Day 081 - 31 Jan 95 - Page 24
1 maybe two hours.
2
3 Q. What about Bowes?
4 A. Bowes, I think would, perhaps, be about three hours.
5 I am only going from memory but I think maybe about three
6 hours.
7
8 Q. What about Sun Valley Poultry?
9 A. Sun Valley, again maybe about three to four hours,
10 perhaps.
11
12 MR. JUSTICE BELL: For my own interest, are you part of the
13 civil engineering department or are you just using their
14 facilities?
15 A. Well, we are officially part of the civil engineering
16 department because -----
17
18 Q. It is that department but you are a separate division?
19 A. Yes, we are. We are too small to be a department on
20 our own.
21
22 MR. JUSTICE BELL: Do you want to have the break there?
23
24 MS. STEEL: Yes.
25
26 (Short Adjournment)
27
28 MS. STEEL: You said that from processing to cooking, the most
29 important preventative measures were cleanliness,
30 sterilizing the equipment and proper cooking, I think. Is
31 not trying to avoid cross-contamination also something that
32 is quite important?
33 A. Yes, when I said "cooking" I think I was being asked
34 about the kitchen.
35
36 Q. Right.
37 A. Cross-contamination is important.
38
39 Q. That would be something that is important both at the meat
40 processing stage and also at the stage before serving?
41 A. Yes.
42
43 Q. Also in the abattoirs?
44 A. Yes.
45
46 MR. JUSTICE BELL: That then is really important at all
47 stages ---
48 A. Yes.
49
50 Q. -- throughout, from the moment the beast walks into the
51 abattoir to the moment someone actually eats part of their
52 meal?
53 A. Yes, sir. Cross-contamination is important but, as
54 I think I indicated earlier, thorough cooking will kill any
55 contaminating organisms anyway.
56
57 MS. STEEL: You were asked, in effect, about this
58 cross-contamination. Mr. Rampton was suggesting that it
59 would be better because it would be more diluted and you
60 actually said: "Well, it could be better; it is difficult
