Day 105 - 16 Mar 95 - Page 50
1
2 Q. These do not have the customer on them, do they?
3 A. This particular one does, I think you will find, under
4 "customer/destination".
5
6 Q. Yes, McKey's. I note on this form that the temperatures
7 are between three and four degrees. Do you happen to know
8 if McKey's have a specification for a temperature at that
9 stage?
10 A. They have a specification for the product they want as
11 delivered. I have not got the specification before me, but
12 it is not unusual for customers to specify dispatch
13 temperatures.
14
15 Q. When meat is dispatched out of Jarretts, how long is it
16 since it has been in the boning room, generally?
17 A. One would expect it to be 24 hours maximum because
18 there is a specification for how old McKey's want the meat
19 to be since being killed.
20
21 Q. What temperatures are the chillers, the predistribution?
22 A. Yes, the holding chillers for dispatch, they, again
23 without having the printouts in front of me which I have
24 looked at, will run at one or two degrees, perhaps,
25 Centigrade -- quite cold, always falling short of freezing
26 the meat, but the temperatures are quite low in the
27 dispatch holding chillers.
28
29 Q. So if the temperature is, as we see on this chart here,
30 four degrees, it will have come down from something like
31 five or six, will it, in the boning room?
32 A. Yes. We have discussed already the variation of
33 temperature in the boning room, but it will have come down
34 as part of the cold chain.
35
36 MR. RAMPTON: My Lord, may I intervene to give your Lordship a
37 piece of information. I have now found McKey's
38 specification. It is paragraph 9.1.2 on page 63 in tab 7
39 of pink volume VIII. It says: "Meat temperature must be
40 below four degrees Centigrade" -- this is for fresh meat --
41 Meat above this temperature may result in total rejection".
42
43 MR. MORRIS: At what stage are we talking about then?
44
45 MR. RAMPTON: This is on acceptance by McKey.
46
47 MR. MORRIS: If we go on to the next page, page 89, yes?
48 A. Yes, I have that.
49
50 Q. One of the pack temperature was six degrees?
51 A. Yes.
52
53 Q. So that would have come down from over seven degrees in the
54 boning room?
55 A. I could not say that with certainty without having the
56 information in front of me. It is possible.
57
58 Q. Do you know how long the transport took from Jarretts to
59 McKey's roughly, or how long it might take once it is put
60 in a container?
