last updated: april 2015 - lions clubs...

Last updated: April 2015

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2 MD201 LIONS CHRISTMAS CAKE PROGRAM GUIDELINES

CONTENTS

Vision and Mission – Lions Club International ....................................................... 3

Aims of the Lions Australia Christmas Cake Program ........................................... 3

National Cake Committee Contact Details ............................................................ 4

District Cake Chairmen Contact Details ................................................................ 5-6

History of Lions Christmas Cakes in Australia ....................................................... 7

Product Information .............................................................................................. 8-9

Features, Advantages and Benefits ....................................................................... 10

Incentive Awards ...................................................................................................... 10

MD201 Lions Christmas Cake Committee ............................................................ 11

Roles and Responsibilities .................................................................................... 11-13

Goal Setting .......................................................................................................... 14

The Lions Year at a Glance ................................................................................... 15-16

Club Ordering Process/Corporate Sales ........................................................... 17-19

Promoting and Selling Cakes and Puddings ......................................................... 20

Promotional Items For Sale ................................................................................... 21-22

Stock Storage, Rotation and Handling .................................................................. 23

Public Complaints Process ................................................................................... 23

Delivery Issues ...................................................................................................... 24

Insurance ............................................................................................................. 24

Club Stock Control System – Sales Records and Accounts .................................. 25

Q & A – Common Questions Asked ………………………………………………….. 26-27

Appendices ................................................................................................................... 28

Appendix A - Promotional Items Order Form.................................................. 29

Appendix B - Order Form for Cake and Puddings .......................................... 30-31

Appendix C - Safety Food and Fact Sheet ..................................................... 32-33

Lions Product Advertisement .............................................................................. 34


Vision and Mission – Lions Clubs International

Vision Statement

To be the global leader in community and humanitarian service.

Mission Statement

To empower volunteers to serve their communities, meet humanitarian needs,

encourage peace and promote international understanding through Lions clubs.

Aims of the Lions Australia Christmas Cake Programme

• To promote the Lions Clubs International Organization to the general public and to raise awareness of

the community service programmes undertaken by Lions Clubs in their local communities, nationally

and internationally with a high profile, high quality product for sale exclusively by Lions Clubs.

• Through the sales of Lions Christmas Cakes and related products raise significant funds for

distribution by Lions Clubs to worthwhile service projects in their local communities and other national

and international Lions Clubs International programs as appropriate.

• To further promote the Lions Clubs International Purposes whilst complying with the Lions Code of

Ethics, in particular:

To Create and foster a spirit of understanding among the peoples of the world.

To Unite the clubs in the bonds of friendship, good fellowship and mutual understanding.

To Encourage service-minded people to serve their community without personal financial reward, and to encourage efficiency and promote high ethical standards in commerce, industry, professions, public works and private endeavours.

To Show my faith in the worthiness of my vocation by industrious application to the end that I may merit a reputation for quality of service.

To Remember that in building up my business it is not necessary to tear down another's; to be loyal to my clients or customers and true to myself.

Whenever a doubt arises as to the right or ethics of my position or action towards others, to resolve such doubt against myself.

Always to bear in mind my obligations as a citizen to my nation, my state, and my community, and to give them my unswerving loyalty in word, act, and deed. To give them freely of my time, labour and means.


National Cake & Mint Committee Contact Details

NATIONAL CAKE CHAIRMAN

PDG Kaye Smith 3 Coachwood Court Phone: (H) (07) 3204 6697 Partner Allan MURRUMBA DOWNS Mobile: 0408 796 646 QLD 4503 Email: [email protected]

C DISTRICTS

Tony MATTHEWS

Partner Jillian

11 Eden Avenue

BELLEVUE HEIGHTS SA 5050

Phone: (H) (08) 8278 3743

Mobile: 0418 892 445

Email: [email protected]

N DISTRICTS

Ken BROOKS Partner Nora

Lot 19 257 Pine Creek Way BONVILLE NSW 2441

Phone: (H) (02) 6653 5874 Mobile: 0427 406 453 Email: [email protected]

Q DISTRICTS

PDG Ross Gibbins 39 Bardolph Place

Phone: (H) (07) 3272 1494

Partner Olly SUNNYBANK HILLS Mobile: 0488 855 214

QLD 4109 Email: [email protected]

T DISTRICTS

Sue Johns 52 Kellatie Road Phone: (H) (03) 6244 2593 ROSNY TAS 70118 Mobile: 0409 442 593 Email: [email protected]

V DISTRICTS

PDG Lou Scholten 2 Alexandria Way Phone: (H) (03) 9741 8040 Partner Carol WERRIBEE VIC 3030 Mobile: 0409 331 271 Email: [email protected]

W DISTRICTS

Allan LOWE 31 Apium Way Phone: (H) (08) 9652 2212

Partner Sue JURIEN BAY WA 6516 Mobile: 0404 789 467

Mailing Address PO Box 823


JURIEN BAY WA 6516

WEBPAGE - MEMBERS AREA

www.lionsclubs.org.au/cakes

mailto:[email protected]

mailto:tony.matthews05@gmail.




http://www.lionsclubs.org.au/cakes


District Cake Chairmen Contact Details

N1 Lion Ken BROOKS

Partner Nora

Lot 19

257 Pine Creek Way

BONVILLE NSW 2450

Phone: (H) (02) 6653 5874

Mobile: 0427 406 453


N2 Lion June FIELD ‘Springfield’ 280 Cooks Hill Rd Phone: (H) (02) 6226 6006

Partner Jim YASS NSW 2582 Mobile: 0438 630 116


N3 Lion Rosalea SELLERS 47 Banks Street Phone: (H) (02) 4933 5603

Partner Walter EAST MAITLAND NSW 2323 Mobile: 0409 335 603


N4 Lion Ross CATANZARITI 21 Clifton Blvd Phone: (H) (02) 6964 5702

Partner Desma GRIFFITH NSW 2680 Mobile: 0412 205 430


N5 Lion John WHITE 69 Edgar Street Phone: (H) (02) 9345 0322

Partner Lainie MAROUBRA NSW 2035 Mobile: 0431 213 381


QI Lion Don McHENRY 363 Cobaki Road

Phone: (H) (07) 5590 7352

COBAKI NSW 2486 Mobile: 0427 310 408


Q2 Lion Bryan PARRY 46 Jacaranda Crescent Phone: (H) (07) 4775 1286

ANNANDALE QLD 4814 Mobile: 0417 105 724


Q3 Lion Steve WATCHMAN 7 Shannon Court Phone: (H) (07) 4691 1254

Partner Mary OAKEY QLD 4401 Mobile: 0428 915 280


Q4 Lion Grahame Riley 2 Melaleuca Court Phone: (H) (07) 4126 8138

Partner Hesta Redridge Qld 4660 Mobile: 0402 506 254


C1 Lion Tony FORTANIER 24 Trellois Street

Phone: (H) (08) 8396 5421

Partner Kayelette MODBURY SA 5092 Mobile: 0412 328 931







District Cake Chairmen Contact Details (continued)

C2 Lion Tony MATTHEWS

Partner Jillian

11 Eden Avenue

BELLEVUE HEIGHTS SA 5050

Phone: (H) (08) 8278 3743

Mobile: 0418 892 445


T1 Lion Sue JOHNS 52 Kellatie Road Phone: (H) (03) 6244 2593

ROSNY TAS 7018 Mobile: 0409 442 593


VI-4 Lion Brendan DELAHUNT 12 Hartley Street Phone: (H) (03) 9481 1193

NORTHCOTE VIC 3070 Mobile: 0418 633 789


V2 Lion Sam LOCHHEAD 51 Allanvale Avenue Phone: (H) (03) 5250 1678

Partner Heather LEOPOLD VIC 3226 Mobile: 0438 501 678


V3 Lion Andrew McMAHON 6 Rowen Court Phone: (H) (03) 5995 6063

Partner Kerrie CRANBOURNE NTH Mobile: 0414 843 452

Deliveries to -

VIC 3977 4/30 Station Street CRANBOURNE VIC 3977

Email:[email protected]

