Day 105 - 16 Mar 95 - Page 32


     
     1
     2   Q.   "Keep an eye on the cleaning but basically do nothing to
     3        improve the situation"?
     4        A.  I did not say that at all.
     5
     6   Q.   No, but that is the reality of what is going on?
     7        A.  I would disagree with that entirely.
     8
     9   MR. MORRIS:  So when you say something is "acceptable", you mean
    10        something is usual.  It is the sort of general standard you
    11        would expect?
    12        A.  When I say it is "acceptable", I am talking in the
    13        context of dangers to health, and I mean that, I just mean
    14        that, that any meat passing through this process is safe.
    15
    16   Q.   Yes, but this is only the first stage, is it not?  This is
    17        the actual slaughter plant before it is transported,
    18        processed, transported again -----
    19
    20   MR. JUSTICE BELL:  That is just the point I was trying to make a
    21        little while ago.  You have to look at the whole thing.
    22        You have asked Mr. Bennett a number of questions about
    23        this.  You are calling Mr. North.  Whether or not he says
    24        anything in his statement, I am not going to stop you
    25        asking about what appears here.  I have not heard any of
    26        your witnesses yet.  I suggest you leave it there and see
    27        what you can produce to help your argument.
    28
    29   MR. MORRIS:  It might be worth noting on page 85 we have the
    30        beef forequarters in the chiller, that is, before it goes
    31        into the boning hall, 1.2 million bacteria per gramme?
    32        A.  Yes.
    33
    34   Q.   Total Viable Count.  So, the swab tests are educational is
    35        what you say, yes?
    36        A.  Yes, insofar as they are a management tool, yes,
    37        I would agree with you on that.  Could I add that they are
    38        extremely typical of the sort of microbiological counts you
    39        get in abattoirs in general.
    40
    41   Q.   How important is it that the abattoirs stick to the
    42        specifications and quality control limits that are set by
    43        their customers?
    44        A.  It is important insofar as if they do not, they get the
    45        meat back.
    46
    47   MR. JUSTICE BELL:  They risk rejection?
    48        A.  Yes.
    49
    50   Q.   It will always be up to the customer to say:  "This is 
    51        above our specification"? 
    52        A.  Yes. 
    53
    54   Q.   "We are content" for whatever reason.  But they risk a
    55        point blank rejection because they have not provided a
    56        product which accords with the contract they have with
    57        their customer?
    58        A.  Indeed.  In the present context of McKey Food Services,
    59        I can tell you, from experience, that this is particularly
    60        liable to be the case.

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