Day 081 - 31 Jan 95 - Page 15


     
     1        A.  No, this is a modern hygienic layout.
     2
     3   Q.   Does the provision of what one might call "aids" to hygiene
     4        seem to you to be adequate or not?
     5        A.  Yes.
     6
     7   Q.   What are the principal stages in the slaughtering process
     8        (of which we see a diagram in front of us) at which a risk
     9        of contamination may occur?  What are the principal stages?
    10        A.  There is risk of contamination at the dehiding stage,
    11        contamination from the hiding where it gets on to the
    12        carcass, and another risk of contamination at the gut
    13        removal stage.
    14
    15   Q.   What we are looking at here is a beef line; does that apply
    16        equally to pigs and chickens?
    17        A.  Largely, it does.  With pigs there is the additional
    18        scalding tank which might be an -----
    19
    20   Q.   How could the scalding tank present a contamination hazard?
    21        A.  The pigs go through a tank full of water.  If that
    22        water is contaminated, there is a possibility of surface
    23        contamination there, although later there is a singeing
    24        stage at which surface contamination should be removed.
    25
    26   Q.   Of course, it is only the outside which is singed?
    27        A.  Yes.
    28
    29   Q.   So, I suppose, in theory, you could have contamination in
    30        the inside -----
    31        A.  It is possible.  The contamination would be likely to
    32        be into the lungs.
    33
    34   Q.   Yes.  After that stage of the removal of the intestines or
    35        guts, what precautions can the slaughterman take to try to
    36        minimise contamination or to remove contamination which may
    37        have occurred?
    38        A.  Eventually -- after the stages of the gut removal,
    39        there is a washing -- in this particular line there is a
    40        washing, a carcass wash, that would help to remove
    41        contamination; otherwise trimming of the carcass if there
    42        was gross contamination.
    43
    44   Q.   If there is fat on the outside of the carcass which has
    45        been contaminated by something from the gut, that can be
    46        removed by taking the fat off; is that what you mean?
    47        A.  Fat or muscle, muscle ---
    48
    49   Q.   Fat or muscle.
    50        A. -- could be trimmed too. 
    51 
    52   Q.   Tell us about the washing of carcasses; is that apt to be 
    53        effective in the removal of contamination or not?
    54        A.  It will remove surface contamination.
    55
    56   Q.   Is it important that the human beings concerned in the
    57        operation keep themselves and their equipment as clean as
    58        possible?
    59        A.  Yes.
    60

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