V5 PDG Terry COLLISON "Kelso Park" 230 Manley Rd Phone: (H) (03) 5829 0351

Partner Brenda MOOROOPNA NORTH Mobile: 0439 468 786

WEST VIC 3616 Email: [email protected]

V6 Sue LOADER 20 Benston Street Mobile: 0407 797 999

Partner John CRAIGIEBURN VIC 3064 Email:[email protected]

W1 Brian WILLIAMS 32 Adenmore Way Phone: (H) (08) 9309 4088

Partner Amanda KINGSLEY WA 6026 Mobile: 0428 537 577


W2 Jean-Marc AUTHELET 22 Hardy St, Phone: (H) (08) 9310 4249

BULL CREEK WA 6149 Mobile: 0424 159 942









History of Lions Australia Christmas Cake Programme

The Christmas Cake Programme had its beginnings prior to the 1965 International Convention in Los

Angeles where the late PDG Captain Philip Lusher was to be inducted as District Governor, District 201B.

PDG Philip, whilst in North America prior to the Convention, visited a number of Clubs in Canada, and

whilst attending a meeting of the Lions Club of Montreal, heard of the “Lions Christmas Cake”

programme, and returned to Australia with full organisational details for the information of his fellow

Governors.

District Governor 201 E, the late Ken Fenwick and his Cabinet Secretary the late Lion Ern Smith

introduced the programme to their District with home baking and packaging of Lions Christmas Cakes in

the Goulburn, NSW area.

The following year, Lions of the Multiple District were seeking a National fund raising project to support

“SAVE SIGHT” activities and the Council Chairman, the late PDG Jamie Jamieson, called for ideas for a

project to fund the campaign.

Lion Ern Smith suggested to his District Governor, that Lions should sell Christmas Cakes and the project

brought back from Montreal Lions Club by PDG Captain Philip Lusher should be expanded to a National

programme. His Governor told him he was crazy.

The Council Chairman noted the exchange and called on District Governor Ken for comment, who said

“This clown of a Cabinet Secretary of mine has suggested we should sell Christmas Cakes!” It was

immediately formulated, moved, seconded and adopted that Lion, later District Governor, Ern Smith,

be given one week to formulate a plan to bring his idea into being. The first “LIONS SAVE SIGHT

CHRISTMAS CAKES” were baked by Big Sister, part of the Reckitts and Coleman group of companies,

and were three pound cakes.

The project immediately proved successful, and sales have been constant over the past two decades,

after reaching astronomical sales on the inception of the programme.

In 1975 the cake became “metric” and converted to 1.5kg and reduced in packaging from twelve to

ten per carton. This resolved many headaches for Club Chairmen with stock control records and book

keeping made so much easier.

In 1986, it was decided that the cake be manufactured to a lower, larger profile which has proved popular. Cakes have been baked by Australia's leading food companies, including Big Sister, Gartrell White,

Arnotts, Sara Lee, and since 1983 by the present manufacturer, Top Taste, the baking division of George

Weston Foods Limited, formerly The Webster Biscuit Company.

1998 saw the introduction nationally of the 1kg Lions Christmas Cake to the programme.

2010 saw the formal introduction of a Lions traditional Christmas Pudding to the product range.

2012 saw the introduction of the Lions Traditional Mini Cake 80gm.

Revenue from sales to the public nationally in the past year have exceeded $6,000,000 and the funds

available to the Clubs and Districts for community service programmes somewhere in the order of

$2,000,000.

It is estimated that since the inception of the MD201 Lions Christmas Cake Programme funds available

to the Clubs of Lions Australia have exceeded....

$52,000,000

This is an outstanding result and is a testament to the vision and enthusiasm of the late PDG Captain

Philip Lusher in presenting the idea to the Council of Governors, and the late PDG Ern Smith in taking the

idea to a National level.


Product Information - Christmas Cake

A Lions Christmas Cake contains the following ingredients: -

Shortening, Sugar, Golden Syrup, Salt, Flour, Baking Powder, Eggs, Rum,

Vanilla, Invert Syrup, Cake Colour, Sultanas, Peel and Whole Cherries. It is notable that the Egg Content is

8.5% and the Fruit content is 50%.

The Cake is mixed in the conventional style by first creaming up the shortening and sugar and then

adding the Egg and mixing until the required density is reached. The Flour and other dry ingredients

are then added and thoroughly mixed in, before adding the Fruit. The mixing is then finished and must

comply with a required density, so that the products can be kept to an even standard. The mixing takes

approximately 20 minutes.

502,000 Lions Cakes (1.5 kg and 1 kg combined) are made from nearly 1479 mixes that use up 367,384

kgs of blended fruit, 62,118 litres of egg and 5,620 litres of Rum.

The cakes are then deposited into baking tins and baked @ 130c for two (3) hours. They are de-panned

automatically and then cooled in the spiral coolers for a period of 4 hours. They are then wrapped, boxed

and placed into cartons ready for despatch.

Oven Capacity

4200 units based on 1kg (or) 2520 units 1.5kg. Wrapping & Packing - 1kg = 1400 units per hour,

1.5kg = 840 units an hour.

Density or Specific Gravity

This is the weight of mixing in a container of specific size. The weight varies by the amount of air beaten

into the mixture.

Quality Control

Quality Control on Lions Cake commences from the time the ingredients are received into store with

minor ingredients weighed up into mixing sizes, and a Senior Supervisor doing spot checks in the various

weighed up ingredients chosen at random. With the installation of the batching system, Flour, Sugar,

Shortening and Eggs are automatically weighed into the mixer. The ingredients are then taken to the cake

mixers, where the mixings are made and densities taken for Quality Control purposes at three (3) stages

of the mixing :-

During the packing phase, all products go through a metal detected and X-ray machine and validated

every 30 minutes with operations signing off with tests they do on these critical control points.

1. After the Shortening and Sugar are creamed up.

2. After the Eggs have been added in.

3. After the Fruit has been mixed in.

These checks are necessary to ensure that all mixings

are of the same standard. Any changes in the densities

are immediately reported to the Production Manager to

be rectified, or if this is not possible, the mixing is discarded.

All densities, mixing times and temperatures pertaining

to each individual mixing are recorded and thoroughly

checked at various intervals by Senior Supervisors and

the Production Manager.

Quality Control does a check on the product each day.


Product Information - Christmas Pudding

A Lions Christmas Pudding contains the following ingredients: -

Shortening, Sugar, Brown Sugar, Golden Syrup, Glucose, Butter, Water, Salt,

Flour, Eggs, Rum, Brandy, Sultanas, Peel, Currants, Raisins, Starch, Potassium, Spice, Cinnamon, Cloves,

and Ginger.

The Pudding is mixed in the conventional style by first creaming up the shortening and sugar and then

adding the Egg and mixing until the required density is reached. The Flour and other dry ingredients

are then added and thoroughly mixed in, before adding the Fruit. The mixing is then finished and must

comply with a required density, so that the products can be kept to an even standard. The mixing takes approximately 20 minutes.

