Day 097 - 06 Mar 95 - Page 65
1 the gut may be split, although we do not encounter that
2 problem very often.
3
4 Q. You do not?
5 A. We do not, no.
6
7 Q. Do you do anything with the oesophagus to prevent
8 contamination from the gut?
9 A. Yes, it is sometimes rodded.
10
11 Q. Rodded?
12 A. Yes.
13
14 Q. What does that mean?
15 A. It is a small kind of rubber band affair, a very tight
16 rubber band, which is placed around the oesophagus in order
17 to make sure that spillage does not ----
18
19 Q. Can you speak up?
20 A. Yes. A small rubber band which is sort of place on to
21 the oesophagus using what they call a rod, which tightness
22 around the oesophagus to make sure that the gut contents do
23 not come down the oesophagus.
24
25 Q. Is it effectively tied off?
26 A. Yes.
27
28 Q. How often does it happen that somebody makes a mistake and
29 actually punctures the intestines or the stomach?
30 A. At the evisceration?
31
32 Q. Yes.
33 A. It is very rare. In fact, in a recent HACCP survey we
34 have been carrying out any textbook would say that that is
35 a potential site of major contamination. In our own
36 facility we have certainly not found that to be the case.
37
38 Q. I was going to ask you this later on but you have raised
39 it. How do you know which of the points in your operation
40 give rise to contamination? How do you test for it?
41 A. Well, it is quite an involved process, but basically by
42 tracing bacteria or organisms back through the process to
43 find out where they are originating from.
44
45 Q. How can you do that?
46 A. By testing carcasses or meat and seeing if you have a
47 particular bacterium there, and then testing the next stage
48 on to see if it is there and so on until you find the ----
49
50 Q. So it is a process of elimination really, is it?
51 A. Yes.
52
53 Q. Do you have a lab on the premises?
54 A. Yes, we do.
55
56 Q. Is that in operation all the time?
57 A. Yes, there are laboratory staff 24 hours a day on site.
58
59 Q. 24 hours a day?
60 A. Yes, Monday to Friday.
