Sign-Up to the COP

To become a member of the AOA's Code of Practice you need to:

  1. Be a financial member of the AOA.
  2. Download the COP Manual (below) and read it.
  3. Download the COP application form and checklist (below) and complete with reference to the Guide to completing the checklist.
  4. Submit this information to the AOA Secretariat either by email, fax or post.

It normally takes around 2 weeks to process your application. If successful we will send you a confirmation letter, certificate, POS order form and COP procedures manual.

 

Responsibilities of COP Signatories

Mandatory:

  1. Being financial - paying all membership fees in full preferably before the due date.
     
  2. Undertake product testing annually meeting AS 5264-2011 requirements for true classification for each product to be certified under the Code of Practice.
    The minimum test requirements are NIR analysis of:
    Free Fatty Acids (FFA), Peroxide Value (PV), Ultra-Violet Absorption (UV) - (deltaK, K232 &K270)
    plus sensory assessment undertaken by - NSW DPI or Modern Olives (or through participation in a recognised EVOO Competition).
     
  3. Providing copies of all product labels to be certified - these need to be compliant with AS 5264-2011, Australian Consumer Law Export market and Code requirements. Ref: AOA Labelling Guide
    Also a good idea to send the Code Administrator a draft of any proposed label changes for approval prior to printing.
     
  4. Providing evidence of having a HACCP style food safety / food quality plan - either ‘in-house’ or as part of a third party certification arrangement.
    AOA provide a Risk Assessment tool and HACCP Style Food Safety / Food Quality Plan Template that Signatories can adapt to suit their enterprises.
     
  5. Providing evidence of having a product traceability system including the use of unique batch codes, supply chain records and a product recall system in place.

 

Highly Recommended:

  1. Evidence that your product Best Before Dates (BBD) values are supported by technical evidence.
    Note: Product BBDs may not exceed 24 months.
    Potential BBD is best determined from the lowest value derived from Rancimat® (Induction time), PPP and DAG testing, whereby:
  • IND predicted BBD hours = months
  • PPP predicted BBD =(17-PPPs)/(7/12) months
  • DAG predicted BBD =(DAGs-35)/(20/12) months - when FFA is less than 0.45%
  • DAG predicted BBD =(DAGs-35)/(25/12) months - when FFA is greater than 0.45%

 

Resources:

Australian Olive Industry Code of Practice (Second Edition - October 2013)

Code of Practice Application Form & Agreement

Guide to completing the Code of Practice checklist - Second Edition

Code of Practice Fees - Effective as at January 2016 until further notice