Day 094 - 01 Mar 95 - Page 67


     
     1        A.  It is different.  On the 10-1 we take the temperature,
     2        we take it out of the grill, we put it on a burner or a
     3        plastic ----
     4
     5   Q.   Whatever, yes?
     6        A.  Whatever.
     7
     8   Q.   You test the internal temperature?
     9        A.  We test the internal temperature.
    10
    11   Q.   What should that temperature be?
    12        A.  Approximately that takes place in about 25 seconds.
    13
    14   Q.   What is the internal temperature?
    15        A.  It is 155 too.
    16
    17   Q.   155 also?
    18        A.  Yes.
    19
    20   Q.   What is the minimum temperature that would mean you would
    21        reject it if it went below?  Sorry, it is part of the -- we
    22        have, in addition to that which has been demonstrated for
    23        us to reject the patty, that there should not be any pink,
    24        if the patty is pink it is an indication of under-cooking,
    25        so we check for that.
    26
    27   MR. JUSTICE BELL:  I understand that, but I had assumed that 155
    28        degrees was a minimum, i.e. it should not be less than
    29        that?
    30        A.  That is correct.  So, it goes from 155 -----
    31
    32   Q.   You would throw out an awful lot of burgers if every single
    33        one of them has to be 155 degrees.  So that is the minimum?
    34        A.  Right.  The range is 155 to 160.
    35
    36   MS. STEEL:   The regulations that you said of 150, was it for 15
    37        seconds, is that right?
    38        A.  Yes.
    39
    40   Q.   Is this the grill temperature?
    41        A.  No, that is the internal temperature of the patty.
    42
    43   Q.   So what is the 15 seconds part?
    44        A.  That has to be maintained at that temperature for.
    45
    46   Q.   The internal temperature of the patty has to be maintained
    47        at 155 degrees for 15 seconds?
    48        A.  That is correct.
    49
    50   MR. MORRIS:  During cooking? 
    51        A.  At any time during the cooking period, yes. 
    52 
    53   MS. STEEL:  So that would be something that would be tested
    54        while it is on the grill?
    55        A.  No.  We do not test while it is on the grill.  It will
    56        not give you accurate temperatures.  While the meat is
    57        cooking there is steam and there is fat and there is
    58        protein.  That is moisture.  They are at different
    59        temperatures.  You cannot do it on the grill.
    60

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