Day 085 - 08 Feb 95 - Page 42
1 unsympathetic but we have days when we go along quite
2 reasonably so far as speed is concerned and we have other
3 days where (and it does not appear on the transcript) we
4 have enormously long gaps between questions. I understand
5 if you say you have lost your train of thought or you want
6 time to collect your thoughts and so on. But if we are in
7 that sort of situation and we are investigating a document,
8 I want to know why.
9
10 I am making, quite apart from what is on Case View, notes
11 in my notebook because they help me, and I want to know
12 whether it is worth putting pen to paper or I am just
13 filling up more paper which I am going to have to read at
14 the end of the day. I understand that you want to know
15 what appendix 2 means. You have had it explained that it
16 is the temperature front to back on the grill plate. Where
17 are we going from there?
18
19 MS. STEEL: The witness said something about that he would not
20 expect it to be that temperature later on in the day. What
21 I am trying to understand is what these represent.
22
23 MR. JUSTICE BELL: I think he has explained that to you, has he
24 not? Go on and ask further questions but it helps me
25 always, as on a number of occasions I have tried to say,
26 you just tell me where we are going.
27
28 MS. STEEL: At the moment I am trying to understand what this
29 calibration check list represents.
30
31 MR. JUSTICE BELL: Are you going to be suggesting at the end of
32 the day that the temperatures are too low, for instance?
33 That is what I need to know.
34
35 MS. STEEL: Yes.
36
37 MR. JUSTICE BELL: What temperatures are you suggesting should
38 be there?
39
40 MS. STEEL: Mr. Clark makes a suggestion.
41
42 MR. RAMPTON: No, my Lord, he does not.
43
44 MR. JUSTICE BELL: Can you point me to that?
45
46 MS. STEEL: Actually he does.
47
48 MR. MORRIS: Mr. Clark recommends that 73 degrees be the
49 internal minimum temperature of the final product, and that
50 their temperatures were not reaching that in all cases.
51 The minimum was, in fact, 70. He asked them to review
52 their time and temperature conditions applied to meat
53 patties. This is their own expert. In order for us to see
54 whether he is correct, exactly where the problem lies with
55 the time and temperature conditions, we have to identify
56 what the actual reality is, not just what the Plaintiffs
57 are saying in their statement but, in reality, what the
58 documents show the actual cooking times and temperatures
59 really are.
60