The Puddings are then deposited into Pudding Bowls and baked @ 160c for (2) hours 10 minutes. They

are cooled in the Block Line cooling unit for 2hrs and then de-panned automatically to travel to the

spiral coolers for a period of 4 hours. They are then boxed and placed into cartons ready for despatch.

Oven capacity:

Based on 900g = Wrapping & Packing. 900g unit = 2000 units per hour.

Density or Specific Gravity:

This is the weight of mixing in a container of specific size 456 g Density weight. The weight varies by the

amount of air beaten into the mixture.

Quality Control

Quality Control on Lions Pudding commences from the time the ingredients are received into store with

minor ingredients weighed up into mixing sizes, and a Senior Supervisor doing spot checks in the various

weighed up ingredients chosen at random. With the installation of the batching system, Flour, Sugar,

Shortening and Eggs are automatically weighed into the mixer. The ingredients are then taken to the cake

mixers, where the mixings are made and densities taken for Quality Control purposes at three (3) stages

of the mixing :- During the packing phase, all product goes through a metal detected and X-ray machine

and validated every 30 minutes with ops signing off with tests they do on these critical control points .

1. After the Shortening and Sugar are creamed up.

2. After the Eggs have been added in

3. After the Fruit has been mixed in.

These checks are necessary to ensure that all mixings are of the same standard. Any changes in the

densities are immediately reported to the Production Manager to be rectified, or if this is not possible, the mixing is discarded.

All densities, mixing times and temperatures pertaining to each individual mixing are recorded and

thoroughly checked at various intervals by Senior Supervisors and the Production Manager.

Quality Control does a check on the product each day.


Features, Advantages and Benefits

Feature Advantage Benefit

Mini cake 80gm Available all year round, individually

wrapped to meet Health and Safety

requirements.

Selling opportunities at Lions BBQs,

Driver Reviver or Lions functions

Two (2) Cake sizes Buyers have a choice Suits the needs and purse of

different buyers

More than 50% fruit

content

High quality Fruit Cake product

compared to the market.

Development of a very good

reputation in the market

30 months shelf life from the day of manufacture

1.5kg cake – largest on

the market

Plenty of great tasting cake to go

around

Good value for money

Attractive and distinctive

packaging

Makes an ideal present for friends

and family

A truly appreciated and practical gift

at Christmas time

Easily recognized

Fundraising activity Funds raised returned to worthy service

projects in the local community

Benefiting those less fortunate in the

community

900g pudding Buyers now able to purchase their

Christmas fare in the one location

Great gift ideas

Incentive Awards

District Awards

Lion Power Award

To be eligible for this Award all outstanding Christmas Cake accounts for Clubs in the District are to be

finalized with Top Taste, at the latest, by 31st January of the succeeding year.

Awarded to the District achieving the highest increase in sales by weight

• Lion Power Award Shield

• District Chairman Award - Lion Power Paper Weight


MD 201 Lions Cake & Mint Committee

Roles and Responsibilities

National Committee (for current contacts refer to www.lionsclubs.org.au/cakes/ )

• To ensure the future of the Lions Australia Cake and Mint Programme.

• To increase sales of Lions Cakes and Puddings through increased Club participation particularly in

the area of Clubs demonstrating token support to the program to achieve the strategic objectives of

the programme.

• To ensure future adequate supply of good quality products to the Clubs from the manufacturer and

distributor through accurate reporting, trend analysis and accurate forecasting of future requirements.

• To provide Clubs with up to date and relevant Point of Sale advertising materials.

• To organize the preparation and distribution of Community Service Announcement media for

advertising the program on local television and radio networks.

• To continually update and make available for Clubs to purchase promotional products of a high

standard.

• Provide input to the MD201 Management Plan and Annual Budget.

http://www.lionsclubs.org.au/cakes/


District Chairman

• At the beginning of July contact the Club Secretaries to ensure that all program literature is forwarded

to the Club Cake Chairman.

• To promote the sale of Lions Christmas cakes, puddings and mini fruit cakes within your District to

enable profits generated to be used for worthwhile causes.

• Request that your District Governor promote the Christmas Cake program during their official Club visits and allow you to make a presentation at District Convention as well as have a display booth.

• To report regularly, with the aid of the Sales Analysis Reports, to your District Governor and

District Cabinet on the progress of sales.

• To assist the Lioness and the Leo Clubs in selling cakes and puddings. Account orders need to be

authorised by their sponsoring Lions Club.

• Based on previous year’s sales statistics develop a sales target for the District equal to at least a

5% increase above the previous year. Using this sales target promote at the first Cabinet Meeting a

proposal utilising profits from cake and pudding sales.

• With this District goal, work with your Club Cake Chairman and assist them in arriving at a suitable

goal for their Club targeting, in particular, those clubs which have demonstrated only token support

for the program in recent years (i.e. ordering less than five (5) cartons of cakes)

• To assist the Club Cake Chairman in reaching the Club’s sales target, discuss their plans for this

season. You will be supplied with Sales Analysis Reports showing how Clubs have performed over

the last two years. From these you can ascertain a target for potential sales by each Club.

• From the Sales Analysis Reports you will be able to compare current performance against that of the

previous two years as well as identify those clubs yet to order and thus perhaps identify any issues

early on:

– If clubs have ordered less, find out why

– Clubs ordering the same as last year need to be encouraged to order more (at least 5%) to comply

with the programme’s growth targets

• To compile a telephone directory of each of the Club Cake Chairman within the District, remembering

correspondence must be forwarded through the Club Secretary.

• To organise a training seminar in your District for Club Cake Chairmen for the purpose of familiarising

them with the Christmas Cake Programme, its purpose and objectives and the tools available to

them to achieve their goals.

• To ensure Club Chairmen are aware of the deadline for payment of outstanding Christmas Cake

Accounts as 31st January immediately following the sale of cakes and to follow up where necessary.

• Reinforce if the LCI Number is not stated on the Order Form received, Customer Service will scan and

email the order back to the National Cake Chairman to be forwarded onto the District Cake Chairman

to confirm with their local clubs LCI Number.

It is vital you maintain close liaison with the Club Cake Chairman. They are the people who will have the

responsibility of motivating their own Club members.

District Incoming Officers and Orientation Seminars

Ask your District Governor for authority to be part of these seminars for incoming Club Officers and

recently joined members:

• Advise Club Presidents of the importance of selecting a Club Cake Chairman who believes in the

program and who is committed to being successful.

• Promote the idea of having each Club nominate a suitable project utilising their profits for the

community’s benefit. If the District has a designated recipient project for the Cake Rebate promote it so each Club President knows what the District is doing.


• Request each Club Secretary advise you of the name, address and contact numbers of the Cake

Chairman as soon as they are appointed. Stress that all correspondence will be sent to the Secretary,

but some letters may be personal. These names will be the basis of your directory.

• Use some of your sample stock for morning or afternoon tea at these functions and at

Cabinet Meetings.

• Keep your segment of the seminar short, and to the point.

• Remind those present from the Clubs that all information is available in the Lions Christmas Cake

Programme Guidelines which has been supplied to every Club and should be in the possession of the

Club Cake Chairman.

• Remind Clubs of their commitment to pay accounts as soon as possible, and certainly no later than 31st

January each year. It often occurs that GWF-Top Taste is still waiting payments in excess of $1,000,000

from Clubs after the deadline for final payment to Top Taste. The Club members may unfortunately bear

any burden of carrying these costs through their MD dues. Monies outstanding as of 28 February will be

deducted from the District Cake Rebate.

• Advise attendees of the incentive awards available through participation in the programme.

