Day 077 - 25 Jan 95 - Page 61


     
     1        travel without the risk of getting too warm?
     2        A.  No distance at all.  I have got to explain to you the
     3        change for you to understand that.
     4
     5   Q.   The answer to my question may mean that there are means of
     6        preventing it from getting a rise of temperature?
     7        A.  It is under chilled conditions all the time.
     8
     9   Q.   Does it come in a chilled transporter?
    10        A.  It comes in a child lorry.  It comes out of a chiller
    11        from an EC boning room which is chilled, into a container
    12        in a chiller.  It is transported on an articulated which is
    13        chilled.  It is unloaded on a loading dock which is
    14        chilled.  It goes straight into a chiller.  It comes out of
    15        the chiller into a child atmosphere, a production room, and
    16        within 12 and a half -- within 14 minutes it is minus 20.
    17
    18   Q.   So you could take fresh meat from France or Spain, even if
    19        you wanted to, is that right?
    20        A.  Absolutely right, sir.
    21
    22   Q.   What about other unwelcome presences within the meat other
    23        than bacteria?  What about foreign objects what, can you do
    24        about that?
    25        A.  Well, all the actual burger when it is formed -- the
    26        only other thing we worry about is contamination from a
    27        foreign body; a butcher's steel, a glove from a boning
    28        room, that sort of thing, or very, very rarely a screw or a
    29        bolt from a machine.  As the burger comes out of the
    30        freezing tunnel each individual burger goes through a metal
    31        dectector.  As the burger is boxed and the box goes through
    32        the wall, the packing area where it is palletised and
    33        overwrapped before it goes into the freezer, it goes
    34        through another metal dectector.  At the end of the grind
    35        of the meat before it is even frozen, there is a
    36        centrifugal bone eliminator in case a piece of bone, and if
    37        a piece of plastic, for example, had got in there that is
    38        where that is taken out.
    39
    40   Q.   By centrifugal force it forces the bone or a piece of
    41        plastic if it were there out towards the edge?
    42        A.  Yes.
    43
    44   Q.   Does it stick to the side?
    45        A.  No, it travels down a pipe and it is taken out of the
    46        blend.
    47
    48   Q.   What size of object will the individual patty metal
    49        dectector detect?
    50        A.  A pin head. 
    51 
    52   Q.   What about the one that does the boxes? 
    53        A.  A piece of metal the size of a rubber at the end of a
    54        pencil, a normal eraser.
    55
    56   Q.   Why do you run a double check like that?
    57        A.  Because the more checks you have the more safe you are.
    58
    59   Q.   Is there a risk that something that clears the metal
    60        dectector on the individual burger line and then,

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