Day 064 - 08 Dec 94 - Page 59


     
     1        by which time you would cook the inside out of the fry.
     2
     3   Q.   You could just tell the staff at that time, could you not,
     4        "If they appear to be a bit pale, don't worry, it is just
     5        because it is that time of year"?
     6        A.  Are we going to tell all the customers that also?
     7
     8   Q.   This is the real reason, is it not, why you add this sugar
     9        solution?  It is for the uniformity of produce; you want
    10        the products to look the same everywhere the customers go?
    11        A.  Of course.  People eat with their eyes.  When they look
    12        at a product -- if you had a strawberry milk shake that was
    13        completely white, you would not think there was any
    14        strawberry in it, so you add a colouring and you give it a
    15        pinkish colour.  It is no different with fries for that one
    16        month a year, you add some colour to it.
    17
    18   MR. MORRIS:  Would it not be beneficial for the customers if you
    19        had labelling on the packaging, ingredients labelling, or
    20        nutritional labelling on the packaging as in supermarkets?
    21        A.  I do not see why.
    22
    23   Q.   Would it be helpful to the customers?
    24        A.  I do not think so.  We have put the ingredient
    25        information into the restaurants and nutritional
    26        information into the restaurants.
    27
    28   Q.   It is not the same, though, is it, as getting it on the
    29        product which is why, presumably, it is the law to put it
    30        on the products in supermarkets?
    31        A.  But it is not the law in catering establishments.
    32
    33   Q.   I understand that, but if you wanted to be helpful to the
    34        customer, that would be one way of helping the customer,
    35        would it not?
    36        A.  If our customer said, "The nutritional information that
    37        you put out into the restaurants was not adequate and we
    38        want you to label your packaging", then of course we would
    39        look at doing that.  But they do not say that, it is as
    40        simple as that.  We get no requests to put labelling on
    41        packaging, so we have to assume that that would not be
    42        helpful.
    43
    44   Q.   But it cannot be unhealthful, can it?
    45        A.  It would not be unhelpful but if somebody is not
    46        requesting it, why do it?
    47
    48   Q.   So you put the nutritional information in the stores, but
    49        it is not your legal obligation to do so, is it?
    50        A.  It is not, no. 
    51 
    52   Q.   You do it to help the customer, do you not? 
    53        A.  Right.  If they should want to know what is in their
    54        products it is available in the nutritional information in
    55        the restaurant.
    56
    57   Q.   Except when it runs out?
    58        A.  I have explained that to you.
    59
    60   Q.   If it was on their packaging it would guarantee that every

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