Day 097 - 06 Mar 95 - Page 47
1 Q. What happens to the plant? Is it just closed down?
2 A. Oh, no. There are various operations going on in the
3 plant up until 10.30 at night with most of the operations
4 except the slaughtering hall.
5
6 Q. Doing what sort of things?
7 A. Deboning, packing and processing.
8
9 Q. What about weekends?
10 A. Yes, there are some weekend work. One of the shifts in
11 one of the plants works on a Sunday.
12
13 Q. What about cleaning the place, when does that happen?
14 A. It goes on after 10.30 at night till the next morning.
15
16 Q. What time do you start up in the morning?
17 A. 6 o'clock.
18
19 Q. What parts of the plant are cleaned, just here and there or
20 what?
21 A. All of the plant.
22
23 Q. The whole thing?
24 A. Yes.
25
26 Q. What, every day?
27 A. Yes.
28
29 Q. Is that done by your own people or is that outside
30 contractors?
31 A. By our own people.
32
33 Q. Do you include in that the equipment and the slaughtering
34 line all that sort of thing?
35 A. Everything, yes.
36
37 Q. What about meat inspectors, do you have meat inspectors on
38 site?
39 A. Yes, sir.
40
41 Q. Who are they employed by?
42 A. Local Council, District Council.
43
44 Q. How many on average do you have at any one time on site?
45 A. I think it is 13.
46
47 Q. 13?
48 A. Yes.
49
50 Q. Tell us precisely what their job is.
51 A. OK. They sort of oversee the hygienic running of the
52 plant for a start. The main bulk of their work is involved
53 in the slaughterhouse looking for any signs of disease
54 within the carcasses or offal. They are also involved with
55 antemortem checks.
56
57 Q. Antemortem checks?
58 A. Yes.
59
60 Q. So they look at the live animals?
