Day 130 - 26 May 95 - Page 75
1 Q. What about Nos. 5 and 6 -- these are questions to which
2 I do not necessarily know the answer, so if they are not do
3 with health and safety, please say so?
4 A. They are to do with the machine and to ensure the
5 efficient running of shortening. If you get blockages
6 there is the danger of an explosion.
7
8 Q. What about No. 13?
9 A. Yes, again there it is important that they are dry
10 because if there is any water in there you could get an
11 escape of steam as the hot shortening is added.
12
13 Q. No. 14?
14 A. It is again the lids are important to make sure that
15 the water does not get in there.
16
17 Q. No. 15: "Containers are not moved while shortening is
18 hot"?
19 A. Again important because you do not want shortening
20 spilled while it was hot.
21
22 Q. No. 16, "Containers of hot shortening, display a" --
23 capital letters -- "CAUTION, hot liquid or similar sign"?
24 A. Just to advise people it could be hot.
25
26 Q. Do the containers with hot shortening habitually carry such
27 a sign?
28 A. Generally, yes.
29
30 Q. Then No. 18: "All protective clothing is worn at all
31 times i.e. visor, gauntlets, arm protectors and resistant
32 apron and in good condition"?
33 A. Again that is just in case there are any splashes s.
34
35 Q. We have not looked at the audit in detail, but when the
36 health and safety audits are done, are things such as
37 protective clothing checked on the audit?
38 A. Yes, they are, and there is a place to hang them so
39 they are kept in good condition.
40
41 Q. Do the auditors look to see that the right quantity of
42 material is there and that it is in good condition?
43 A. Yes, there are spare sets as well.
44
45 Q. Turn over the page, please, to page 25: "Grill cleaning
46 procedures". Of the two operations, the filtering, the
47 shortening and the grill cleaning procedure, which, if
48 either of them, is potentially the more hazardous, the more
49 risky"?
50 A. The filtering one potentially. The problem with the
51 grill cleaning one is the chemical involved, should it get
52 hot.
53
54 Q. Look down, please, under "General" at the bottom of that
55 page, No. 1 says: "Uniform and protective equipment is
56 always worn". What is the protective equipment used for
57 grill cleaning?
58 A. It is a visor and gloves, just in case of splashing,
59 particularly splashing of chemical into the eyes.
60
