Day 086 - 09 Feb 95 - Page 42
1 McDonald's, with cooking procedures in terms of possible
2 risk of food safety problems?
3 A. No.
4
5 Q. Do you want to have a look at page 13 and read to yourself
6 item 4.2, please?
7 A. I have read 4.2 from halfway down the page to the
8 bottom. Do you want me to continue?
9
10 Q. On page 14 as well, please.
11 A. OK. I have read that through now.
12
13 Q. For the sake of argument, let us assume that the contents
14 are accurate; if that is the case, would you share the
15 Public Health Laboratory Services' concerns?
16 A. Well -----
17
18 MR. JUSTICE BELL: Let me put it in another way: Instead of
19 following the process which Mr. Morris followed this
20 morning, asking you if there were water on the floor or
21 whatever, he has taken a shorthand way of asking you if you
22 look, for instance, if frozen burgers were taken out of
23 grill side freezers, as is set out there, and then if
24 various procedures were followed, again set out in the
25 inset paragraphs, before the whole process started again,
26 would you feel concerned?
27 A. With the description of the process here, I have no
28 concern whatsoever. I believe the process is safe, it is
29 carried out every day, a million times a day, in every one
30 of our restaurants or was at this time. It is the system
31 that we use to prepare hamburgers.
32
33 Q. What if hand-washing was infrequent, if the hand sinks --
34 take them one by one?
35 A. OK. If hand-washing was less than every half hour,
36 I would be concerned about that.
37
38 Q. What if hand sinks were hand and not elbow operated?
39 A. Not particularly concerned with that.
40
41 Q. Cleaning cloths were dirty and had, obviously, been used
42 many times?
43 A. It would depend on how dirty or how many times they had
44 been used. We change them every half hour. A certain
45 amount of debris can occur. If they were being changed, if
46 they had been left much longer than that, I would be
47 concerned.
48
49 Q. The area for food preparation was very cramped?
50 A. Well, I would have to just imagine all our McDonald's
51 kitchens and how they are; if he calls that cramped, then I
52 would not be concerned.
53
54 Q. If the procedures were such as could have led to
55 under-cooking of beef burgers and possibly
56 cross-contamination between raw and cooked food, would you
57 be concerned about that?
58 A. I would be concerned if any of the procedures that were
59 observed in McDonald's restaurant could be alleged to have
60 led to under-cooking. The possibility of
