Day 105 - 16 Mar 95 - Page 46
1
2 Q. Page 12, there is a lot of information on that page. It
3 would not be very practical to carry that around on the
4 back of an old ticket.
5
6 MR. JUSTICE BELL: He has not said that all the information
7 would go on the back of one ticket.
8
9 MS. STEEL: That is what I said; did they carry it around on
10 lots of bits of paper?
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12 MR. JUSTICE BELL: He does not know. I bet if you had 100
13 different people, they would do it in 100 different ways.
14 That is one of the joys of being human; people do not do
15 things in exactly the same way. I really cannot see the
16 point of what you are asking about. If you call Ms. Hovi
17 in due course and there is evidence: "I do not care what
18 is on that form, it was not done", then you may be getting
19 somewhere.
20
21 MS. STEEL: Perhaps that is the reason why nobody from Jarretts
22 was willing to come and give evidence in this court
23 precisely so it could not be projected to that.
24
25 MR. JUSTICE BELL: It is a matter for argument at the end of the
26 day.
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28 MR. MORRIS: The temperatures in the boning room as put down on
29 those forms, the temperatures in the boning room they do go
30 up quite significantly, do they not, from that form we
31 first saw which was around three or four degrees. It does
32 reach seven degrees, does it not? Sometimes it goes over,
33 in fact.
34 A. Could I refer to the exact -----
35
36 Q. From your experience or knowledge?
37 A. If the meat comes into the boning room at, say, three,
38 it will not rise significantly during its stay in the
39 boning room. It is a question of fact on the particular
40 day and piece of meat, the side of meat, we are discussing.
41
42 Q. How long does it usually stay in the boning room, a piece
43 of meat, about?
44 A. It could be 45 minutes, it could be two hours. It
45 varies tremendously. Again, we are talking about a fairly
46 complex and busy industrial situation.
47
48 Q. When is the temperature of the meat taken usually?
49 A. It is taken on intake to the boning room and after that
50 it is taken at various stages in its progress through the
51 boning room.
52
53 Q. So, the temperature is recorded as it arrives in the boning
54 room?
55 A. He checks a specimen number of cases, a five per cent
56 sample of the meat, I think it is. It is done on the
57 intake form but remember that there has been a good deal of
58 monitoring of refrigeration temperatures and carcasses
59 before this stage -- but in order to double check he does a
60 five per cent sample.
