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
