full details of the breach to any other relevant Commonwealth, State or Territory agency and request that any breaches of the relevant legislation be pursued. (iv) Wholesale, retail, trading associations and any other relevant organisations may be advised of action in respect of the first and subsequent breaches and requested to inform their members of such results. (v) The Australian Olive Association Ltd may seek an undertaking from the producer that henceforth it will comply with the Code.

Australian Olive Association Ltd A.B.N. 57 072 977 489-A.C.N. 072 977 489

16. THIRD AND SUBSEQUENT BREACHES Where, within twelve months of a second breach, the Committee becomes aware of another breach of the Code in respect of any of the producerâ&#x20AC;&#x2122;s products or activities, the Australian Olive Association Ltd, upon recommendation of the Committee, shall notify the producer and request an explanation. In the event that no explanation is received within seven days of the date of request or if the explanation fails to satisfy the Committee that a further or continuing breach of the Code is unlikely to occur, then the Australian Olive Association Ltd, upon recommendation of the Committee, may initiate any or all of the following actions: (i)

The Australian Olive Association Ltd may publish information relating to the breach, including any test results and expert scientific interpretation of the results in any form of publication the Committee wishes.

(ii)

The Australian Olive Association Ltd shall notify and provide details of the breaches of the Code, and how it may breach relevant legislation, to the Australian Competition and Consumer Commission and all other relevant Commonwealth, State and Territory agencies, requesting that the strongest possible action be taken under the relevant legislation, or otherwise.

(iii) Where the matter involves an alleged breach of a Commonwealth, State or Territory law, the Australian Olive Association Ltd may institute in its name legal proceedings for damages, injunctive or other remedy aimed at preventing further breaches by the producer. (iv) The Australian Olive Association Ltd may suspend the producer from the enjoyment of the rights and benefits of the Code for a period of up to six months and publicise the suspension in any form it wishes. The producer shall be advised forthwith of suspension. 17. PUBLICITY PROCEDURES The Australian Olive Association Ltd shall initiate and maintain processes to develop awareness and understanding of the Code and the administration rules, and any amendments to signatories, its members and other interested parties through relevant industry associations or other appropriate means. 18. STAFF INSTRUCTIONS All signatories shall undertake to give adequate instructions to employees, agents and related persons about its existence and the administration rules, and any amendments when they are made. 19. REPORTING PROCEDURES (a) The Australian Olive Association Ltd shall produce an annual report on the Code and its administration and make it available to interested parties. (b) The report shall include information on action taken under the Code, on assessed levels of awareness of the Code by consumers and industry parties, and on any other matter the Australian Olive Association Ltd thinks fit. 16

Australian Olive Association Ltd A.B.N. 57 072 977 489-A.C.N. 072 977 489

20. REVIEW AND EVALUATION OF THE CODE AND ADMINISTRATION RULES (a) The Code and its administration shall be reviewed and evaluated by the Australian Olive Association Ltd, assisted by the Committee, at least every two years. (b) The Australian Olive Association Ltd shall seek comments from interested parties on the review and evaluation of the Code, and on proposed amendments, whether arising from the review and evaluation process or otherwise. 21. NOTICES Any notice, request or notifications to be given under the Code may be sent by facsimile, mail, email or other electronic means, or personal delivery. Such communication shall be deemed to have been received: •

in the case of email, facsimile or other electronic transmission, upon receipt by the sender of the evidence of full transmission

•

in the case of mail, after two days from certified posting, and

•

in the case of personal delivery, when delivered.

22. COMPLAINTS The Australian Olive Association Ltd shall advise any person who makes a complaint of action taken to deal with it, including any decision not to take action.

Australian Olive Association Ltd A.B.N. 57 072 977 489-A.C.N. 072 977 489

Annex 1 Guidelines on Product Traceability A system of product traceability is the cornerstone upon which recall and complaints procedures are based in the event of an anomaly being identified that involves a food safety, health, food quality or other Code issue. In the event that a traceability system is not in place and an anomaly in a product is identified then the producer may be required to recall all of that product and any other product with one or more common ingredients. Such a broad based recall will prove extremely expensive to any producer. A good traceability system will also enable identification of the point in the process or the activity that led to the anomaly. The information generated by a traceability system can be used to trace back to find the source and cause of a problem, to stop the problem or prevent its recurrence. Traceability is defined as the ability to trace the history, application or location of an entity by means of recorded identifications. Normally this requires the recording of all suppliers and delivery destinations at least one up and one down in the supply chain, and to record related activities within the business. The latter is particularly important within the olive industry as the vertical integration common in it means that an individual business may control or carry out several activities in a typical product supply chain. Such a system will include: •

unique identification of products or batches and of inputs from outside the business, and

•

supporting data capture and record keeping systems.

