Day 104 - 15 Mar 95 - Page 10


     
     1        full-time, I should add.
     2
     3   Q.   Did you examine such matters as temperature at the time?
     4        A.  On the first visit, no, but subsequently over the
     5        months that followed, indeed, I did.
     6
     7   Q.   I was going to ask you, how long did it take you to
     8        complete your contract to produce a HACCP system?
     9        A.  Six months.
    10
    11   Q.   How often did you visit Jarretts during that time, do you
    12        think?
    13        A.  Six times, I would say, in the first six months that
    14        I was involved with them.
    15
    16   Q.   Did you look at things like temperature control during
    17        those visits or not?
    18        A.  Yes, in order to make up the charts, the initial
    19        breakdown charts that I have already mentioned for the
    20        HACCP system, then investigate each stage in the process,
    21        it was necessary to carry out the checks and look at the
    22        records.
    23
    24   Q.   You did look at the records at that time, did you?
    25        A.  Yes.
    26
    27   Q.   This is preHACCP?  This is before your system was put into
    28        place?
    29        A.  Yes, yes.
    30
    31   Q.   Was there at that time a laboratory on the premises?
    32        A.  Yes.
    33
    34   Q.   What was that used for?
    35        A.  It was used in a limited way for analysing the fat
    36        content of meat for certain customers.
    37
    38   Q.   Were they using any outside laboratory at that time?
    39        A.  Yes.
    40
    41   Q.   Who were they using?
    42        A.  Bristol Laboratories.
    43
    44   Q.   What for?
    45        A.  To carry out microbiological checks.
    46
    47   Q.   Did you at that time see the results of any of those tests?
    48        A.  Yes, I did.
    49
    50   Q.   So far as you were able to observe, were the temperature 
    51        controls satisfactory from a meat safety point of view or 
    52        not? 
    53        A.  They were satisfactory, in my view, from a meat safety
    54        point of view.
    55
    56   Q.   What do you regard as being the maximum temperature at
    57        which meat should, as it were, end up when it leaves the
    58        factory?
    59        A.  In legal terms, seven degrees Centigrade.  For various
    60        customer specifications, it will vary between four and

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