Day 104 - 15 Mar 95 - Page 18


     
     1        from 3.9 to 5 degrees; do you see that?
     2        A.  Yes, I do.
     3
     4   Q.   Then there is another one on the next page backwards, 102;
     5        again all McKey's consignments, again the temperatures are
     6        all recorded.  That is for 14th April 1994.  Then one goes
     7        into May at page 101, the temperatures of the pack are
     8        somewhat lower.  There are a lot more, Mr. Bennett,
     9        covering, in fact, the most of that year.  I will not take
    10        you to them myself.  Have you had a chance to glance at all
    11        these temperature charts yourself?
    12        A.  Yes, I have.
    13
    14   Q.   From the food safety point of view, do they give you any
    15        cause for concern?
    16        A.  They do not.
    17
    18   Q.   Then I would like you to look -----
    19
    20   MR. JUSTICE BELL:  I would just like to ask a question out of
    21        general interest:  What sort of temperature would pack
    22        fresh, I mean uncooked and unfrozen, meat be kept in a
    23        typical supermarket cool cabinet, or whatever they call
    24        them, before it is put into the customer's trolley, as it
    25        were?
    26        A.  Again very similar to these, my Lord.  The temperature
    27        of the atmosphere on the counter is round about 0, and they
    28        aim to keep the temperature of the meat far enough above
    29        freezing to stop it beginning to freeze.  So, three to four
    30        degrees is the temperature that they would aim at.
    31
    32   MR. RAMPTON:  That is the end of the line, so for as Jarretts is
    33        concerned, apart from the trucks, I take it?
    34        A.  Yes.
    35
    36   Q.   I want to go backwards in the operation and backwards in
    37        your file toward the front, please.  Can you go to page 12
    38        of the same bundle?  I hope you have there a document
    39        headed:  "On line half-hourly QC checks", quality control
    40        checks, "boning room"?
    41        A.  Yes.
    42
    43   Q.   Is this another of your HACCP documents?
    44        A.  It is, process control sheet.
    45
    46   Q.   We see if we look on the left-hand column it goes over two
    47        pages, it finishes on page 13.  They purport to record half
    48        hourly checks, do they not?
    49        A.  Yes.
    50 
    51   Q.   Have you reason to think that these documents are telling 
    52        lies to you? 
    53        A.  No, I have not.
    54
    55   Q.   Just some idle fellow standing there, perhaps making a cup
    56        of tea, putting any old thing down on a piece of paper?
    57        A.  No, there is no scope for that in the Jarrett
    58        operation.
    59
    60   Q.   There is not scope for it?

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