Day 086 - 09 Feb 95 - Page 51
1 A. Infrequently.
2
3 MR. JUSTICE BELL: Can you give any useful estimate?
4 A. A useful estimate?
5
6 MR. MORRIS: Per store, for example?
7 A. Alleged food poisoning complaints by customers per
8 store -- it would have to be a complete shot in the dark --
9 it may be three or four, five a year. It may be more than
10 that.
11
12 MS. STEEL: Right. Are all these thoroughly investigated?
13 A. Yes, all of them are fully investigated.
14
15 Q. How are they investigated?
16 A. The allegation will come in and it will be passed to
17 the QA department and the QA department will conduct an
18 investigation.
19
20 Q. But what do they actually investigate? Do they go down to
21 the stores?
22 A. It may involve a store visit, yes.
23
24 Q. It may do?
25 A. Yes.
26
27 Q. So it would not automatically involve a store visit.
28 A. I do not believe it always results in a store visit.
29
30 Q. When they make a visit to the store what do they look at
31 there?
32 A. I believe what happens, we try to identify the product,
33 the time of the day that it was served, and isolate the raw
34 ingredients that would have gone into comparable products.
35 So, if it was a chicken sandwich, for instance, we would
36 try to ascertain the case that that came out of and so we
37 know what other, you know, what other raw ingredients could
38 be of a comparable nature if that was the case. If there
39 is a sample of the product that has been given to us, we
40 send that away for analysis.
41
42 Q. You mean, if the customer saved a part of the food they
43 were eating or what?
44 A. Yes, I believe so. This sort of detailed investigation
45 is QA department's responsibility rather than mine. Keith
46 Kenny will give you plenty of details on that.
47
48 Q. I thought he was only in charge up to the back door?
49 A. He is, but the product would have come from the back
50 door with -- with the food poisoning, would do not know, if
51 there is an alleged food poisoning incident, how it came
52 about. We have to investigate everything within the
53 restaurant and out of the restaurant.
54
55 Q. Part of have would come under your responsibility, would it
56 not, because there would have to be two aspects to the food
57 poisoning; one would be the bacteria being there in the
58 first place and the second being that it was not cooked
59 properly?
60 A. Yes.
