Each class has judging criteria against which the exhibits are assessed. The criteria vary across the different categories but they focus on the sensory and the technical aspects of the product and its appearance (eg. taste, flavour, aroma, texture).
A brand owner or retailer may enter an exhibit but ONLY if the producer of the contracted product is listed. Trophy status will recognise the producer of the exhibit on behalf of the retailer or brand owner.
Yes, the product being entered must be commercially available product. All entries should be as per a normal production run.
Any individual product can only be entered once (per year) into the Australian Food Awards.
Garlic Exhibitors don’t need to upload a food licence or food certificate to complete their entry. Olive Oil producers must provide a lab report.
Other product exhibitors will need to upload a food license document or food certificate before judging commences. Failure to upload certification may result in your entry being withdrawn.
As of 2018, Australian Food Awards exhibitors must be accredited and supply proof of quality assurance certification.
This may include, but is not limited to the following:
- Hazard Analysis and Critical Control Points (HACCP) certification
- Safe Quality Food (SQF) certification
- ISO 22000 certification
- Certification of Food Premises
For further information regarding compliance and certification in your local area, please refer to the FSANZ website.
Garlic Judging is completed in February due to season constraints. The remainder of the Australian Food Awards judging will take place in July, and Olive Oil judging in August.