Club Chairman

• READ the Lions Christmas Cake Programme Guidelines (Now on Website – www.lionsclubs.org.au/cakes and will be updated regularly if need be).

• PROMOTE the sale of all products in the Lions Christmas Cake Programme.

• MOTIVATE your Club members to be your “volunteer” salesmen by increasing their AWARENESS of

the Cake Programme.

• ORDER using the prescribed Lions Australian Order Form, remembering there are 12 x 1kg cakes, 10

x 1.5kg cakes, 45 x 80g Mini cakes and 12 x 900g puddings in their respective shipping cartons (refer

to the Ordering Process in these Guidelines).

• Allow SUFFICIENT TIME for delivery of your orders. A minimum TEN (10) NORMAL BUSINESS

DAYS must be allowed for, from the date of receipt of your order.

• Special DELIVERY INSTRUCTIONS must be clearly noted on all orders submitted. You will be contacted prior to the delivery date to confirm these instructions and the anticipated time of day for the delivery. If you do not receive this call you MUST CONTACT the Enquiry Hotline on 1800 033 366.

• You MUST advise Top Taste of any DAMAGED STOCK or SHORT DELIVERIES on your order within fourteen (14) days of that delivery.

• 3 carton minimum purchase (with all products on the one order form this can now be a combination of products – eg 1 carton of each of 1.5kg Cakes + 1.0kg Cakes + 1 Minis or it could be 3 cartons Minis).

• Maintain an ACCURATE RECORD of distribution, sales and payments (you may choose your own

method or follow the suggested method on the Cakes web page).

• Ensure your cakes and puddings are ON DISPLAY no later than late October to take advantage of the

TV and radio media coverage organised by the National Cake Committee.

• Maintain a detailed list of SALES OUTLETS utilised by the Club including all contact details for future

years of selling.

• Ensure that PAYMENT to GWF Top Taste for all orders is made by your Club no later than 31st January.

• Ensure that Club Members are aware that cakes and puddings are AVAILABLE FOR 12 MONTHS OF

THE YEAR.

• TAKE ADVANTAGE of the promotions on the Cakes web page to pursue corporate orders particularly

during September and October. Brochures are available by order.

• Visit the MD201 web page (www.lionsclubs.org.au/cakes) and make yourself familiar with the section

in relation to Lions Christmas Cake and Puddings.

• Notify the District Chairman and State Co-ordinators of your Club Outlets.




Goal Setting

How Do We Nurture Commitment?

1. We must make a personal commitment to ourselves.

2. We must have a clear statement of objectives

3. We have to set challenging, but attainable goals – short and long term.

4. We need to commit ourselves totally to the attainment of these goals.

To be part of the National Cake Programme, you must approach your task with:

• ENTHUSIASM

• VITALITY

• KNOWLEDGE

• CONFIDENCE

• GOOD COMMUNICATIONS

Do these things and you cannot help but get an increase in your District’s Sales.

Achieve that increase, and you can feel proud and assured that your District Governor’s or Club

President’s choice and confidence in you was justified.

As one of 30,000 volunteer salesmen and women your place in this operation is crucial - you are

responsible for getting the product in front of as many customers as you can and through performing this

service you will not only help in raising invaluable funds you will provide a valuable aid in promoting the

wonderful work of our Lions organisation.

Every business is a “people” business. A business without people who are

Committed, has no chance for success.

Have you spent time setting specific attainable goals? Our strategic goal for the

MD201 Lions Christmas Cake Program is a 5% increase in sales by weight year-on-year.


The Lions Year at a Glance

If you have not already set your goals for the coming year, you should do so at once. As our world grows more complex each year, we often feel assaulted by the increasing demands on our time by the increasing amounts of information we have to assimilate. This is especially true of Lion Leaders, who, busy with family and job responsibilities, truly need an overall strategy to live by, one strategy which is successful is:

Set your goals…..establish your priorities….work out plans to achieve your goals which will let you accomplish your objective.

Remind Clubs that there is only one (1) Discount Period – 1st July, 2015 – 31

st October, 2015 and the discounted price

is only available if payment and delivery is made within the discounted period.

Prepare a report for inclusion in the next edition of the District bulletin.

This will provide you with an excellent opportunity to promote your portfolio with enthusiasm and pride. Let the

Clubs know what your goals are and what you hope to accomplish in your year. Ask Club Secretaries for the

name, address and phone number of their Clubs Cake Chairman.

To assist Clubs, each Club Secretary has been sent a Programme Guideline with a sample of the sales

material which is available, plus order forms. Check with clubs that they have received a copy and if it has not

been received by the end of July or early August advise your Area Co-ordinator urgently and they will be sent

another one or they can download from Cakes web page.

District Chairmen should by now be visiting Lions Clubs and meeting Club Cake Chairmen.

Promote the idea of having each Club nominate a suitable project utilizing their profits for the community

benefit. Most Zone Chairmen hold their first Zone meeting in August.

Contact your District Zone Chairmen; ask for permission to attend their meetings.

Visit as many meetings as possible, this is a good opportunity to meet a number of Club Presidents and

Secretaries. It is also a good idea to ask the Zone Chairman to invite the Club Cake Chairman to the meeting.

You should by now be thinking about a static display at your District Convention. Contact your District Governor

and Convention Chairman and explain to them the importance of the Christmas Cake Programme, not only to

the Clubs but also to the District. Request a prominent position– use some of your sample cakes, always very popular at District Conventions.

Organise a Lions Christmas decorating competition for Lions Club members.

This will afford you the opportunity to get up on the stage at the Convention.

Ask your District Governor to present a prize to the winners. You will be surprised with the results.

You should be utilizing your District Bulletin to get your message to the Lions members. See your District

Governor and Bulletin Editor and request that you be afforded space in this bulletin in the months leading up to

Christmas. You will receive printouts of sales for your clubs in your District. This will let you know what Clubs

have placed orders, how many and which clubs have yet to place an order. Using the information provided, you

should contact clubs that have not ordered and get them moving.

Also, talk to the clubs that have ordered less than last year and find out the reason why. Advise all Lions

Clubs to plan early and to act early in this year’s campaign. The nearer Christmas comes, the more difficult it

becomes to obtain publicity and the harder it becomes to sell. The most successful Clubs last year were

selling months before Christmas and pursuing corporate orders.

OCTOBER

SEPTEMBER

AUGUST

JULY


DECEMBER

.

JANUARY

MAY

You must keep your finger on your Clubs pulse by using the statistics and talking to the Club Cake Chairman on their sales plan and help the Clubs achieve success. The most common activities adopted by the high volume clubs are street stalls and door knocks, which are best tackled by the whole club or as a group.

One club divides the club members into three groups under the three Vice Presidents and awards a prize to the group selling the most cakes. Tell Clubs to stop worrying about supermarkets selling cheaper, they don’t.

You have the best Christmas Cakes that money can buy.

NOVEMBER

With Christmas fast approaching, now is the time to advise and motivate all Clubs to take their cakes out into

the shopping centres. A folding table and a couple of folding chairs, a wheelbarrow filled with Cakes is all they

will need. It is sure to be a Winner.

Remind Clubs of the cut-off date for placing their orders (usually end of 1st week in December)

Now would be a good time to remind the Clubs of their responsibility to pay their account by the due date.

Some Club Treasurers seem to believe that they have to get the Board’s approval to pay their Christmas Cake

Account, not so. When the Club approved the purchase of cakes, they then made a commitment to pay for them

and all Clubs should be encouraged to finalize their Christmas Cake Account before breaking up for Christmas.

