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.

Prev Next Index