Day 112 - 31 Mar 95 - Page 22


     
     1        facilities for disinfection of tools and knives, where we
     2        do not find them; where should they be that are not shown
     3        on this map?
     4        A.  I went through it, most of it, yesterday, I think. We
     5        could start at the beginning of the slaughter line again.
     6        The first area, there should be a sterilizer that -- you
     7        see the words "bleed hoist"?
     8
     9   Q.   Yes.
    10        A.  The man there does not bleed the animal.  He hoists the
    11        animal up and he uses the pithing rod, as I mentioned
    12        yesterday.
    13
    14   Q.   Forgive me.  I do not mean to be discourteous.  You gave us
    15        all that evidence yesterday, but I do not think
    16        I understood where else in this line there is a lack of
    17        sterilization?
    18        A.  The next point is the man who bleeds the animals who
    19        stands in the right, in the upper left-hand corner of the
    20        abattoir, where just below the words "cattle race",
    21        obviously, inside the slaughter hall, he had no access to.
    22        These are very important points because this is where the
    23        biggest contamination can be introduced inside the animal.
    24
    25   Q.   Why?
    26        A.  Because the animal is -- it is not dressed at the
    27        moment and you are putting your knives through the skin,
    28        dirty skin, of the animal into the flesh.
    29
    30   Q.   Tell me precisely what parts -- I know the skin may be
    31        contaminated -- of the animal other than the skin there are
    32        which the bleeders or the sticker's knife may touch which
    33        may lead to contamination?
    34        A.  The skin.
    35
    36   Q.   Just the skin?
    37        A.  Yes.
    38
    39   Q.   Tell where else in all of this chart there is a lack of
    40        disinfection facilities?
    41        A.  The meat inspectors had a shortage of sterilizers.
    42        They had problems, particularly when the lines speeds were
    43        as high as they were at the time I was at Jarrett, they had
    44        difficulties to be able to get to the sterilizers in
    45        between the carcasses, particularly this, particularly the
    46        first veterinary assistant, or the meat inspector, that
    47        stands next to the chute to the gut table.
    48
    49   Q.   It is simply with your head pointed toward the back, could
    50        you bring the chart round so that I can hear what you are 
    51        saying? 
    52        A.  The meat inspector who stands next to the chute to the 
    53        gut table, he inspects the guts, and he had no access to
    54        sterilization of his equipment either.
    55
    56   Q.   Who is that, the meat inspector?
    57        A.  That is the meat inspector, yes.
    58
    59   Q.   Would he be where a vet is?
    60        A.  Yes, he would be about where the vet is.

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