District Chairman please keep your Area Co-ordinator informed of what you are doing, any problems that may arise during your year; be assured you have their total support

DECEMBER

Early in the New Year you will receive a printout telling you of the Clubs that still owe money for cakes. It is

important that you make contact with the Clubs concerned and remind them if they have not already paid their

account to please do so as soon as possible.

All accounts should be finalized by the 31st January of each year. All subsequent orders placed

from 1st January to 30st June must be paid in full with order, no discount applies.

Again, you will receive in early February and March notification advising you of the Clubs that are still dragging

their feet with late settlement of accounts. Monies outstanding as of 28 February will be deducted from the

District's Cake Rebate. This will involve more phone calls.

District Chairmen - Keep a check of all your phone calls and out of pocket expenses in order to be able to

claim expenses. Claims for expenses must be directed to your District provided that you have organized a

budget for your portfolio. The Multiple District will not reimburse any expenses other than those

approved for attendance at authorized training seminars and National Cake Committee meetings.

Multiple District Convention

District Chairman’s Promotion & Training Seminar

JANUARY

MAY/JUNE

FEBRUARY and MARCH


Club Ordering Process

Guidelines for the Ordering, Delivery and Payment of Christmas Cakes and Puddings.

ORDERING

Order Forms will be mailed out to all Lions Clubs during the second week of June/July each year.

To assist Clubs with a speedy delivery of the ordered goods, it is the responsibility of the Club Christmas

Cake Chairman to ensure that the Order Form is completed correctly and includes:

• Club Name

• Club LCI number - Must appear on Order Form.

• A contact name

• Telephone number of the contact

• Delivery address, prefer business address or Club premises (a P.O. Box cannot be used)

• Products quantity and pricing need to be clearly stated

• Each order to contain all products not a separate order for each

• Special delivery instructions

All Christmas Cake Account Orders can be posted or emailed to Customer Service.

1. Mail to Lions Club Orders, George Weston Foods Ltd.

Reply Paid 555 Enfield NSW 2136 2. Email orders to – [email protected]

3. Invoice for products that have been delivered will be issued by GWF Top Taste approx. 3 weeks after delivery, clubs with invoicing queries please contact 1800 033 366.

All prices to Clubs apply from 1st July to 30

th June of each year, subject to availability from the previous

year’s bake; otherwise the new prices to Clubs will apply from commencement of supply of new goods.

PAYMENT WITH ORDERS – TO ATTAIN THE DISCOUNT, PAYMENT AND DELIVERY MUST BE MADE WITHIN THE DISCOUNT PERIOD.

CAKES AND PUDDINGS CAN BE PURCHASED AT 2015 PRICES UNTIL 30TH

JUNE 2016. ALL ORDERS BETWEEN 1

ST JAN 2016 TO 30

TH JUNE 2016 HAVE TO BE PAID FOR IN FULL WITH ORDER. NO DISCOUNTS APPLY

CAKE PRICES

Product

1.5kg Cake

1kg Cake

0.9kg Pudding

80gm Mini

Club Selling Price $16.00 $12.00 $12.00 $2.00

Club Purchase Price $11.62 $ 8.58 $ 8.53 $1.00

Club Profit $ 4.38 $ 3.42 $ 3.47 $1.00

DELIVERY DETAILS

Delivery Address (No PO Box addresses allowed)

Delivery Contact Name _________________________________

Address _____________________________________________

____________________________________________________

Suburb _____________________________________________

State ____________________ P/Code ____________________

PAYMENT DETAILS Please see reverse for new payment methods

DISCOUNT PAYMENT PERIOD

The discounted price is only available if payment and delivery is made between 1 July and 31 October 2015.

CHARGE ACCOUNT/STANDARD PRICE

PAYMENT WITH ORDER/STANDARD PRICE

Orders delivered and payment after 31 October will be invoiced at full price. Please note for all charge accounts, payment in full must be made by 31st January 2016 or earlier.



Discounts apply as follows:

1.5kg Carton

1kg Carton

900g Carton

Carton Discounts for Orders placed between 1

st July – 31

st October 2015

$1.65 $1.32 $1.32

No discount for Lions Mini Fruit Cake.

NOTE: TO ATTAIN DISCOUNT PAYMENT AND DELIVERY MUST BE MADE WITHIN THE DISCOUNT PERIOD.

PAYMENT METHOD 2015

Advantages to Lions Clubs of payment option

• Reduces banking fees • Payments never lost in the Post • There is an Australia Post Office in every town • Eliminates Fraud and offers greater security and protection • Increased visibility, control and confidentiality • Prevents lost, stolen, destroyed cheques and duplicate payments • Prevents overdrawing of Cheque account for better cash flow

Payment via PayWay Card

1. Top Taste will supply each Lions Club Secretary with a new PayWay Starter Pack. 2. Each PayWay Card is unique to each Lions Club. 3. Please ensure your PayWay Card is kept in a safe area by the Lions Club Secretary.

Payment Method

1. Lions Club writes out their cheque payment as per normal. 2. Lions Club presents their PayWay Card and cheque payment together at their local Australia Post Office. 3. The Australia Post Office will process your Lions Club payment and provide the Lions Club member with a receipt of the transaction. 4. Payment will be allocated to the Lions Club Top Taste Account. 5. Transactions can only be made at Australia Post Offices and no fees apply.

*** PLEASE NOTE. Deposits over the counter at any Austrlia Post Office will only be accepted with your PayWay

Card. Attempts to pay without your PayWay Card will be rejected by Australia Post.

Loss of a PayWay Card

1. Contact Top Taste Customer Service Team on 1800 033 366 2. Request a new PayWay Card. 3. There will be a charge of $20 to replace any lost or damaged PayWay Cards.

(it may take up to 12 weeks to replace)

ORDERS “ON ACCOUNT” - NO DISCOUNTS APPLY

Any order that is to be charged to your Club Account can be posted or emailed

through to George Weston Foods - Top Taste.

For emailed orders do not post the same order without clearly marking on it that it is a copy only attached to your payment, if you fail to do this there is every chance that it will be duplicated.

Lions Clubs can email to [email protected], clubs would be required to fill in order

form and scan and email to the email address provided. Confirmation of order received and processed will be sent back to the clubs email address.

mailto:[email protected],


FREIGHT COSTS

• All freight costs are included in the price of the cakes to Clubs.

• Under no circumstances should you pay any freight to any carrier.

OUTSTANDING PAYMENTS

• All outstanding payments MUST be received by Top Taste by 31st January, ph: 1800 03 33 66.

• It is imperative to finalise these accounts as soon as possible after the receipt of the invoice.

• If you have a query with your account please contact Top Taste Customer Service on 1800 033 366 as soon as possible.

HOTLINE & WEBSITE ORDERS (from the public or corporations)

The Lions Christmas Cake toll free “HOTLINE” 1300 300 205 has proved an outstanding success since

1995. District Cake Chairmen are often requested to be “HOTLINE” co-ordinators for their locality. Members of the National Cake Committee are usually assigned the task of co-ordinating calls from mobile

phones and website enquiries.

All sales generated through the “HOTLINE”, and the Lions Australia “WEBSITE” are referred to the local

Club on a post code allocation basis or as preferred by the purchaser.

The National Cake Committee may co-ordinate large corporate orders where goods are to be distributed

on an Australian-wide basis. Such sales will be recorded separately and funds raised apportioned to

Districts within the District Cake Rebate system.

WEBPAGE - MEMBER'S AREA - ORDER FORM

www.lionsclubs.org.au/cakes

• Username: cakes

• Password: westons

• Download additional order forms

Corporate Sales

The area of Corporate Sales is a largely untapped market for many clubs. But those Clubs which do

pursue corporate sales have seen significant increases in sales.

