Day 098 - 07 Mar 95 - Page 10

     
     1   MR. MORRIS:  Right.  It goes into the detained room first?
     2        A.  Certainly, yes.
     3
     4   Q.   So out of your line -- you say you do six to 800 a day,
     5        I believe you said, about that?
     6        A.  Yes.
     7
     8   Q.   So how many in a day would go into the detained room for
     9        checking and how many of those would go into the condemned
    10        room?
    11
    12   MR. JUSTICE BELL:  Let us take it step by step.  How many go, do
    13        you think, into the detained room for some further check?
    14        A.  I honestly could not tell you.  A few, I mean -----
    15
    16   MR. MORRIS:  A few?
    17        A.  I really do not know the figure.  I mean, it will vary
    18        day-to-day anyway.
    19
    20   MR. JUSTICE BELL:  If you stood there for half an hour watching
         the line, would it be unusual to see a carcass going into
    22        the detained room for further checking or not?
    23        A.  It would not be unusual for me, remembering that some
    24        things that go into the detained room actually come out OK
    25        anyway.
    26
    27   Q.   Yes, I appreciate that.
    28        A.  It would not be unusual for me to see something go in
    29        there.  No, I would not say it was unusual.
    30
    31   MR. MORRIS:  But you do use that facility?
    32        A.  The detained room?
    33
    34   Q.   Yes.
    35        A.  Yes.
    36
    37   Q.   You said that the detained room is chilled?
    38        A.  Yes, it is.
    39
    40   Q.   Is that the law, that it has to be chilled, do you know?
         A.  I honestly do not know.
    42
    43   Q.   Why is it important that it is chilled then?
    44        A.  Well, to us it is important that should that carcass be
    45        released, if you like, from the detained room, that it has
    46        not, you know, we have not compromised the quality of that
    47        carcass.
    48
    49   Q.   So if there is some infection it would not be spreading
    50        while it is in the detained room or growing, or whatever, 
    51        or unnecessarily? 
    52        A.  Obviously, every carcass that comes off the slaughter 
    53        line goes into a chiller.  Just because it is detained, we
    54        would not want the process to be different for a condemned
    55        carcass or a detained carcass.
    56
    57   Q.   So it is fairly standard that carcasses that go into the
    58        detained room would come back on to the line, I mean, a
    59        large proportion would come back on to the line?
    60        A.  There is actually a separate -- some like loops, if you