Day 066 - 14 Dec 94 - Page 52


     
     1   MR. JUSTICE BELL:  The head and offal goes on to the rail which
     2        is shown behind the backs of the people working there, does
     3        it?  I see there is a head/offal row.  So hide and skin and
     4        gut go down the chutes on one side and the head and offal
     5        goes on to a line in another direction?
     6        A.  Yes.
     7
     8   MR. RAMPTON:  We see, do we not, beside the gut removal man the
     9        little figure of a hand wash and an apron wash.  Is that
    10        standard practice, to have a facility for washing both the
    11        hands and the apron?
    12        A.  Yes, it is.
    13
    14   Q.   What sort of sterile process would that be?  What sort of
    15        material do they use to sterilize their hands?
    16        A.  It is usually water in a steam jet injected into the,
    17        or it could only be just had water.
    18
    19   Q.   Do they use any kind of antibacterial soap or anything like
    20        that?
    21        A.  Some people use chlorine but hot water is enough.
    22
    23   Q.   That is enough.
    24        A.  It will kill the bacteria.
    25
    26   Q.   Because of its heat?
    27        A.  The heat, yes.
    28
    29   Q.   Yes, I understand.  The next man is the splitting sawman.
    30        Again he has got a sterile hand wash beside him.  Then
    31        comes a branch line, as it were, up into what is called the
    32        condemned room.  Before I get to that, I have missed out
    33        the vet.  Although he has not got a picture, has got a name
    34        and he is standing in the corner between the splitting
    35        sawman and the chute to the gut table.  Would that be a
    36        sensible place to have a vet?
    37        A.  Yes.  The vet -- that will be the place the vet will
    38        look at the internal organs of the animals, will also look
    39        at the outside of the animal, and look for signs of injury,
    40        will look for signs of disease in the organs and will look
    41        also at the presence of any contamination in the carcass or
    42        in the meat.  So, that would be ideal position for him to
    43        evaluate the carcass.
    44
    45   Q.   You have told us that in most countries of the world there
    46        will be a Health Inspector appointed by the government that
    47        will come in and observe the operation?
    48        A.  In most developed countries and in quite lot of the
    49        developing countries, that is the case.
    50 
    51   Q.   And that in some countries, at least, there is also a vet, 
    52        a veterinary officer, to, as it were, look after the 
    53        animals?
    54        A.  That is correct such as, for example, the US, yes.
    55
    56   Q.   I do not know if you can answer this:  Do you know to what
    57        extent slaughterhouses that supply McDonald's employ their
    58        own veterinary officers?
    59        A.  We do not have slaughterhouses.
    60

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