Day 099 - 08 Mar 95 - Page 24


     
     1
     2   Q.   We see the average fat content was within the plus or minus
     3        one per cent.  It was 20.7 per cent.  You see the
     4        right-hand column?
     5        A.  Yes.
     6
     7   Q.   Then we see microbiological analysis.  They took nine
     8        samples, all of which were satisfactory because they were
     9        less than 1 million, is that right, per gramme?
    10        A.  That is correct, yes.
    11
    12   Q.   There were no unpassables or unsatisfactory's?
    13        A.  That is correct.
    14
    15   Q.   Tell us, can you, what the next item is, "projected box
    16        counts"?
    17        A.  That is the just the number of patties in the box.
    18
    19   MR. JUSTICE BELL:  That is the contents, just you have the right
    20        number delivered near enough, is it?
    21        A.  Yes, we buy them by weight, but we also need to know
    22        that, because there is a weight range on each individual
    23        patty, we need to know what the total box count is.
    24
    25   MR. RAMPTON:  So that bears on wicked commerce rather than human
    26        health; is that right?
    27        A.  That is correct, yes.
    28
    29   Q.   Please turn over then to sausage patties on the next page,
    30        page 50.  There is no particular comment that I would ask
    31        you to make upon that, save to draw your attention to the
    32        fact that once again seven tests produced seven
    33        satisfactory results at a million or less; is that right?
    34        A.  Yes.
    35
    36   Q.   The next one is bacon.  The only difference here, I think,
    37        is that the specification appears to be different in this
    38        sense, that the grading for the microbiology is lower, do
    39        you see that?
    40        A.  That is right, yes.
    41
    42   Q.   What is the reason for that?
    43        A.  The bacon product is a chilled product.  It is not a
    44        frozen product and it has been heat treated during the
    45        processing.
    46
    47   Q.   So you have to have lower margins?
    48        A.  Well, the heat processing -- the heat treatment during
    49        processing will reduce the microbiological load.
    50 
    51   Q.   Whose standard is -- 10 to the 4 is 10,000, is it not? 
    52        A.  Yes. 
    53
    54   Q.   That is right.
    55        A.  That is right.
    56
    57   Q.   Whose standard is that, is that McKey's or yours?
    58        A.  These are all McDonald's specifications.
    59
    60   Q.   Over the page then we come to something more important,

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