Day 099 - 08 Mar 95 - Page 51
1 up foreign objects?
2 A. Yes, they have an extremely good record. We would like
3 to eliminate them totally but that is the goal we are
4 working towards.
5
6 Q. So be it. What about McKey, what is their track record on
7 picking up foreign objects?
8 A. They have three metal detectors throughout the
9 production process which will eliminate virtually every
10 metallic object that will come through. Again, I think the
11 limit is down to one-and-a-half mil. They also have a bone
12 eliminator after the grinding plate which eliminates the
13 majority of the bone chips.
14
15 Q. Mr. Walker described that as a kind of centrifuge?
16 A. Exactly, yes.
17
18 Q. Can you look at the right hand three columns which are
19 headed temperatures?
20 A. Yes.
21
22 Q. I take it we are talking about temperatures there. Do you
23 notice they are significantly lower than the figures given
24 for earlier dates?
25 A. They are, yes, they are slightly lower, yes.
26
27 Q. What is the reason for that, do you know?
28 A. It would -- it is obviously a continual process. We
29 aim to improve on any area of processing that we can. I am
30 not sure I can cite a specific reason for this. Maybe it
31 is a change in the line, a change in the handling
32 procedures.
33
34 Q. Can you, please, therefore, now put away this pink file and
35 just a couple more things in the yellow file. First of
36 all, your third appendix tab No. C which is a blank version
37 of a McKey supplier audit form, meat supply audit form. Is
38 that what you have there?
39 A. Yes.
40
41 Q. Would you and, if so, in what circumstances would you,
42 McDonald's, get to see one of these after it had been
43 completed?
44 A. All the completed supplier audit forms from McKey's are
45 kept on file at McKey's, and they are available for
46 inspection during any of our visits.
47
48 Q. They do not routinely send them to you?
49 A. We do not ask for them to be sent, no.
50
51 Q. When you, for example, you personally, Keith Kenny, go and
52 visit McKey's is this one of the things you look at?
53 A. I have looked at them, yes, from time to time.
54
55 Q. Thank you. Now please turn to what I hope now is tab I,
56 your ninth appendix.
57
58 MS. STEEL: What is tab I?
59
60 MR. RAMPTON: It should be called an In-store Food Quality
