Day 105 - 16 Mar 95 - Page 39
1 MR. MORRIS: There are a lot of similar documents. I have not
2 checked them all but I am not sure -- does the customer
3 normally get written in then?
4 A. If it is for a particular customer, it ought to be
5 written in. If it is not written in, then there has been
6 an error on the part of the supervisor.
7
8 MR. RAMPTON: My Lord, one can see from some of the later
9 documents it is quite clear that some of the information
10 has for, I would submit, perfectly good reasons of
11 confidentiality been blanked out. If one looks at the
12 label specimen column, for example, on page 24 and others,
13 23, it may also be true of the name of the customer in
14 places as well.
15
16 MR. JUSTICE BELL: Yes, I see.
17
18 MR. RAMPTON: I do not know that to be the fact; that is an
19 inference I am making.
20
21 MR. JUSTICE BELL: Yes, I can see that, but whether that is so
22 in relation to temperature spec. or not, I do not know.
23
24 MR. RAMPTON: No, I do not know.
25
26 MR. MORRIS: Do you know which days of the week, or what the
27 general situation was as regards when they would bone or
28 debone, in fact, for McKey's?
29 A. No, I have not got that detailed knowledge. In general
30 terms, it is likely to be anything from two days a week to
31 every day, according to the order situation, but I have not
32 got detailed information on it.
33
34 Q. So quite a lot of the meat was due from McKey's or quite a
35 lot of the -----
36 A. Yes, they are a substantial customer.
37
38 Q. So who is meant to fill in these charts, these half hourly
39 quality control checks?
40 A. The supervisor is responsible for ensuring that they
41 are filled in. In the case of quality control checks,
42 there are people whose job it is to carry out these product
43 quality controls and they would fill it in.
44
45 Q. Do you know when these particular forms were introduced?
46 Was this part of your HACCP?
47 A. Yes, I presented the forms as a system which would be,
48 the final form of it would be early in 1994.
49
50 Q. At that time were they, kind of, like on test?
51 A. There were already some forms in operation covering
52 various aspects of various customer requirements, not
53 necessarily based strictly on HACCP. In the case of the
54 half hourly QC checks, they are, in fact, a common type of
55 form and had been over a considerable period, because they
56 are not, in this case, based strictly on HACCP because it
57 is a straightforward quality check, and that is the
58 traditional idea of quality controls, so, as you can see,
59 it refers purely to the actual product pack itself. This
60 was a revised form to combine, I think, three others which
