Day 097 - 06 Mar 95 - Page 66


     
     1
     2   Q.   How much of these stages are tested for bacterial activity
     3        in the course of this process?
     4        A.  This is something which is changing at the moment with
     5        the implementation of our HACCP system.  Generally
     6        speaking, we will be testing carcasses in the chillers to
     7        see how effective or how hygienic the slaughter operation
     8        has been at the moment.  When we implement our HACCP system
     9        fully we will obviously be checking further down the line.
    10
    11   Q.   Who designed your HACCP system?
    12        A.  We have a doctor (he is not a doctor yet) a gentleman
    13        from the University of Nottingham who has been involved
    14        with our company for some four years now, partly for his
    15        PhD that he was doing and more recently on a contract basis
    16        to us to design a HACCP system for us in conjunction with
    17        myself.
    18
    19   Q.   In conjunction with you?
    20        A.  Yes.
    21
    22   Q.   So you are, as it were, the in-house HACCP man, are you?
    23        A.  Every manager on site is involved with the HACCP
    24        system.
    25
    26   Q.   You are in charge of quality assurance?
    27        A.  Yes.
    28
    29   Q.   It must be a particular area of interest for you?
    30        A.  It certainly is, yes.
    31
    32   Q.   We notice there we have not got on this map the deboning
    33        facility.  Have you got a deboning facility?
    34        A.  Yes.
    35
    36   Q.   Do you test the deboning meat for bacterial activity?
    37        A.  We do, yes.
    38
    39   Q.   What are the things, the organisms, the bugs, for which you
    40        are particularly looking?
    41        A.  First of all, we do more total viable count as they are
    42        known, TVCs, than anything, although we do test
    43        specifically for salmonella, E.coli 0157: H7, coli forms,
    44        clostridia, etc.
    45
    46   Q.   So far as you are aware, what are the organisms which are
    47        of particular concern so far as human health is concerned?
    48        A.  The bacteria salmonella and E.coli 0157: H7.
    49
    50   Q.   How long have you been doing laboratory tests for E.coli 
    51        0157: H7? 
    52        A.  Really since actually McKey Foods insisted that it was 
    53        done as part of our assurance to them.
    54
    55   Q.   How often do you find it in the beboned meat?
    56        A.  We have never isolated.
    57
    58   Q.   You have never isolated it?
    59        A.  No.
    60

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