Day 094 - 01 Mar 95 - Page 40


     
     1   Q.   How often does it happen that ingestor backs up from the
     2        wind pipe and spills out all over the head?
     3        A.  No, not very often.
     4
     5   Q.   What one per cent, two per cent?
     6        A.  I would say that I have never seen it, so it is
     7        probably less than that.
     8
     9   Q.   Have you been to this particular plant?
    10        A.  No, I have not.
    11
    12   Q.   You have not?
    13        A.  No.
    14
    15   Q.   Is it correct that the workers who open up the cheeks to
    16        make the glands visible for US DA inspections are unskilled
    17        and untrained in that procedure?
    18        A.  No, but, in fact, the majority of the head is sold as
    19        heads.  There is a small proportion that is removed and it
    20        is sold as chick meat, a very small proportion.  Primarily,
    21        the entire head is what is, how it is marketed, (inaudible)
    22        the employees are trained.
    23
    24   MR. RAMPTON:  I am having some slight difficulty hearing.
    25
    26   MR. JUSTICE BELL:  Yes.  Do try to keep your voice up.
    27
    28   MS. STEEL:   Do the workers learn on the job doing this
    29        procedure?
    30        A.  This particular procedure?
    31
    32   Q.   Yes.
    33        A.  They usually have a training line where they train the
    34        employees.  I have not seen this particular plant, so
    35        I cannot tell you the location of that.  But they are
    36        trained for two reasons:  I know in this particular case,
    37        I have worked quite extensively with Mr. Paul Clayton, who
    38        is the Vice President of Quality Assurance of Montfort.  We
    39        have been working with them in the implementation of HACCP
    40        programmes at all of our suppliers that supply beef to our
    41        suppliers, including Montfort.  I know that they have
    42        extensive training in sanitary procedures as well as the
    43        removal of the meat from the carcass.
    44
    45   Q.   At what stage is the implementation of the HACCP programme?
    46        A.  It is as soon as they receive the animals -----
    47
    48   Q.   No, no, you said you are working with them to implement a
    49        HACCP programme?
    50        A.  Yes. 
    51 
    52   Q.   At what stage has that reached?  Is it in process now? 
    53        A.  No, no, it is already in place.
    54
    55   Q.   How long has that been in place?
    56        A.  I would say a year and a half from the time I have been
    57        involved in this with our suppliers, of abattoirs that
    58        supply our suppliers.  They have been leaders in
    59        implementation of HACCP prior to our involvement.  So, I do
    60        not know how long they have been doing it.

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