Day 217 - 09 02 96 - Page 64
DAY 217
1
2 Q. I was suggesting it might be so, yes.
3 A. Yes, but that was not the case. As far as the Jarrets
4 are concerned, they never suggested that. They said that
5 they just do not have the chilling capacity and we have to
6 solve the problem somehow. These regulations are something
7 we have to adhere to. We have seen in this court in my
8 presence charts that show at what temperatures pathogenic
9 bacteria grow, and those temperatures are about 7 degrees
10 Centigrade.
11
12 Q. It depends on the organism, does it not?
13 A. I feel that I am taking an enormous risk allowing that
14 sort of carcasses to leave the plant.
15
16 Q. I understand that, Mrs. Hovi. I am not challenging your
17 overall, what shall I say, inspectorate as the temporary
18 OVS of this place. One explanation for the difference
19 could be this, could it not, Mrs. Hovi, that the meat
20 destined for the deboning room and thence for McKey had
21 spent 48 hours being chilled, first in one of the other
22 chill room and then for 24 hours in chill room 1 before it
23 gets into the boning room, which is what would explain the
24 figures recorded on those HACCP sheets, would it not?
25 A. Yes, we discussed that with the Judge already this
26 among and I agreed that that is one explanation to it.
27
28 Q. That also explains, Mrs. Hovi, does it not, why when they
29 come to measure the temperature of the meat in the octabins
30 destined for McKeys in the box and packing -- the despatch
31 and whatever it is, the box and despatch room, once again
32 you do not find temperatures over 7 degrees?
33 A. That is right.
34
35 Q. We did this before, but it is perhaps worth reminding
36 ourselves because of its significance -- my Lord, these are
37 in the Jarret file. I use that description with some
38 degree of caution because I do not think I know what it
39 means. The first Jarret file. What does it look like? A
40 thin blue file.
41
42 MR. JUSTICE BELL: It is just a thin file. I think it may be on
43 the very top, on the left. What is the thin one on the end
44 there?
45 A. Heathrow documents.
46
47 Q. It is about that size, somewhere on its ------
48
49 MR. RAMPTON: It is under the map, I think, that is spread out.
50
51 MR. JUSTICE BELL: Yes. It is essential I follow this,
52 Mr. Rampton. (To the witness): I think I have followed it
53 virtually all, except if it is possible, as you have agreed
54 with Mr. Rampton, that the meat from McKey had been in the
55 chillers for 48 hours, and that is why we do not find it at
56 7 or near 7 in the octabin records, but what then has
57 happened to make a difference between the meat which is
58 going through for McKeys and the meat which has been whole
59 carcasses which have then been sawn in half at the breaking
60 saw point, so that the front can go to France and the rear
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