Day 103 - 14 Mar 95 - Page 65
1
2 Q. So, according to the next page, it seems that those ones
3 were put back into the chiller ---
4 A. Yes.
5
6 Q. -- to get the temperatures down. I see.
7 A. It says on that section it says: "Sainsbury's 0 to 3
8 degrees".
9
10 Q. So, then it says: "Fresh Mac six degrees". Can you
11 explain that?
12 A. The Sainsbury's specification for fresh chicken is you
13 have to outload at no higher than three degrees.
14
15 Q. Is that an absolute maximum?
16 A. That is an absolute for that customer.
17
18 Q. So if it is 3.1 it is absolutely not acceptable?
19 A. That is the way -- they will reject anything that is
20 above three degrees that we deliver to them. The fresh
21 maximum six degrees is the normal that we would use for
22 what we call work-in-progress in the department.
23
24 Q. During the process?
25 A. During the actual cutting and deboning process.
26
27 Q. So the meat for Sainsbury's is uncooked meat, is it?
28 A. Yes, this will be portions for Sainsbury's.
29
30 Q. Chilled?
31 A. Chilled portions.
32
33 Q. The same as for McDonald's, I mean the same meat,
34 effectively?
35 A. Yes.
36
37 MR. JUSTICE BELL: But not off the bone?
38 A. No, this would be the portions that we do for
39 Sainsbury's would be the drum sticks.
40
41 MR. RAMPTON: Is Mr. Morris suggesting McDonald's meat is
42 chilled when it leaves the plant? If so, he had better
43 make that suggestion.
44
45 MR. MORRIS: So Sainsbury's have higher standards than
46 McDonald's in terms of temperature?
47 A. They have a different temperature requirement. The
48 other standards in terms of meat handling and so on are
49 identical.
50
51 Q. If we go seven pages further on.
52
53 MR. JUSTICE BELL: On mine anyway we get numbers at the top.
54 Can you give us one of those.
55
56 MR. MORRIS: Fax number page 003, but they do not seem to be in
57 any logical order, the page numbers.
58
59 MR. JUSTICE BELL: The Nitro Tunnel.
60
