Day 105 - 16 Mar 95 - Page 41


     
     1
     2   MR. MORRIS:  You see the temperature specification in the boning
     3        hall.
     4
     5   MR. JUSTICE BELL:  I do not know whether there is a spec. in the
     6        boning hall.  I know customers have specs. for what
     7        temperature the meat should be when it arrives at them, but
     8        I have not heard that any customer has a specification for
     9        what the meat should be in the boning room yet, have I?.
    10
    11   MR. MORRIS:  Does any customer have specifications of any kind?
    12        A.  They will indicate that they want their meat boning out
    13        at a particular temperature.
    14
    15   MR. JUSTICE BELL:  Is that part of the specification?
    16        A.  It would be part of the specification but ----
    17
    18   MR. MORRIS:  What is McDonald's specification for the boning
    19        temperatures at McKey's?
    20        A.  As I recall it, that would be four degrees, but I would
    21        have to look that up to be absolutely certain as to whether
    22        it is four or seven.
    23
    24   MR. JUSTICE BELL:  I am a bit confused about that because
    25        I thought we had heard of boning up to about seven
    26        degrees.  You do not want the meat too cold or firm because
    27        it causes difficulty with boning it as I understand it?
    28        A.  That is correct.  I would have to check on the
    29        specification as to whether McKey's require their meat to
    30        be chilled to four or seven when it is boned.  My memory
    31        does not serve.
    32
    33   Q.   I am probably completely wrong, but I have some
    34        recollection that it was chilled down to about seven
    35        degrees for boning and then it went into a further chiller
    36        which got it down to four.  I may be wrong about that, but
    37        that is why I have raised the query.
    38
    39   MR. RAMPTON:  My Lord, page E in this very file, McKey's
    40        specification No. 2 under "meat category and boning",
    41        "Temperature of the meat must not exceed 7C".
    42
    43   MR. JUSTICE BELL:  Thank you.  I had seen that as all part of
    44        the chain with meat getting progressively cooler, but
    45        boning it at a temperature which is en route to four
    46        degrees?
    47        A.  Yes.
    48
    49   Q.   But still allows for the men or women doing it to do it
    50        with some facility? 
    51        A.  Yes, indeed.  It is part of the "cold chain", as it is 
    52        known. 
    53
    54   MR. MORRIS:  I have a bit of a problem with these documents; a
    55        lot of them seem to be written by the same person all the
    56        same time.  Is it possible they may have compiled these
    57        documents some period after the actual day?
    58        A.  Not after the day.  I can only judge on the signatures
    59        and the dates.  It is not beyond the bounds of possibility
    60        that a supervisor will fill his form in at the end of the

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