Day 104 - 15 Mar 95 - Page 19


     
     1        A.  There are not people with nothing better to do than
     2        fill a form in.  This would have been filled in by the
     3        supervisor who is a very busy man in addition to completing
     4        this.
     5
     6   Q.   This one is dated 28th February 1994.  We see the
     7        temperatures in the third column.  These are for steer sows
     8        on this page, at least, ranging between on this page 3.7,
     9        I think is the maximum, down to about 2.1, I think on the
    10        next page, for hindquarters; is that right?
    11        A.  Yes.
    12
    13   Q.   So far as food safety is concerned, is there any other
    14        relevant information on either of these pages?
    15        A.  Not from a food safety point of view.
    16
    17   Q.   I am only concerned with food safety, as I said a moment
    18        ago.  Can you turn over the page to 14, please,
    19        Mr. Bennett?  This is the same date but this is a different
    20        but it seems to measure different things.  What does this
    21        measure, this boning room sheet for that date?
    22        A.  Yes, the previous sheet was a quality control sheet
    23        that is related to the actual product itself, if you were
    24        to look at that again.  This next sheet is more concerned
    25        with the operations that are being conducted on the
    26        product, and the left-hand side of the page identifies
    27        those critical control points that I referred to when I was
    28        discussing the HACCP schedule.
    29
    30   Q.   We find there intake checks - temperature and
    31        contamination; have you seen them doing that?
    32        A.  Yes.
    33
    34   Q.   Those both get ticks for the morning and the
    35        afternoon.   It is done twice a day, by the look of this;
    36        is that right?
    37        A.  Yes.  They drift 10 minutes in recording the checks
    38        which is understandable, because you cannot do everything
    39        at once.  There is no necessity to keep to particular
    40        periods as long as it is done twice a day.  For this
    41        particular operation, it is an overview of the operation.
    42
    43   Q.   It seems to run all the way from intake right through to
    44        box chill; is that right?
    45        A.  Yes.  Again the process involves starting at intake and
    46        presenting the product that they have dealt with at the end
    47        of their particular department's operation.
    48
    49   Q.   Somebody has put a cross against items 9-11, Bag Vac Pac
    50        and Shrink tunnel? 
    51        A.  Yes. 
    52 
    53   Q.   Who would that mean?
    54        A.  There would be a slight fault in the operation of the
    55        machine; either it was not putting enough vacuum into the
    56        pipe or it was not sealing it correctly or just was not
    57        working at all.
    58
    59   Q.   Then in the top right-hand side of this page we find "Pre
    60        Production Check - Cleaning Schedules as per cleaning

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