Day 217 - 09 02 96 - Page 20

 
 

                                                                  DAY 217
 
                                                     MRS. HOVI, Examined:
 
 
 
     1        A.  Yes, basically, the carcasses were washed and these
     2        were matters that MAFF, again MAFF inspectors had taken up
     3        in their reports.
     4
     5   MR. JUSTICE BELL:  What, the hoses?
     6        A.  The hose pipes and washing the carcasses before the
     7        inspection.  It is considered a very bad practice.
     8
     9   MR. MORRIS:  He talks about MAFF assessment score sheets used on
    10        a three monthly audit.  This is towards the bottom of
    11        paragraph 26 on page 13.  Would you see these audits?
    12        A.  Yes, they were part of the reports that I did see.
    13
    14   Q.   OK.  They would be documents, would they, that would be
    15        kept in the office?
    16        A.  Yes, as I said, I said those four -- five persons who
    17        would have access to them.  When it comes to -- again
    18        I referred to the end of the paragraph 26 at the bottom of
    19        the page 13, he says that, quite rightly so, it is better
    20        to remove the contamination as soon as it has happened
    21        rather than let it wait for the inspection, but removing
    22        contamination by water and hose piping is unacceptable from
    23        a meat hygiene point of view.  It has been reiterated,
    24        reemphasised, this point of view, in the recent Government
    25        Report on slaughter hygiene.
    26
    27        If contamination does happen, it has to be removed as soon
    28        as possible by trimming the carcass, rather than by using a
    29        hose pipe.
    30
    31        In paragraph 27, it is the same point about carcass
    32        washing.  I think Mr. Bone more or less reiterates what
    33        I said.  Then Mr. Bone goes on to talk about chilling,
    34        paragraphs 28 and 29.  I can only refer to my previous
    35        statements on the carcass temperatures, and since Mr. Bone
    36        is giving very detailed explanation here of the carcass
    37        movements within the chillers and into the boning hall, I
    38        would disagree with him on a couple of points.
    39
    40        We would probably have to look at the bigger map now on the
    41        smaller scale because that includes the chillers.
    42
    43   MR. MORRIS:  Which is the bigger map, the bigger scale, the
    44        bigger -----
    45        A.  Smaller scale, bigger in size.
    46
    47   Q.   Right.
    48
    49   MR. JUSTICE BELL:  Yes?
    50        A.  Mr. Bone says in his statement that the chill room 
    51        No. 1 in the middle of the chilling area, the small 
    52        chilling room, was solidly used for the purpose of the 
    53        carcasses and meat that entered the boning room.
    54
    55   MR. MORRIS:  This is chill room 7, is it?
    56
    57   MR. JUSTICE BELL:  No, 1.
    58        A.  Chill room No. 1, right next to the cutting room.
    59        During the time that I worked at Jarrets, that room was
    60        used mainly as a sorting room for the carcasses that came
 
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