Newsletter
MAY/JUNE
The last few months have been busy here at Retail
Meat New Zealand and with the inclusion of Easter and
Anzac Day, no doubt it’s been a busy one for you too.
In between the two public holiday weekends we held
the RMNZ annual conference. It was an enjoyable two
days in Auckland with plenty of learning and networking
opportunities. Alongside the conference we ran the third
North vs South Butchery Challenge - our congratulations
go to the winning team (North Island) and those chosen
to trial for a place in the 2016 Pure South Sharp Blacks.
Thank you to our sponsors for making the conference
possible – Kerry Ingredients, Beef + Lamb New Zealand,
Hellers, NZPork, Argus, Cabernet Foods, Devro and
Wilson Hellaby.
In a couple of short months the Alto Young Butcher and
Competenz Butcher Apprentice regionals will be upon
us. However in the meantime to get the guys and girls
entering the competition into the spirit of things we will
be running a series of demonstrations designed
especially for them – see overleaf for more details.
All the best,
The team at Retail Meat New Zealand
Taranaki Bowls Day
Sunday, May 3rd saw 16 teams compete at the Fitzroy
Bowling Club for the annual Taranaki Master Butchers
Bowls Day. The 16 teams are all named after the old
and the few current shops still around today. We put on
morning tea, afternoon tea and lunch for everyone and
a jug of beer for each team member during the morning
tea break. After fierce competition, Noel Probyn’s team
were the winners followed by the Naki Butchers and
Countdown third. Kiwi Butcher No1 Team headed by
Peter Morrison were well beaten by Kiwi Butcher No2
headed by Stephen Morrison so he has bragging rights
for the year.
Thanks to all our sponsors and Retail Meat for your
support in making our bowls day a very successful day.
Kind regards, Peter Morrison
Taranaki Master Butchers Association President
North vs South Butchery
Challenge
This year saw the third annual North vs South Butchery
Challenge, held at the RMNZ conference. It was a close
fought battle with the North Island team looking to take
the title on home soil. Our congratulations go to the
North Island team for achieving just that.
And a big congratulations to Zak Grammer, Neat Meat
Ponsonby; John Cox, New World Hillcrest; Hannah Miller,
Neat Meat Ponsonby; Aso (Jack) Khosrawi, PAKn’SAVE
Lincoln Road; Josh Flavell, New World Hokitika and
Rowan Lee, Peter Timbs Meats Bishopdale on making
the challenge team to compete against the current
Pure South Sharp Blacks later this year, for a place in the
national side. Our thanks to InterFood Read Group for
supplying the equipment for the butchery challenge.
Alto Young Butcher & Competenz
Butcher Apprentice of the Year
Entries are now open for the Alto Young Butcher &
Competenz Butcher Apprentice of the Year competition
and close on Friday 22 May. A reminder that anyone
within the industry is welcome to attend the regional
competitions – the dates/locations are listed below:
Central Districts/Lower North Island
Wednesday 10 June, 12.45pm at New World Pioneer
Butchery Department, 179-197 Main St, Palmerston North
Lower South Island
Wednesday 17 June, 11am at New World Centre City
Butchery Department, 133 Great King St, Dunedin
Upper South Island
Saturday 20 June, 8.45am at Christchurch Institute of
Technology (CPIT), School of Food and Hospitality, Cnr Ferry
Rd & Madras St, Christchurch
Waikato
Wednesday 1 July, 11.15am at New World Te Rapa
Butchery Department, 751 Te Rapa Rd, Te Rapa, Hamilton
Upper North Island
Saturday 4 July, 8.45am at Wilson Hellaby, 21 Industry Rd,
Penrose, Auckland
Industry Update
Competenz Update
Update from NZPork: Industry Videos
CREATE A PRODUCTIVE FOOD MANUFACTURING
ENVIRONMENT THROUGH A SKILLED TEAM
NZPork has released a series of videos to demonstrate
how we farm our animals. These can be accessed at
www.nzpork.co.nz/on-farm-videos. For those of you who
haven’t been able to visit a pig farm these videos will
give you an insight into the different ways we farm pigs
in New Zealand. The videos cover farrowing (birthing),
weaning and growing in indoor and outdoor pig farms.
We hope these are a useful tool for retailers to
understand the ways in which we farm and help when
talking to customers. More videos are planned in the
near future. Please share these videos far and wide via
social media networks or email.
