Day 112 - 31 Mar 95 - Page 11

     
     1        A.  Pardon me?
     2
     3   Q.   Sorry, I sometimes speak indistinctly.  If you do not
     4        understand what I say, please ask me to repeat my
     5        question.  I think you have told us that it was that
     6        chiller out of which the meat was taken for two purposes;
     7        one, for removal as complete carcasses or half carcasses
     8        and the other for deboning.  It was that chiller whose
     9        temperature you were concerned about?
    10        A.  I have not been concerned about the chiller
    11        temperatures at all.  Those were perfectly -- they were
    12        recorded regularly and they were perfectly all right.
    13
    14   Q.   You were concerned about the temperature of the meat in the
    15        chiller, you told us?
    16        A.  Yes.
    17
    18   Q.   If your concerns were misplaced, then it would follow,
    19        would it not, that the efficiency of the chill accounts for
    20        the fact that these temperatures in the boning room, if
         they be accurate, are all well below 7 degrees, would it
    22        not, because they had come out of the chiller, had they
    23        not?
    24        A.  Could you repeat that question, please?
    25
    26   Q.   If you are wrong, and the meat was being properly chilled,
    27        that would account for the fact that these temperatures on
    28        these sheets from the boning room are all well below 7
    29        degrees, would it not?
    30        A.  Yes -- if I am wrong.
    31
    32   Q.   Let us move to the point of dispatch, if we may, for which
    33        purpose I would like you to go back in this bundle.  These
    34        are the -----
    35
    36   MR. JUSTICE BELL:  Do you recognise the signature or the
    37        initials -- one cannot see a name -- at all on those
    38        documents?
    39        A.  No.
    40
    MR. RAMPTON:  My Lord, before we do that, there is an earlier
    42        stage in the process which, I apologise, I missed.  Can you
    43        turn to page 16?  This forms part of a batch of five
    44        documents, apparently, for 28th February which is
    45        headed -- I hope it is -- "Boning room controls - Intake
    46        Quality Checks", yes?  Have you got that?
    47
    48   MR. JUSTICE BELL:  It is right at the very top.  It is not very
    49        clear on mine.
    50 
    51   THE WITNESS:  Yes, I have that. 
    52 
    53   MR. RAMPTON (To the witness):  "Boning room controls - Intake
    54        Quality Checks", that means checks done on the meat as it
    55        comes out of the chiller and into the boning room, does it
    56        not?
    57        A.  Yes.
    58
    59   Q.   Now look at the temperatures at the bottom.  5 per cent
    60        sample as it comes into the boning room.  I will not read