Day 097 - 06 Mar 95 - Page 69
1 A. We do, yes.
2
3 Q. Whose lorries does it go in?
4 A. Our own.
5
6 Q. Are they refrigerated lorries?
7 A. Yes.
8
9 Q. Does somebody check them to see whether or not their
10 temperature control is working properly?
11 A. Yes. They have temperature monitorings on circular
12 graphs which log the temperature throughout the journey.
13
14 Q. You say that it leaves the premises at not more than 4
15 degrees.
16 A. Yes.
17
18 Q. Do you check for temperature?
19 A. At dispatch, yes.
20
21 Q. It is monitored, is it?
22 A. Yes.
23
24 Q. The meat is monitored?
25 A. Yes.
26
27 Q. How is that done?
28 A. Using an electronic thermometer.
29
30 Q. On the meat?
31 A. Yes.
32
33 Q. In the meat, sorry?
34 A. Yes.
35
36 Q. So somebody sticks a thermometer into the meat?
37 A. Yes, that is right.
38
39 Q. How often is it found, if ever, I do not know, that it has
40 crept a bit over 4 degrees?
41 A. On occasion it happens it needs to be chilled, you
42 know. It is a got a graphical reduction in temperature
43 throughout the process obviously.
44
45 Q. I will go back in the process in a moment, but suppose on
46 loading or whatever it is, point of departure, it is found
47 that a piece of meat was 4.5 degrees instead of 4?
48 A. How often does that happen?
49
50 Q. Yes, how often does that happen?
51 A. Occasionally.
52
53 Q. Does matter if it is an occasional 4.5 degrees from the
54 food safety point of view?
55 A. We would not dispatch.
56
57 Q. You would not send it anyway?
58 A. It would be rejected if it got there.
59
60 Q. Working backwards in the process, it is at 4 degrees or
