Day 098 - 07 Mar 95 - Page 11

     
     1        like, that they come round.
     2
     3   MR. JUSTICE BELL:  Yes, but they come back into the production
     4        process?
     5        A.  Yes, sir.
     6
     7   Q.   What is being put to you is that a large proportion come
     8        back into the production process.  Can you help Mr. Morris
     9        on that or not?
    10        A.  Sorry, sir?
    11
    12   Q.   Mr. Morris is suggesting that if the carcasses which go
    13        into the detained room for further inspection, or he is
    14        asking you, do a large proportion come back into
    15        production?
    16        A.  Yes, a small proportion are totally condemned, in other
    17        words, yes.
    18
    19   MR. MORRIS:  So when you say it is chilled, do you know what
    20        temperature it is chilled to?
         A.  When it leaves the detained room?
    22
    23   Q.   No, not the actual meat but the actual detained room
    24        itself, do you happen to know what temperature it is
    25        chilled?
    26        A.  I could not honestly tell you.  It would be around five
    27        degrees, I would imagine, five or 10.
    28
    29   Q.   Do you happen to know how long carcasses can be kept in the
    30        detained room?  They can be kept overnight, can they not?
    31        A.  I do not know.  Most of that operation is under the
    32        jurisdiction of the Meat Inspection Service and I have
    33        nothing to do .....
    34
    35   Q.   Could you just ------
    36
    37   MR. JUSTICE BELL:  Do we need this plan or not now?
    38
    39   MR. MORRIS:  It may be prudent to keep it on one side for the
    40        moment.  I might come back to it. (To the witness):  You
         say you have your own lab on the premises?
    42        A.  Yes, two.
    43
    44   Q.   Two labs.  Can you do a list of the type of tests you would
    45        do in a typical day?
    46        A.  Analytical or microbiological?
    47
    48   Q.   Both, in the laboratory.
    49        A.  OK.  Microbiological checks that we do, sort of,
    50        environmental and carcass or meat monitoring for Total 
    51        Viable Counts. 
    52 
    53   Q.   So, the environmental would be from the actual premises
    54        itself?
    55        A.  Sure, yes.
    56
    57   Q.   Rather than the actual carcass.  So, the carcass?
    58        A.  Salmonella, E.coli, Total Viable Count, coli forms, and
    59        various others which we do on a kind of ad hoc basis rather
    60        than a routine basis.