Day 111 - 30 Mar 95 - Page 47
1 A. Yes. I asked whether such tests were had been done or
2 were being done at the moment and I was told, no.
3
4 Q. I do not know why Mr. Rampton thinks that is funny. How
5 often would you say these tests would have to be done to
6 provide an effective monitoring service for an abattoir?
7 A. Well, wherever I have seen them done and what basically
8 my scientific knowledge is, is that they are done on a
9 weekly basis, and that is how I would, in my professional
10 opinion, do it if I was in charge of such sampling.
11
12 MR. JUSTICE BELL: Are you saying, in your view, they should be
13 done on a weekly basis?
14 A. I am not even saying that they should be done at all;
15 I think that they should be -----
16
17 Q. No, but if they are done?
18 A. If they are done, they would need to be done on a
19 weekly basis; the more often you do, obviously, the better
20 monitoring you are performing. But I think that it would
21 be economically and practically foolish for them to be done
22 more often than that. On a weekly basis, you can actually
23 start interpreting these results. They are of some
24 practical use which is obviously the end, they are not just
25 a method that you use to prove something or to -- because
26 that sort of information cannot be interpreted from them.
27 They are a method that you use on a practical basis to
28 monitor the cleaning and to supervise the cleaning.
29
30 MR. MORRIS: Are there any conclusions that someone could draw
31 from microbiological swab tests in terms of action?
32 A. Yes, I mean that is exactly what they could be used
33 for.
34
35 Q. That is what they are for?
36 A. Yes, that is what they are.
37
38 MR. JUSTICE BELL: Could you help me about the address there,
39 High Street, Oldham Common, Bristol? Is that the address
40 of the ------
41 A. That is the address of the abattoir.
42
43 Q. It is all on the same site, is it?
44 A. Yes.
45
46 Q. So, it is not a separate office in the town somewhere?
47 A. No, no, they have their offices on the same premises.
48
49 MR. MORRIS: So, the sampling is done at 5.45 a.m. Is that a
50 helpful time to do sampling?
51 A. Yes, I would do that myself before the working day
52 started, to find out exactly what kind of surface is the
53 first slab of meat is going to land on, because from then
54 on the microbiological condition is going to deteriorate in
55 a sense that the bacteria levels are going to rise during
56 the day. I would want to find out what is the surface like
57 when it is at its cleanest before the working day starts.
58
59 Q. So this would be the cleanest time at Jarretts' plant?
60 A. Yes.
