Day 112 - 31 Mar 95 - Page 29
1
2 Q. Yes.
3 A. To the right of that there is a hose pipe that is used
4 for washing.
5
6 Q. What is the sort of pressure from the hose pipe? Is it as
7 high as the pressure of carcass wash?
8 A. I never measured it.
9
10 Q. No, I am not expecting you to give me pounds per square
11 inch, but is it the same as an ordinary garden hose?
12 A. No, it would be definitely the kind of pressure that
13 would damage flowers if you sprayed it on.
14
15 Q. How does it compare with the pressure of the spray at the
16 carcass wash where it is shown on the plan?
17 A. I would imagine, from experience, that the pressure at
18 the carcass wash point was higher -- would be higher.
19
20 Q. So you are saying that there was a wash point, it was
21 washed before it got to inspection and before it would go
22 into the detained room to be checked further, if necessary?
23 A. Yes.
24
25 Q. In addition to the carcass wash which was after that point?
26 A. Yes, that is right.
27
28 Q. Because it is fair enough, is it not, that apart from any
29 point there may be about moisture in the air and things of
30 that kind, if there was only one carcass wash and it was
31 after the inspection point and after the detained room turn
32 off, your criticisms would fall away, would they not?
33 A. Yes. I do not criticise -- on a statutory basis
34 I would not criticise the carcass wash that happens here to
35 the right-hand side, the actual official carcass wash. It
36 has been -----
37
38 Q. I understand. I wanted to make sure I was not missing the
39 point.
40
41 MS. STEEL: Can I just make an observation which is, having
42 looked at the regulation (p) which Mr. Rampton mentioned,
43 he only read out one part of it. I think it might be
44 helpful if the whole of it was read.
45
46 MR. JUSTICE BELL: I will read it to myself. I have read it.
47
48 MR. RAMPTON: So have I.
49
50 MR. JUSTICE BELL: The main point is that Ms. Hovi is saying
51 that there was a wash before the inspection and before the
52 detained room; that, she says, is capable of either
53 destroying evidence or spreading contamination before there
54 has actually been an inspection by a meat inspector or the
55 OVS, if required?
56 A. Yes. The problem with this part of the carcass wash at
57 this point was discussed several times with the Jarretts as
58 well. They claimed to me that it was a customer
59 requirement, and that they would stand to lose a customer
60 if I enforced the point and did not allow them to.