For example, the supplier would need to develop and maintain appropriate procedures and systems to ensure: •

identification through a code marking on the product that can be linked to the source of any out-sourced ingredient or service, and

•

record of purchaser or recipient and delivery destinations of all products supplied.

It is necessary to determine exact product specifications and, where relevant, batch or lot sizes. Batch sizes can be based on any relevant factor, eg, production run time, volume, product best by or expiry dates. Individual businesses need to consider the best approach for them, taking into account risk and cost factors. Usually the cost will be less with large batch sizes, but the risk is greater as a recall will involve a larger loss. One advantage of smaller batch sizes is the greater control it can give of processes, and of identifying and linking steps in the processes that contribute to higher or lower quality, eg, any differences in olive oils produced from different fruit batches. 18

Australian Olive Association Ltd A.B.N. 57 072 977 489-A.C.N. 072 977 489

Annex 2 Quality and Labelling Guidelines Australian Extra Virgin Olive Oil Australian extra virgin olive oil must have the following characteristics: •

be produced only from olives grown in Australia

•

free fatty acid contents, expressed as oleic acid, of not more than 0.8 grams per 100 grams

•

a peroxide value less than 20 (mEq. peroxide oxygen per kg of oil)

•

not exceed the following extinction coefficients for ultra-violet absorbency tests:

•

270 nm

no greater than 0.22

∆K

no greater than 0.01

232 nm

no greater than 2.5

have been assessed organoleptically by a person or persons accredited by the Australian Olive Association Ltd or in accordance with processes determined by the Australian Olive Association Ltd as having fruitiness characteristics, and not having any fusty, muddy, musty, rancid or winey characteristics.

The chemical analyses for these purposes shall be undertaken by a person or organisation accredited by the Australian Olive Association Ltd for this purpose. A sample from each batch identified on labels needs to meet the above tests before the claim that an oil is Australian extra virgin olive oil can legitimately be made. A batch that is a blend of oils may be described as Australian extra virgin if either a sample of the blend or samples of the constituent oils have met the above tests. The labelling requirements are as follows, subject to confirmation by the signatory by investigation, research and expert advice. Inclusion of a ‘Best before’ date on a label shall not be more than the equivalent of 30 days for every hour of the oil in Rancimat® at 110oC. Where the oil is a blend and the constituent oils have been tested separately the ‘Best before’ date shall be that for the lowest scoring constituent.

Australian Olive Association Ltd A.B.N. 57 072 977 489-A.C.N. 072 977 489

AOA DETERMINATION

August 2008

Clause 2, Interpretation

(i)

Permitted additives:

Enzymes (pectinases and cellulases) talcum powder (hydrated magnesium silicate) or water may be added in the olive oil extraction process. These should not be detectable in the final product.

Australian Olive Association Ltd A.B.N. 57 072 977 489-A.C.N. 072 977 489

AOA DETERMINATION

June 2009

Clause 4, Responsibilities of Signatories

(i)

Environmental management:

Signatories shall: 1.

ensure compliance with all laws and regulatory requirements affecting or relating to environmental outcomes that are relevant to the production of products for which the Code of Practice has quality and related requirements

demonstrate a commitment to implement and maintain an environmental management system based on continuous improvement principles within two years of becoming a signatory, and

include conscious attention to biodiversity issues in that system.

