Day 088 - 13 Feb 95 - Page 17

     
     1   Q.   Yes.
     2        A.  Well, I would like to take during inspection, because
     3        if the meat inspectors find that there is, I will call it,
     4        a suspect pig, it will be then put on what we call a
     5        detention area or detained rail where there is another
     6        inspector.  He will make a further inspection with one of
     7        our staff who will actually do the dissecting under his
     8        direction, to make sure that anything that is left is fit
     9        for human consumption.  If there is a major problem the vet
    10        will be called, but in the normal course of duty I would
    11        say that the meat inspector is quite capable of dealing
    12        with 99.9 per cent of any problems.
    13
    14        If an animal is condemned which it is sometimes, it is then
    15        taken to a separate area entirely in the factory for
    16        destruction.
    17
    18   Q.   What about temperature?  How is the temperature in the
    19        facility controlled overall?
    20        A.  The whole factory?
    21
    22   Q.   Yes.
    23        A.  In the -- we call it the dressing area, it is air
    24        conditioned.
    25
    26   Q.   Air conditioned?
    27        A.  Yes.
    28
    29   Q.   If I may pause, even if you have a hot day in July outside,
    30        the inside will not get hot?
    31        A.  No, we have so it is -- do not forgot we have a furnace
    32        there that is burning at a very high temperature, so we
    33        have to air condition and keep it around 65 degrees all the
    34        time so that is comfortable at a temperature for the staff
    35         -- we have to take the staff into consideration -- but it
    36        also has the beneficial effect of drying the carcass as
    37        well.  After the carcass is then weighed and graded, it is
    38        then put into what we call a quick chill environment.
    39
    40   Q.   How long does it take to quick chill a carcass?
         A.  50 minutes, sir.
    42
    43   Q.   How long?
    44        A.  50 minutes.
    45
    46   Q.   50 minutes and down to what temperature does that take the
    47        meat?
    48        A.  To minus 27.
    49
    50   Q.   We are talking in degrees Celcius? 
    51        A.  Yes, we are. 
    52 
    53   Q.   Do you happen to know more or less what is the critical
    54        temperature at which bacteria may start to multiply?
    55        A.  Under EC regulations, it is always stated that you
    56        should always keep your carcass or get your quick carcass
    57        as quickly as possible down to plus seven, and that is
    58        considered satisfactory under EC regulations.
    59
    60   Q.   They are taken down to minus 27; what is the reason for