Day 104 - 15 Mar 95 - Page 29


     
     1        A.  Yes.
     2
     3   Q.   The grades in this case seem to be a little better because
     4        there is only one E ---
     5        A.  Yes.
     6
     7   Q.   -- under "Boning hall" and none on the succeeding page,
     8        though there are a couple of Ds.  Looking at those overall,
     9        we go then into May.  Again, my Lord, we go through to the
    10        end of November at pages 86, 87.
    11
    12        Looking at those results overall for that period of time,
    13        how do they measure up, so far as you are concerned, in
    14        terms of food safety for human consumption?
    15        A.  They indicate that the plant is perfectly satisfactory
    16        from the point of view of handling fresh meat.
    17
    18   Q.   Can you go over, please, to page 12 of your statement?
    19        Here we find she says -- at the top of page 12 -- "There
    20        was no proper separation between the 'dirty' and 'clean'
    21        side of the slaughter leading to considerable risk from
    22        airborne contamination of the dressed carcasses".  What
    23        comment do you have to make about that?
    24        A.  First that, in my opinion, there is perfectly adequate
    25        separation between the "clean" and "dirty" sections of the
    26        operation.  This is a question of building design.  The
    27        abattoir is designed correctly from this point of view.
    28
    29   Q.   Would you fish out your plan, please, and open it up and
    30        tell us by reference to the plan where the separation is,
    31        if indeed it is there, to be seen by reference to the plan?
    32        A.  A site plan would illustrate more clearly, but it is
    33        perfectly straightforward to describe how the separation --
    34        the dirty side of the building is approached by a different
    35        road which divides off at the entrance to the plant, and
    36        all the animals turn right, as it were, and go to the back,
    37        or the dirty side of the building, and all by-products and
    38        lairage contents also come out through that route.  I am
    39        describing the site.
    40
    41   Q.   Yes.  Here on our plan we see the place where the cattle
    42        come in.
    43        A.  Yes.
    44
    45   Q.   We then see various operations, including horn cutter and
    46        so on.  Then we see dehiding?
    47        A.  Yes.
    48
    49   Q.   And a room or area marked "hide skin" ---
    50        A.  That is it. 
    51 
    52   Q.   -- with a hatch.  What happens there? 
    53        A.  The hide and skins are stored.
    54
    55   Q.   Is that a chute?
    56        A.  Yes, the dehiding machine actually raises the height to
    57        some 16 or 18 feet.  It pulls it in an upward direction and
    58        conveys it directly out of the slaughter hall into the hide
    59        room.
    60

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