To become a member of the AOA’s Code of Practice (now OliveCare®) you need to:
- Be a financial member of the AOA.
- Download the COP Manual (below) and read it.
- Download the COP application form and checklist (below) and complete with reference to the Guide to completing the checklist.
- 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
- Being financial – paying all membership fees in full preferably before the due date.
- 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).
- 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.
- 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.
- 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.
- Providing a declaration of EVOO storage conditions, including control of Heat, Light and Oxygen.
- Providing 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 0.40%
- DAG predicted BBD =(DAGs-35)/(25/12) months – when FFA is greater than 0.40%, and less than 0.60%
- DAG predicted BBD =(DAGs-35)/(30/12) months – when FFA is greater than 0.60%
OliveCare® Signatory declaration of EVOO storage conditions:
Before issuing EVOO Compliance Certificates based on current season oil laboratory test results, the Administrator will require Signatories to complete the following declaration covering each EVOO product to be certified:
- Do you store your oil in stainless steel tanks? – If not what storage vessels do you use?
- Do you use an inert gas blanket or a floating lid? – If not how do you control exposure to air?
- Do you store your oil <18 degrees C ? – What is the storage temperature for your EVOO (range)
- Does your EVOO contain >70% Oleic Acid? – Have you tested the fatty acid profile (FAP) of your EVOO products?
- Do you ‘rack-off’ sediments and water when settling your new season olive oil? – What is you ‘rack-off’ schedule?
However, if your EVOO product has a FFA >0.4% and / or fails to meet the above storage conditions, then we will need to be conservative in determining an objective BBD.