Day 096 - 03 Mar 95 - Page 54
1 Q. Mr. Gregory was an expert for McDonald's visiting to do an
2 expert report at your factory, yes?
3 A. Yes.
4
5 Q. Would you be happy or would you have been happy for an
6 expert on behalf of the Defence to visit to test your
7 conditions?
8 A. I have no hang up about that, but I would have thought
9 the continual monitoring by RSPCA should satisfy all the
10 needs of the British inhabitants now.
11
12 Q. But you are prepared to be open to criticism from an
13 independent expert?
14 A. I have no hang up about that.
15
16 Q. You were not asked, though, were you?
17 A. Pardon?
18
19 Q. You were not asked about that, were you?
20 A. No, no. But I would consider actually Dr. Gregory to
21 be an independent expert.
22
23 Q. His department has been involved in your company before?
24 A. Yes, purely and simply because they saw us as a role
25 model to base much on.
26
27 MS. STEEL: You said that you had never had a rejection from
28 McKey's on temperature grounds?
29 A. Not to my knowledge, no.
30
31 Q. What about other grounds?
32 A. I honestly cannot recall a rejection from McKey's for
33 us not providing what they wanted.
34
35 Q. What bacteria are tested for at Bowes when you did the
36 microbiological testing?
37 A. All the normal. I believe we have been through this
38 before, if I recall. Salmonella, E.colis -- all the normal
39 requirements.
40
41 Q. And the general bacteria level colonies?
42 A. Yes, we have specifications to meet and we meet them.
43
44 Q. So you do not have your own specifications; they are just
45 the ones that other companies have given you?
46 A. Yes, our customers -- obviously we have our own
47 in-house and how we judge it to make sure we can serve all
48 our customers. We accept the most stringent of each and
49 every customer as our level.
50
51 Q. In the pamphlet, the opposite picture of the people in
52 green overalls, if you turn to that page?
53 A. Yes.
54
55 Q. It says in the fourth paragraph: "Constant tests are
56 carried out on many breeds of pigs which have been fed and
57 reared by different methods to find good quality meat".
58 What have you found out with those tests?
59 A. Without giving away too many company secrets, we have
60 found out that there are different breeds that will give
