Day 217 - 09 02 96 - Page 25

 
 

                                                                  DAY 217
 
                                                     MRS. HOVI, Examined:
 
 
 
     1
     2        The problem during my stay at Jarrets was the meat
     3        temperatures.  As far as my own measurements are concerned,
     4        the meat temperatures did not reach the required levels
     5        either at the despatch bay, which was at the time my
     6        biggest concern area, and I did make measurements in the
     7        boning hall as well and particularly on carcasses that
     8        entered the boning hall from the despatch bay or carcass
     9        quarters, and found temperatures too high.
    10
    11        This has all been recorded in my temperatures measurement
    12        sheets that are in the possession, as far as I know, of
    13        either the Kingswood Borough Council or the OVS, the
    14        present OVS at Jarrets.
    15
    16   Q.   I want to ask you a little about that.  Just let me
    17        complete my note.  It will not surprise you to know that
    18        I have thought about what an explanation might be for the
    19        documents showing meat temperatures, apparently -- there
    20        may be some argument about how much evidence it is -- taken
    21        half hourly on the quality control sheets and your evidence
    22        about meat temperatures.  Can you think of anything which
    23        might explain why meat temperatures might be taken half
    24        hourly by supervisors and found to be but rarely, for
    25        instance, above 4 degrees Centigrade -- there are a few 5s
    26        and one 6, I think, but, generally speaking, they are
    27        between 1 and 4 -- and yet you found 7.
    28
    29        Let me make a suggestion:  Might it be, for instance, that
    30        you were taking meat temperatures of these rear quarters
    31        which were going into the boning room from having been
    32        split between chiller rooms 1 and 4?
    33        A.  Yes, I think that that could be very, very likely
    34        explanation.  I mean, at the time I was extremely concerned
    35        about the despatching of carcasses up to 40 degrees.
    36
    37   Q.   Just pause a moment.  Is there any other explanation you
    38        could give as to why, for instance, sometimes supervisors
    39        might be perfectly honestly putting down temperatures which
    40        they found but you were finding meat temperatures of 7 or
    41        above 7?
    42        A.  Yes, well, about 7.  No, I find it very difficult to
    43        think of any explanation.  I have thought of it myself as
    44        well.
    45
    46   MR. MORRIS:  Can I just ask a question, the supervisors are
    47        employees of Jarrets?
    48        A.  That is right.
    49
    50   Q.   And they work for the Company? 
    51        A.  Yes, they do. 
    52 
    53   Q.   You are an independent -----
    54
    55   MR. JUSTICE BELL:  I know, but you can argue that in due course,
    56        if you want, that all the documents are completely false,
    57        but I am looking to see if there might be an explanation
    58        which is consistent with your readings being true and their
    59        readings being true?
    60        A.  Yes.  I find it very difficult to come up with any
 
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