Day 086 - 09 Feb 95 - Page 55


     
     1        about beeps?
     2        A.  Yes.  I know that I discussed this and it was in
     3        relation to a suggestion from an environmental health
     4        officer.  I would say it was most likely to do with this
     5        incident, although I cannot be 100 per cent sure.
     6
     7   MR. MORRIS:  There is one thing I have to say on that.  So these
     8        electronic beeps that had confused some staff or something,
     9        is that something you had heard about not just from
    10        Shrewsbury but something that had been percolated through
    11        the system?
    12        A.  No, it was something new to my ears.  I had not heard
    13        that or thought that people may get confused with that
    14        noise.  People work in an area, the beep goes off, the
    15        light is shown, the product is removed.  That system seemed
    16        fair enough.  All the beeps are not the same.  There are
    17        distinctions between the beeps, but making it a completely
    18        different sound maybe yet another way of better ensuring
    19        food safety.
    20
    21   Q.   So you are considering reviewing the procedures which would
    22        be a national review, would it, of that beeping procedure?
    23        A.  I think that -- well, my mind is I think I would have
    24        to exercise it a little bit more and talk to some more
    25        people about it, but there could be a case for us -- this
    26        is really how the job I do, how things work, in that we
    27        would see yet another opportunity to improve and look at
    28        all the facts and evidence there and see whether moving
    29        forward in that direction would actually help us or not.
    30
    31   Q.   McDonald's has got a very automated and precise system in
    32        its stores about what people should do at what times, is
    33        that correct?
    34        A.  Yes, there is an automated system for cooking product.
    35
    36   Q.   For example, the OCL's observation check lists are very,
    37        very detailed and someone has to learn those in order to
    38        get a pay rise, is that correct?
    39        A.  No, you do not have to complete OCLs to get a pay rise.
    40
    41   Q.   You do not?
    42        A.  No.  The OCLs are verification of training; you will
    43        undertake a training class on a particular area and once
    44        you have done the class, had an hour or so in a classroom,
    45        you actually practise what you are doing and then once you
    46        have done the task for a while you would you have an OCL,
    47        an observation check list, to ensure that you have
    48        understood what has been trained and you fully understand
    49        all the implications.  Then that will cover one element of
    50        your training.  So a classroom, class followed by a written 
    51        paper on that area, added to what are called initial OCLs, 
    52        will verify that you are capable of working that station. 
    53        The pay rise system is something completely different.
    54
    55   Q.   So to work at a particular station you would have to get
    56        whatever it is, 95 per cent score on that OCL, so that you
    57        could be confident as a manager that that person
    58        understands all the procedures?
    59        A.  Yes, but you would have to do the station to be able to
    60        have the OCL done, so you would be working without having

Prev Next Index