Day 217 - 09 02 96 - Page 24

 
 

                                                                  DAY 217
 
                                                     MRS. HOVI, Examined:
 
 
 
     1        space ---
     2        A.  Yes, I mean ---
     3
     4   Q.   -- what happened to -----
     5        A.  -- the film wrap was still there but there was enough
     6        room for it in the corner.
     7
     8   Q.   Right.
     9        A.  So those three points.
    10
    11   MR. JUSTICE BELL:  Yes, thank you.
    12
    13   MR. MORRIS:  They are significant points, yes?
    14        A.  Well, to the extent that I have just explained.
    15
    16   Q.   Yes.  Like before, I mentioned that there was four people
    17        in the fat trimming area on this map, in the previous map
    18        that was shown to us there were two people identified, and
    19        you said something about staffing levels, you had something
    20        to say about staffing levels or something?
    21        A.  The problem would not be in this area really.  I mean,
    22        the fat trimming is not a hygiene concern, unless the fat
    23        is disposed of in an improper way afterwards.  The fat is
    24        stripped off from -- basically, what is stripped off
    25        here  -----
    26
    27   MR. JUSTICE BELL:  Do not get involved in it if I have quite
    28        enough which may be significant.
    29
    30   MR. MORRIS:  The point ------
    31
    32   MR. JUSTICE BELL:  Why do you not let Mrs. Hovi carry on through
    33        Mr. Bone's statement unless you have some particular point
    34        in mind?
    35
    36   MR. MORRIS:  OK.  All I am saying is there are other things
    37        which are different from your recollection but you have not
    38        brought them up because -----
    39        A.  Because I do not think that they are of significance,
    40        yes.
    41
    42   Q.   OK, right.
    43
    44   MR. JUSTICE BELL:  Right.  Yes, you had got to page 15,
    45        paragraph 29, I think.
    46        A.  That is right.
    47
    48   Q.   You had explained about the use of chiller No. 1 and where
    49        the carcasses or part carcasses came from into the boning
    50        room? 
    51        A.  That is right. 
    52 
    53   Q.   Do you want to move on then?
    54        A.  Yes, please.  Then in the following paragraphs Mr. Bone
    55        talks about the temperatures of both the meat and the
    56        ambient temperature.  So far as I can remember, we are now
    57        in paragraph 30, on page 16, I cannot recollect ever
    58        criticising the ambient temperatures of Jarrets.  The
    59        temperatures in the chill, the ambient temperatures in the
    60        chillers were always well below the requirements.
 
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