Day 099 - 08 Mar 95 - Page 25
1 perhaps, to regular hamburger -- this is page 52 -- the fat
2 content of the hamburger is supposed to be 20 per cent plus
3 or minus one per cent; is that right?
4 A. That is right, yes.
5
6 Q. We see that it crept over the average but was still within
7 the specification?
8 A. Yes.
9
10 Q. Again we find that there are a total of seven samples, all
11 passed as "satisfactory"?
12 A. That is correct.
13
14 Q. Nothing over one million; is that right?
15 A. That is right, yes.
16
17 Q. Over the page, a quarter pounder, where fat content
18 specification is somewhat higher, is it not? It is 22 per
19 cent plus or minus one per cent?
20 A. That is right, yes.
21
22 Q. Can you tell us -- I know this may not be part of your
23 responsibility, on the other hand, it may, I do not know --
24 what is the reason why the quarter pounder is allowed a
25 higher percentage of fat content than the 10-1.
26 A. It is purely from flavour characteristics. That is my
27 understanding.
28
29 Q. Then there are three samples, all of which are
30 satisfactory?
31 A. Yes.
32
33 Q. We are going to get, we hope, within the next few days (but
34 perhaps not while you are still giving evidence) some
35 similar sorts of things for January 1994 from McKey. It
36 may be they will arrive today, I hope so -- they will. How
37 often do you get from McKey a document of this kind filled
38 in which is a summary with microbiological information
39 which gives you a shiver, as it were, worries you?
40 A. I could honestly say I have never seen a sheet that has
41 done that to me. We do not have problems with the
42 microbiological loading of the raw materials.
43
44 MR. JUSTICE BELL: Just pause there. Would you like to pick a
45 moment around now, Mr. Rampton?
46
47 MR. RAMPTON: Yes, I was going to move on to a separate
48 question.
49
50 MR. JUSTICE BELL: We will have a five-minute break.
51
52 (Short Adjournment)
53
54 MR. RAMPTON: Mr. Kenny, I do not know if you have still have it
55 open, can we go back, leaving those quality control
56 summaries for McKey for the moment, to their
57 microbiological guidelines which are at your second
58 appendix B, do you have that?
59 A. Yes.
60