• Include with your letter a Corporate Sales brochure. Packs of 50 of these brochures can be obtained

by completing and submitting a Promotional Material Order Form (refer to Appendix A)

• Contact as early as possible the General Manager or Corporate Services Manager of the targeted

businesses as many corporations plan very early for staff/customer Christmas bonuses and gifts.

• Introduce yourself to them through a follow-up phone call within one to two weeks.

• After completion of the corporate delivery write to the organisation thanking them for their support,

advising where the funds raised will be distributed and provide them with a Certificate of Appreciation (sample letters are available on the Christmas Cake web page www.lionsclubs.org.au/cakes and

Certificates can be purchased using the Promotional Items Order Form (refer to Appendix A).

• Letter on Website

• Should one of your clients require a tax invoice and your club is not registered for GST, please contact

the National Office prior to placing an order.

• Should one of your clients wish to pay by credit card and your club does not have credit card facilities,

please contact the National Office.

Note: Top Taste minimum order of 3 cartons applies.

Early payment discounts will not apply to sales processed by the National Office.




Promoting & Selling Cakes and Puddings

Expose Yourself

• Like all saleable items they will not sell if they are not EXPOSED

• They should be on display in your outlets no later than the 1st

week in November – follow the major department store and

supermarket chains for timing

• The Bigger the display the Better chance of being noticed

• Use novelty approaches – e.g. fill a wheelbarrow full of cakes

and puddings, like the old Pig-In-A-Barrow raffle

• Use your local media in community diary sections, editorial and

consider a paid advertisement for your District. Try your local

Real Estate booklets and Neighbourhood Watch newsletter

• Use public notice boards in shopping centres.

• Use the outer shipping cartons to enhance the size of your displays

and utilise the posters obtained by contacting your District

Chairman or a member of the National Cake Committee

Clubs should consider approaching the following outlets.

• All club members to be involved, selling to themselves, families, friends and at their place of work

• Banks, Building Societies, Credit Unions and other financial institutions

• Bunnings, Masters and Hardware House Retail Outlets

• Post Offices and Police Stations

• Butchers, Fruit Shops and other Retail Outlets

• New and Used Vehicle Dealers (a Cake with every sale)

• Clubs for use as Raffle prizes etc.

• Service Stations and Road Houses

• Local Real Estate Agencies (a Cake with every Sale made)

• Funeral Directors

• Christmas in July Functions, Australia Day Celebrations

• Coffee Shops, Mobile Coffee Vans and Workplace lunch rooms

• Sporting and Other Clubs

• Last year’s list of outlets

• Local Government Offices and Libraries, State & Federal elected members offices

• Direct selling on stalls at Local Shopping Centres

• 70% of sales are made to women. So target Boutiques, Hairdressers and Craft Shops

• Retirement Villages, Nursing Homes, Child Care Centres and School and University Canteens

• Door Knock Appeals: Many Clubs have found this to be successful not only for selling cakes but

for gaining new Club Members. When do you otherwise get a chance to talk to a Lion?

• Christmas Sleigh: Make up and decorate a vehicle for an annual procession near Christmas time or

drive the local streets. Make a lot of noise, attract attention. Consider borrowing a sleigh and

contact your District Chairman for details of those Clubs with a Santa sleigh.

Promotional Items For Sale

Promotional Items may be ordered by filling in the Order Form found in Appendix A (page 28) to these Guidelines or download from the Lions Christmas Cakes web page www.lionsclubs.org.au/cakes/,

enclosing a cheque made out to “MD201 Council” for the correct amount and sending to:

1. CHRISTMAS CAKE CAPS

MD201 LIONS CHRISTMAS CAKE PROGRAM GUIDELINES 21

Baseball style cap, green/red colours, embroidered with the words

“Lions Traditional Christmas Cake”. Great sun protection on projects.

PRICE $13.50 includes G.S.T., & postage.

2. SANDWICH BOARD VINYL BANNERS 600 x 900mm

Three designs available, printed in full colour.

1 - Lions Christmas Cakes Available Here,

2 - Lions Christmas Cakes & Puddings Available Here

3 - Lions Christmas Puddings Available Here.

4 - Lions Christmas Cakes & Puddings (Small 600 x 400mm)

PRICE 600x900 Vinyl - $45.00 includes G.S.T., & postage.

PRICE 600x400 Vinyl - $30.00 includes G.S.T., & postage.

3. LIONS CHRISTMAS CAKE PROMOTIONAL PINS

Highly decorative coloured pin to be worn by Club Cake Chairman.

PRICE $7.00 each includes G.S.T., & postage.

4. CERTIFICATE OF APPRECIATION

For presentation to Club Cake Chairman & Retail Stores that traditionally

sell Lions Christmas products in support of the local Lions Clubs.

PRICE $20.00 per ten includes G.S.T., & postage.

5. CORPORATE BROCHURES - CAKES

Folded brochure, Blue in colour, suitably worded, including prices

of 1.5kg and 1kg cakes, for distribution to Corporate Bodies to

assist Clubs in obtaining orders.

PRICE $10.00 per fifty includes G.S.T., & postage.

Lion Tom Gould 136/100 Nissen Street, Urraween, HERVEY BAY QLD 4655

Email: tom_ [email protected]

http://www.lionsclubs.org.au/cakes/,


6. CORPORATE BROCHURES - PUDDINGS

Folded brochure, Blue in colour, suitably worded, including prices

of 900g puddings, for distribution to Corporate Bodies to

assist Clubs in obtaining orders.

PRICE $10.00 per fifty includes G.S.T., & postage.

7. CHRISTMAS CAKE PENS

Blue ball point promotional pens. Green in colour with gold

writing ‘Lions Christmas Cakes’.


8. CHRISTMAS CAKE APRONS

A heavy duty full size cotton apron, dark green colour, screen printed with

a Lions Christmas Cake Logo, with change pockets, suitable for cake

stalls, barbecues, raffles etc. One size fits all.


9. QUALITY PAPER BAG

Quality brown paper bag with handles.

PRICE $10.00 per 30 includes G.S.T., & postage.

10. HEADER CARDS

Point of Sale header cards (1.5kg & 1kg Cakes and Puddings)

Including Flyers

PRICE $5.50 per pack of 10 cards includes G.S.T., & postage.

11. STAND UP VINYL BANNERS

Stand up vinyl banner Cakes and Puddings

PRICE A4 - $29.00 each includes G.S.T., & postage.

PRICE A3 - $34.00 each includes G.S.T., & postage.

PRICE 1500x600 - $120.00 each includes G.S.T., & postage.


Stock Storage, Rotation and Handling

As Lions Christmas Cake and Puddings are Food Products, they should be handled under the strict

guidelines that are required for the Safe Handling of consumable Food Products.

The Australian and New Zealand Food Standards Code (Standard 1.2.5) authorises the use of a “Best

Before” date. This date signifies the end of the period during which the intact package of food, if stored in

accordance with stated storage conditions, will remain fully marketable and retain all claimed qualities.

The Best Before date should be used and recorded on your stock inventory sheets to ensure that the

stock is rotated through any storage location or facility. Best Before dates on Lions Christmas Cakes and

Puddings are based on the currently approved shelf life of 30 months from the date of baking.

