Day 081 - 31 Jan 95 - Page 24


     
     1        maybe two hours.
     2
     3   Q.   What about Bowes?
     4        A.  Bowes, I think would, perhaps, be about three hours.
     5        I am only going from memory but I think maybe about three
     6        hours.
     7
     8   Q.   What about Sun Valley Poultry?
     9        A.  Sun Valley, again maybe about three to four hours,
    10        perhaps.
    11
    12   MR. JUSTICE BELL:  For my own interest, are you part of the
    13        civil engineering department or are you just using their
    14        facilities?
    15        A.  Well, we are officially part of the civil engineering
    16        department because -----
    17
    18   Q.   It is that department but you are a separate division?
    19        A.  Yes, we are.  We are too small to be a department on
    20        our own.
    21
    22   MR. JUSTICE BELL:  Do you want to have the break there?
    23
    24   MS. STEEL:  Yes.
    25
    26                       (Short Adjournment)
    27
    28   MS. STEEL:  You said that from processing to cooking, the most
    29        important preventative measures were cleanliness,
    30        sterilizing the equipment and proper cooking, I think.  Is
    31        not trying to avoid cross-contamination also something that
    32        is quite important?
    33        A.  Yes, when I said "cooking" I think I was being asked
    34        about the kitchen.
    35
    36   Q.   Right.
    37        A.  Cross-contamination is important.
    38
    39   Q.   That would be something that is important both at the meat
    40        processing stage and also at the stage before serving?
    41        A.  Yes.
    42
    43   Q.   Also in the abattoirs?
    44        A.  Yes.
    45
    46   MR. JUSTICE BELL:  That then is really important at all
    47        stages  ---
    48        A.  Yes.
    49
    50   Q.   -- throughout, from the moment the beast walks into the 
    51        abattoir to the moment someone actually eats part of their 
    52        meal? 
    53        A.  Yes, sir.  Cross-contamination is important but, as
    54        I think I indicated earlier, thorough cooking will kill any
    55        contaminating organisms anyway.
    56
    57   MS. STEEL:   You were asked, in effect, about this
    58        cross-contamination.  Mr. Rampton was suggesting that it
    59        would be better because it would be more diluted and you
    60        actually said:  "Well, it could be better; it is difficult

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