Day 098 - 07 Mar 95 - Page 34
1 McKey, if that is the question.
2
3 Q. They would?
4 A. No, they would not.
5
6 MR. JUSTICE BELL: You have to sell the rest of the meat in any
7 event?
8 A. Yes.
9
10 MS. STEEL: I do not think you gave a percentage yesterday for
11 when the intestines got punctured during -----
12 A. No, I did not, I do not think.
13
14 MR. JUSTICE BELL: Can you help?
15
16 MS. STEEL: Can you give us a percentage? How many times a day
17 is it likely to happen?
18 A. I would guess at two or three times, but that is a
19 guess.
20
21 Q. If that happens would the meat still be used or what?
22 A. Yes. What happens is, in that circumstance, that
23 obviously because it is serious the meat inspector is there
24 to oversee the corrective action taken. Obviously, washed
25 and trimmed.
26
27 Q. Washed and trimmed?
28 A. Yes.
29
30 Q. How often do McKeys demand that you test for E.coli? Do
31 they have specification on that?
32 A. 0157? Each time we produce for them.
33
34 Q. Each time?
35 A. That we bone out meat for them.
36
37 Q. So that is something that tested out every day, the two
38 days that are -----
39 A. Yes.
40
41 Q. That is what they demand, is it?
42 A. Yes.
43
44 MR. MORRIS: So that is twice in a week you do an E.coli test?
45 A. Well, we do it specifically on McKeys' meat twice in a
46 week, yes, but we do carry out other tests for it around
47 the plant.
48
49 MS. STEEL: Of the 60 samples that would be taken in a day, how
50 many of those would be tested for E.coli?
51 A. E.coli 0157?
52
53 Q. Yes, that one in particular.
54 A. It is difficult -- two, three.
55
56 Q. OK.
57 A. Oh, no, sorry. I think actually -- I think it is
58 actually a lot more than that now because we actually we
59 test all of our meat samples for it as well, so seven or
60 eight. But I believe that is the case.
