Day 130 - 26 May 95 - Page 48


     
     1        practice, how we should move forward, risk assessment, how
     2        we should apply it, and we have used Chris in those areas
     3        ever since.
     4
     5   Q.   So when you were cross-examined you explained how Chris
     6        Purslow liaised with the Environmental Health Officer
     7        following the Harbourne incidents shock, yes?
     8        A.  Yes.
     9
    10   Q.   Was that on behalf of McDonald's he did that liaising?
    11        A.  I was on maternity at the time.
    12
    13   Q.   Is that what he did, liaise on behalf of McDonald's?
    14        A.  He helped the Regional Personnel Officer to liaise with
    15        the Environmental Health Officer.  Chris would have
    16        explained, as he always does if he meets Environmental
    17        Health Officers with us that he was an independent, he was
    18        a consultant who was acting on our behalf.
    19
    20   Q.   I do not see how you can be independent and act on the
    21        Company's behalf, personally?
    22        A.  Well, in terms of he is not employed by McDonald's, and
    23        his experience is wider than just McDonald's organisation.
    24
    25   Q.   You said you had an improvement notice placed on the
    26        Company in the Midlands at some stage, I think you said
    27        last year?
    28        A.  I believe there was one last year.  As I said at the
    29        time, I cannot remember the details of it.  I think it
    30        might have been on food safety.
    31
    32   Q.   You mentioned that the restaurant management go through a
    33        one day health and safety course?
    34        A.  They do, yes.
    35
    36   Q.   You said "basic" is the term that the Chartered Institute
    37        of Environmental Health use?
    38        A.  Yes.
    39
    40   Q.   Would that include food safety, customer safety and
    41        employee safety?
    42        A.  It does not include food safety, no, that is handled
    43        separately as hygiene, but it includes all safety issues to
    44        do with -- obviously, from equipment to legal requirements
    45        and it is called.
    46
    47   Q.   Including the customers as well?
    48        A.  It is all areas in the business.  It is a Chartered
    49        Institute syllabus, so it could be applied to any
    50        organisation, not necessarily one that has customers coming 
    51        on to the premises.  Having said that, it is called "basic" 
    52        because they have three levels; basic and one day at the 
    53        bottom, then intermediate and then advanced.
    54
    55        At the moment we are piloting with Chris Purslow, an
    56        intermediate one, a three day one, with managers.  We are
    57        focusing more and more on the McDonald's environment, yes,
    58        customers, yes, employees, yes, more about risk
    59        assessment.  That is what we hope to roll our to our
    60        managers in the future.

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