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
