Day 084 - 07 Feb 95 - Page 27
1
2 Q. For what purpose?
3 A. There is a worldwide meeting on Operations, Operations
4 Development, that I attend where best practice of other
5 Operations Departments throughout the world is looked at
6 and present at.
7
8 Q. In the field with which you are concerned, or the two
9 fields, I should say really, how does the United Kingdom
10 company rate in the McDonald's international hierarchy?
11 A. We are very well respected within the international
12 hierarchy, particularly in the area of food safety.
13
14 Q. Food safety. Can I ask you, as Head of Training, how you
15 see your role in the McDonald's company in this country?
16 A. Currently, my overall brief, really, is to ensure that
17 I look at ways to simplify the operation, to improve the
18 operation, to make the job of the crew members in the
19 restaurant easier, to look at ways of better ensuring
20 health and safety of our customers; and then with the
21 training side that once we have identified areas for
22 improvements that we implement that through the training
23 systems that we have in place.
24
25 Q. Can you give me a recent example of a simplification in
26 relation to food safety?
27 A. I think, perhaps, the daily product safety check list
28 would be a good example where we introduced a method by
29 which a manager could document more easily the safety
30 checks that he conducted on a shift by shift basis.
31
32 Q. That I think -- no need to get it out -- is, my Lord,
33 appendix C to Mr. Wignall's statement. I will hold it up
34 for you, Mr. Atherton, so that you do not have to fish out
35 a file. I do not know what colour the original is?
36 A. It is black.
37
38 Q. Is that the thing?
39 A. That is the thing.
40
41 Q. Is that to be found in each store?
42 A. That is to be found in each store.
43
44 Q. It has within it a chart which has for each stage of the
45 day a series of things which it appears has to be done and
46 recorded on this sheet; is that right?
47 A. That is correct.
48
49 Q. One notices at each stage in the day, that is to say, at
50 breakfast, main menu, mid shift and evening shift
51 changeover, one of the items which is required is an
52 internal temperature check?
53 A. That is correct.
54
55 Q. Is that for the product?
56 A. That is for the product.
57
58 Q. Is that for all products?
59 A. It is for beef and chicken products and the eggs on
60 breakfast, also the sausages.
