Day 099 - 08 Mar 95 - Page 77
1
2 Q. Mr. Walker's evidence was that once it is released it is
3 off, it is in the system.
4
5 MR. JUSTICE BELL: The point is he said, which we may have had
6 before but I have not taken it on board, that the TVC comes
7 through before the E.coli, so it is on positive release for
8 E.coli. Is what you are saying that they would know the
9 TVC while it is still on awaiting the E.coli and they would
10 inform you and a decision would be made?
11 A. If that were ever the case.
12
13 Q. Found?
14 A. Yes.
15
16 MS. STEEL: But meat would be used that is over the TVC
17 specifications?
18 A. We would be asked as a department to take a decision on
19 that.
20
21 Q. So sometimes you are saying it is used?
22 A. I am not aware of any incidents where that has
23 happened, but that would be the procedure, the same as if
24 they exceeded any of the parameters on our specification.
25 I must stress it is just McDonald's specification. Other
26 parameters like fat content, for instance, you know, that
27 is something that we ask for the product so that it is
28 consistent and it is what it is like. If they were to
29 phone up and say, "We have this batch of product, it is
30 slightly out on your fat specification, do you want it or
31 not", it is the same idea.
32
33 MR. JUSTICE BELL: Can you actually remember being told there
34 was a batch where the TVC was above your limit and being
35 asked whether you would like it anyway?
36 A. No, I have not.
37
38 MS. STEEL: Who would be the person that would telephone?
39 A. They would telephone our department.
40
41 MR. MORRIS: You would hear about it?
42 A. Yes. More than likely, yes.
43
44 MR. JUSTICE BELL: I think what is being put to you or what
45 I think might be being put to you, is that you very rarely
46 get salmonella in beef?
47 A. Correct.
48
49 Q. So if salmonella was in fact found in beef you would not in
50 fact expect McKey's to pass it on to you, even though your
51 strict concern is with total colony count rather than
52 salmonella. That is the first part. Yet will you accept
53 chicken with a salmonella count, and the reason for that is
54 that unless you did accept salmonella with a chicken count
55 you would not get very much chicken?
56 A. That is correct, yes.
57
58 Q. Is that right?
59 A. That is exactly the case, yes.
60
