Day 086 - 09 Feb 95 - Page 42


     
     1        McDonald's, with cooking procedures in terms of possible
     2        risk of food safety problems?
     3        A.  No.
     4
     5   Q.   Do you want to have a look at page 13 and read to yourself
     6        item 4.2, please?
     7        A.  I have read 4.2 from halfway down the page to the
     8        bottom.  Do you want me to continue?
     9
    10   Q.   On page 14 as well, please.
    11        A.  OK.  I have read that through now.
    12
    13   Q.   For the sake of argument, let us assume that the contents
    14        are accurate; if that is the case, would you share the
    15        Public Health Laboratory Services' concerns?
    16        A.  Well -----
    17
    18   MR. JUSTICE BELL:  Let me put it in another way:  Instead of
    19        following the process which Mr. Morris followed this
    20        morning, asking you if there were water on the floor or
    21        whatever, he has taken a shorthand way of asking you if you
    22        look, for instance, if frozen burgers were taken out of
    23        grill side freezers, as is set out there, and then if
    24        various procedures were followed, again set out in the
    25        inset paragraphs, before the whole process started again,
    26        would you feel concerned?
    27        A.  With the description of the process here, I have no
    28        concern whatsoever.  I believe the process is safe, it is
    29        carried out every day, a million times a day, in every one
    30        of our restaurants or was at this time.  It is the system
    31        that we use to prepare hamburgers.
    32
    33   Q.   What if hand-washing was infrequent, if the hand sinks --
    34        take them one by one?
    35        A.  OK.  If hand-washing was less than every half hour,
    36        I would be concerned about that.
    37
    38   Q.   What if hand sinks were hand and not elbow operated?
    39        A.  Not particularly concerned with that.
    40
    41   Q.   Cleaning cloths were dirty and had, obviously, been used
    42        many times?
    43        A.  It would depend on how dirty or how many times they had
    44        been used.  We change them every half hour.  A certain
    45        amount of debris can occur.  If they were being changed, if
    46        they had been left much longer than that, I would be
    47        concerned.
    48
    49   Q.   The area for food preparation was very cramped?
    50        A.  Well, I would have to just imagine all our McDonald's 
    51        kitchens and how they are; if he calls that cramped, then I 
    52        would not be concerned. 
    53
    54   Q.   If the procedures were such as could have led to
    55        under-cooking of beef burgers and possibly
    56        cross-contamination between raw and cooked food, would you
    57        be concerned about that?
    58        A.  I would be concerned if any of the procedures that were
    59        observed in McDonald's restaurant could be alleged to have
    60        led to under-cooking.  The possibility of

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