Day 079 - 27 Jan 95 - Page 32


     
     1
     2   Q.   So, in fact, they could actually for some period not be
     3        operating up to EC standards as long as they are
     4        convinced  -----
     5        A.  No, I would not say that.  I would not say that.  I
     6        mean, they have to operate up to EEC standard.  Let me give
     7        you an example:  If a man has been told that that wall is
     8        cracked and it is no longer water impervious, and he says
     9        to the Inspector:  "Yes, but the work is hand and I am
    10        waiting for the first opportunity of shut down to allow the
    11        cement to dry", I would think an EEC Inspector would accept
    12        that.  But I am trying to think for you in practical terms.
    13
    14   MR. JUSTICE BELL:  Presumably, there is a difference between, on
    15        the other hand, work which ought to be done but the
    16        Inspectors is prepared to accept an undertaking that it
    17        will be done within a period of time, and a situation which
    18        is unsafe ---
    19        A.  Unsafe or -----
    20
    21   Q.   -- and work needs to be done, in which case -- disabuse me
    22        if I am wrong -- I assume they would not get their
    23        certificate?
    24        A.  Quite right, my Lord.  If they were doing something
    25        which affected the hygiene of the meat, they would not get
    26        their EEC licence.
    27
    28   Q.   There is an element of judgment comes into it ---
    29        A.  Precisely, my Lord.
    30
    31   Q.   -- as just about with everything else?
    32        A.  Yes, my Lord.
    33
    34   MR. MORRIS:  You have said in your addendum, your specification
    35        addendum, about E.coli 0157, point 3:  "The supplier agrees
    36        to implement a sampling programme for the detection of
    37        E.coli 0157."   What is this "sampling programme"?
    38        A.  It has to take meat and have it constantly sampled to
    39        see if he can find E.coli.
    40
    41   Q.   Is that, what, once a day or every -----
    42        A.  Random sampling.
    43
    44   Q.   Once a day, once a week?
    45        A.  It is more than once a week.  I mean, it is not a
    46        matter of saying that he has got to sample every piece of
    47        meat that goes through his abattoir.
    48
    49   Q.   At least once or twice a week, something like that?
    50        A.  Yes, I would say so.  It is just a matter of being 
    51        constantly on the look out for it.  Every extra check is a 
    52        more important check. 
    53
    54   Q.   Is that a specification that you could take or leave, or is
    55        that something that every supplier has to adhere to?
    56        A.  No, that addendum is signed, was put in for a reason,
    57        it is signed and it is not taken as to "take it or leave
    58        it"; they must comply with that.
    59
    60   Q.   They all sign it, what, once a year or once every six

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