Day 105 - 16 Mar 95 - Page 40


     
     1        had been used on and off over previous years.
     2
     3   Q.   So this is a pack rather than the actual carcass
     4        temperatures in the boning room?
     5        A.  No.  The system that I presented as a package system
     6        based on HACCP was presented around the turn of the year.
     7        These things take time to finalise.  Now, this particular
     8        form that we are looking at on page 12 (and this is the one
     9        I am referring to) is an actual quality control sheet as
    10        relates to the product itself, rather than the process
    11        controls which occupy some of the other sheets.  The
    12        temperatures -----
    13
    14   MR. JUSTICE BELL:  All that is being asked is the temperature of
    15        the sides which is half the carcass, is it?
    16        A.  Well, in fact, this may be at any stage.  He will test
    17        whatever meat is in the cutting room because he has already
    18        checked at intake the carcasses coming in.  These are when
    19        it has been cut into a piece, or a trimmed piece of meat,
    20        that they do check as an ongoing process that the meat is
    21        at the correct temperature.
    22
    23   MR. MORRIS:  And they would check all different bits and pieces
    24        in the boning room, would they?
    25        A.  Yes.
    26
    27   Q.   So why have they only checked sides, side one, or whatever
    28        that says on this page?
    29        A.  Well, that is what he has decided to check.  There is
    30        no rule laid down as to exactly what he should check.  This
    31        is a general check on the meat that is in the plant.
    32
    33   MR. JUSTICE BELL:  I may be being very dim about this but meat
    34        comes in the boning room half a carcass at a time?
    35        A.  Yes, a quarter.
    36
    37   Q.   Is that not a steer side?
    38        A.  Yes, a side is
    39
    40   Q.   He does not necessarily stick the thermometer into the
    41        whole side; he may take a piece of meat from that which is
    42        the product of a side at 6.30 ---
    43        A.  Yes.
    44
    45   Q.   -- and test the temperature of that, but they have all come
    46        into the boning room as steer sides originally?
    47        A.  Yes.
    48
    49   Q.   Before you start cutting and trimming?
    50        A.  Yes, the sides have been cut into two halves so the 
    51        side is in two halves and on that particular morning steer 
    52        meat would have been the sole type of meat that was being 
    53        processed.
    54
    55   MR. MORRIS:  Do any customers have a meat specification
    56        temperature over four degrees of Jarretts?
    57        A.  I could not answer that question specifically.  I am
    58        not aware of any.
    59
    60   MR. JUSTICE BELL:  At what stage?

Prev Next Index