Day 105 - 16 Mar 95 - Page 40
1 had been used on and off over previous years.
2
3 Q. So this is a pack rather than the actual carcass
4 temperatures in the boning room?
5 A. No. The system that I presented as a package system
6 based on HACCP was presented around the turn of the year.
7 These things take time to finalise. Now, this particular
8 form that we are looking at on page 12 (and this is the one
9 I am referring to) is an actual quality control sheet as
10 relates to the product itself, rather than the process
11 controls which occupy some of the other sheets. The
12 temperatures -----
13
14 MR. JUSTICE BELL: All that is being asked is the temperature of
15 the sides which is half the carcass, is it?
16 A. Well, in fact, this may be at any stage. He will test
17 whatever meat is in the cutting room because he has already
18 checked at intake the carcasses coming in. These are when
19 it has been cut into a piece, or a trimmed piece of meat,
20 that they do check as an ongoing process that the meat is
21 at the correct temperature.
22
23 MR. MORRIS: And they would check all different bits and pieces
24 in the boning room, would they?
25 A. Yes.
26
27 Q. So why have they only checked sides, side one, or whatever
28 that says on this page?
29 A. Well, that is what he has decided to check. There is
30 no rule laid down as to exactly what he should check. This
31 is a general check on the meat that is in the plant.
32
33 MR. JUSTICE BELL: I may be being very dim about this but meat
34 comes in the boning room half a carcass at a time?
35 A. Yes, a quarter.
36
37 Q. Is that not a steer side?
38 A. Yes, a side is
39
40 Q. He does not necessarily stick the thermometer into the
41 whole side; he may take a piece of meat from that which is
42 the product of a side at 6.30 ---
43 A. Yes.
44
45 Q. -- and test the temperature of that, but they have all come
46 into the boning room as steer sides originally?
47 A. Yes.
48
49 Q. Before you start cutting and trimming?
50 A. Yes, the sides have been cut into two halves so the
51 side is in two halves and on that particular morning steer
52 meat would have been the sole type of meat that was being
53 processed.
54
55 MR. MORRIS: Do any customers have a meat specification
56 temperature over four degrees of Jarretts?
57 A. I could not answer that question specifically. I am
58 not aware of any.
59
60 MR. JUSTICE BELL: At what stage?