Australian Olive Association Ltd A.B.N. 57 072 977 489-A.C.N. 072 977 489

AOA DETERMINATION

August 2008

Clause 6, Certification (i)

CODE OF PRACTICE CERTIFICATION SYMBOL

TERMS AND CONDITIONS OF USE

Australian Olive Association Ltd A.B.N. 57 072 977 489-A.C.N. 072 977 489

The Code of Practice Certification Symbol may be used only by signatories to the Code of Practice who have met all their obligations under the code. The Code of Practice Certification Symbol is the industry’s method of guaranteeing the authenticity and quality of its products. It distinguishes quality certified Australian products from all other products in local and international marketplaces. In addition to the olives being grown in Australia, certification includes organoleptic testing and chemical compound testing. It is imperative that it be used consistently and only in accordance with these terms and conditions.

ARE YOU GOOD ENOUGH? The Australian Olive Oil Industry Code of Practice will underpin all marketing activities. These will include the promotion of the certification symbol as a new benchmark of industry standards. And when compliance is met, your producer’s brand will be awarded a new symbol; The Code of Practice Certification Symbol. This is our “seal of approval”. It is our promise to consumers that your standards meet high industry standards and have won the right to carry the industry’s certification. It is our commitment to consumers that Australian Certified Extra Virgin is certified to be high quality and produced here in Australia. The role of the Code of Practice Certification Symbol is to promote and demonstrate the quality of Australian made extra virgin olive oil products as a point of difference firstly to imported and secondarily to other olive oils. Use of the logo will signify to all those who see it on your product’s packaging that your product is good enough to bear the Australian Certified Extra Virgin Code of Practice Certification Symbol.

Australian Olive Association Ltd A.B.N. 57 072 977 489-A.C.N. 072 977 489

1. The Code of Practice Certification Symbol may be used only on or in association with a product that has been certified as meeting the requirements of the Code of Practice. It may not be used on or in association with any other product of the signatory. 2. The Code of Practice Certification Symbol shall be used only in the form provided by the Australian Olive Association Ltd. The CMYK colour breakdown or PMS colour swatch depicted below shall be used for all printing and display purposes, unless otherwise approved by the Australian Olive Association Ltd. C M Y K

27 0 95 55

R G B

103 119 24

PMS 5757

C M Y K

0 0 0 100

R G B

0 0 0

PMS Black

C M Y K

0 7 50 0

R G B

255 231 148

PMS 127

3. The Code of Practice Certification Symbol may be used in a two tone mono or black and white form, as shown below, only where use of the specified colours is not practicable and where the reputation of the signatory and the Australian Olive Association Ltd is enhanced.

Australian Olive Association Ltd A.B.N. 57 072 977 489-A.C.N. 072 977 489

3a. The Code of Practice Certification Symbol may be used in a solid colour or reversed form, as shown below, only where use of the specified colours is not practicable and where the reputation of the signatory and the Australian Olive Association Ltd is enhanced.

Australian Olive Association Ltd A.B.N. 57 072 977 489-A.C.N. 072 977 489

4. Modification of the Code of Practice Certification Symbol is not allowed. This includes: animation, colour changes, morphing, blurring, pixelation, font changes, elongation or any other form of distortion.

Australian Olive Association Ltd A.B.N. 57 072 977 489-A.C.N. 072 977 489

5. The Code of Practice Certification Symbol may be used only in advertising and marketing material or product identification dealing specifically and only with certified product.

6. When used in advertising and marketing material or on a large label, the Code of Practice Certification Symbol size should be increased to be prominent and easily seen, with a minimum of size 7% of a page unless otherwise approved by the Australian Olive Association Ltd.

7. The symbol shall not be used smaller than displayed below.

8. The Code of Practice Certification Symbol may not be used in any manner that might imply association with any product other than one certified under the Code of Practice or with any organisation other than the Australian Olive Association Ltd.

9. The Code of Practice Certification Symbol may not be used as a basis for any design that appears to mimic it or rely on it for impact or effect.

10. The Code of Practice Certification Symbol shall stand alone and not be combined with any other object, including other designs, images or graphics of any kind unless approved by the Australian Olive Association Ltd.

11. The Code of Practice Certification Symbol shall always be accompanied by the registered trademark symbol 速.

Australian Olive Association Ltd A.B.N. 57 072 977 489-A.C.N. 072 977 489

12. A minimum clearance space as indicated by the box surrounding the Code of Practice Certification Symbol below shall be maintained.

13. If the Code of Practice Certification Symbol is used on a label or any other advertising or marketing material similar in colour to the Code of Practice Certification Symbol background or border, the second or third option displayed below shall be used to ensure that the symbol is prominent.

