Day 088 - 13 Feb 95 - Page 16

     
     1
     2   Q.   When is singeing I knew I would get it wrong sooner or
     3        later.
     4        A.  After we have scalded, it is dehaired.
     5
     6   Q.   Dehaired?
     7        A.  Yes, it goes in a de-hairing machine.  After it comes
     8        from the de-hairing machine it is then singed at a very
     9        high temperature.
    10
    11   Q.   Is the purpose of scalding it to loosen hair so that it can
    12        be dehaired?
    13        A.  That is correct.
    14
    15   Q.   Then it goes in a singe-er after that?
    16        A.  Yes.
    17
    18   Q.   What temperature is the singe-er?
    19        A.  Approximately 1280, 1300 degrees and that is in there
    20         -- the pig is in there for 12 seconds.
    21
    22   Q.   How is the temperature of that stage, the furnace, how is
    23        that maintained?
    24        A.  By gas.
    25
    26   Q.   By gas.  How is it controlled?
    27        A.  By computer.
    28
    29   Q.   It is also controlled by computer, is it?
    30        A.  Yes.
    31
    32   Q.   Do you have on your premises in the slaughtering and
    33        dressing line facilities whereby people can wash their
    34        equipment, their aprons and so on and so forth?
    35        A.  At every point where a person comes in contact or
    36        handles meat, there are sterilizers, and it is the
    37        instructions after they have used a knife that it has to be
    38        sterilized after every time it has been in contact with a
    39        single animal, for whatever purpose the knife may be used
    40        or whatever equipment they use on the animal.
    41
    42   Q.   What medium do you use to sterilize the equipment?
    43        A.  The equipment is -- during the processing we use
    44        chlorine, whereas the water is treated with chlorine
    45        continuously for all the time.
    46
    47   Q.   I am sorry, I did have that right, my Lord, but I got it
    48        out of order in my note.  After they have been split, are
    49        they inspected at that stage?
    50        A.  Yes, at that stage, if I can describe it to you, 
    51        everything has to be in line, all the conveyor lines moving 
    52        at the same speed, so that there is total correlation 
    53        between the carcass, the two split sides, that is, the
    54        liver, the heart, the lungs and also the intestines.  So,
    55        that each pig is inspected absolutely individually and all
    56        its contents.
    57
    58   Q.   What happens next?
    59        A.  When -- after the inspection?
    60