Mr. Cormac Healy:

By and large temperature checking is now a feature of the industry. I do not think every single plant has temperature checking but the vast majority do. It is one measure in a suite. Temperature checking at the entry point alone would not do anything for the industry overall but it is a measure. I think it is part of the guidance from the HSE now as part of a suite of recommended measures.

The vast majority of meat processing facilities with which we are familiar are doing temperature checks. I believe temperature checking is done in the morning on entry into the facility and there have been incidences over the last weeks where people have been recommended not to come in, to go home and isolate and contact the health services. The cut-off point as set out by the HSE is 37.5°C. That is picking up some cases but it is not the only measure being used. Simply checking someone's temperature on the way in and having nothing else inside the plant would not suffice. It is about all the measures across the board. Some have said temperature checking gives a false sense of security because when people pass it they think they are okay. It has to include all the other facilities and measures throughout the plant. That is one of the overall set of measures in place at the moment.