14. The Code of Practice Certification Symbol shall be included only on the right hand top or bottom corner of a bottle label artwork and advertising or marketing materials unless the Australian Olive Association Ltd has approved otherwise.

15. If a sticker with the Code of Practice Certification Symbol is used it shall be affixed at or near the right hand top or bottom corner of a front label, or on the neck of an olive oil bottle.

16. A signatory may use a certificate or label provided by the Australian Olive Association Ltd with product qualifying for use of the Code of Practice Certification Symbol.

Australian Olive Association Ltd A.B.N. 57 072 977 489-A.C.N. 072 977 489

For any other questions or concerns regarding the application of these terms and conditions, please contact: Chuck Lâ&#x20AC;&#x2122;Heureux Secretariat Australian Olive Association Ltd (ABN: 57 072 977 489) PO Box 309 Pendle Hill NSW 2145 Tel: Fax:

02 9863 8735 02 9636 4971

Email:

secretariat@australianolives.com.au

Web:

www.australianolives.com.au

To purchase stickers for containers, including bottles, tins and casks or download artwork files, please visit the Australian Olive Association Ltd website: www.australianolives.com.au

Australian Olive Association Ltd A.B.N. 57 072 977 489-A.C.N. 072 977 489

AOA DETERMINATION

August 2008

Clause 6, Certification (ii)

Australian Extra Virgin Logo

TERMS AND CONDITIONS OF USE

Australian Olive Association Ltd A.B.N. 57 072 977 489-A.C.N. 072 977 489

This Australian Extra Virgin Logo may be used by signatories to the Code of Practice who have met all their obligations under the Code. As intended with most logos, this Australian Extra Virgin Logo is a consumer brand identity for the Australian Olive Association Ltd. The Australian Extra Virgin Logo is very important for signifying commitment by its members to producing authentic and quality olive products. It is designed to distinguish Australian Extra Virgin products from all other olive products in local and international marketplaces. It is imperative that it be used consistently and only in accordance with these terms and conditions.

WELCOME TO A NEW BRAND; YOUR BRAND. Australian Extra Virgin olive oil is a new name and a proud name. In order to protect it from misuse, we have written these conditions to help you use the name, the logo, and the registered trademark symbol in such a way as to both protect and promote the potential of the industryâ&#x20AC;&#x2122;s highest standards. Think of it as a seal of approval for your own brand name. We have designed the name, logo and trademark to be a stand-alone brand asset. The font and colour, size and shapes of these elements are as important as the new brand name itself. They must always be used according to the following guidelines. As the new name and logo become more recognised as the symbol of Australiaâ&#x20AC;&#x2122;s best both here and overseas, we are confident you will see the benefits of being a partner in making a new name a Brand name.

Australian Olive Association Ltd A.B.N. 57 072 977 489-A.C.N. 072 977 489

1. The Australian Extra Virgin Logo may be used only in association with the signatoryâ&#x20AC;&#x2122;s olive industry business. It may not be used in association with any other business of the signatory. 2. The Australian Extra Virgin Logo may be used only in the form provided by the Australian Olive Association Ltd. The CMYK colour breakdown or PMS colour swatch depicted below shall be used for all printing and display purposes except as otherwise provided in these terms and conditions. C M Y K

27 0 95 55

R G B

103 119 24

PMS 5757

30% of the green to be used when logo is reversed.

C M Y K

0 0 0 100

R G B

0 0 0

PMS Black

3. The Australian Extra Virgin Logo may be used in a two tone mono or black and white form, as shown below, only where use of the specified colours is not practicable and where the reputation of the signatory and the Australian Olive Association Ltd is enhanced.

Australian Olive Association Ltd A.B.N. 57 072 977 489-A.C.N. 072 977 489

3a. The Australian Extra Virgin Logo may be used in a solid colour or reversed form, as shown below, only where use of the specified colours is not practicable and where the reputation of the signatory and the Australian Olive Association is enhanced. The logo may not be used on a photographic background without the approval of the Australian Olive Association Ltd.

