Day 105 - 16 Mar 95 - Page 46


     
     1
     2   Q.   Page 12, there is a lot of information on that page.  It
     3        would not be very practical to carry that around on the
     4        back of an old ticket.
     5
     6   MR. JUSTICE BELL:  He has not said that all the information
     7        would go on the back of one ticket.
     8
     9   MS. STEEL:  That is what I said; did they carry it around on
    10        lots of bits of paper?
    11
    12   MR. JUSTICE BELL:  He does not know.  I bet if you had 100
    13        different people, they would do it in 100 different ways.
    14        That is one of the joys of being human; people do not do
    15        things in exactly the same way.  I really cannot see the
    16        point of what you are asking about.  If you call Ms. Hovi
    17        in due course and there is evidence:  "I do not care what
    18        is on that form, it was not done", then you may be getting
    19        somewhere.
    20
    21   MS. STEEL:  Perhaps that is the reason why nobody from Jarretts
    22        was willing to come and give evidence in this court
    23        precisely so it could not be projected to that.
    24
    25   MR. JUSTICE BELL:  It is a matter for argument at the end of the
    26        day.
    27
    28   MR. MORRIS:  The temperatures in the boning room as put down on
    29        those forms, the temperatures in the boning room they do go
    30        up quite significantly, do they not, from that form we
    31        first saw which was around three or four degrees.  It does
    32        reach seven degrees, does it not?  Sometimes it goes over,
    33        in fact.
    34        A.  Could I refer to the exact -----
    35
    36   Q.   From your experience or knowledge?
    37        A.  If the meat comes into the boning room at, say, three,
    38        it will not rise significantly during its stay in the
    39        boning room.  It is a question of fact on the particular
    40        day and piece of meat, the side of meat, we are discussing.
    41
    42   Q.   How long does it usually stay in the boning room, a piece
    43        of meat, about?
    44        A.  It could be 45 minutes, it could be two hours.  It
    45        varies tremendously.  Again, we are talking about a fairly
    46        complex and busy industrial situation.
    47
    48   Q.   When is the temperature of the meat taken usually?
    49        A.  It is taken on intake to the boning room and after that
    50        it is taken at various stages in its progress through the 
    51        boning room. 
    52 
    53   Q.   So, the temperature is recorded as it arrives in the boning
    54        room?
    55        A.  He checks a specimen number of cases, a five per cent
    56        sample of the meat, I think it is.  It is done on the
    57        intake form but remember that there has been a good deal of
    58        monitoring of refrigeration temperatures and carcasses
    59        before this stage -- but in order to double check he does a
    60        five per cent sample.

Prev Next Index