Day 089 - 15 Feb 95 - Page 71
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2 Q. It says "gramme" but it must be per gramme?
3 A. Per gramme, yes.
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5 Q. Then the TVCs are given for each item. Is that correct?
6 A. That is correct.
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8 Q. At the bottom a laboratory analysis of finished products?
9 A. That is right.
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11 Q. McNuggetts and sandwiches. Do you always sample both the
12 raw product and the finished product?
13 A. Yes, we do. We do this every day.
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15 Q. Every day. I think you said in total roughly 300 times a
16 day?
17 A. Yes, across the whole company, across all its products.
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19 Q. I understand that. Are we safe to say that 20 per cent of
20 that 300 times is devoted to McDonald's products?
21 A. No. It would not be as much as that because
22 proportionately we do more testing on what we call "high
23 risk" products which are products which are ready to eat by
24 the consumer, things like roast, poultry perhaps or recipe
25 dishes that might have high risk ingredients, we would do
26 proportionately more testing on those.
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28 Q. Roughly speaking, can you make a stab at it, how many
29 documents a day at Sun Valley are generated in pursuance of
30 McDonald's business?
31 A. It is probably about 20 I should think.
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33 Q. Has that been going on for sometime?
34 A. Ever since the business started.
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36 Q. When did McDonald's first do business with Sun Valley?
37 A. In 1984 I think.
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39 Q. Does the plant work at weekends?
40 A. The plant generally shuts down at the weekend. Our
41 slaughter plant shuts down on a Friday night. The further
42 processing is mostly done in Orleon and I believe that may
43 operate for a short period on a Saturday morning, but
44 otherwise it shuts at the weekend.
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46 Q. So five-day weeks have, 52 weeks of the year?
47 A. Yes, that is right.
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49 Q. For 11 years?
50 A. Yes.
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52 Q. 20 documents?
53 A. Yes.
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55 Q. Every one of those five-day weeks?
56 A. Yes.
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58 Q. I am only talking here about the microbiological testing?
59 A. Yes.
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