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?

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