Day 112 - 31 Mar 95 - Page 25
1 perform the various necessary stages in the process, can
2 it?
3 A. No, it should not, no.
4
5 Q. It cannot, can it? If you are going to take the skin off
6 the animal, it has to be stopped while the skin is taken
7 off, has it not?
8 A. Yes.
9
10 Q. Right, so the line stops while the dehiding takes place,
11 does it not?
12 A. Yes, there are separate parts to the line, separate
13 moving parts to the line. At some stages the men push the
14 carcasses to reach the next stage where they are
15 automatically then moved.
16
17 Q. Is evisceration done on the move or not?
18 A. Parts of it are done on the move, parts of it are not.
19
20 Q. The principal process of evisceration is done while the
21 beast is stationary, the carcass is stationary, is it not?
22 A. Which would you call the "principal"?
23
24 Q. Taking the guts out of the animal.
25 A. Yes, that part, yes.
26
27 Q. That means that the line has to stop, does it not?
28 A. Yes.
29
30 Q. Therefore, you have, as you would on a busy road, an
31 opening to cross the line, do you not?
32 A. Yes.
33
34 Q. Whenever the line stops?
35 A. Yes, sure.
36
37 Q. The more carcasses that are being dealt with in a day, the
38 more often will the line stop, yes?
39 A. Yes.
40
41 Q. Thank you. So there is no problem for the meat inspector
42 or the vet to get across while the line is stationary and
43 sterilize his knife, is there?
44 A. Yes, there is. It is generally a problem at an
45 abattoir. I can assure you that this occurs at all
46 abattoirs, not just at Jarretts. There is a problem of
47 crossing the line without touching the animals. That is
48 why it is generally discouraged. Abattoir designs are made
49 so that it makes crossing the line during the operations,
50 particularly in the areas where the dehiding has started,
51 unnecessary.
52
53 Q. Just continue then for the moment, where else on this plan
54 is there not a sterilization point where, in your opinion,
55 there ought to be one?
56 A. Well, the next point that I can think of within the
57 slaughter hall is we go outside the actual slaughter hall,
58 and we go into the space that does not have a name, but you
59 can see a line called "fat trimming" where the fat trimming
60 happens.
