Day 077 - 25 Jan 95 - Page 40
1
2 Q. Is that for the use of McDonald's alone in Europe?
3 A. That is for the use of McDonald's alone in Europe.
4
5 MR. JUSTICE BELL: Is that a convenient moment?
6
7 MR. RAMPTON: My Lord, that would be a convenient moment.
8 Mr. Walker, before you leave the witness box, can I ask you
9 to fold up the map and put it safely by somewhere?
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11 MR. JUSTICE BELL: We will resume at 2 o'clock.
12
13 (Luncheon Adjournment)
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15 MR. RAMPTON: Mr. Walker, just before the adjournment we were
16 considering this plan of Jarrets' abattoir. Apart possibly
17 from the question of scale or size, does it show any
18 important differences from the sort of abattoir which would
19 normally be used for pigs?
20 A. No, the line lay out would be different for a pig
21 abattoir. Instead of a high roller line, you would have a
22 low Danish round line. The actual technique is different,
23 between scrolling and furnacing but, no, you would still
24 have so many common features, sterilizers, washing
25 facilities, etcetera.
26
27 Q. Is one difference, perhaps, in relation to the skinning or
28 dehiding of the animal?
29 A. Well, a pig is not skinned.
30
31 Q. A pig is not skinned?
32 A. Therefore, I mean, that is why you have the dehairer
33 and the furnace.
34
35 Q. So, from the food hygiene point of view, does it remain
36 with pigs as with cattle, that it is the eviseration which
37 is, at any rate, one of the more important operations?
38 A. Yes, definitely.
39
40 Q. One other possible difference, I do not know what you say
41 about it, to what extent do faeces stick to the skin or the
42 hide of pigs in the way that they do to the hide of cows?
43 A. They do not in the same way at all.
44
45 Q. Can you, I think you can, in that pink file IX, which
46 I hope you still have there -- I think it is probably the
47 top one on your right -- please turn to tab 4. I am going
48 to ask you some further questions about this later on.
49 This is a McKey's specification of October 1991, yes?
50 A. Yes.
51
52 Q. Can you turn to its last page, please, which is I think
53 page 52 of the file which is stamped on the bottom of the
54 page?
55 A. Yes.
56
57 Q. This is an addendum to your boneless beef specification;
58 this document, unlike the audit form which we saw, does go
59 to the supplier, does it not?
60 A. Yes.
