Day 112 - 31 Mar 95 - Page 37
1
2 MS. STEEL: Different documents.
3
4 MR. MORRIS: Those are different documents.
5
6 MR. JUSTICE BELL: Yes. It is helpful to know which days.
7 Those are the documents which are the packed temperatures.
8
9 MR. RAMPTON: Yes, my Lord, that is right.
10
11 MR. JUSTICE BELL: I am assuming those are not boning room.
12
13 MR. RAMPTON: No, they are not boning room; they are the
14 dispatched.
15
16 MR. MORRIS: Would some of the material that was dispatched be
17 dispatched actually two or three days after they were
18 deboned?
19 A. Yes.
20
21 MR. JUSTICE BELL: Yes. It goes into another chiller and it may
22 well come down, in fact one would expect that it would,
23 from the temperature it comes out at the boning room to the
24 temperature at which it is dispatched?
25 A. Yes, it is very possible. The only problem here is
26 that we in the industry, the people who are responsible for
27 the hygiene, are worried about the octabins. It is
28 generally a known fact that if you put a lot of meat in an
29 octabin at one time not at the relevant temperature,
30 acceptable temperature, then it is very unlikely it will
31 chill.
32
33 MR. MORRIS: Could you explain why?
34 A. Because of the size of the octabin and the distance the
35 meat has to be convected before it reaches the cool outside
36 air in the chiller. But, obviously, the one octabin is
37 filled over at least two days, I would imagine, so it does
38 allow the time to -----
39
40 MR. JUSTICE BELL: By your recollection exactly where is the
41 octabin as it is filled?
42 A. It is in the dispatch chill already when it is filled,
43 so it is at a very ambient temperature. That is
44 recommendable for it.
45
46 Q. It is not filled in the boning room?
47 A. No. It is filled in the -----
48
49 Q. How are the pieces of meat, the deboned meat, taken to the
50 chiller?
51 A. They come through the packing room. It is between the
52 boning hall and the dispatch chill. They come in 20kg
53 cardboard boxes that are lined with plastic. Those are
54 tipped in the -----
55
56 Q. So they are tipped straight into the octabin?
57 A. The octabin, yes.
58
59 Q. As soon as the meat comes into the chiller?
60 A. That is right, yes.
