Day 104 - 15 Mar 95 - Page 59


     
     1        A.  Yes.
     2
     3   Q.   When you set your standards, do you set your standards to
     4        the average?  In other words, you look at that consignment
     5        as a whole and you say:  "The average temperature was
     6        acceptable within our guidelines or limits" or whatever?
     7        A.  As I explained yesterday, we have an intake temperature
     8        which we aim for 4 degrees and generally if the bins all
     9        come in together they are generally all the same
    10        temperature or near enough.
    11
    12   Q.   You can take my word for this but in yellow file 7 on page
    13        30 there is a list here.  It has:  "110 bins from GR light.
    14          High temperature 7 degrees; low temperature 2 degrees
    15        average 4.4 degrees centigrade."  So, what would you do
    16        when you see that kind of figure?
    17        A.  Is this for arrival at the Orleon factory?
    18
    19   Q.   Further Operations Division Corbett Block 1990?
    20        A.  Going back as far as that, in Corbett Block we had
    21        facilities to put meat back into the chiller so that was
    22        its temperature on arrival and we would put it back in the
    23        chiller to let it reduce to 4 degrees.
    24
    25   Q.   So that in fact if the average temperature is above 4
    26        degrees of a consignment, the whole consignment would be
    27        put back into the chiller?
    28        A.  Not the individual bins that were below 4 degrees; only
    29        the bins that were above 4 degrees.
    30
    31   Q.   So if a bin arrives above 4 degrees, it is not acceptable
    32        to your standards?
    33        A.  No.
    34
    35   Q.   Why does it matter if it is above 4 degrees when you are
    36        about to process it anyway?
    37        A.  Well the ----
    38
    39   Q.   Is it because of development of bacteria in that bin?
    40        A.  I mean the whole point of temperature control is to
    41        control bacteria.  So, it is important to have temperature
    42        control standards which will enable that control.
    43
    44   Q.   So that the 4 degrees is not just some kind of bureaucratic
    45        artificial figure; that is a figure you take seriously?
    46        A.  Yes.
    47
    48   Q.   For your bacteria logical -----.
    49        A.  Yes, and I explained yesterday how we arrived at that
    50        figure. 
    51 
    52   Q.   We are trying to finish today and we are doing our best. 
    53        You may remember the paper that you wrote, I think
    54        presentation to McDonald's staff 1st April 1993?
    55        A.  Yes.
    56
    57   Q.   You said that the maximum recommended stocking density is
    58        34 kilograms per square metre for broiler in broiler
    59        systems?
    60        A.  Yes.

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