Day 088 - 13 Feb 95 - Page 18

     
     1        that?
     2        A.  In order that we can complete our process of
     3        bacteriological control, we have singed the carcass, we now
     4        quick chill it and this is all within approximately one and
     5        three quarter hours of the pig being stunned.  By us having
     6        the quick chilling, that arrests any growth of bacteria
     7        whatsoever, and our bacteriological counts are inclined to
     8        be some of the best in the country.
     9
    10   Q.   Does it stay forever more at minus 27 to go into these big
    11        chilling lorries or not?
    12        A.  No.
    13
    14   Q.   So what happens after that?
    15        A.  The carcasses then going into what we call equalisation
    16        chilling rooms where the carcasses are allowed to equalise
    17        out to plus two or three degrees before boning.
    18
    19   Q.   Before boning?
    20        A.  Yes.
    21
    22   Q.   Could you bone a carcass easily at minus 27?
    23        A.  Impossible.  May I say, just to describe the chilling
    24        effect, it crust freezes the outside, just the fat about
    25        four or five millimetres, and then when the pigs go into
    26        the equalisation room, they then equalise out, equalise to
    27        the temperature I have just mentioned.
    28
    29   Q.   How is the temperature -- there are two chilling rooms
    30        then; there is a quick chilling room and the equalising
    31        chilling room; is that right?
    32        A.  Yes, there are a number of equalising chilling rooms,
    33        sir.
    34
    35   Q.   There are two facilities?
    36        A.  Yes.
    37
    38   Q.   How is the temperature in those facilities controlled?
    39        A.  Again by computer and it has a record that is there for
    40        inspection.
    41
    42   Q.   It has?
    43        A.  It has a record, computerised record, a printout, of
    44        all our chilling throughout our factory that is there for
    45        the inspection by our customers, and also by the vets for
    46        inspection also when we have European inspections as well.
    47
    48   Q.   These temperature checks by customers, are they made by
    49        appointment or not?
    50        A.  Not necessarily, sir.  They can come at any time.  We 
    51        can have visits from our customers at least every other 
    52        day. 
    53
    54   Q.   Do you also make what I might call manual temperature
    55        checks on the meat?
    56        A.  Our technical department will always be walking about
    57        with thermometers, and they are under continual instruction
    58        when they are in the department to take the temperature of
    59        the meat as a double check.
    60