Competenz offers more than just Butchery apprenticeship
training, this is a cost effective way to upskill your team
and be compliant in areas like Food safety and Health
and safety.
The National Certificate in Food and Related Products
Processing will engage and upskill your front line
production teams. Your team members will build their
knowledge in key areas to create a productive and
efficient work environment.
DOB verification checksheet update
This programme has been developed to meet specific
needs of employees working in a food manufacturing
environment. On completion, your employees will receive
the National Certificate in Food and Related Products
Processing, Level 2. The qualification is made up of two
compulsory modules, Safety Essentials and Quality. Matt,
Blake or Rob can work with you to select the remaining
modules to best suit your business needs. Or choose the
recommended modules below.
Changes to employment law
Safety Essentials - Compulsory
Understanding workplace hygiene, food safety and
workplace safety requirements is critical in a food
manufacturing environment. This module ensures your
team members are aware of; and can demonstrate basic
requirements in these areas.
MPI have recently updated the DOB verification
checksheet to include the new homekill record
requirements which have been published. In addition,
the scope of the verification checksheet has been
updated to include some different topics such as
packaging, water source and calibration. For a copy of
the checksheet please contact MPI or email
[email protected]
There have been some changes to employment law in
New Zealand recently. The key changes include:
• extending the right to request flexible working
arrangements to all employees;
• how employers and employees should agree on rest
and meal breaks;
• establishing a process for the transfer of employees in
some industries if there is a restructure in the business or a
change in business owner;
• clarifying the confidential information that employers
are obliged to give to affected employees in dismissal or
redundancy situations;
• changes to collective bargaining: reaching new
collective agreements, opting out of multi-employer
bargaining, removing the 30 day rule for new, non-union
employees and allowing pay deductions of employees
who take part in partial strikes;
• setting time frames for the Employment Relations
Authority to make determinations in an employment
dispute.
For further information visit http://www.dol.govt.nz/
er/services/law/legislationreviews/er-amendmentbill-2014.asp
Tri-Nations Butchers’ Challenge
The Pure South Sharp Blacks are well into the swing of
things with their third practice scheduled for June. We
would like to thank Wilson Hellaby for hosting their up
and coming practice, Hellers for hosting their last
practice and Alliance for providing the beef and lamb
free of charge for that same practice. Your support is
much appreciated! Watch this space for a short video
introducing the 2015 team which will be released
following the June practice.
If you are able to support the team in any way please
contact Megan ([email protected] or 09 489 0879) to
discuss.
Quality - Compulsory
Ensuring quality standards are met requires your team
members to know how to identify and communicate
product and/or packaging faults as well as performing
calculations.
This module teaches your team members how to
demonstrate and communicate this information in line
with your organisations requirements.
Food Safety
It is essential for any person working with food to know
about food safety requirements and demonstrate basic
knowledge of contamination hazards and control
methods as well as clean and sterilise equipment (floors/
benches) manually. This module builds on safety
requirements.
Health and Safety
Health and Safety provides your team members with
knowledge about how to keep safe at work. It covers safe
work practices, handling chemicals and manual handling.
This module provides your employee with the ability to
apply these practices in your workplace.
Communication
It is important for your team members to know how their
role contributes to their team’s success. This module introduces your team members to working as part of a team
as well as correctly filling in a form and the implications to
them, their team and the organisation when important
information is not provided correctly.
For more information contact Matt on 027 6666 822 or
[email protected]
advertorial
Meat Clubs
Once again we will be hosting a series of demonstrations in May
designed for those entering, or interested in entering the Alto
Young Butcher & Competenz Butcher Apprentice of the Year
competition. While these are designed for entrants, all are
welcome.
