Day 208 - 24 Jan 96 - Page 63
1 Q. You do not check them in the afternoons ---
2 A. No -----
3
4 Q. -- somebody else is responsible for that?
5 A. Yes. The grills only get checked by a probe once a
6 day. They get checked throughout the day to make sure the
7 knobs are OK, but they are actually checked by probe once a
8 day, by me usually, nine times out of 10.
9
10 Q. The probe identified the problem, when you chucked that run
11 away, which was not immediately obvious by other methods?
12 A. When we chuck that meat away, the probe, it had
13 recorded that the grill was OK, but what we found out that
14 when the engineer came in, it was actually the compression
15 of the grill, not the actual temperature that was wrong,
16 because clams -- I do not know exactly how it works because
17 I am not very good at electrical stuff -- but they are kept
18 down by somehow to do with pressure, and if the pressure is
19 not correct, then it will not seal the meat properly and so
20 they do not cook. So, that was the problem at that time.
21 It was not the actual grill temperature. It was the actual
22 compression of the clam.
23
24 Q. How did you discover that?
25 A. We -----
26
27 Q. Did you discover that?
28 A. No, we did not. We just knew that the meat was not
29 cooking properly when I took the temperature. That is when
30 we called an engineer in to have a look at the grill.
31
32 MR. JUSTICE BELL: That is the pressure of the clam shell, is
33 it?
34 A. Yes, that is right. Pressure keeps the clam locked on
35 to the grill so that the meat cooks both sides. If it is
36 not done properly, then it would not cook properly.
37
38 MR. MORRIS: I am just trying to see how did you discover it was
39 not cooking properly?
40 A. Because when I did the temperatures first, as I say, I
41 did them about 25 past, half past 10, when I took the
42 temperatures, the meat was not up to the temperature, and
43 so we could not sell it and so we chucked the whole run
44 away. We tried another run ------
45
46 Q. When you did the temperatures with the probe?
47 A. Yes, with the probe.
48
49 Q. So it was the probe that spotted -----
50 A. Yes, the probe, yes, it was the probe that -- actually
51 I could tell by looking at the meat because there is blood
52 in the meat and all, and it is not usually as dark as it
53 should be. So, you can tell by looking. So, I could tell
54 there was something wrong. They were not at temperature;
55 it was below. So I would have known, I would know. Perhaps
56 the crew member may not have known, if -- but I would have
57 known.
58
59 Q. Right. So experienced staff ---
60 A. Would definitely know, yes.
