Day 105 - 16 Mar 95 - Page 38


     
     1        contamination of some kind?
     2        A.  That is true.
     3
     4   Q.   So when the carcasses touch there will be some
     5        cross-contamination of some kind?
     6        A.  I have to return to my initial definition of
     7        "contamination".  If by "contamination" we mean the
     8        transfer of bacteria from one to the other, yes, there is
     9        contamination.  If we talk about risks to health, the
    10        transfer of pathogens, it is so small in terms of risk as
    11        not to be a significant consideration if the carcasses
    12        touch.
    13
    14   Q.   We will carry on going through the documents, please.  On
    15        page 12 we have boning room.  The temperature spec. on the
    16        third column, is that carcass temperature?
    17        A.  This is the specification for the product at this
    18        stage.  That is in the boning room.
    19
    20   Q.   "Temperature spec." will be the temperature of that actual
    21        particular carcass, is it?
    22        A.  Yes, the temperature required at which it ought to be
    23        boned out.
    24
    25   Q.   When you say "temperature required", is that a standard
    26        that has been set, or is that a particular temperature of
    27        that particular carcass?
    28        A.  It will depend.  Different customers have different
    29        specifications within a range of, perhaps, two degrees to
    30        seven degrees or, of course, could I add the statutory
    31        requirement which would be applied, in the absence of a
    32        customer specification, which is seven.
    33
    34   Q.   On page 12 it has a list of temperatures?
    35        A.  Yes.
    36
    37   Q.   Next to "products" is "steer SID1""; is that right?
    38        A.  Yes.
    39
    40   Q.   So are they not filling this in properly then, this
    41        temperature specification as -----
    42
    43   MR. JUSTICE BELL:  The specification has not actually been
    44        written in or, if it has, I cannot see it on my copy.
    45        I agree it might be, but you are not supposed to be putting
    46        a specification in the boxes down below but what the
    47        temperature of the meat is presumably?
    48        A.  Yes, the specification ought to have been written into
    49        the box.
    50 
    51   MR. MORRIS:  I see.  Sorry, I got confused. 
    52 
    53   MR. JUSTICE BELL:  You write "4" or whatever it was?
    54        A.  Yes.
    55
    56   Q.   "7", or whatever it was.
    57        A.  This, clearly, does not refer to a particular customer
    58        because the customer is not written in, so it will be taken
    59        as the statutory temperature.
    60

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