Day 086 - 09 Feb 95 - Page 62


     
     1        A.  If you look at our range of products, we have covered
     2        salads which I say are very few because we do not sell very
     3        many.  We have covered the hamburgers, chicken, filet,
     4        fries I said there are not many.
     5
     6   Q.   When you say there are not many, what are we talking about?
     7        A.  I cannot think of anything that has been found in fries
     8        other than an unfortunate incident where a bulb broke in
     9        one of the fry stations at one stage and when it was
    10        cleared up I think there was some left over and someone
    11        unfortunately got a slither of glass.  I think that is the
    12        only one that I can think of anything ever being found in
    13        fries.  Drinks not usually.  Strangely some people come
    14        back and complain that they have found a drinks nozzle in
    15        their drink, it has fallen off.  That is about the scope of
    16        it really.  We get some spurious ones occasionally about
    17        milk shakes when people pop something in there and bring it
    18        back to us.
    19
    20   Q.   What about cod worms?
    21        A.  Yes, cod worms do come through occasionally.
    22
    23   Q.   How many complaints do you think there will be that,
    24        roughly, a year compared to, say, 800 for beef?
    25        A.  I would say substantially less.  Cod bones are quite
    26        difficult to detect, quite small, if they are in there.
    27
    28   Q.   Are we talking about something like what 100 complaints a
    29        year, something like that?
    30        A.  Probably not even that on cod worms.
    31
    32   Q.   Just to go back to something we touched on briefly
    33        yesterday, you said that you analysed the character of
    34        waste.  You gave a specific example.  It was when meat is
    35        thrown away on arrival and, for example, it might be
    36        defrozen or whatever, you had some kind of statistics on
    37        that because you obviously wanted to see a pattern of what
    38        was happening.  In terms of food waste, we got a bit bogged
    39        down yesterday trying to define what "food waste" was, in
    40        this one a half to two and a half per cent of sales that
    41        are lost because of food waste, some of the categories of
    42        that waste, it would presumably be responsible to know what
    43        the sources were so that you could identify if there is
    44        some kind of general problem, for example, if meat was
    45        regularly arriving at the wrong temperature and had got
    46        defrozen, that would be criticism to make to Golden Foods
    47        and something to be taken up with them, they have got to
    48        check their vans or something.  Could you give us some
    49        examples of the categories of food waste which you reject,
    50        quite responsibly, which may have safety implications if 
    51        you were not to reject them, do you know what I am trying 
    52        to say, that you keep records of so that you know? 
    53        A.  The waste in a restaurant, we will count all the waste,
    54        so if for any reason you throw something away, it may be a
    55        bag of lettuce that you do not like the look of you would
    56        put in a red bin; if you dropped a piece of meat on the
    57        floor you would put it into the red bin; if you dropped a
    58        bun on the floor you would put it into the red bin.  If a
    59        product expired, gone past its 10-minutes life in the
    60        production bin before being served, that would go in

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