Day 086 - 09 Feb 95 - Page 62
1 A. If you look at our range of products, we have covered
2 salads which I say are very few because we do not sell very
3 many. We have covered the hamburgers, chicken, filet,
4 fries I said there are not many.
5
6 Q. When you say there are not many, what are we talking about?
7 A. I cannot think of anything that has been found in fries
8 other than an unfortunate incident where a bulb broke in
9 one of the fry stations at one stage and when it was
10 cleared up I think there was some left over and someone
11 unfortunately got a slither of glass. I think that is the
12 only one that I can think of anything ever being found in
13 fries. Drinks not usually. Strangely some people come
14 back and complain that they have found a drinks nozzle in
15 their drink, it has fallen off. That is about the scope of
16 it really. We get some spurious ones occasionally about
17 milk shakes when people pop something in there and bring it
18 back to us.
19
20 Q. What about cod worms?
21 A. Yes, cod worms do come through occasionally.
22
23 Q. How many complaints do you think there will be that,
24 roughly, a year compared to, say, 800 for beef?
25 A. I would say substantially less. Cod bones are quite
26 difficult to detect, quite small, if they are in there.
27
28 Q. Are we talking about something like what 100 complaints a
29 year, something like that?
30 A. Probably not even that on cod worms.
31
32 Q. Just to go back to something we touched on briefly
33 yesterday, you said that you analysed the character of
34 waste. You gave a specific example. It was when meat is
35 thrown away on arrival and, for example, it might be
36 defrozen or whatever, you had some kind of statistics on
37 that because you obviously wanted to see a pattern of what
38 was happening. In terms of food waste, we got a bit bogged
39 down yesterday trying to define what "food waste" was, in
40 this one a half to two and a half per cent of sales that
41 are lost because of food waste, some of the categories of
42 that waste, it would presumably be responsible to know what
43 the sources were so that you could identify if there is
44 some kind of general problem, for example, if meat was
45 regularly arriving at the wrong temperature and had got
46 defrozen, that would be criticism to make to Golden Foods
47 and something to be taken up with them, they have got to
48 check their vans or something. Could you give us some
49 examples of the categories of food waste which you reject,
50 quite responsibly, which may have safety implications if
51 you were not to reject them, do you know what I am trying
52 to say, that you keep records of so that you know?
53 A. The waste in a restaurant, we will count all the waste,
54 so if for any reason you throw something away, it may be a
55 bag of lettuce that you do not like the look of you would
56 put in a red bin; if you dropped a piece of meat on the
57 floor you would put it into the red bin; if you dropped a
58 bun on the floor you would put it into the red bin. If a
59 product expired, gone past its 10-minutes life in the
60 production bin before being served, that would go in
