Day 112 - 31 Mar 95 - Page 37


     
     1
     2   MS. STEEL:  Different documents.
     3
     4   MR. MORRIS:  Those are different documents.
     5
     6   MR. JUSTICE BELL:  Yes.  It is helpful to know which days.
     7        Those are the documents which are the packed temperatures.
     8
     9   MR. RAMPTON:  Yes, my Lord, that is right.
    10
    11   MR. JUSTICE BELL:  I am assuming those are not boning room.
    12
    13   MR. RAMPTON:  No, they are not boning room; they are the
    14        dispatched.
    15
    16   MR. MORRIS:  Would some of the material that was dispatched be
    17        dispatched actually two or three days after they were
    18        deboned?
    19        A.  Yes.
    20
    21   MR. JUSTICE BELL:  Yes.  It goes into another chiller and it may
    22        well come down, in fact one would expect that it would,
    23        from the temperature it comes out at the boning room to the
    24        temperature at which it is dispatched?
    25        A.  Yes, it is very possible.  The only problem here is
    26        that we in the industry, the people who are responsible for
    27        the hygiene, are worried about the octabins.  It is
    28        generally a known fact that if you put a lot of meat in an
    29        octabin at one time not at the relevant temperature,
    30        acceptable temperature, then it is very unlikely it will
    31        chill.
    32
    33   MR. MORRIS:  Could you explain why?
    34        A.  Because of the size of the octabin and the distance the
    35        meat has to be convected before it reaches the cool outside
    36        air in the chiller.  But, obviously, the one octabin is
    37        filled over at least two days, I would imagine, so it does
    38        allow the time to -----
    39
    40   MR. JUSTICE BELL:  By your recollection exactly where is the
    41        octabin as it is filled?
    42        A.  It is in the dispatch chill already when it is filled,
    43        so it is at a very ambient temperature.  That is
    44        recommendable for it.
    45
    46   Q.   It is not filled in the boning room?
    47        A.  No.  It is filled in the -----
    48
    49   Q.   How are the pieces of meat, the deboned meat, taken to the
    50        chiller? 
    51        A.  They come through the packing room.  It is between the 
    52        boning hall and the dispatch chill.  They come in 20kg 
    53        cardboard boxes that are lined with plastic.  Those are
    54        tipped in the -----
    55
    56   Q.   So they are tipped straight into the octabin?
    57        A.  The octabin, yes.
    58
    59   Q.   As soon as the meat comes into the chiller?
    60        A.  That is right, yes.

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