Day 104 - 15 Mar 95 - Page 63


     
     1
     2   MS. STEEL:  Is catching and slaughter five days week or is it
     3        more than that?
     4        A.  It is five days a week.
     5
     6   Q.   Is that every week of the year?
     7        A.  Yes, it is.
     8
     9   Q.   I do not know whether you have still got that bundle open.
    10        What happens to "dead on arrivals"?  What is done with
    11        them?
    12        A.  They are collected into bins and they are disposed of.
    13
    14   Q.   It says "dispose of DOA's into appropriate drain"?  What
    15        does that mean?  That is on page 81?
    16        A.  Yes, they go into a flu system which takes them into a
    17        processing plant.
    18
    19   Q.   So the meat would be used?
    20        A.  It goes into a processing plant which makes a meal and
    21        which is sold off.
    22
    23   Q.   For animal feed?
    24        A.  It can be used for various things, but it is called
    25        meat and bonemeal.
    26
    27   Q.   And that would include for animal feed?
    28        A.  It could do, yes.
    29
    30   Q.   Is that what happens to condemned carcasses as well?
    31        A.  Yes, it is.
    32
    33   Q.   On page 82 it says "collect any", this is after the
    34        slaughter of stock -- "collect any live chickens and place
    35        into a live carry over cage".  How often are live chickens
    36        found when slaughter are stocked?
    37        A.  It is very, very rare.  Occasionally, if there has been
    38        a breakdown right at the very end of the process, we have
    39        occasionally had one or two crates where the birds have had
    40        to be put in a pen and given feed and water until the next
    41        day, but that is what that provision means and it does not
    42        it happens so rarely.
    43
    44   Q.   They would be held overnight until the next day, yes?
    45        A.  Yes.
    46
    47   Q.   If it was on a Friday they would be held until the Monday?
    48        A.  Yes. As I say, it is a very rare occurrence.
    49
    50   Q.   What were your acceptable temperatures for raw meat in 1989 
    51        on arrival at the processing plant? 
    52        A.  We had a standard.  I think in 1989 it was probably 
    53        five degrees.
    54
    55   Q.   So did that not change over the 80s at all?
    56        A.  We changed that to 4 degrees subsequently.  Prior to
    57        that it might have been -- I mean the standard has always
    58        been around five or six degrees and we have reduced it to
    59        four degrees.
    60

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