Day 104 - 15 Mar 95 - Page 41
1 quality?
2 A. Yes, it has related controls and the documents that the
3 staff there keep to illustrate that they have done their
4 job. I apologise for a slight confusion by talking about
5 the half hourly check first because that does not come
6 until later.
7
8 MR. JUSTICE BELL: Let us take it stage by stage. Mr. Morris
9 can ask you for more, but if you look at the very last
10 sentence of your one-page report on a site inspection 9th
11 and 10th of March?
12 A. Yes.
13
14 Q. Which documents were you referring to -- in fact it is the
15 penultimate sentence when you refer to the "process control
16 records for the period 5th to 26th April 1994", which
17 classes of documents are you referring to?
18 A. Starting in the slaughterhouse at the beginning, I am
19 starting at the beginning of operation.
20
21 Q. Just name the document?
22 A. Yes, process control sheet slaughterhouse, carcass
23 record slaughterhouse, tele-thermometer, printout for
24 carcass chillers.
25
26 MR. MORRIS: For carcass?
27 A. For carcass chillers, boning room intake record, boning
28 room process control sheet, boning room half hourly QC
29 quality control check sheet, dispatch process control
30 sheet. Going back to the slaughterhouse, there is one
31 I have omitted -- I knew that would happen -- the cleaning
32 check sheet slaughterhouse.
33
34 MR. JUSTICE BELL: Should we put that after "carcass record"?
35 A. Yes.
36
37 Q. Cleaning?
38 A. Cleaning check sheet, and cleaning check sheet boning
39 room, that could go last. Continuing for the general
40 records and our microbiological analysis results, we
41 specify those: (a) meat samples.
42
43 MR. MORRIS: This is the Bristol?
44 A. Yes, Bristol laboratories.
45
46 Q. Both of those, microbiological and the meat samples?
47 A. No, the microbiological samples are of: (a) meat; or
48 (b) premises, environmental swabs, as the phrase has it,
49 and (c) E.coli examination.
50
51 Another general set of records I examined were the job
52 descriptions and written responsibilities of supervisors in
53 relation to HACCP which are signed by the individuals
54 concerned.
55
56 MR. MORRIS: Are those documents we have actually seen some of
57 or are they different ones?
58 A. Well, they are certainly extra to the ones in the file
59 I have got before me.
60
