Day 085 - 08 Feb 95 - Page 38


     
     1        was referring to 1992.
     2
     3   Q.   This was what?
     4        A.  This was referring to 1992.  One of the things again
     5        that the department did was to make this a little bit
     6        easier to fill in and more relevant, is that we transposed
     7        the information that is on the calendar on to the rear side
     8        of each sheet of the daily product safety check list.  So
     9        that in the restaurants they just had one book that they
    10        had with the calibrations, sorry, with the temperature
    11        checks that they had to do on daily basis.  If they flicked
    12        over, then they had the calibration checks that they need
    13        to do on a daily basis.  So, it is in that black book that
    14        we looked at the other day, every second page or every flip
    15        side.  So, page 1 will have your 70 degrees Centrigade on
    16        your meat that you checked off and on the rear will be a
    17        list of five tasks that you have to do on a planned
    18        maintenance basis on that specific day.
    19
    20   Q.   So the black book replaces this?
    21        A.  Yes.
    22
    23   Q.   It does?
    24        A.  Yes.
    25
    26   Q.   How long have the calendars been in operation?
    27        A.  For as long as I can remember in McDonald's.
    28
    29   Q.   Where were they kept when they were in use?
    30        A.  They were normally hung up in the manager's area or at
    31        the rear of the kitchen.
    32
    33   Q.   So it would be up to the manager to fill it all in?
    34        A.  It would be the manager's responsibility, but there
    35        was, it was delegated to various shifts, afternoon, evening
    36        or breakfast.  So, one of the tasks of the manager when he
    37        came on to shift and was organising his duties would refer
    38        to the calendar to see which planned maintenance task
    39        needed doing.  It was his responsibility to fill it in or
    40        actually conduct them and fill it in.
    41
    42   Q.   Under "opening" on page 80, first you have got:  "Verified
    43        condition of the shake parts", what does that mean?  Is
    44        that cleaning?
    45        A.  The shake machine, as I mentioned earlier, would have
    46        been clean and sanitized the night before and then left
    47        disassembled for the person in the morning to reassemble.
    48        That is just to verify that the shake parts are clean and
    49        that they are intact, that there is no chips or damaged
    50        seals or anything in there. 
    51 
    52   Q.   Then No. 2 you have:  "Reschedule previous maintenance 
    53        tasks that were not completed"?
    54        A.  That is correct.
    55
    56   Q.   So does that mean that if, say, you run out of time on the
    57        Monday you can leave things until the Tuesday?
    58        A.  It is a safety guard.  You know, we would love everyone
    59        to complete every task on every shift but, occasionally, it
    60        will not happen.  As a safety guard for that, we instruct

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