Day 104 - 15 Mar 95 - Page 34


     
     1   Q.   Do you any idea what she is talking about?
     2        A.  I have racked my brains and no.
     3
     4   Q.   Then she says: "It leads to airborne contamination". Is
     5        that accurate?
     6        A.  I do not believe it is accurate.
     7
     8   Q.   Then she says: "The chillers" -- and we do not see them but
     9        we see at the bottom right-hand corner it says "to chill
    10        rooms", right?
    11        A.  That is right.
    12
    13   Q.   I do not know what those horizontal lines opposite the
    14        words "to chill rooms" represent.  Can you tell us what
    15        they represent?
    16        A.  Those are the overhead rails on which the carcasses are
    17        hung.
    18
    19   MR. MORRIS:  I am sorry, where are we looking at now?
    20
    21   MR. RAMPTON:  The right-hand corner above the writing of the
    22        plan.
    23
    24   MR. MORRIS:  I cannot see that.
    25
    26   MR. RAMPTON:  In the bottom right-hand corner of plan it says
    27        "to chill rooms".  How are the carcasses taken from those
    28        racks or lines, whatever they are, on the left-hand side of
    29        that section to the chill room?
    30        A.  The lines are incomplete on the drawing.
    31
    32   MR. MORRIS:  That is a sheep line, is it not?  I am sorry, but
    33        that is the sheep line, is it not?
    34        A.  Yes.  The cattle do pass down that corridor.
    35
    36   MR. RAMPTON:  Anyway, when the process of dehiding,
    37        evisceration, splitting and so on, and washing is complete,
    38        the carcasses that have passed inspection are taken to the
    39        chill room?
    40        A.  Yes.
    41
    42   Q.   How is that done?  Is it all done mechanically?
    43        A.  They remain on the overhead rails.  They are suspended
    44        from a rail and they are manually pushed into the
    45        chillers.  But they never leave the hook that they are
    46        transferred to at the beginning of the slaughter line.
    47        That is a continuous overhead rail system which carries
    48        them to the end of the process which in this case is the
    49        chilling, the two-day chilling process.
    50 
    51   Q.   Is the temperature of the chill room monitored? 
    52        A.  Yes, there is a recording telethermometer, as the 
    53        equipment is called, which gives a continuous printout of
    54        the temperatures over 24 hours.
    55
    56   Q.   Is the temperature of the meat itself in the chill room
    57        measured?
    58        A.  It is measured on the days subsequent to putting it
    59        in.  It is not automatically measured.  There is not a
    60        probe in each temperature that people check.  They simply

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