Australian Olive Association Ltd A.B.N. 57 072 977 489-A.C.N. 072 977 489

4. Modification of the Australian Extra Virgin Logo is not allowed. This includes: animation, morphing, blurring, pixelation, colour changes, font changes, elongation or any other form of distortion.

Australian Olive Association Ltd A.B.N. 57 072 977 489-A.C.N. 072 977 489

5. The Australian Extra Virgin Logo may be used in documentation, advertising or marketing material dealing specifically with the signatoryâ&#x20AC;&#x2122;s olive industry business. 6. The Australian Extra Virgin Logo size may be increased or decreased so that it is a prominent and easily seen part of the advertising or marketing material. It shall not be smaller than depicted below.

7. The Australian Extra Virgin Logo may not be used in any manner that might imply association with any industry other than the olive industry or with any organisation other than the Australian Olive Association Ltd. 8. The Australian Extra Virgin Logo may not be used as a basis for any design that appears to mimic it or rely on it for impact or effect. 9. The Australian Extra Virgin Logo shall stand alone and not be combined with any other object, including other designs, images or graphics of any kind unless approved by the Australian Olive Association Ltd. 10. As shown below, the Australian Extra Virgin Logo shall always be accompanied by the registered trademark symbol ÂŽ and in the position shown.

Australian Olive Association Ltd A.B.N. 57 072 977 489-A.C.N. 072 977 489

11. A minimum clearance as indicated by the box surrounding the Australian Extra Virgin Logo below must be maintained, and remain proportional to its size when increased or decreased.

12. If the Australian Extra Virgin Logo is used on any material or document similar in colour to the Australian Extra Virgin Logo, a box should be placed around the Australian Extra Virgin Logo to ensure that it has prominence and the background colour remains the same. See point 11. for the size and spacing relationship of the box to the logo. 13. The Australian Extra Virgin Logo shall be included in the right hand top or bottom corner of all documents and advertising or marketing material unless otherwise approved by the Australian Olive Association Ltd. 14. The Australian Extra Virgin Logo may not be used in any manner that might imply that a specific product has been certified as meeting the requirements of the Code of Practice. 15. The Australian Extra Virgin Logo may be used in conjunction with the Code of Practice Certification Symbol on documents or advertising and marketing materials, provided that the proportions and placement of the logos are represented as displayed below.

Australian Olive Association Ltd A.B.N. 57 072 977 489-A.C.N. 072 977 489

16. Wherever the Australian Extra Virgin Logo is printed, the font Futura Light must

be used for all copy and headlines. If this is not possible, typeface Helvetica Neue Light may be used. Where these fonts are not available Arial may be used. These 3 fonts are depicted below.

Futura Light

abcdefghijklmnopqrstuvwxyz ABCDEFGHIJKLMNOPQRSTUVWXYZ 1234567890 Helvetica Neue Light

abcdefghijklmnopqrstuvwxyz ABCDEFGHIJKLMNOPQRSTUVWXYZ 1234567890 Arial Regular

abcdefghijklmnopqrstuvwxyz ABCDEFGHIJKLMNOPQRSTUVWXYZ 1234567890 Other font weights (e.g. Bold, Medium, Regular etc.) may be used where necessary.

Australian Olive Association Ltd A.B.N. 57 072 977 489-A.C.N. 072 977 489

For any other questions or concerns regarding these terms and conditions, please contact: Chuck Lâ&#x20AC;&#x2122;Heureux Secretariat Australian Olive Association Ltd (ABN: 57 072 977 489) PO Box 309 Pendle Hill NSW 2145 Tel:

02 9863 8735

Fax:

02 9636 4971

Email:

secretariat@australianolives.com.au

Web:

www.australianolives.com.au

Australian Olive Association Ltd A.B.N. 57 072 977 489-A.C.N. 072 977 489

AOA DETERMINATION

August 2008

Clause 6, Certification (iii) Certificate for bulk oil sales

This certificate confirms that <name of legal entity> is a signatory to the Australian Olive Associationâ&#x20AC;&#x2122;s Code of Practice. The oil that accompanies this certificate, identified as (description of package) _____________________, meets the specifications of Australian Extra Virgin Olive Oil under the Code of Practice.

