Day 085 - 08 Feb 95 - Page 27
1 our customers.
2
3 Q. I am sorry, I am talking about employees.
4 A. Employees' health?
5
6 MR. JUSTICE BELL: Health and safety of employees.
7 A. Employees' health and safety.
8
9 MR. MORRIS: Have you made any criticisms of the present
10 company's setup in your six months in your post?
11
12 MR. JUSTICE BELL: Have you made any criticisms or suggestions
13 for alteration or improvement?
14 A. No, I have not.
15
16 MR. MORRIS: If I put it to you that the company has a
17 complacent attitude towards employee safety, would you
18 agree with that?
19 A. Absolutely not. I think it could not be further from
20 the truth. They are substantiated by reading this document
21 that I have not seen before regarding all the
22 recommendations, and my current understanding, seeing that
23 a lot of those recommendations are now currently in place,
24 demonstrates that we are not complacent in the least.
25
26 Q. If I put it to you that the setup and the pressure to work
27 hard and the under-staffing in the stores creates an unsafe
28 environment for employees to work in, would you agree with
29 that?
30 A. No, I would not agree with it.
31
32 Q. One further question, a factual question: Have you ever
33 seen a memo or a statement or a concern or a paragraph in a
34 report about the understaffing levels in restaurants
35 contributing to safety problems for employees?
36 A. No.
37
38 MS. STEEL: Could you get yellow bundle VII, please?
39 A. Which part of yellow VII?
40
41 Q. Tab 3, the statement of David Wignall. The precautions
42 that are listed to minimise the risk of ---
43
44 MR. JUSTICE BELL: Can you give him a reference?
45
46 MS. STEEL: -- food poisoning. It is the first page of the
47 statement, page 50. Those three things that are listed,
48 what system of checks are in place to make sure that they
49 are actually carried out?
50 A. The cleaning and maintenance of equipment? The
51 cleaning and maintenance of equipment, there is a planned
52 maintenance calendar which used to be in use which has now
53 been transferred on to the back of the daily product safety
54 check list which details which piece of equipment should be
55 cleaned, and recommendation at the time of the day for them
56 to be cleaned, and also there is a space for signature for
57 people to sign that they actually carried out that task.
58
59 Q. Whose responsibility would that be to sign it? Is that
60 just undertaken by a crew member or is that by management
