Day 086 - 09 Feb 95 - Page 67


     
     1        A.  Full menu staging.
     2
     3   Q.   Full menu staging?  What does that mean?
     4        A.  Sorry, it is a new system that we are just looking at
     5        in our restaurant where you cook products, cook the beef
     6        patties and then hold them in a hot cabinet before you
     7        assemble the product to serve them to the customer.
     8
     9   Q.   That is an entirely new system?
    10        A.  It is a new system we are testing.
    11
    12   Q.   Is that something that you feel will be an improvement on
    13        the current system?
    14        A.  It is a system that has been adopted in the States and
    15        we are testing it over here.
    16
    17   Q.   I wanted to refer to the observation check list that was
    18        served the other day, pink XIII I think it should be.
    19        Could you turn to number 19, FMS grill clamshell?
    20        A.  Yes.
    21
    22   Q.   No. 12, "Meat is checked fully cooked visual standards",
    23        the possible mark for that is 2.  Why is that not something
    24        that is the top priority?
    25
    26   MR. JUSTICE BELL:  Did you say pink XIII?
    27
    28   MS. STEEL:  I think they are supposed to be in pink XIII.
    29
    30   MR. JUSTICE BELL:  Number?
    31
    32   MS. STEEL:  I have 570 but to be honest ----
    33
    34   MR. RAMPTON:  My Lord, I think they are 57-O.  It is the last
    35        tab in file 13.
    36
    37   MR. JUSTICE BELL:  Yes.
    38
    39   THE WITNESS:  No. 12, the question was why is not it a 3?
    40
    41   MS. STEEL:  Why is that not something that is top priority?
    42        A.  Well, it is top priority.  The fact it has been given a
    43        2 on here does not mean that it is not.  These are
    44        development OCLs and I think you have pointed out a very
    45        good point, we probably should change that.
    46
    47   Q.   Why is it important that the yellow hutzler spatula is
    48        never in contact with cooked eggs?
    49        A.  We are in a different OCL now?
    50 
    51   Q.   We are but you do not need to look at it.  Just tell me the 
    52        answer to the question? 
    53        A.  Because that would be used to break eggs with.
    54
    55   Q.   So that is because of the risk of cross-contamination from
    56        raw eggs to cooked eggs, right.  If you turn to page 11 or
    57        No. 11, FMS scrambled eggs, quick set eggs.  No. 4 in the
    58        quick set eggs says this: Yellow hutzler spatula is never
    59        in contact with cooked eggs and the possible mark for that
    60        is 3.  There are some 5s on that page.  Why is that not

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