Day 112 - 31 Mar 95 - Page 27


     
     1        are.  We have to remember that both the postmortem and the
     2        antemortem inspection done by the OVS is, basically, it
     3        should be done by the OVS, but we can statutorily delegate
     4        some of the duties to meat inspectors.
     5
     6   Q.   I understand that.  That is common ground.
     7
     8   MR. JUSTICE BELL:  Ms. Hovi, it seems to me it is a sensible
     9        place to have it, because the hide has been taken off, the
    10        guts have been taken out, the carcass has been split in
    11        two?
    12        A.  Yes.
    13
    14   Q.   So you have a jolly good opportunity there to look over the
    15        sides of the carcass and have a really good look?
    16        A.  Yes, that is why it is there and we would, obviously,
    17        want to inspect the carcass as early as possible when it is
    18        feasible, to prevent any possible contamination from a sick
    19        carcass or diseased carcass or a carcass with an abscess.
    20        This is the point where I have delegated, the OVS delegates
    21        some of his duties at this point of inspection.
    22
    23   MR. RAMPTON:  I understand that and I make absolutely no
    24        criticism of it.  It is for this reason, is it not, that
    25        the critical inspection points are up to here; it is for
    26        that reason, is it not, that we get the condemn room and
    27        the detained room immediately afterwards?
    28        A.  That is right.
    29
    30   Q.   That is correct, is it not?
    31        A.  Yes.
    32
    33   Q.   We see that the carcass wash comes after that?
    34        A.  Yes.
    35
    36   Q.   Why then do you say in your statement at the sixth blob
    37        that there is a breach of the regulations by washing the
    38        carcasses with high pressure water before the inspection;
    39         "This practice is dangerous as it can lead to the
    40        inspectors missing pathological changes and leads to
    41        airborne contamination".  It comes after the critical
    42        inspection, does it not, Ms. Hovi?
    43        A.  That carcass, it does, but in this particular abattoir
    44        they did wash, as I pointed out yesterday, they did wash
    45        the carcass or part of the carcass already.
    46
    47   Q.   Where did they do that?
    48        A.  They did it -- it is right after the chute, the gut
    49        table.  As soon as the carcass had been eviscerated, they
    50        washed it, usually the neck, the thoracic cavity and the 
    51        front feet and the chest. 
    52 
    53   Q.   Really?
    54        A.  Yes.
    55
    56   Q.   Can you show us, please, by reference to this plan
    57        precisely where the tap, or whatever it is, the source of
    58        water is, and where the hose, or whatever it is, is
    59        situated?
    60        A.  The hose pipes at the abattoir normally come from the

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