Day 130 - 26 May 95 - Page 48
1 practice, how we should move forward, risk assessment, how
2 we should apply it, and we have used Chris in those areas
3 ever since.
4
5 Q. So when you were cross-examined you explained how Chris
6 Purslow liaised with the Environmental Health Officer
7 following the Harbourne incidents shock, yes?
8 A. Yes.
9
10 Q. Was that on behalf of McDonald's he did that liaising?
11 A. I was on maternity at the time.
12
13 Q. Is that what he did, liaise on behalf of McDonald's?
14 A. He helped the Regional Personnel Officer to liaise with
15 the Environmental Health Officer. Chris would have
16 explained, as he always does if he meets Environmental
17 Health Officers with us that he was an independent, he was
18 a consultant who was acting on our behalf.
19
20 Q. I do not see how you can be independent and act on the
21 Company's behalf, personally?
22 A. Well, in terms of he is not employed by McDonald's, and
23 his experience is wider than just McDonald's organisation.
24
25 Q. You said you had an improvement notice placed on the
26 Company in the Midlands at some stage, I think you said
27 last year?
28 A. I believe there was one last year. As I said at the
29 time, I cannot remember the details of it. I think it
30 might have been on food safety.
31
32 Q. You mentioned that the restaurant management go through a
33 one day health and safety course?
34 A. They do, yes.
35
36 Q. You said "basic" is the term that the Chartered Institute
37 of Environmental Health use?
38 A. Yes.
39
40 Q. Would that include food safety, customer safety and
41 employee safety?
42 A. It does not include food safety, no, that is handled
43 separately as hygiene, but it includes all safety issues to
44 do with -- obviously, from equipment to legal requirements
45 and it is called.
46
47 Q. Including the customers as well?
48 A. It is all areas in the business. It is a Chartered
49 Institute syllabus, so it could be applied to any
50 organisation, not necessarily one that has customers coming
51 on to the premises. Having said that, it is called "basic"
52 because they have three levels; basic and one day at the
53 bottom, then intermediate and then advanced.
54
55 At the moment we are piloting with Chris Purslow, an
56 intermediate one, a three day one, with managers. We are
57 focusing more and more on the McDonald's environment, yes,
58 customers, yes, employees, yes, more about risk
59 assessment. That is what we hope to roll our to our
60 managers in the future.
