Day 105 - 16 Mar 95 - Page 50


     
     1
     2   Q.   These do not have the customer on them, do they?
     3        A.  This particular one does, I think you will find, under
     4        "customer/destination".
     5
     6   Q.   Yes, McKey's.  I note on this form that the temperatures
     7        are between three and four degrees.  Do you happen to know
     8        if McKey's have a specification for a temperature at that
     9        stage?
    10        A.  They have a specification for the product they want as
    11        delivered.  I have not got the specification before me, but
    12        it is not unusual for customers to specify dispatch
    13        temperatures.
    14
    15   Q.   When meat is dispatched out of Jarretts, how long is it
    16        since it has been in the boning room, generally?
    17        A.  One would expect it to be 24 hours maximum because
    18        there is a specification for how old McKey's want the meat
    19        to be since being killed.
    20
    21   Q.   What temperatures are the chillers, the predistribution?
    22        A.  Yes, the holding chillers for dispatch, they, again
    23        without having the printouts in front of me which I have
    24        looked at, will run at one or two degrees, perhaps,
    25        Centigrade -- quite cold, always falling short of freezing
    26        the meat, but the temperatures are quite low in the
    27        dispatch holding chillers.
    28
    29   Q.   So if the temperature is, as we see on this chart here,
    30        four degrees, it will have come down from something like
    31        five or six, will it, in the boning room?
    32        A.  Yes.  We have discussed already the variation of
    33        temperature in the boning room, but it will have come down
    34        as part of the cold chain.
    35
    36   MR. RAMPTON:  My Lord, may I intervene to give your Lordship a
    37        piece of information.  I have now found McKey's
    38        specification.  It is paragraph 9.1.2 on page 63 in tab 7
    39        of pink volume VIII.  It says:   "Meat temperature must be
    40        below four degrees Centigrade" -- this is for fresh meat --
    41        Meat above this temperature may result in total rejection".
    42
    43   MR. MORRIS:  At what stage are we talking about then?
    44
    45   MR. RAMPTON:  This is on acceptance by McKey.
    46
    47   MR. MORRIS:  If we go on to the next page, page 89, yes?
    48        A.  Yes, I have that.
    49
    50   Q.   One of the pack temperature was six degrees? 
    51        A.  Yes. 
    52 
    53   Q.   So that would have come down from over seven degrees in the
    54        boning room?
    55        A.  I could not say that with certainty without having the
    56        information in front of me.  It is possible.
    57
    58   Q.   Do you know how long the transport took from Jarretts to
    59        McKey's roughly, or how long it might take once it is put
    60        in a container?

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