Day 086 - 09 Feb 95 - Page 74


     
     1        it may well cover the aspects that you were talking about.
     2
     3   MR. MORRIS:  Could I just say that in Mr. Wignall's statement
     4        which you averred on point 23 he does say:  "This appendix
     5        6", this is the one we have been looking at, "this file
     6        sets out in detail the training systems which are used now
     7        and which were used in 1990"?
     8        A.  OK.
     9
    10   Q.   That is what he says.  Can I just say that before we leave
    11        that page, page 262, on point 3 it says:  "Why are you
    12        holding the class?  It is a legal and social requirement".
    13        This class is a legal requirement, yes, to inform staff and
    14        train staff about fire procedures?
    15        A.  The class itself is not legal but informing your
    16        employees about safety is.
    17
    18   Q.   It is a legal requirement?
    19        A.  That we do that.
    20
    21   Q.   You would have to do this?  Every employee has to do this
    22        kind of training, whether the exact details are the same?
    23        A.  Yes, before they commence work anywhere, I believe.
    24
    25   Q.   Do not put that file away yet.  We are just trying to
    26        finish off as quickly as we can.  I am going to ask a few
    27        questions.  The OCLs -- to work at all stations at
    28        McDonald's efficiently, you have a very, what is the word,
    29        detailed system of checks and procedures, operations, yes?
    30        A.  Yes.
    31
    32   Q.   You have claimed that you have a very detailed training
    33        programme and monitoring programme with travel paths and
    34        what-not, but how do you really know that, in reality, on
    35        the ground, in the store, the procedures which you would
    36        hope for are actually being carried out?
    37        A.  Well, we have unannounced visits to restaurants.  We
    38        can observe that, whether they are or not.  We have
    39        official audits, unannounced audits, to restaurants where
    40        you can see they are or not.  I have worked in restaurants
    41        for a long time and I observed that procedures are
    42        followed.  There are many ways that we can evaluate whether
    43        or not our systems are in place.  We have a training audit
    44        that takes place to see whether people have received this
    45        training.
    46
    47        We have a programme of wrap sessions which are where an
    48        impartial McDonald's person will go along and the crew can
    49        just talk about the systems in place in this store.  One of
    50        the things that they are asked is about training and 
    51        whether the training takes place.  We have health and 
    52        safety circles established in most of our restaurants where 
    53        we allow our employees to talk about health and safety and
    54        raise any issues that they are concerned about.  So,
    55        I think there are very many ways that we can verify that
    56        what we like people to do, what we train people to do,
    57        actually does happen in practice.
    58
    59   Q.   But these OCLs, each one of them, lays down what people
    60        should do and how they should do it, do they not, for each

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