Day 098 - 07 Mar 95 - Page 19

     
     1        contract with McKeys?
     2        A.  I cannot see the line there.
     3
     4   MR. JUSTICE BELL:  No, you see, if you present a question like
     5        that, it assumes that it is one or the other or one in
     6        preference to the other, whereas in most cases of ordinary
     7        judgment  -----
     8
     9   MR. MORRIS:  It is a bit of both.
    10
    11   MR. JUSTICE BELL:  Yes.
    12
    13   THE WITNESS:  That temperature of four degrees is set by McKeys
    14        as to what they assume deemed fit for meat entering their
    15        premises to undergo their process.
    16
    17   MR. MORRIS:  Would you agree with that, though?
    18        A.  Yes.
    19
    20   Q.   You agree that is a good cut-off point.
         A.  If we consider that the EC guideline for chilled beef,
    22        I believe, is seven degrees, then four seems adequate.
    23
    24   Q.   Is it possible that the temperature could go up during
    25        transport or vary?
    26        A.  The container would be chilled, the thermostat would be
    27        set at zero for a chilled load like that.  Assuming that
    28        the refrigeration, the lorries are working or it does not
    29        break down, then the temperature will only drop or at least
    30        remain constant.
    31
    32   Q.   So, the chillers before the transport -- I have not really
    33        done this in any sensible order here -- to get the
    34        temperature down to four degrees, before they go on to the
    35        transport where are they held?
    36        A.  Before they go on to the lorry?
    37
    38   Q.   Yes.
    39        A.  In a chiller, a large chilled room.
    40
    Q.   What temperature is that?
    42        A.  It is zero plus or minus one.
    43
    44   Q.   Is that kind of standard throughout the industry, from your
    45        experience?
    46        A.  Just from my experience, I would imagine it is fairly
    47        standard, yes.
    48
    49   Q.   The meat does not get down to that temperature, though,
    50        does it, the 0 degrees plus or minus one, when it is in the 
    51        chiller? 
    52        A.  No. 
    53
    54   Q.   How long is it normally kept in that chiller, that final
    55        storage?
    56        A.  I do not know, it will vary depending on the product.
    57        I mean, something like the product we send to McKey
    58        probably stays in there overnight, but whether that is from
    59        early morning production or afternoon's production, you
    60        know .....