Day 105 - 16 Mar 95 - Page 23


     
     1
     2   Q.   -- that it logs "Bone Slivers" and on document I "Bone
     3        Fragments" and "Bone Slivers".  Is this something that
     4        really cannot be avoided from time to time -- this is
     5        obviously arriving at McKey's?
     6        A.  Yes.
     7
     8   Q.   Is this something that cannot really be avoided?
     9        A.  Just let me find the point you are making.
    10
    11   MR. JUSTICE BELL:  They are right at the beginning.  On document
    12        H, if you look under "Defects" it has "Slivers"?
    13        A.  Yes.
    14
    15   Q.   Then something I cannot read.
    16        A.  "Dust".
    17
    18   Q.   "Dust", is it?
    19        A.  Yes.
    20
    21   MR. MORRIS:  And "bruising".
    22        A.  Yes.
    23
    24   Q.   Then on the next page we have "Bone Fragments" and "Bone
    25        Slivers"; are these something which would happen in any
    26        abattoir on a fairly regular basis?
    27        A.  Yes.  In any quality control system, you cannot achieve
    28        nil fault.  As you see, they are divided into major, minor
    29        and critical.  The object of the control system is to
    30        identify the faults and pass back the information.  So, in
    31        answer to your question, it is not possible to achieve nil.
    32
    33   Q.   I notice that these are two arbitrary days, 2nd November
    34        1994, and 5th November 1994, and they have had the same
    35        thing.  Is this something that crops up quite regularly in
    36        raw meat supplies?
    37        A.  I would guess so, remembering that these are McKey's'
    38        documents and I have no detailed knowledge of their
    39        operation.
    40
    41   MS. STEEL:  You gave advice to Jarretts on setting up this HACCP
    42        programme?
    43        A.  I did.
    44
    45   Q.   The reports that are in this file are created as a result
    46        of that, are they?
    47        A.  The majority of them are.  The cleaning check list is
    48        their own, but they are all based pretty well on my
    49        recommendations.
    50 
    51   Q.   For example, the Bristol Food Laboratory reports, there is 
    52        one a month of those.  Was that what you suggested? 
    53        A.  No, that is not a suggestion of the HACCP system; that
    54        was in place when I entered the scene.  I saw no reason to
    55        alter the system they already had.
    56
    57   Q.   Those tests are done once a month?
    58        A.  Yes.
    59
    60   Q.   That is the swabbing of the surfaces?

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