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

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