Certificate number:

### (Year of validity)

Issued by:

Australian Olive Association Ltd A.B.N. 57 072 977 489 PO Box 309 Pendle Hill NSW 2145

Tel: 02 9863 8735 Fax: 02 9636 4971 E: secretariat@australianolives.com.au

Australian Olive Association Ltd A.B.N. 57 072 977 489-A.C.N. 072 977 489

AOA DETERMINATION

May 2009

Clause 13, Monitoring of Products

(i)

Criteria for Product Selection

Program limits â&#x20AC;&#x201C; The scale of testing from year to year will vary with the funds available for collection, transport, testing and storage of products. Within those overall limits, the range and quantity of product will be selected on the basis of the following criteria. Signatory products: 1. Once a year each signatory shall be asked to provide a list of products available for sale. 2. Subject to practicalities, such as availability, accessibility and cost, at least one product line from each signatory shall be tested each year. 3. Decisions under 2 shall have regard to assessment of risk of potential problems with products. 4. The products to be tested shall be selected randomly, that is, without a preconceived pattern of selection. Non-signatory Australian products 1. At least four oils from each producing mainland State shall be tested each year, noting that in Tasmania most producers are, or are becoming, Code signatories. 2. Decisions under 1 shall have regard to assessment of risk of potential problems with products. 3. The products to be tested shall be selected randomly, that is, without a preconceived pattern of selection. Other cases Notwithstanding the criteria set out above, the Australian Olive Association Ltd reserves the right to arrange the testing of any oil drawn to its attention, where it considers that it would be in its interests, or the interests of the industry, to do so. Collection of samples 1. Samples of oils shall be collected by persons endorsed by the Association as collectors. 2. Collection and management of samples shall be in accordance with procedures determined by the Australian Olive Association Ltd.

Australian Olive Association Ltd A.B.N. 57 072 977 489-A.C.N. 072 977 489

AOA DETERMINATION

May 2009

Clause 13, Monitoring of Products (i)

Monitoring Processes

Procedure for Sample Collection Below is the procedure to be taken when collecting samples for testing of olive oil under the Australian Olive Association Ltd’s Code of Practice. The procedure is designed to safeguard the grower/brand owner and also provides information needed by the Industry Compliance Committee and the Association in administration of the Code. The integrity of this system relies upon your honesty and diligence.

Collector information: Surname: Given Name: Address: Post Code Phone: Email:

(

)

Mobile:

Product & Place of Purchase information: You will need to purchase three (3) samples that are the same size, have the same “best before” or “harvest” date and any other identifying features. Please complete the following table. Brand Name Contact details on container (if any) Type of container

Volume of each sample (eg, 500ml) Batch number or code Best Before Date Harvest Date

(if no date, write NO DATE ON CONTAINER)

Australian Olive Association Ltd A.B.N. 57 072 977 489-A.C.N. 072 977 489

Name of Store:

Oil purchased from:

Address of Store: Other source: Eg, cash, credit card, over internet, or other (please specify)

Method of purchase

YES ď Ż I have attached my receipt

Receipts must be attached for verification.

Conditions of storage prior to purchase: How was the oil stored before you purchased it (if known)? Eg, hot room, cold room, full sun, on shelf, dark area of shop, etc

Was the packaging in good condition? If No, please explain

Conditions of storage after to purchase prior to sending: Where did you store the oil once you got it home and prior to sending it for testing? Eg, cool room; fridge, pantry, cupboard

What were the temperature conditions of this storage prior to sending the oil for testing? Eg, hot, humid, cold, etc

Method of transport to testing laboratory: Was the oil labelled and sealed to ensure identification and non-interference: YES or NO. If YES, please provide more details of the measures you took to ensure the integrity of the sample.

What date did you send the sample?

..................../................../.......................

How much did it cost you to send the samples for testing? Please attach proof of postage.

$.........................

ď&#x20AC;°

Australian Olive Association Ltd A.B.N. 57 072 977 489-A.C.N. 072 977 489

Laboratory Procedures for the Testing & Storage of Samples Below is are procedures that you, as an approved testing laboratory, must comply with in order to safeguard the integrity of the Australian Olive Association Ltdâ&#x20AC;&#x2122;s Code of Practice.

ď ?

