Day 111 - 30 Mar 95 - Page 06


     
     1        a laboratory on the premises, I would could save basically
     2        money by doing it.
     3
     4        I was told that there was no laboratory on the premises and
     5        there was a room where they did fat analysis with only the
     6        fat analysis equipment present.  I even further stated to
     7        Mr. Jarrett that the only equipment I would really need was
     8        a steriliser and incubator.  He said they had nothing of
     9        the sort and this room only had the equipment for fat
    10        analysis.  To my understanding, that does not constitute
    11        a laboratory.  This is what I was told and this is what the
    12        situation remained throughout the month I was working at
    13        Jarretts, to my knowledge.
    14
    15   Q.   You saw no evidence in the time you were there that there
    16        were any tests being made apart from the statutory water
    17        tests?
    18        A.  No.  When I particularly enquired about the tests,
    19        I was told that no such tests were being made.
    20
    21        The second point, to my knowledge, there was no sampling
    22        programme for detection for E.coli, I did not particular
    23        enquire about this.  I enquired about any laboratory tests
    24        being done, apart from the statutory water tests, the
    25        results of which were filed in my office.
    26
    27        This was not mentioned to me and it would not have worried
    28        me anyway because it was not a statutory requirement and
    29        testing for pathogens is not done widely in the industry.
    30
    31        As far as the boning temperatures of the meat ------
    32
    33   Q.   We will probably come back to that one a bit later on.
    34        A.  Can I also clarify the last point?
    35
    36   Q.   Yes?
    37        A.  Since, if we are going to take my statement as read,
    38        then I would want these clarifications to be taken.
    39
    40   Q.   OK?
    41        A.  As far as the ageing of cattle is concerned, this is
    42        virtually impossible to do without looking at the teeth of
    43        the particular animal.  This was not done and this is not
    44        done at the abattoirs.  The classification of carcasses
    45        that is done by the classifiers, either the abattoir
    46        classifiers, or the Meat & Livestock Commission
    47        classifiers, it does not refer to the age of the animal in
    48        any way.  It refers to the condition, to the sex of the
    49        animal, to the condition of the carcass.  Those were the
    50        clarifications I wanted to make. 
    51 
    52   Q.   As far as point 3 on the boning temperatures, we are going 
    53        to be looking at the floor plan.  Do you feel that will be
    54        covered when we come on to that or do you want to make a
    55        brief point on that now?
    56        A.  I would prefer to clarify this at the moment as well.
    57
    58   Q.   Please do?
    59        A.  After a couple of weeks working at Jarretts, I started
    60        suspecting that there was something wrong with the carcass

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