Day 104 - 15 Mar 95 - Page 12


     
     1        A.  The test known as the Total Viable Count which means an
     2        overall check on the -----
     3
     4   Q.   That is on the meat.  Were they doing any testing for the
     5        hygiene of the premises?
     6        A.  Yes, they would swab various equipment surfaces and
     7        analyse those swabs.
     8
     9   Q.   As far as you can tell from looking at the results that you
    10        saw, was the microbiological state of Jarrett fair, good,
    11        unsatisfactory -- give us an idea.
    12        A.  I would put it in the "good" category, looking at the
    13        Total Viable Counts that appear on the reports.
    14
    15   Q.   We are going to look at some, Mr. Bennett, from April 1994
    16        or thereabouts fairly shortly.  About when did you finalise
    17        your HACCP system for Jarrett?
    18        A.  In the spring and summer, between March 1994 and April
    19         -- I am sorry, May 1994 I would have completed the
    20        discussions, completed the documentation and presented the
    21        final report to Jarretts.
    22
    23   Q.   I do not know the answer to this question, but do you think
    24        you might have visited Jarretts during that last period of
    25        preparation, March/April/May?
    26        A.  I certainly visited in March.
    27
    28   Q.   You did.  Have you held any training courses for Jarretts'
    29        staff?
    30        A.  Yes, I have.  The management team which, obviously,
    31        includes the senior managers down to supervisory level,
    32        attended a basic hygiene course which involved lectures and
    33        an examination and the presentation of certificates in
    34        basic hygiene.
    35
    36   Q.   Whose initiative was that -- yours or theirs?
    37        A.  Theirs.
    38
    39   Q.   Before I move on, have you read the statement of Miss Hovi?
    40        A.  Yes, I have.
    41
    42   Q.   Before I move on to her specific allegations, which I want
    43        you to deal with in detail, can I ask you, first of all,
    44        what are the requirements of an EC licence?  I am talking
    45        now about legal requirements, I am not talking about best
    46        practice.
    47        A.  The legal requirements are that in order to obtain an
    48        EC licence, the plant must meet the structural requirements
    49        of the relevant directive, meet the operating standards of
    50        hygiene and be supervised by the requisite number of 
    51        officials. 
    52 
    53   Q.   Who grants the EC licence in this country?
    54        A.  The Ministry of Agriculture, Fisheries and Food.
    55
    56   Q.   Does the Ministry itself visit premises before it grants a
    57        licence?
    58        A.  It does.
    59
    60   Q.   Do they have separate people, the MAFF, to come and inspect

Prev Next Index