Day 112 - 31 Mar 95 - Page 22
1 facilities for disinfection of tools and knives, where we
2 do not find them; where should they be that are not shown
3 on this map?
4 A. I went through it, most of it, yesterday, I think. We
5 could start at the beginning of the slaughter line again.
6 The first area, there should be a sterilizer that -- you
7 see the words "bleed hoist"?
8
9 Q. Yes.
10 A. The man there does not bleed the animal. He hoists the
11 animal up and he uses the pithing rod, as I mentioned
12 yesterday.
13
14 Q. Forgive me. I do not mean to be discourteous. You gave us
15 all that evidence yesterday, but I do not think
16 I understood where else in this line there is a lack of
17 sterilization?
18 A. The next point is the man who bleeds the animals who
19 stands in the right, in the upper left-hand corner of the
20 abattoir, where just below the words "cattle race",
21 obviously, inside the slaughter hall, he had no access to.
22 These are very important points because this is where the
23 biggest contamination can be introduced inside the animal.
24
25 Q. Why?
26 A. Because the animal is -- it is not dressed at the
27 moment and you are putting your knives through the skin,
28 dirty skin, of the animal into the flesh.
29
30 Q. Tell me precisely what parts -- I know the skin may be
31 contaminated -- of the animal other than the skin there are
32 which the bleeders or the sticker's knife may touch which
33 may lead to contamination?
34 A. The skin.
35
36 Q. Just the skin?
37 A. Yes.
38
39 Q. Tell where else in all of this chart there is a lack of
40 disinfection facilities?
41 A. The meat inspectors had a shortage of sterilizers.
42 They had problems, particularly when the lines speeds were
43 as high as they were at the time I was at Jarrett, they had
44 difficulties to be able to get to the sterilizers in
45 between the carcasses, particularly this, particularly the
46 first veterinary assistant, or the meat inspector, that
47 stands next to the chute to the gut table.
48
49 Q. It is simply with your head pointed toward the back, could
50 you bring the chart round so that I can hear what you are
51 saying?
52 A. The meat inspector who stands next to the chute to the
53 gut table, he inspects the guts, and he had no access to
54 sterilization of his equipment either.
55
56 Q. Who is that, the meat inspector?
57 A. That is the meat inspector, yes.
58
59 Q. Would he be where a vet is?
60 A. Yes, he would be about where the vet is.
