Day 086 - 09 Feb 95 - Page 35
1 MS. STEEL: This is 1992.
2
3 MR. JUSTICE BELL: I see, yes.
4
5 THE WITNESS: I think the tasks have not really changed.
6
7 MR. JUSTICE BELL: Just look to see if it helps you and then
8 Ms. Steel will ask you something about it. You have got
9 grill calibration on the calendar on the front.
10 A. Sorry, I am just looking on the daily checks. There
11 were a number of checks and I do not know the scope of each
12 of them. I cannot recollect the scope of each of them at
13 this time, but I am looking at the actual daily one where
14 it says "January". And each Monday in January we would
15 check the timers on the grills and the vats. So, on a
16 daily basis you would check that the times that you were
17 cooking the meat for was correct. And then further down,
18 in the evening on the Monday you would clean behind the
19 grill the flue restrictors from the passage and do the
20 grill calibration.
21
22 MS. STEEL: That says monthly, "conduct monthly calibration of
23 gas grill regular"?
24 A. No, I am on the one just above that. So, there are two
25 things; there is a monthly calibration and then a weekly
26 calibration of the grill.
27
28 MR. JUSTICE BELL: Yes, but what you were looking for -- might
29 I suggest if there is something else you can go on to, you
30 might take the bundle with you in case you can find
31 something there, but what you are being asked is if there
32 is any indication of an actual check to see that the grill
33 is reaching a temperature of 350 degrees for the 10-1 ones
34 and 375, I think it is, for the quarter pounders. This is
35 gas. It is 375. Do you see?
36 A. Yes, I believe that is one of those checks, within
37 there there is a number of calibrations that you do on the
38 grill. One of them, I would have said the least frequent,
39 is the one I was talking about for your air flow, so we
40 have got conduct monthly calibration of gas grill. That
41 would be for the air flows and the -----
42
43 Q. That is the one we have been looking at?
44 A. Yes, I believe that is the one I have been trying
45 explain why you have that lower temperature there for that,
46 and then the second step, I believe, was to just do the
47 check that it was OK to cook with.
48
49 MS. STEEL: So the chart we were looking at a minute ago, tab B,
50 the calibration check list, that was the monthly one?
51 A. The figures in the -- the original -- what we were
52 trying originally to establish was why we had a reading of
53 less than 350 in that, in the brackets. That was relating
54 -- I was trying to explain -- that is related to gas
55 grills and we do the calibration which, looking at this, it
56 appears now to have been a monthly calibration, to
57 establish that the flows were correct. The check was that
58 for, I think it was at this time, a twice weekly
59 calibration looking through the documents on the
60 preventative maintenance calendar would be to check that it
