Day 080 - 30 Jan 95 - Page 19


     
     1   Q.   Is that correct?
     2        A.  Yes.
     3
     4   Q.   When did you start testing on a systematic basis every
     5        batch?
     6        A.  1991.
     7
     8   MR. JUSTICE BELL:  Post Preston?
     9        A.  Post Preston.
    10
    11   MR. MORRIS:  I think you have probably said that.
    12
    13   MS. STEEL:   Can you explain what document comes with the beef
    14        from the abattoir?
    15        A.  Yes.  Until quite recently it has been a veterinary
    16        certificate.  There has been a change in the law and it is
    17        now called a "commercial document".  It was done to try to
    18        keep down the amount of paper that is travelling with meat
    19        but the veterinary officer must sign the commercial
    20        document.
    21
    22   Q.   That only came in this year?
    23        A.  Yes.
    24
    25   Q.   This month.  The one that there was previously, the
    26        veterinary certificates, what did that include information
    27        about?
    28        A.  It just -- it signifies that the vet -- that the meat
    29        has been inspected and passed fit for human consumption,
    30        that antemortem and postmortem tests have been carried
    31        out.  There is no legal requirement for that.  A health
    32        certificate is sufficient but McKey always ask for a
    33        veterinary certificate.
    34
    35   Q.   Would any documents come from the farms?
    36        A.  No.
    37
    38   Q.   None at all?
    39        A.  No.
    40
    41   Q.   Have you ever asked for documents from the farms?
    42        A.  No, that is an impossible thing to do.
    43
    44   Q.   Right.  Why is that impossible?
    45        A.  Well, if you take -- let us just do it mathematically:
    46        If we have 50 suppliers and they have 100 farms supplying
    47        them a week, then it is not until the cattle are dead and
    48        graded that someone in management takes a decision that
    49        that is going to be boned for McKey.  The spider's web is
    50        too great.  You are talking about 50 x 100, you are talking 
    51        about 5,000 farms a week. 
    52 
    53   Q.   Most of the cattle used by McDonald's, do they come through
    54        auctions and markets?
    55        A.  They can come through auctions and markets, or they can
    56        go to the abattoirs on grade and dead weight.  We do not
    57        know where they come from.
    58
    59   Q.   If they are not from markets and auctions -- I am not sure,
    60        do they come direct from the farms then?

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