Day 080 - 30 Jan 95 - Page 09

     
     1         -- I do not quite understand how those three can relate to
     2        the "very good" -----
     3
     4   MR. JUSTICE BELL:  Look, you, obviously, have five grades.
     5        Essentially, you have "very good", "acceptable" and
     6        "unacceptable".  Those are the lines with which
     7        temperature lines synchronize; is that on purpose
     8        Mr. Walker?
     9        A.  Yes, sir.
    10
    11   MS. STEEL:  Actually, that is not right, is it, because if you
    12        look at page R, the following page, opposite "unacceptable"
    13        you have 1.9?  They are just the records of the arrival
    14        temperature, are they not?
    15        A.  It would appear so.
    16
    17   MR. JUSTICE BELL:  You have only one entry for meat preparation,
    18        meat condition and packaging condition, but you have three
    19        temperature arrivals.
    20
    MS. STEEL:  If we go on to page S, they are all arriving at more
    22        than four degrees and the 4.4 is opposite "very good"?
    23        A.  Well, if you are going to ask me, were they rejected at
    24        4.1 and 4.1, I would not think they would be at 4.1 of a
    25        degree.  I do not know but I would not think they would be.
    26
    27   Q.   So four degrees is not the cut-off point then?
    28        A.  We are running a practical business.  I am sure that
    29        the quality control officer who received that meat would
    30        make a management decision which was right for the company.
    31
    32   Q.   They all appear to be accepted.  You would agree with that,
    33        would you not?
    34        A.  I would agree with that, yes.
    35
    36   MR. MORRIS:  If you go to N, Mr. Walker, please?  Do you have N?
    37        A.  Yes.
    38
    39   Q.   It has "E.coli certificate" and "yes" is ringed.  I am not
    40        sure what year it is; I presume it is 1994.  What does that
         mean?
    42        A.  "E.coli certificate" ringed "yes", it means that the
    43        E.coli certificate has come with the meat.
    44
    45   Q.   Does it have to have a certificate?
    46        A.  No, not an E.coli certificate with every meat.
    47
    48   Q.   It does not?
    49        A.  Every delivery, no.
    50 
    51   Q.   So you do not know from the records arriving at your plant 
    52        whether it has been tested for E.coli? 
    53        A.  No, we have a condition on the suppliers that they must
    54        test for E.coli, and we when it arrives at our plant test
    55        for E.coli.
    56
    57   Q.   If we go to I, please -- no, it is 1 actually at the end
    58        after S, it then starts numbers.
    59
    60   MR. JUSTICE BELL:  We go on to numbers then, I think.