Day 112 - 31 Mar 95 - Page 35


     
     1                  Re-examination by the Defendants.
     2
     3   MR. JUSTICE BELL:  Yes.
     4
     5   MR. MORRIS:  If you recall, Mr. Jarrett you said told you that
     6        no laboratory tests were done; is that correct?
     7        A.  Yes.
     8
     9   Q.   If there were tests done, as it appears there may have been
    10        now, is there any reason why Mr. Jarrett would want to keep
    11        that a secret from an OVS or from you?
    12        A.  No, not that I know of. The only thing would be
    13        commercial secrecy, but I do not see how that would refer
    14        to those particular results.
    15
    16   Q.   These are not necessarily in any sensible order, but since
    17        you left Jarretts have you been offered any position
    18        working with abattoirs?
    19        A.  I was offered a position with the National Meat Hygiene
    20        Service as an official veterinary surgeon as well in a
    21        similar type of job.
    22
    23   Q.   Did that cover abattoirs?
    24        A.  Yes.
    25
    26   Q.   How many did that cover?
    27        A.  Well, this particular job I was offered by them would
    28        have covered five abattoirs around Reading.
    29
    30   Q.   You would have been senior?
    31        A.  Yes, I would have been the only OVS.
    32
    33   Q.   Going back to the boning room, you said you had not seen
    34        the boning room documents that have been alleged to have
    35        been made ----
    36        A.  No, I have not seen them.
    37
    38   Q.   --- at the time?
    39        A.  But that would be fairly normal.
    40
    41   MR. JUSTICE BELL:  Did the supervisors have an office?
    42        A.  Yes, they did.
    43
    44   Q.   What, in the boning room?
    45        A.  No.  It was next to my office, upstairs in the office
    46        block.
    47
    48   Q.   They had sort of documentation files?
    49        A.  Yes, I am sure if they had any documentation they would
    50        have kept it there. 
    51 
    52   Q.   Tell me about the system?  I suppose it is quite possible 
    53        to have some days when the temperature of the meat is down
    54        below 7 degrees as it goes into the boning room and other
    55        days when it is not, because it depends entirely on how
    56        long the half carcasses are left in the chiller before they
    57        are taken out to the boning room?
    58        A.  Yes, that is right.  I would say Mondays would be the
    59        days when -- I cannot remember now, I do not have access to
    60        the records.

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