Day 128 - 24 May 95 - Page 19


     
     1        different risk with them that we need to take consideration
     2        of and over control.
     3
     4   Q.   In the second paragraph:  "...the enforced protocol of some
     5        supervisory staff" insisting that they are, basically,
     6        cleaned after each cooking operation, is not that actually
     7        policy?
     8        A.  It is certainly policy that they are cleaned regularly.
     9
    10   Q.   Between each cooking operation?
    11        A.  I believe it is between each cooking operation, but
    12        that does not necessarily mean it would only be ten seconds
    13        to complete.  It would depend how busy the restaurant is at
    14        the time, but the advantage of having the second full
    15        clamshell would obviously be there is more capacity there,
    16        and the route that the Company is going now is to what we
    17        call "stage products", so we cook it in batches in advance,
    18        and then hold it in above 63 in a regulated way, but it
    19        means that instead of cooking to order, people are cooking
    20        in batches, and there is not the same production pressure
    21        that could arise from time to time as with the other
    22        system.
    23
    24   Q.   When was that introduced?
    25        A.  That has been on trial the last couple of years or so.
    26
    27   MR. JUSTICE BELL:  Is not what Mr. Nelson is really complaining
    28        about, quite apart from the angle of opening of, that some
    29        crew members are insisting that cleaning something which is
    30        very hot be done within a specific period of time, whereas
    31        I would have thought cleaning anything which is very, very
    32        hot, the person responsible for cleaning it ought to be
    33        able to take as long as he or she wishes?
    34        A.  I completely agree.  I would be very surprised if ten
    35        seconds had been specified by a manager.
    36
    37   Q.   Or any period of time is specified at all?
    38        A.  Exactly.  Having said that, things do happen that I am
    39        very surprised at, so it is possible that that had occurred
    40        because the equipment was new, they are not used to it and
    41        perhaps, at that time, which was May 1993, which was -- we
    42        had only had one year's experience in the company of
    43        clamshells, probably we had not developed the procedures to
    44        such a level that we would like to have had them either.
    45
    46   MS. STEEL:   Did you investigate this incident?
    47        A.  Mark did, Mark Hathaway.
    48
    49   Q.   Was there a report prepared on it?
    50        A.  I cannot remember seeing one.  I remember discussing it 
    51        with him. 
    52 
    53   Q.   Do you know whether he made enquiries of supervisory staff
    54        to find out if they were instructing the employees to
    55        clean?
    56        A.  The normal way we would handle this would be to meet
    57        the Environmental Health Officer with the Restaurant
    58        Manager there, so that any queries with the Restaurant
    59        Manager, and, if necessary, he could take up any queries
    60        with the management team.  They could be done there and

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