Day 104 - 15 Mar 95 - Page 25


     
     1   Q.   Yes, 4.5 at 12 o'clock, 12 noon, on 29th April and over the
     2        page there is one at 2.30 also, do you see that?
     3        A.  I do.
     4
     5   Q.   Does that temperature of 4.5 in the boning room give you
     6        any cause for concern?
     7        A.  No, it does not.
     8
     9   Q.   There is nothing on page 25 to which I need draw your
    10        attention -- everything is, apparently, in order -- nor on
    11        page 26.  On page 27 (which I take to be the same day),
    12        29th April 1994, the Visible Contaminants included -----
    13
    14   MR. MORRIS:  Sorry, which page are we on now?
    15
    16   MR. RAMPTON:  Page 27.
    17
    18   MR. MORRIS:  Can you just go a little bit more slowly, please?
    19
    20   MR. JUSTICE BELL:  Let us have our short break there.
    21
    22                       (Short Adjournment)
    23
    24   MR. JUSTICE BELL:  To what extent if you walk through something
    25        like the Jarrett premises following the line, as it were,
    26        with years of experience, can you twig that the meat might
    27        be too warm or is likely to be all right?  Presumably, do
    28        you or do you not put a hand on the meat at all for
    29        contamination reasons or just to feel what it is like?
    30        A.  On the slaughtering operation itself which might take
    31        10 minutes, or a quarter of an hour, from beginning to end
    32        it is clear that the meat is still hot, and from there it
    33        is hung in a marshalling area for up to two hours,
    34        depending on how much meat there is and how much ---
    35
    36   Q.   Yes, I understand all that.
    37        A.   -- and then it goes to be cooled in the refrigerated
    38        stores, in the chillers.
    39
    40   Q.   So just by standing in the boning room, you would not know
    41        what it is because you can feel the ambient temperature of
    42        the boning room ---
    43        A.  Yes.
    44
    45   Q.   -- but it depends upon the meat having been chilled down to
    46        a sufficient level before it goes in there, really?
    47        A.  It is possible by looking at it and touching it (as
    48        long as your hands are clean, there is no harm in touching
    49        it), it does become firm and cold to the touch.  The
    50        temperature I have referred to that, in my opinion, is 
    51        satisfactory, that is, 10 Centigrade, 50 something 
    52        Fahrenheit, is quite cold in weather terms, and so the meat 
    53        will be firm and feel cold in very general experience
    54        terms.
    55
    56   MR. JUSTICE BELL:  Yes, thank you.
    57
    58   MR. RAMPTON:  Can we just finish this exercise please,
    59        Mr. Bennett, on page 27?
    60        A.  Yes.

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