In particular all ingredients and finished products shall:

(i) be stored in a weatherproof and pest-free environment under cover, in a clean, dry,

odour-free area;

(ii) be stored away from walls and elevated off the floor in racking to facilitate cleaning and pest

control activities;

(iii) not be stored or transported with other materials that may present contamination hazards due to

odour or toxicity or otherwise;

(iv) be stored at such temperature as required to ensure they do not sustain damage or deterioration

due to extremes of heat or cold. This includes damage by condensation;

(v) be protected from adverse weather conditions during transportation; and

All ingredients and finished products storage and warehousing systems shall apply the “First in First out” (FIFO) principle of inventory control. All products from an individual “Best before” date should be

received, distributed and sold prior to the same products with a later “Best before” date being received,

distributed and sold.

Public Complaints Process

Complaints from the public should be resolved at the earliest opportunity, with care and tact, by the Club

Cake Chairman.

The process to follow is:-

• Ask the customer to show you the goods in question and provide the packaging for easy identification of the baking batch run by the manufacturer.

• The Club immediately provides the customer with a replacement product from their stocks at no cost

and collects the faulty goods and associated packaging.

• Report the matter to your District Cake Chairman who will replace the goods at no charge

• Send the goods in question and associated packaging to the District Cake Chairman.

• The District Chairman is to notify the relevant Area Co-ordinator on the National Cake Committee who

will in turn advise the manufacturer

• The District Chairman will on-forward the goods to the manufacturer at the address below, only if

requested to do so by the manufacturer. Attn: Carl Ladner

Top Taste

468-488 Gympie Road

KEDRON, QLD 4031

• The manufacturer will investigate the matter and maintain a record of complaints and background

details for review by the National Cake Committee.


Delivery Issues

The manufacturer has undertaken to have their freight contractor deliver orders within ten (10) normal

business days of the order being received with correct payment arrangements.

• Failure by the freight company to make prior contact with the Club to confirm the drop off time

and location;

• Late or non-delivery according to the agreed delivery time;

• Short delivery of the order – write on delivery docket “short delivery” and “the amount”; or

• Damage to stock delivered – write on the delivery docket “damaged” and “the amount”

In the case of damaged packaging/stock or short delivery:-

• Write on delivery docket, ‘Damaged’ or ‘Short Delivery’ and do not forget the amount (e.g. 10 cartons ordered – 9 cartons received).

• Also phone your District Cake Chairman immediately after notifying the manufacturer.

If unavailable contact your Area Coordinator. These people are there to support you.

• Keep copy of proof of delivery (Delivery Docket copy with details clearly marked). • REFUSE DELIVERY if damaged, or incorrect (that is if it does not agree with the requested allocated

product)

Insurance

Project insurance cover is provided for Christmas Cake and Pudding stocks under the MD201 insurance

policy. For further details contact the MD201 Insurance Committee on [email protected] or using

the contact details in the MD201 Directory.

Remember to check your stock off with the

driver to ensure that your

consignment is in good

condition and complete

upon arrival.

In the event of any of the following, immediately within 14 days, notify the manufacturer on enquiry hotline:

1800 033 366

No claims will be recognized by Manufacturer after a period of

14 days from the date of delivery.



Club Stock Control System – Sales Records and Accounts

A method of accounting for the distribution of cakes and puddings to outlets and Club members, and

the collection of monies, MUST be in use in every Club involved in the programme.

A Christmas Stock Control System should be designed to assist the Club Christmas Cake Chairman

by keeping adequate records of all cake transactions carried out.

The system records:

• Sell all old (on hand) stock first, watch your stock rotation for best before dates.

• All goods ordered and received.

• Details of all goods issued to outlets and/or Club members.

• Details of any returns to manufacturer. (copy of the delivery docket)

• All payments received from the outlets.

• Payments made to manufacturer.

• Credits received from manufacturer for returns.

It is suggested that separate sheets be kept for all of these categories preferably in a single folder and

separated into years. With regard to distribution, it is suggested that a separate page be kept for each

outlet. This enables a continuous record of information and a good place for your successor to start

from in preparing for their year as Cake Chairman.

District Chairmen should be on the lookout for Clubs who have no system at all and they are the

Clubs who may need some guidance.

Refer to Appendix C on page 32 for Food and Safety Fact Sheet - 'Use by' and 'Best Before' dates.

Ensure Club

Contact Details

are placed on

all Point of Sale

Header Cards


Helpful Hints to Pass on -

QUERY – Shelf Life Fruit Cakes & Puddings must sit for a minimum of three months to mature prior to being released for

sale.

RESPONSE

Fruit Cakes have a two & half year shelf life

Puddings currently have 18 months shelf life, testing has been completed and shelf life will be extended to two years with next year’s production.

QUERY – Metal

Metal found in Fruit Cake or Puddings

RESPONSE

Reinforce that Top Taste believe this foreign object has not been within the finished baked fruit cake from the Top Taste site due to the preventive measures in place to eliminate any opportunity of a foreign object of a metal consistency being within our baked cakes. With the use of metal detectors, X-ray machines and with also checking retained samples of the same batch details.

QUERY – Eggs

Eggs used in manufacturing are they Free Range or Cage Birds

RESPONSE

The eggs used come from Caged Birds

QUERY – Lions able to sell fruit cakes

One of our members has been told by a business she approached re selling cakes that they can't do it without having a licence to sell food. Have you heard of this restriction?

RESPONSE

Attached is a link to the Food Authority of NSW website which is the legal body of food handling / processing /licensing in NSW. As we are a charity group we are not required to have a license to sell food as we are not a company who makes or sells food as a business. The cake manufacturer is required to be licensed which they are definitely, so if the business that has the issue with you wants to contact Top Taste in regards to that, they are more than free to do so.

http://www.foodauthority.nsw.gov.au/industry/industry-sector-requirements/charities-groups-and-volunteers/ QUERY – Palm Oil > Sustainable Source

In your Christmas cakes, vegetable oil is listed as an ingredient. Could you please tell me if that is palm oil? If so, is it harvested from a sustainable source? We think your cakes are outstanding, but do not want to buy a product that would contribute to the destruction of Orangutan habitat.

RESPONSE

I can confirm the product does contain Palm Oil and we have investigated with our supplier and we can confirm this does come from a Sustainable Source. Our Supplier is a member of the Roundtable on Sustainable Palm Oil (RSPO). Their major palm oil suppliers have signed a statement confirming that the palm oil supplied to them is sourced from legally developed plantations and not from any party that, as far as they are aware, has engaged in illegal deforestation. The Vegetable Oil listed derives from the Shortening based product which is used in the first stage of mixing which is the Creaming of the Shortening & Sugar.

http://www.foodauthority.nsw.gov.au/industry/industry-sector-requirements/charities-groups-and-volunteers/

http://www.foodauthority.nsw.gov.au/industry/industry-sector-requirements/charities-groups-and-volunteers/


QUERY – NO Cherries

NO CHERRIES found in cake

RESPONSE

Top Taste are by law required to follow the Lions Australia fruit cake recipe which has Glace Cherries, I can confirm there is cherries within the baked cake. Due to the large volume that is

manufactured there is the possibility one fruit cake may get more cherries than another.

QUERY - Alcohol

• Is 'Alcohol' in the Lions products? I don't know if you are aware but alcohol isn't ever completely cooked out of food products. This becomes an issue for recovering alcoholics, people who abstain from alcohol for Medical / religious reasons and children.

RESPONSE

• Thanks to your customer for raising her concerns. The Lions member is correct that a small amount of alcohol will remain in the cake after baking. The amount of alcohol remaining is very small and would have a negligible effect on health, especially compared to the sugar and butter contained in the cake.

