Day 085 - 08 Feb 95 - Page 49


     
     1        where the meat would go.  Ten-to-one meat is that thin that
     2        you could easily pierce through on to the tray and not get
     3        an accurate reading.  If you put it on to a bun which is
     4        what you would do normally, the normal operation in the
     5        grill area is that you take the meat off and put it on to a
     6        bun.  You can take it off and replicate exactly the
     7        conditions that you would be doing if you were serving that
     8        product.  It also enables to you get at the meat patty that
     9        bit better.  It just raised up a little bit.  You can tell
    10        better when you have gone through it.  We did try taking it
    11        off and putting it on to another surface, but it was a
    12        difficult test to conduct.
    13
    14   Q.   Why is there a higher temperature for the chicken?
    15        A.  It is a question that is often asked in McDonald's and
    16        although we know that 70 degrees centigrade will kill
    17        pathogenic bacteria, salmonella, it is a quality reason for
    18        the chicken, that to crisp the batter up we can check for
    19        the quality of the product as well.  So if you put 80
    20        degrees centigrade on that, that means you get the quality
    21        check and the product integrity check at the same time.  If
    22        it was less than 80 there probably would not be a food
    23        safety problem, we do not suspect there would be a quality
    24        problem.  So we put 80 degrees as the criteria for chicken.
    25
    26   Q.   Do you specify what time of day these checks should be
    27        made?
    28        A.  We do within a broad band.  The breakfast checks should
    29        be done before breakfast commenced.  Your first check on
    30        the main menu should be done before you commence the main
    31        menu. The next one over or around the lunch time period,
    32        and the last one should change over so the night shift
    33        manager has got responsibility for, he knows what he is
    34        taking charge of, he is taking charge of equipment that
    35        cooks the food to the correct temperature.
    36
    37   Q.   So is that four times a day?
    38        A.  There are four checks done.
    39
    40   MR. JUSTICE BELL:  One is the breakfast.
    41        A.  We serve breakfast till 10.30 or 11 o'clock, so you
    42        check everything for breakfast first thing.  When you
    43        change your menu over you check things for your main menu
    44        and then you have two subsequent checks throughout the day.
    45
    46   MS. STEEL:   The lunch one, when is that done?
    47        A.  We do not specify a particular minute but sometime over
    48        the lunch time period when you can have time to do it when
    49        it is appropriate to do it.
    50 
    51   Q.   So it would not be done during a busy period? 
    52        A.  It could well be. 
    53
    54   Q.   It could be?
    55        A.  Yes, we allow the manager discretion to fit that in to
    56        do it correctly.  We do not want to force him to do it at a
    57        particular time when the test would not be carried out
    58        correctly, so over the lunch time period.
    59
    60   Q.   But it is not specified that it should be during a busy

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