Day 104 - 15 Mar 95 - Page 21


     
     1   MR. JUSTICE BELL:  I think there is a bit of duplicate copying
     2        there, is there not?  Something has been ticked.  Should
     3        there be something between "rust specks" and "dressing
     4        standard"?
     5
     6   MR. RAMPTON:  The weird thing is, my Lord, that even on
     7        succeeding copies that blank still gets a tick.  I do not
     8        know what the reason for that is.  Do you know the reason
     9        why somebody should tick a blank?
    10        A.  Yes, there is a heading missing there and somebody has
    11        just been running down with his ticks and not noticed that
    12        he has ticked the heading.  That heading should refer not
    13        to contaminants but to the standard of the meat as sort of
    14        butchering specification.
    15
    16   Q.   I see, we are not moving from rust specks to dressing
    17        standard, meat colour, fat colour and specified weight?
    18        A.  Yes.
    19
    20   Q.   That is a quality check?
    21        A.  Absolutely -- well outside the food safety.
    22
    23   Q.   Then we see that it appears that no defects were noted on
    24        this occasion, 28th February 1994.  They appear to have
    25        taken a five per cent sample.  Is that on your
    26        recommendation?
    27        A.  Yes, I could not honestly say I recommended a five per
    28        cent sample because I do not recall the conversation.
    29        I always recommend a percentage sample in order to carry
    30        out the checks.  It is perfectly acceptable, some people do
    31        10, some people do three.
    32
    33   Q.   What I was going to say is this, this is not a positive
    34        release system, is it?
    35        A.  No, no.
    36
    37   Q.   We have understood from other witnesses what it is designed
    38        to do.  Does five per cent seem to you a reasonable
    39        proportion to sample in pursuit of the objectives of HACCP?
    40        A.  Yes, I do.
    41
    42   Q.   We see that they were done 6.30, 11 o'clock and half past
    43        two in the afternoon, it looks like.  The target
    44        temperature was seven in each case.  Do you see that?  This
    45        is for the boning room?
    46        A.  Yes.
    47
    48   Q.   Does that seem to be a reasonable target for a boning room?
    49        A.  It does, in my opinion.
    50 
    51   Q.   I assume that this is not a lie, they succeeded in 
    52        achieving temperatures of 2.9, 3.7 and 2.6? 
    53        A.  Yes.
    54
    55   Q.   What means do they use to measure the temperature of the
    56        meat at this stage in the operation?
    57        A.  The thermometer they use is known as a "probe
    58        thermometer".  You stick it into the meat.
    59
    60   Q.   How accurate is it?  It gives at least one decimal point in

Prev Next Index