Day 099 - 08 Mar 95 - Page 25


     
     1        perhaps, to regular hamburger -- this is page 52 -- the fat
     2        content of the hamburger is supposed to be 20 per cent plus
     3        or minus one per cent; is that right?
     4        A.  That is right, yes.
     5
     6   Q.   We see that it crept over the average but was still within
     7        the specification?
     8        A.  Yes.
     9
    10   Q.   Again we find that there are a total of seven samples, all
    11        passed as "satisfactory"?
    12        A.  That is correct.
    13
    14   Q.   Nothing over one million; is that right?
    15        A.  That is right, yes.
    16
    17   Q.   Over the page, a quarter pounder, where fat content
    18        specification is somewhat higher, is it not?  It is 22 per
    19        cent plus or minus one per cent?
    20        A.  That is right, yes.
    21
    22   Q.   Can you tell us -- I know this may not be part of your
    23        responsibility, on the other hand, it may, I do not know --
    24        what is the reason why the quarter pounder is allowed a
    25        higher percentage of fat content than the 10-1.
    26        A.  It is purely from flavour characteristics.  That is my
    27        understanding.
    28
    29   Q.   Then there are three samples, all of which are
    30        satisfactory?
    31        A.  Yes.
    32
    33   Q.   We are going to get, we hope, within the next few days (but
    34        perhaps not while you are still giving evidence) some
    35        similar sorts of things for January 1994 from McKey.  It
    36        may be they will arrive today, I hope so -- they will.  How
    37        often do you get from McKey a document of this kind filled
    38        in which is a summary with microbiological information
    39        which gives you a shiver, as it were, worries you?
    40        A.  I could honestly say I have never seen a sheet that has
    41        done that to me.  We do not have problems with the
    42        microbiological loading of the raw materials.
    43
    44   MR. JUSTICE BELL:  Just pause there.  Would you like to pick a
    45        moment around now, Mr. Rampton?
    46
    47   MR. RAMPTON:  Yes, I was going to move on to a separate
    48        question.
    49
    50   MR. JUSTICE BELL:  We will have a five-minute break. 
    51 
    52                       (Short Adjournment) 
    53
    54   MR. RAMPTON:  Mr. Kenny, I do not know if you have still have it
    55        open, can we go back, leaving those quality control
    56        summaries for McKey for the moment, to their
    57        microbiological guidelines which are at your second
    58        appendix B, do you have that?
    59        A.  Yes.
    60

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