Day 104 - 15 Mar 95 - Page 41


     
     1        quality?
     2        A.  Yes, it has related controls and the documents that the
     3        staff there keep to illustrate that they have done their
     4        job.  I apologise for a slight confusion by talking about
     5        the half hourly check first because that does not come
     6        until later.
     7
     8   MR. JUSTICE BELL:  Let us take it stage by stage.  Mr. Morris
     9        can ask you for more, but if you look at the very last
    10        sentence of your one-page report on a site inspection 9th
    11        and 10th of March?
    12        A.  Yes.
    13
    14   Q.   Which documents were you referring to -- in fact it is the
    15        penultimate sentence when you refer to the "process control
    16        records for the period 5th to 26th April 1994", which
    17        classes of documents are you referring to?
    18        A.  Starting in the slaughterhouse at the beginning, I am
    19        starting at the beginning of operation.
    20
    21   Q.   Just name the document?
    22        A.  Yes, process control sheet slaughterhouse, carcass
    23        record slaughterhouse, tele-thermometer, printout for
    24        carcass chillers.
    25
    26   MR. MORRIS:  For carcass?
    27        A.  For carcass chillers, boning room intake record, boning
    28        room process control sheet, boning room half hourly QC
    29        quality control check sheet, dispatch process control
    30        sheet.  Going back to the slaughterhouse, there is one
    31        I have omitted -- I knew that would happen -- the cleaning
    32        check sheet slaughterhouse.
    33
    34   MR. JUSTICE BELL:  Should we put that after "carcass record"?
    35        A.  Yes.
    36
    37   Q.   Cleaning?
    38        A.  Cleaning check sheet, and cleaning check sheet boning
    39        room, that could go last.  Continuing for the general
    40        records and our microbiological analysis results, we
    41        specify those: (a) meat samples.
    42
    43   MR. MORRIS:  This is the Bristol?
    44        A.  Yes, Bristol laboratories.
    45
    46   Q.   Both of those, microbiological and the meat samples?
    47        A.  No, the microbiological samples are of:  (a) meat; or
    48        (b) premises, environmental swabs, as the phrase has it,
    49        and (c) E.coli examination.
    50 
    51        Another general set of records I examined were the job 
    52        descriptions and written responsibilities of supervisors in 
    53        relation to HACCP which are signed by the individuals
    54        concerned.
    55
    56   MR. MORRIS:  Are those documents we have actually seen some of
    57        or are they different ones?
    58        A.  Well, they are certainly extra to the ones in the file
    59        I have got before me.
    60

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