Day 217 - 09 02 96 - Page 65

 
 

                                                                  DAY 217
 
 
 
 
 
     1        can stay in the United Kingdom?
     2        A.  Yes, that is very possible, that that is .....
     3
     4   Q.   Yes, but you mean it is possible that someone had
     5        particularly sorted out the meat which was going to McKeys
     6        and were not using any of the quarter carcasses?  That is
     7        possible, is it?
     8        A.  Well, it could be possible, yes.
     9
    10   MR. RAMPTON:  You see, one possible explanation for the low
    11        temperatures recorded on the HACCP sheets in the deboning
    12        room might have been they were all done on a Monday, which
    13        means they have been in the chillers for longer but, in
    14        fact, that is not so; it is for all days of the week, is it
    15        not?
    16        A.  Mmm.
    17
    18   Q.   There are some documents in that old Jarret file, the thin
    19        one, which has "6", big black "6" in the top right-hand
    20        corner.  The page number I would like to look at first is
    21        104 -- there may be a page in the bottom right-hand corner
    22        or something like that -- which, I hope, describes itself
    23        as a process control sheet, despatch and box chill from
    24        29th March 1994.  Yes, does it?
    25        A.  Yes.
    26
    27   Q.   It does.  You only have to say "yes" because your answer
    28        must be recorded, otherwise a nod does fine.  That, I can
    29        tell you, is a Tuesday.  These are all packages which are
    30        destined for McKeys as we can see in the first column that
    31        has writing in it.
    32
    33        The temperature of the chill at the time of loading is
    34        minus 1.  That is the ambient temperature, I believe,
    35        according to Mr. Bone.  The container temperature before
    36        loading is minus 1 and after loading is still minus 1.
    37        Then the temperature of the meat in the pack is recorded
    38        under pack temperature.  Do you see they are all well under
    39        7 degrees?
    40        A.  Yes.
    41
    42   Q.   They have, obviously, in many cases climbed a bit since
    43        they have been through the boning room, but that is only
    44        what you would expect, is it not?
    45        A.  Yes.
    46
    47   Q.   If they had come out at two or three degrees from chill
    48        room 1 deboned into these packs, they would climb a couple
    49        of degrees, would they not?
    50        A.  Yes.  The only problem with the measurements of meat in 
    51        octabins is the general criticism about octabins in 
    52        general.  Do you know what size an octabin is? 
    53
    54   Q.   Yes, I have seen them.
    55        A.  They are very large and the probes that we use for
    56        measuring temperatures are about this long, so they only
    57        reach the surface of them and, as I understand, McKey uses
    58        boring technique to reach meat deeper into the bins, but
    59        that was not the case at Jarrets, so only the surface
    60        temperature of the meat was measured.  It tends to be
 
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