Day 111 - 30 Mar 95 - Page 10
1 this all takes place?
2 A. I suppose it is a generally acknowledged fact that
3 there are risks involved in producing food from animals to
4 start with because animals usually share a lot of the same
5 pathogenic bacteria and some diseases as well as the humans
6 do due to the similarities in our physiologies. That is
7 part of the reason why the industry is, the slaughter
8 industry, is regulated as it is. If I go straight into the
9 risks that I consider in my professional opinion to be
10 relevant to slaughtering of beef ----
11
12 MR. JUSTICE BELL: If you do so, if you can hang it on a peg of
13 something in your statement, that will help me. By all
14 means, look at your statement as you do so, if it will help
15 you.
16
17 MR. MORRIS: Yes. Before we get to the actual details of the
18 specific operation at Jarretts, if you would just talk in
19 general what you were talking about, public health
20 considerations.
21 A. Yes, I am sure this court has already heard a lot
22 of ----
23
24 MR. JUSTICE BELL: I have, you see, I have had several days of
25 evidence about what the risks are.
26 A. I would obviously want-----
27
28 MR. MORRIS: With respect, we have not had several days from our
29 side.
30
31 MR. JUSTICE BELL: No. Then ask her about any additional things
32 you want which are not already common ground.
33
34 MR. RAMPTON: My Lord, I do intervene at this stage to remind
35 Mr. Morris (which I know I do not need to) of the ruling
36 which your Lordship made upon 7th February of this year.
37 I know what is happening and I am very cautious about it.
38
39 MR. MORRIS: Mr. Rampton does not know anything that is
40 happening. I am trying to ask our witness who is, clearly,
41 an expert and a professional person with great experience,
42 what the risks are to public health. If you go through it
43 briefly, we will -----
44
45 MR. JUSTICE BELL: Yes. Take it very shortly. I was hoping to
46 avoid going over the same ground you have been over already
47 by just seeing if there was anything additional for you to
48 add.
49 A. From a professional point of view, what are we looking
50 for? What are we worried about at an abattoir? What is an
51 Official Veterinary Surgeon who is responsible for what
52 comes out of the abattoir? I would want to explain before
53 I go ----
54
55 MR. JUSTICE BELL: Slowly.
56 A. -- into the detail, I want to point out that the
57 Official Veterinary Surgeon is responsible for the hygiene
58 standards at an abattoir and he or she is responsible for
59 those standards, even when she has delegated work to other
60 people like the meat inspectors who work on the line, or
