Day 080 - 30 Jan 95 - Page 10

     
     1
     2   MR. MORRIS:  Do you have 1?
     3        A.  Yes.
     4
     5   Q.   That is a certificate from Jarrets?
     6        A.  No, that is the addendum which everybody signed when we
     7        changed our meat by spec..  That is the addendum which
     8        tells them that they agreed to carry out all steps to
     9        control and prevent E.coli; every supplier signed that
    10        addendum.
    11
    12   Q.   You said once they have signed that, that is in your record
    13        books for indefinitely?
    14        A.  Yes, it is in the records that they received the change
    15        in specification and signed it accordingly.
    16
    17   Q.   They signed it when they receive it and from then onwards
    18        they do not have to sign it every week or every month?
    19
    20   MR. JUSTICE BELL:  That shows that they have been put on notice
         about that?
    22        A.  Yes, sir.
    23
    24   Q.   There can be no argument but that they have actually read
    25        that addendum to your specification ---
    26        A.  Yes, sir.
    27
    28   Q.   -- and they have accepted it?
    29        A.  Yes, sir.
    30
    31   MR. MORRIS:  So before 17th June 1993 Jarrets had not signed one
    32        of these certificates?
    33        A.  No.
    34
    35   Q.   So did they start doing the tests on E.coli after that?
    36        A.  I would think they would, yes.
    37
    38   Q.   I think you said you would expect them to do the tests very
    39        regularly; I think you said more than once a week or at
    40        least weekly.  Was that correct, do I remember correctly?
         A.  I cannot remember saying that.
    42
    43   Q.   How often were they expected to do it?
    44        A.  If you say to someone:  "They will do their utmost to
    45        prevent E.coli and check for E.coli", I would presume that
    46        they would be doing it every day, but I do not know.  As
    47        long as they are carrying out the specification and, as far
    48        as I am concerned, when the meat comes into McKey Food
    49        Service we check every batch for E.coli.  It is all double
    50        checks -- raising the standard again. 
    51 
    52   Q.   So, I mean, as long as they are doing it regularly, whether 
    53        it is daily or every few days or something, you would be
    54        satisfied?
    55        A.  Yes.
    56
    57   Q.   But if they were basically just pretending to do it and
    58        only doing it once every two weeks or once every month or
    59        longer than that, you would not be happy?
    60        A.  Yes.