Day 103 - 14 Mar 95 - Page 19
1 A. Yes.
2
3 Q. Say about 50 or 40 or something, is it?
4 A. It would be less than that.
5
6 Q. About 30 a day?
7 A. I am not sure.
8
9 Q. Something between 30 and 40, something around that figure?
10 A. It depends what sort of testing you are talking about.
11 Do you mean a laboratory test, a test on raw material?
12
13 Q. You said there were 300 food tests per day?
14 A. I was talking about microbiological tests then.
15
16 Q. So, something like 30 to 40 microbiological tests at Sun
17 Valley on McDonald's products?
18 A. There are ---
19
20 Q. Around that region?
21 A. -- not at the moment because the bulk of the tests for
22 McDonald's are being done in France.
23
24 Q. So there are 30 to 40ish microbiological tests done in
25 Orleon?
26 A. Correct.
27
28 Q. So how many tests would there be done on bone chips and
29 cartilage?
30 A. There is an inspection done of each bin as it comes in,
31 and that is really what this represents, a raw meat
32 inspection.
33
34 Q. How is that done then?
35 A. It is a physical check which is fairly superficial.
36 All the product in Orleon goes through an X-ray detection
37 machine after it has been manufactured, and any product
38 that has bones in is rejected at that stage. So, that is
39 the final check.
40
41 MR. JUSTICE BELL: Does it just involve stirring the bits of
42 meat around a little to see if there is any bone in there?
43 A. Yes. We just do a physical check of the top of the
44 bin. It is not possible -----
45
46 Q. It must be numbers of bins then rather than numbers of bits
47 of bone, must it not?
48 A. I think it must be.
49
50 Q. Which is what you first agreed to.
51
52 MR. MORRIS: So those are the number of bins in which a
53 superficial surface inspection finds bone chips or
54 cartilage?
55 A. That is correct.
56
57 Q. So, in fact, it is likely that every bin has got bin chips
58 and cartilage, is it not?
59
60 MR. RAMPTON: I am terribly conscious of time. I am not sure