We cannot include alcohol in the allergens list as there are strict labelling guidelines on the content of this list and alcohol is not an allergen. My preference is to not include a 'contains alcohol' sticker as I think this would promote alcohol consumption, which is not what either of us is trying to do. Our aim is to provide a traditional taste profile with clear and accurate labelling to allow our customers to make informed decisions. As alcohol is a traditional ingredient in a Christmas Cake, I would expect customers to look at the ingredients list if they wanted to confirm if alcohol was present.

QUERY – Oil Stains

Oil Stains within the carton RESPONSE

This could be due to an excess in the release spray used to coat the baking tins to allow the fruit cakes to be de-panned after baking.

QUERY – Cherry Pit

Cherry Pit found in Fruit Cake RESPONSE

Top Taste to investigate and reinforce with our manufacturer of Glace Cherries the importance of minimising the opportunity of cherry pits in the product. Top Taste will also reinforce with our manufacturing team the importance of maintaining the quality ingredients and high production standards required when manufacturing Lions Fruit Cakes & Pudding products.

QUERY – Under-baked Cake

Fruit Cake under-baked and the centre of the cake is gluggy and sticky to touch. RESPONSE

This may have been caused when the cake was at the start or end of a baking run where the heat transfer was not at solid temperature within the oven.

QUERY – Pale & Dry to the touch

Fruit Cake is pale in colour and dry to touch. RESPONSE

This may have been caused when the cake was at the start or end of a baking run where the heat transfer was not at solid temperature within the oven.


APPENDICES INDEX APPENDIX A - Christmas Promotional

Items Order Form ........................................ 29

APPENDIX B - Order Form for Cake and Puddings .............. 30-31

APPENDIX C - Safety Food and Fact Sheet ......................... 32-33


Appendix A

Cakes & Puddings Promotional Items

Order Form

Club Name: District:

Mailing Address:

Contact Lion: Phone No.:

ALL PRICES INCLUDE GST & POSTAGE/FREIGHT

ALL PRICES INCLUDE GST & POSTAGE/FREIGHT SIGNED: CLUB POSITION: DATE:

** Promotional Items may be ordered by filling in this Order Form and enclosing a cheque made out

to “MD201 Council” for the correct amount and sending to:

1. Christmas Cake Caps No. ( ) @ $13.50 EA = $

2. Sandwich Board Vinyl Banners

1 - Cakes No. ( ) @ $45.00 EA = $

2 - Puddings No. ( ) @ $45.00 EA = $

3 - Cakes & Puddings No. ( ) @ $45.00 EA = $

4 - Small 600x400 Cake & Pudding No. ( ) @ $30.00 EA = $

3. Promotional Pins No. ( ) @ $7.00 EA = $

4. Certificate of Appreciation No. ( ) @ $20.00 PER 10 = $

5. Corporate Brochures (Cakes) No. ( ) @ $10.00 PER 50 = $

6. Corporate Brochures (Puddings) No. ( ) @ $10.00 PER 50 = $

7. Christmas Cake Pens No. ( ) @ $6.00 EA = $

8. Christmas Cake Aprons No. ( ) @ $20.00 EA = $

9. Quality Paper Bags No. ( ) @ $10.00 PER 30 = $

10. Header Cards* - Cakes 1.5kg No. ( ) @ $5.50 PER 10 = $

Header Cards* - Cakes 1kg No. ( ) @ $5.50 PER 10 = $

Header Cards* - Puddings No. ( ) @ $5.50 PER 10 = $

*Including Flyers

11. Stand up Vinyl Banner - A4 No. ( ) @ $29.00 EA = $

Stand up Vinyl Banner - A3 No. ( ) @ $34.00 EA = $

Stand up Vinyl Banner - 1500 x 600 No. ( ) @ $120.00 EA = $

CHEQUE TOTAL $ **

Lion Tom Gould

136/100 Nissen Street, Uraween

HERVEY BAY QLD 4655

Enquiries to: (T) 07 4128 1210 (M) 0438 281 210 Email: tom_ _ [email protected]



Appendix B – Cake and Pudding Order Form (front)


Appendix B – Cake and Pudding Order Form (back)


Appendix C – Safety Food and Fact Sheet

It is important that food manufacturers, retailers and consumers understand the difference between ‘Use By’ and ‘Best Before’ date marking of food.

‘Use By’ and ‘Best Before’ dates

‘Use By’ and ‘Best Before’ dates are compulsory forms of date marking under the Australia New Zealand Food Standards Code (the Code). Unless exempt under the Code, all packaged food with a shelf life of 2 years or less must show a date mark.

What’s the difference?

If food must not be consumed after a certain date for health and safety reasons, the ‘Use By’ form of date mark must be used.

A ‘Best Before’ date would be used for shelf stable foods such as biscuits and confectionery, frozen foods, most raw foods that will be cooked before being eaten (eg. meat, chicken, fish) or foods that will noticeably spoil before becoming a safety issue.

Can I change the ‘Use By’ or ‘Best Before’ date?

Information on a food label can only be changed with the permission of the relevant authority, which in Queensland, is Queensland Health.

The manufacturer of the food is best placed to apply for changes to date marks on foods. However, retailers and distributors may also apply to alter date marks on food. When seeking permission to change a ‘Use By’ date, evidence of the continued safety and suitability of the food must be provided (eg. shelf life information). All requests need to be made by the applicant completing a ‘Date Mark Alteration Application Form’ which can be obtained from your nearest Queensland Health Public Health Public Health Unit.

Can I sell food when the ‘Use By’ and ‘Best Before’ date has passed?

Foods labelled ‘Use By’ cannot be sold after that date has passed. To protect all members of the public, this also includes giving away food to charitable or community organisations.

Food marked with a ‘Best Before’ date can still be sold after the expiry of that date, provided it is safe and suitable for consumption.

If consumers are unsure about the shelf life or date marking of an individual product, they should contact the supplier or manufacturer for more information.

Other types of date marks

Two optional date marks, which may be used instead of a ‘Best Before’ date, are prescribed specifically for bread with a shelf life of less than 7 days. These are ‘Baked On’ or ‘Bkd On’ and ‘Baked For’ or ‘Bkd For’ dates. Page 1

15 ‘Use By’ and ‘Best Before’

dates


Appendix C – Safety Food and Fact Sheet (cont.)

If the ‘Baked On’ term is used, the date on the package label must be the date on which the bread was baked. If the ‘Baked For’ term is used, the date on the package label must not be a date more than 12 hours after the bread was baked.

For further information

Further information on date marking and labelling of food can be found in Queensland Health’s Label Buster guide, located at www.health.qld.gov.au/foodsafety. Additional more detailed information is available from the Food Standards Australia New Zealand website at www.foodstandards.gov.au.

Queensland Health has a variety of fact sheets with detailed information on food safety. Fact sheets can be accessed from the Queensland Health website at www.health.qld.gov.au/foodsafety.

Contact your local Queensland Health Public Health Unit (PHU) if you have any further questions regarding date marking (PHU contact details below).

Queensland Health Public Health Units Public Health Unit Phone number

Brisbane Northside 3624 1111 Brisbane Southside 3000 9148 Bundaberg/ Wide Bay 4150 2780

Cairns 4226 5555 Gold Coast 5668 3700 Ipswich/ West Moreton 3413 1200 Logan 3412 2989 Mackay 4911 0400

Redcliffe/ Moreton Bay 3142 1800 Rockhampton 4920 6989 Sunshine Coast 5409 6600 Toowoomba/ Darling Downs 4631 9888 Townsville 4753 9000

Copyright © Queensland Government 2011

October 2011

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http://www.health.qld.gov.au/foodsafety

http://www.foodstandards.gov.au/

http://www.health.qld.gov.au/foodsafety


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last updated: april 2015 - lions clubs...

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