Procedure Samples have been labelled A, B and C, with each sample being allocated a unique identifier. The place, method and circumstances of storage have been recorded Each sample has been visually inspected for possible settling residues Sample A has been tested for the parameters specified in Annex A of the Code of Practice, and for adulteration. Sample B has been stored in cool, dark, consistent conditions to be made available to the producer if requested Sample C has been stored in cool, dark, consistent conditions for future reference Method of receipt and any unusual conditions on receipt of samples has been recorded The place of storage, if known, prior to transport to this lab, has been recorded Method of transport to this lab, if known, has been recorded The test results have been recorded and forwarded to the Code of Practice Secretariat with all relevant information from the processes

Australian Olive Association Ltd A.B.N. 57 072 977 489-A.C.N. 072 977 489

AOA DETERMINATION

May 2009

Clause 13, Monitoring of Products (ii) Approved testing bodies. The following laboratories are the testing bodies for the monitoring program under the Code: •

Australian Oils Research Laboratory New South Wales Department of Primary Industries Diagnostic and Analytical Services Pine Gully Road Private Mail Bag WAGGA WAGGA NSW 2650

•

Modern Olives Laboratory 151 Broderick Road CORIO VICTORIA 3214 PO Box 92 LARA VICTORIA 3212

Australian Olive Association Ltd A.B.N. 57 072 977 489-A.C.N. 072 977 489

AOA DETERMINATION

May 2009

Annex 2, Quality and Labelling Guidelines (i)

Organoleptic Assessment

The organoleptic requirements of the Code are a minimum of three (3) people tasting the oil, of whom one must have a minimum of AOAâ&#x20AC;&#x2122;s Level II Olive Oil Assessment Course (or equivalent), and the others to have a minimum of Level 1 (or equivalent). All persons with these qualifications are accredited for the purposes of organoleptic assessment.

Australian Olive Association Ltd A.B.N. 57 072 977 489-A.C.N. 072 977 489

AOA DETERMINATION

May 2009

Annex 2, Quality and Labelling Guidelines (ii) Approved testing bodies: The organisations accredited for undertaking chemical analyses are: •

Australian Oils Research Laboratory New South Wales Department of Primary Industries Diagnostic and Analytical Services Pine Gully Road Private Mail Bag WAGGA WAGGA NSW 2650

•

Modern Olives Laboratory 151 Broderick Road CORIO VICTORIA 3214 PO Box 92 LARA VICTORIA 3212

Australian Olive Association Ltd A.B.N. 57 072 977 489-A.C.N. 072 977 489

APPLICATION FORM (Business entity other than a Sole Trader)

…………………………………… (the Applicant) hereby applies to become a signatory to the Code of Practice for the Olive Industry, and is a member of the Australian Olive Association Ltd., membership ID#_________. The Applicant agrees: • to be bound by all the terms and conditions and obligations of the Code, covering compliance with applicable legislation, good production and marketing processes, compliance and complaints handling programs, food safety plans, product traceability, any applicable quality and labelling guidelines, environmental management record keeping, staff training, and any other matter determined from time to time by the Australian Olive Association Ltd under the Code • to abide by any applicable rules and processes in relation to logos, certification symbols or other insignia and devices used for Code purposes, and to act in accordance with the requirements of the Industry Compliance Committee • acknowledges that any act inconsistent with the requirements of the Code of Practice may lead to action under the Code for breaches of its terms, or to disciplinary action under the constitution of the Australian Olive Association Ltd • acknowledges that rights under the Code of Practice apply only to the Applicant and not to any associated legal entity or business • agrees that it shall cease using Code logos, certification symbols or other insignia and devices immediately that it ceases to be eligible to do so because it has ceased to be a member of the Australian Olive Association Ltd or a signatory of the Code, because it has not paid fees as requested or because of any relevant action taken against it under the Code or the Constitution of the Australian Olive Association Ltd.

