Day 081 - 31 Jan 95 - Page 42


     
     1        of the chiller?
     2        A.  Well, to reduce the temperature, to reduce the
     3        proliferation.
     4
     5   Q.   Is there any sort of guideline on the amount of time that
     6        that drop in temperature should be achieved in terms of the
     7        speed to get down to that temperature?
     8        A.  There is good practice and because the particular chill
     9        room, that would depend to a large extent on the
    10        construction and design of the chill room.
    11
    12   Q.   What is the good practice then?
    13        A.  I am not quite sure I follow you.
    14
    15   MR. JUSTICE BELL:  I think you are being asked if there is a
    16        guideline time that it should take to get the carcass in
    17        the chilling room, in the chiller, down to what temperature
    18        for hygiene purposes.  Are there such guidelines or
    19        standards?
    20        A.  I do not know of any particular time.
    21
    22   MR. MORRIS:  Is there a particular temperature that boning rooms
    23        are recommended not to go above, that you know of?
    24        A.  Yes, there is.
    25
    26   Q.   What temperature is that?
    27        A.  I am speaking from memory.  I think it is about seven
    28        degrees Celsius.
    29
    30   Q.   Do you know what the temperature in the chiller is
    31        recommended to be to bring the carcasses down to that?
    32        A.  Not offhand, I cannot remember, no.
    33
    34   MR. JUSTICE BELL:  If you have got a temperature you want to
    35        put, do so, whether or not Professor Jackson knows of it.
    36        The point is then out in the open in case it crops up with
    37        anyone else.
    38
    39   MR. MORRIS:  I am not sure if the issue is the temperature in
    40        the chill room; it is the time.
    41
    42   MR. RAMPTON:  My Lord, that, I am afraid, will not really do,
    43        with respect.  If there is a case to be put that for a
    44        certain size room at a certain temperature and for a
    45        certain number of pieces of meat there is a given time laid
    46        down in some guideline or other, then that has to be put.
    47        If that is not the case, then we can abandon it and move on
    48        to something else.
    49
    50   MR. JUSTICE BELL:  It ought to be put so that the witness has an 
    51        opportunity to deal with it.  Also, there is the factor 
    52        which I have just mentioned that it brings it out into the 
    53        open and, hopefully, I can take it on board.
    54
    55   MR. MORRIS:  I am asking for the witness to give his opinion.  I
    56        do not know, necessarily, what the guidelines are or if
    57        there are any, in fact.
    58
    59   MR. JUSTICE BELL:  You see, he did not think there was a
    60        requirement -- that was the detained room, let me just

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