Day 111 - 30 Mar 95 - Page 26


     
     1        point of concern.
     2
     3        As far as the separation between the "dirty" and the
     4        "clean" side, the next point would be the whole area at
     5        the top of the plan.  This area here on the other side of
     6        boiler, the hide and skins, gut room, fat room.  This area
     7        is where all the offal from the slaughterhouse goes to an
     8        open courtyard.  Also this is where the trucks bringing in
     9        the cattle pass by to get to the lairage which is at the
    10        end of the at the evidence cattle race at the left-hand
    11        side of the picture.  This is, obviously, a very, very
    12        dirty area and we were very concerned to keep that well
    13        separated from the ------
    14
    15   Q.   Can I just try and clarify something? When you say "dirty",
    16        you do not necessarily mean "grime"?  Do you mean "dirty"
    17        in a bacteriological sense?
    18        A.  Yes, I mean possible contamination.  "Dirty" in the
    19        sense that it is a source of possible contamination.
    20
    21   Q.   Do carry on?
    22        A.  So this separation on this side of the slaughterhouse
    23        was very poor, partly because Jarretts is a one plan
    24        abattoir.  A lot of cattle abattoirs, in particular, are
    25        two plan abattoirs where all the offal, which is basically
    26        dirty offal, the feed, the hides, the horns, the guts, go
    27        usually underneath the slaughter hall through chutes which
    28        is a very accepted hygienic practice.
    29
    30        Here, Jarretts, everything from slaughter hall that was
    31        discarded from the carcasses and was dirty, went through
    32        the slaughter hall into the other side.  The picture is
    33        lacking in a sense that there is a door from the slaughter
    34        hall -- this was my greatest point of concern -- there is a
    35        door from the slaughter hall into the hides and skins
    36        room.  It is a double door.  They are basically swing
    37        doors, rubber swing doors.
    38
    39   Q.   Is that next to where says "hatch"?
    40        A.  No, the hatch is there.  That hatch is for the hide to
    41        go through and for the chains from the hide are passed back
    42        to the slaughter hall through.  That is an acceptable
    43        hatch.  It has plastic flaps on it.
    44
    45   Q.   The door would be next to the hatch?
    46        A.  The door is next to that, next to the hatch.  It is a
    47        fairly big double door, the door opening where there is
    48        rubber door with plastic windows on it.  This door is used
    49        during the slaughtering to push trollies, fairly large
    50        trollies, sort of the width of more than one yard, about 
    51        four feet wide trollies, which are full of basically the 
    52        front feet and the back feet of animals, the horns of the 
    53        animals, the discarded bits basically from the dressing of
    54        the animal.  These trollies are kept where you see the
    55        sheep line.  That is obviously an empty space on the floor
    56        while you are not slaughtering sheep.
    57
    58   Q.   Could you identify exactly where the trollies were kept?
    59        A.  The trollies were kept exactly under that sheep line.
    60

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