Day 111 - 30 Mar 95 - Page 66


     
     1        carrying out their statutory duties.  Obviously, that was
     2        the main issue that I took up with the Royal College
     3        because I did lodge a complaint with them immediately after
     4        this had happened.
     5
     6   Q.   I am really asking whether you do not harbour some sense of
     7        resentment or grudge about the way you were dismissed from
     8        this post?
     9        A.  Obviously, I do feel very strongly that I was unfairly
    10        dismissed, yes.
    11
    12   Q.   You have some considerable pride in your profession, do you
    13        not, Ms. Hovi?
    14        A.  Yes, I do.
    15
    16   Q.   Can I ask you one final question, my Lord, perhaps before
    17        the break?  When you speak of carcass temperatures, will
    18        you please be precise about the stage in their progress
    19        through the process that the carcasses have reached when
    20        you are worried or concerned, as you say, about their
    21        temperatures?
    22        A.  Well, I would generally worry about the carcasses when
    23        they are being loaded or when they are being off loaded
    24        from the chillers or loaded out from the chillers.
    25
    26   Q.   Loaded out from the chillers.  There is more than one set
    27        of chillers in an establishment of this kind, is there not?
    28        A.  Yes.
    29
    30   Q.   There is the chillers into which they go when they have
    31        been dehided and sawn in half, is there not?
    32        A.  Yes.
    33
    34   Q.   Is it those chillers you are talking about?
    35        A.  No.  I am not worried about the temperature when they
    36        enter those chillers.  Yes, when they come out of those
    37        chillers, then that is when I would be worried about them.
    38
    39   Q.   Those are the chillers.  So, in the case of meat which is
    40        going to be deboned, this exit from the chiller is before
    41        deboning, is it not?
    42        A.  Yes, and I would not worry about that because,
    43        basically, there are no statutory requirements as far as
    44        that is concerned.  You can debone meat immediately after
    45        slaughter, if you so prefer to do.
    46
    47   Q.   That is not actually what happens at this establishment?
    48        A.  No, not at this establishment, but even at
    49        establishments like this, we would not worry about the
    50        deboning temperatures. 
    51 
    52   Q.   Why then do you say in your statement, why do you bother to 
    53        mention, the allegation that the boning temperatures of the
    54        meat in the boning hall at Alec Jarrett Limited were as a
    55        rule well above plus 7 degrees Celsius or centigrade?
    56        A.  Because I happen to know that.
    57
    58   Q.   But why does it matter?
    59        A.  Partly because that would make me worry about the
    60        octibins where the meat for McKey was loaded.  If no

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