Day 130 - 26 May 95 - Page 43
1 your Department, which is, effectively, you and three
2 regional managers, yes, at the moment?
3 A. Three regional Hygiene and Safety advisers, yes.
4
5 Q. Health and Safety?
6 A. We are called Health and Safety now. As I explained
7 before, it varied between hygiene and safety and health and
8 safety over the five years that I have been involved in it,
9 but we are hygiene and safety at the moment.
10
11 Q. Previous to that it was just you. You are dealing with
12 customer safety, food safety and employee safety?
13 A. We deal with all aspects of health and safety, in terms
14 of developing the policy, liaising with Environmental
15 Health Officers, advising the stores.
16
17 Q. On those three issues?
18 A. On health and safety. No on food safety it is a little
19 bit different, in that our role there is to purely liaise
20 with Environmental Health Officers, liaise between them,
21 and operations on anything to do with local issues, local
22 visits. We do not actually control the food safety
23 policy. That is done separately through a food safety
24 group which involves Quality Assurance from the technical
25 side.
26
27 Q. You said that you now include health and safety audits, and
28 each store has to keep a record of trends, which would be
29 looked at, presumably, when an audit was done. You said
30 that to Mr. Rampton. Do you remember that, record of
31 accident trends or injury trends?
32 A. We asked them to monitor trends, yes, and discuss at
33 the safety circle.
34
35 Q. When the audits are done and information gathered, is it
36 collated so you have a picture of what is happening at 500
37 stores?
38 A. What we do is that my people make unannounced visits on
39 a selection of stores. We take that sample of data.
40
41 Q. But the data you have that is systematically collected at
42 550 stores, whatever it is, with your specific audit system
43 you claim to exist?
44 A. The safety audit system, the rolling grade system, the
45 average grade on safety audits at the moment is 90 per
46 cent, just under 90 per cent.
47
48 Q. Do you compile national statistics or information on what
49 the safety, or lack of safety trends are, that you have
50 asked your stores to keep records of, that will come out at
51 the audits?
52 A. No, as I explained before, the trends are minor
53 accidents in each restaurant. We ask them to look at
54 local. The only trends we keep corporately are the RIDDOR
55 accidents for the moment. We will looking to expand that
56 now to lost time accidents now, as well.
57
58 Q. You did some liaising with -- you will have to refresh my
59 memory because I cannot remember it -- the people that were
60 doing the HSE?