APPLICANT DETAILS Name Name of company or other commercial enterprise Description of enterprise (including brand names and any trading names other than the name above) Postal address Telephone Mobile Fax Email (Please also complete the checklist)

Signed for and on behalf of ……………………………................................................. …………………………………………………………… Date ……………………………… Accepted ……………………………………………… Date ……………………………… for an on behalf of the Australian Olive Association Ltd 48

Australian Olive Association Ltd A.B.N. 57 072 977 489-A.C.N. 072 977 489

APPLICATION FORM (Sole Trader)

I, ……………………………….., hereby apply to become a signatory to the Code of Practice for the Olive Industry. I am a member of the Australian Olive Association Ltd., membership ID#_____. I agree to be bound by all the terms and conditions and obligations of the Code, covering compliance with applicable legislation, good production and marketing processes, compliance and complaints handling programs, food safety plans, product traceability, any applicable quality and labelling guidelines, environmental management, record keeping, staff training, and any other matter determined from time to time by the Australian Olive Association Ltd under the Code. I agree to abide by any applicable rules and processes in relation to logos, certification symbols or other insignia and devices used for Code purposes, and to act in accordance with the requirements of the Industry Compliance Committee. I acknowledge that any act inconsistent with the requirements of the Code of Practice may lead to action under the Code for breaches of its terms, or to disciplinary action under the constitution of the Australian Olive Association Ltd. I acknowledge that rights under the Code of Practice apply only to my olive products business and not to any associated legal entity or business. I agree that I shall cease using Code logos, certification symbols or other insignia and devices immediately that I cease to be eligible to do so because I have ceased to be a member of the Australian Olive Association Ltd or a signatory of the Code, because I have not paid fees as requested or because of any relevant action taken against me under the Code or the Constitution of the Australian Olive Association Ltd. CONTACT DETAILS Name Description of enterprise (including brand names and any trading names other than the name above) Postal address Telephone Mobile Fax Email Please also complete the Checklist Signed …………………………………………………. Accepted ……………………………………………… for an on behalf of the Australian Olive Association Ltd

Date ………………………. Date ….……………………

Australian Olive Association Ltd A.B.N. 57 072 977 489-A.C.N. 072 977 489

Code of Practice Checklist Thank you for submitting your code of practice application form. Under the code you have agreed to the following obligations. Please complete this checklist and retain a copy for your records and return a completed copy to the Australian Olive Association. (Please tick the appropriate box)

Checklist Item • • • • •

• • •

•

Current Status YES NO

Underway or Comments

Member of Australian Olive Association Ltd Comply with State/Territory food, fair trading health and weights & measures laws Have a compliance program consistent with the Australian Standards AS3806-2006 Have a complaints handling program consistent with Australian Standards AS100022006 Have a food safety program consistent with HACCP principles. (Please provide details if program not a State or territory endorsed program.) Have a product traceability system (see Guidelines Annex 1) Agree to follow the applicable quality and labelling guidelines in respect of EVOO (see Guidelines Annex 2) Production and marketing processes are undertaken to avoid or minimise adverse impacts on the environment. (Please provide indication of relevant activities; eg. Compliance with relevant laws.) Estimate of the amount of oil to be produced in Estimate: the coming year. (For fee invoicing purposes; can be amended at a later date.)

Signed:__________________________________

Date: _______ / _______ / 20___

Print name:_______________________________

August 2008

Australian Olive Association Ltd A.B.N. 57 072 977 489-A.C.N. 072 977 489

Code of Practice Fees 2010/11

Item

Fees include GST

Signing fee (initial, once only fee).

$77.00

Yearly fee from date of confirmation

$77.00

(The yearly fee includes licensing rights for use of Code of Practice artwork in relation to olive oil production or sales to a maximum of 15,000 litres, and 2 certificates for bulk oil sales {business to business} transactions.)

Neck tags and stickers are available for sale separately, see Point-ofSale Order Form. Additional certificates for bulk oil sales.

$11.00

•

Licensing rights 15,001 to 20,000 litres, including 2 certificates for bulk oil sales {business to business} transactions.

•

Licensing rights 20,001 to 25,000 litres, including 2 certificates for bulk oil sales {business to business} transactions.

$902

•

Licensing rights 25,001 to 35,000 litres, including 2 certificates for bulk oil sales {business to business} transactions.

$1,804

•

Licensing rights 35,001 to 50,000 litres, including 2 certificates for bulk oil sales {business to business} transactions.

$2,700

•

Licensing rights Greater than 50,001 litres, including 2 certificates for bulk oil sales {business to business} transactions.

$3,150

$451

Fees effective from 1 June 2010 until further notice.