Day 112 - 31 Mar 95 - Page 10

     
     1        about that area.
     2
     3        I had not even -- other than because the meat was then
     4        loaded into octibins in the holding chiller, that would
     5        have been of some concern to me, but at the time I was much
     6        more concerned about the fact that carcasses at very high
     7        temperatures were loaded in the vehicles, and that is
     8        why  -----
     9
    10   Q.   Carcasses -- please, I am sorry to interrupt -- loaded on
    11        to vehicles have nothing to do with McDonald's, do they?
    12        A.  I know.
    13
    14   Q.   You know that, do you not?
    15        A.  Yes, I do.
    16
    17   Q.   They do not go to McKey's; it is the deboned meat that goes
    18        to McKey's, is it not?
    19        A.  That is right.
    20
    Q.   Which you say you were not concerned about anyway?
    22        A.  Well, I was concerned about it to an extent that they
    23        were loaded into an octibin where further cooling is
    24        very  -----
    25
    26   Q.   I am coming to the octibins -----
    27
    28   MS. STEEL:  Can Mr. Rampton stop interrupting the witness?
    29
    30   MR. RAMPTON:  I am coming to the octibins in a minute,
    31        Ms. Hovi.  Why do you say in your statement:  "The boning
    32        temperatures of the meat in the boning hall at the Alec
    33        Jarrett Limited were as a rule well above plus 7 degrees
    34        centigrade"?
    35        A.  As a rule when I measured them.
    36
    37   Q.   How many times did you measure them?
    38        A.  I said I measured them twice a day, I usually measured
    39        them.  At some stage I measured them even more often,
    40        because this was of great concern to me, the carcass
         temperatures.
    42
    43   Q.   Are you suggesting that these documents are fraudulent,
    44        that they are forgeries?
    45        A.  I am not suggesting anything about these documents.
    46        I was not shown them at the time.  I have no -- I do not
    47        know how they were produced and where.
    48
    49   Q.   Because, if these documents are right, then on a
    50        half-hourly basis the boning temperature of the meat in the 
    51        boning hall was as a rule well below 7 degrees, was it not? 
    52        A.  Yes. 
    53
    54   Q.   I want to move on but, before I do that, the meat in the
    55        boning hall, being deboned in part for McKey's purposes,
    56        comes out of a chiller, does it not?
    57        A.  Yes.
    58
    59   Q.   It is that chiller about which you say you were concerned;
    60        is that right?