Day 081 - 31 Jan 95 - Page 20


     
     1        that they had records?  I mean, did you actually look at
     2        them in depth at all?
     3        A.  I looked through them to see if they were what I might
     4        have found acceptable, but I did not bother to make a note
     5        of what was on them.  I mean, it is 12 months ago now.
     6        I am afraid I cannot remember.
     7
     8   Q.   When you say "acceptable", do you mean in terms of the kind
     9        of information that they wanted recorded or in terms of
    10        whether the results were what you had hoped for or expected
    11        or what?
    12        A.  I looked to see whether that was the sort of system
    13        that would be acceptable and whether there was anything
    14        they had found unrecorded which was unacceptable.
    15
    16   Q.   On page 5 of the statement, the second to last paragraph,
    17        what is the difference in function between the official
    18        veterinary surgeon and the six meat inspectors?
    19        A.  Well, in theory, they do the same function but the
    20        official veterinary surgeon is normally empowered to sign
    21        documents.
    22
    23   Q.   Whereas the meat inspectors are not?
    24        A.  No, the health certificate is signed by the veterinary
    25        surgeon.
    26
    27   Q.   The official veterinary surgeon also has to do all the
    28        checks before the slaughtering and during the slaughtering?
    29        A.  The official veterinary surgeon is the person in charge
    30        but the meat inspectors would probably carry out the
    31        functions.
    32
    33   Q.   So the meat inspectors would not just look at the meat,
    34        they would look at the animal beforehand?
    35        A.  That is normally the role of the veterinary surgeon but
    36        it can be done by the meat inspectors, but they do range
    37        over the entire process.
    38
    39   Q.   They are under the guidance of the OVS?
    40        A.  Yes.
    41
    42   Q.   If they see a problem they report it to the OVS?
    43        A.  If there was a problem in the live animal then it would
    44        be reported to the OVS because he would be qualified to
    45        deal with that.
    46
    47   Q.   What about if it was a problem with the meat?
    48        A.  Normally, the meat inspector would normally deal with
    49        that himself.
    50 
    51   Q.   So then what happens with the certification because if the 
    52        OVS is not checking all of the meat, they just rely on what 
    53        the meat inspectors have said, do they?
    54        A.  Well, for practical purposes you are talking about
    55        thousands of animals going through.  The OVS cannot see
    56        them all.
    57
    58   Q.   Right.
    59        A.  Yes, but, obviously, the meat inspectors are qualified
    60        to do this sort of job and they have to be trusted to do

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