Day 086 - 09 Feb 95 - Page 43


     
     1        cross-contamination between raw and cooked food is not a
     2        concern under the circumstances described in the document
     3        previously.
     4
     5   Q.   If it were the fact that salad and relishes were not
     6        replaced for up to 30 minutes after they had been in at
     7        room temperature for two hours, would you be concerned
     8        about that?
     9        A.  It would be a concern but not a major concern.  Our
    10        guidelines are well within what is reasonably expected and
    11        30 minutes over would not pose a great food safety risk.
    12
    13   MR. JUSTICE BELL:  Mr. Morris, put any further questions you
    14        want to, but follow that kind of form.
    15
    16   MR. MORRIS:  At that time there were no visual assessment of
    17        cooked burgers after production, were there, like there are
    18        now?
    19        A.  No, that is incorrect.
    20
    21   Q.   If it was the case that there were not any, that would give
    22        you concern then, would it?
    23        A.  If there were not any?
    24
    25   Q.   If there were not any checking of cooked burgers to see if
    26        they were cooked right through or not, would that worry
    27        you?
    28        A.  It would worry me if no-one checked the quality --
    29        whether the burgers were cooked throughout the day.
    30
    31   Q.   I think now you actually tear apart burgers every so often,
    32        do you not, to check?
    33        A.  We always tear them apart.  We just document that we do
    34        so now.
    35
    36   Q.   So if that was happening in any stores at any time, that
    37        would be a concern?
    38        A.  It would be a concern.
    39
    40   Q.   Because then the store would not know if burgers were
    41        genuinely cooked right through, would they?
    42        A.  They would because they have got many other checks that
    43        they have done and you are just talking about a particular
    44        point in time.
    45
    46   Q.   What other checks are there made or were there made of
    47        finished products?
    48        A.  The person who wraps the food checks the finished
    49        product.  It is part of his job to check that product.
    50        When food is discarded away out of the bin, the production 
    51        bin, that is often checked and the tray ----- 
    52 
    53   Q.   Pulled apart, you mean checked by being pulled apart?
    54        A.  Yes.
    55
    56   Q.   If this pulling apart was not happening which is what I
    57        asked you ----
    58        A.  It is not the only check, to pull it apart.
    59
    60   Q.   -- what is the other check?

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