Day 099 - 08 Mar 95 - Page 12

     
     1        right, in the same way?
     2        A.  They are loose inside the box, inside one larger
     3        plastic bag.
     4
     5   Q.   How often, roughly speaking, does it occur that a
     6        consignment will be rejected because it is too hot, its
     7        temperature is too high?
     8        A.  It is a very unusual occurrence.
     9
    10   Q.   You mentioned a moment ago that temperature is also checked
    11        at Golden West?
    12        A.  Correct.
    13
    14   Q.   By whom?
    15        A.  By the Quality Inspection Manager.
    16
    17   Q.   Do you get any feedback from Golden West of those
    18        temperature checks at Golden West?
    19        A.  Yes, indeed, we will have, as well as weekly summaries
    20        of all the checks that are done, we will be telephoned
         immediately if there is a problem with the delivery.
    22
    23   Q.   With whom would you take up the question if there was a
    24        problem of that kind?
    25        A.  That would be taken back up with the manufacturer of
    26        the product.
    27
    28   Q.   So it might be McKey, it might be Sun Valley?
    29        A.  Correct.
    30
    31   Q.   What about the point of departure, the finished product
    32        which has been frozen by McKey or by Sun Valley, who makes
    33        the checks there, or I should ask you first, are any checks
    34        made there?
    35        A.  Yes, the checks there are obviously made by the
    36        manufacturers, so at Sun Valley it would be Sun Valley and
    37        at McKey's it would be McKey's.
    38
    39   Q.   Do they feed the results of those checks back to you?
    40        A.  They can do.  If there is included as one of the
         control summary checks that we ask for, otherwise those
    42        records are kept in file at the production facility.
    43
    44   Q.   When you say "frozen" what sort of temperature are we
    45        talking about?  Does it differ from beef and chicken, first
    46        of all?
    47        A.  The temperature ranges that we work to, basically,
    48        frozen is minus 18 degrees centigrade and below.
    49
    50   Q.   So that is both for beef and for pork and chicken? 
    51        A.  Correct. 
    52 
    53   Q.   If McKey or Sun Valley on checking the temperature of the
    54        product at the point of departure were to find, for
    55        example, that a particular product had crept up towards 0
    56        degrees centigrade, at any rate significantly warmer than
    57        minus 18, what would you expect them to do?
    58        A.  They would dispose of the product.
    59
    60   Q.   So, as far as your knowledge of microbiology is concerned,