Palmerston North - with ex. Pure South Sharp Black
Marcus Waldman
Tuesday 12 May, 7pm at Mad Butcher, 742 -760 Pioneer Highway,
Takaro, Palmerston North
Hamilton - with butcher David Porter
Wednesday 13 May, 6.30pm at New World Te Rapa, 751 Te Rapa
Road, Te Rapa, Hamilton
Auckland - with butchers Reuben Sharples and Ivan Mansell
Thursday 14 May, 6.30pm at The Aussie Butcher New Lynn, Unit
G,10 Margan Avenue, New Lynn, Auckland
Christchurch - with Pure South Sharp Black Corey Winder
Wednesday 20 May, 6.30pm at CPIT, School of Food & Hospitality,
Corner Ferry & Madras Street, Christchurch
Dunedin - with Pure South Sharp Black Greg Egerton
Thursday 21 May, 6.30pm at New World Centre City, 133 Great
King St, Dunedin
For further information, to enter the competition, or to register to
attend a demo please contact Pippa on [email protected] or
phone 09 489 0879
Devro New Zealand
Sausage Competition
At the RMNZ conference we held an Open Meeting to discuss the
2014 and 2015 Devro NZ Sausage Competitions. This meeting was
attended by over 30 representatives from the industry. In general
the competition will remain much the same as last year, with the
possible inclusion of media and public events to take place
following the Supreme Award judging and prizegiving.
If you have any comments or questions regarding the competition,
or would like to receive a copy of the minutes from the meeting
please contact Megan on [email protected] or phone
09 489 0879.
SEMI – RETIRED BUTCHER
An opportunity exists for a qualified Semi – Retired Butcher to
join our team here in Tonga.
We are looking for an enthusiastic and motivated person who
ideally has experience managing, owning or working in a Retail
Butcher shop and is looking for a challenge and lifestyle change
for a year or two. We are particularly interested in someone who
has a knowledge of Sausages, Ham, Bacon, Salami and other
selected smallgoods.The challenge is to spend time helping,
training and guiding us to grow and improve the butchery side of
our business.
The Key requirements for this position are;
• Patience
• Able to complete duties unsupervised and to the highest
standards possible
• Ability to train, lead and motivate fellow workers
• Must be able to provide proof of qualifications
• Must have an eye for detail
Salary package is negotiable, but it will include free
accommodation and a vehicle (utilities and fuel are not included).
The Kingdom of Tonga is situated 2.5 hours north of Auckland
in the South Pacific Ocean and represents an idyllic lifestyle with
lots of opportunities to go Swimming, snorkelling, fishing or just
relaxing. If you fancy a change of pace and lifestyle then this job
is for you.
Please apply to the email below and attach a letter and an
updated CV to [email protected]
DUNNINGHAMS – MORE THAN INGREDIENTS!
advertorial
AT DUNNINGHAMS WE’RE NOT JUST ABOUT INGREDIENTS. WE ALSO HAVE A WIDE RANGE OF KNIVES
AND PACKAGING INCLUDING:
Foam trays (open and closed cell) Vacuum bags (clear & colours)
Twine (white & colours)
Poly bags (30 – 70um)
Shrink bagsSoaker pads
Stretch film (machine & hand) Netting
Agent for wide range of quality German made Giesser knives
VACUUM BAGS SPECIAL DEAL: 1 x carton of 1,000 clear vacuum bags (175 x 200mm) $39.00 excl GST.
Offer ends 31st May 2015 or while stocks last. Maximum 5 cartons per customer. Quote promo code: Bag V 175
0800 363 1921
www.dunninghams.co.nz
Diary Dates
STAY UP TO DATE WITH
RMNZ EVENTS AND MARK
THESE IN YOUR DIARY NOW
THESE DATES CAN ALSO BE FOUND ON THE CALENDAR AT
RMNZ.CO.NZ AND ARE UPDATED REGULARLY
Alto Young Butcher & Competenz Butcher Apprentice
Demonstrations
May (see inside page for dates/venues)
Alto Young Butcher & Competenz Butcher Apprentice
Regionals
June/July (see first page for dates/venues)
Devro New Zealand Sausage Competition
Entries Open Late June
Entries Close Friday 21 August
New Zealand Study Tour 5 – 10 September, Auckland
Tri-Nations Butcher’s Challenge
Thursday 10 September
Devro New Zealand Sausage Competition
North Island Regional Judging
Friday 2 October
Devro New Zealand Sausage Competition
South Island Regional Judging
Friday 9 October
Devro New Zealand Sausage Competition
Final Judging & Prizegiving Tuesday 20 October
Alto Young Butcher & Competenz Butcher Apprentice
Grand Final
Thursday 10 September
Contact Us
rmnz.co.nz
Phone: 09 489 0879
Megan Claxton
[email protected]
Ashley Gray
[email protected]
Pippa Hawkins
[email protected]
Chloe Harland
[email protected]
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