Day 130 - 26 May 95 - Page 76


     
     1   Q.   Then, you see, it says:  "Floor and area are kept in a
     2        clean and safe condition".  Is there any particular aspect
     3        of grill cleaning which makes that instruction advisable
     4        for health or safety reasons?
     5        A.  Well, in cleaning the grill, it involves reaching over
     6        the surface of the grill, so it is important that the floor
     7        is in good condition so that people are less likely to
     8        slip.
     9
    10   Q.   See if we have it right, Mrs. Barnes, if those procedures
    11        which are listed in these two observations check lists are
    12        not being carried out, then that will be noted on the form;
    13        is that right?
    14        A.  That would be correct, yes.
    15
    16   Q.   I am sorry about this, but I am afraid it is necessary, can
    17        you find -- this time I have the colour right -- yellow VII
    18        from the shelf behind you?  I would like you to turn,
    19        please, to tab 3 which is a statement originally written by
    20        Mr. David Wignall.  Behind that you will find tab 3.  Have
    21        you got that?  There are several tab 3s before that, at
    22        least one, and so you need to find Mr. Wignall's statement
    23        first.  It is the one which has some letter appendices A to
    24        G, or actually A to I.  I would like you to turn to
    25        appendix G if you can find it, please.  Which I hope will
    26        be the Management Development programme?
    27        A.  It is yes.
    28
    29   Q.   Good.  Can you please turn to page 13.  I am using the
    30        internal numbering because I have not got file numbers?
    31        A.  366.
    32
    33   Q.   Is it part of the basic Operations course?
    34        A.  It is, yes.
    35
    36   Q.   Do you see the first square blob, floor control?
    37        A.  Yes.
    38
    39   Q.   "This session teaches the trainees how to effectively plan
    40        and manage shifts.  Students will be able to state why
    41        health and safety problems should be tackled before all
    42        other tasks".  Who is taught this basic Operations course?
    43        A.  It is all salaried management, so as they are going
    44        from trainee manager to second assistant manager, they have
    45        to go through this course.
    46
    47   Q.   I know you are not a student, Mrs. Barnes, but please tell
    48        us why it is that health and safety problems should be
    49        tackled before all other tasks?
    50        A.  Well, I believe the reason is given that the safety of 
    51        people comes before quality, service, cleanliness, or any 
    52        other aspect of business. 
    53
    54   Q.   If that is right, is it a teaching that you endorse?
    55        A.  Well, yes, I would put it that way.  There is certainly
    56        no way I would want any manager to put the safety of
    57        employees at risk for the sake of business.
    58
    59   MS. STEEL:  Can I just ask whether there is a date on this
    60        document.

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