Day 003 - 30 Jun 94 - Page 19


     
     1        to go back to our suppliers and examine all of their
              procedures right from the factory door back to the fields;
     2        and if there were changes required or necessary, make the
              necessary changes.
     3
         Q.   Were changes made?
     4        A.  There were some changes made, some refinements made,
              some additional checks put in place.
     5
         Q.   I know his Lordship knows this (but in case others do
     6        not), the risk of food poisoning can occur at almost any
              stage in the process, can it not?
     7        A.  It can occur from someone not washing their hands --
              it can come from all sorts of places.
     8
         Q.   Do you know of a case in America which occurred when, as
     9        it was later found, a member of the crew was a typhoid
              carrier?
    10        A.  I know of the case.
 
    11   Q.   And contaminated some shrimps?
              A.  The person was found to be a typhoid carrier.  We did
    12        not know it; the person themselves did not know it.
 
    13   Q.   Is your policy in this regard, that is to say, the safety
              of the food, and in other areas of operation, is it
    14        reviewed from time to time or is it just left where it is?
              A.  It is reviewed continually; it is the single most
    15        important thing we oversee.
 
    16   Q.   By whom is it reviewed?
              A.  Internally and externally.  Products are randomly
    17        sampled from the storage facilities, from the production
              plants by third parties.  Laboratories will report back on
    18        what they find, whether it be baked goods or sauces and
              syrups or beef patties or chicken products, it does not
    19        matter.  They are all analysed not only internally within
              the production facilities but by independent third parties
    20        on a random, regular basis.
 
    21   Q.   Pause there.  In the restaurant, are they subject to
              inspection by independent persons?
    22        A.  Yes, they are.
 
    23   Q.   For their hygiene?
              A.  Hygiene.
    24
         Q.   Also for safety conditions?
    25        A.  Safety conditions, personnel practices -- everything.
  
    26   Q.   What about the processing plant?  Is that subject to 
              inspection by outsiders? 
    27        A.  I am sorry?
 
    28   Q.   The processing plants?
              A.  They are, absolutely.
    29
         Q.   What about the slaughter houses?
    30        A.  The same.
 

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