Day 169 - 04 Oct 95 - Page 21
1
2 Q. Does that take a long time? Would the burgers not be
3 cooling down in the meantime?
4 A. It does not take that long a time, no.
5
6 Q. So how long does it take to do an accurate test?
7 A. Seconds, half a minute. You then discard the product
8 you tested and send the remainder of the product over.
9
10 Q. So the probe is kept by the grill side?
11 A. The probe is kept in its box about 10 feet from the
12 main cooking area, yes.
13
14 Q. So you have to go and get the probe, stick it in the
15 burger, test all four burgers?
16 A. Yes.
17
18 Q. Meanwhile they have all come off the heat?
19 A. Yes. You record the lowest temperature, ensure that
20 temperature is above the minimum required for that product,
21 for example, meat would be 70 degrees C, and then you would
22 send the remainder of the product over.
23
24 MR. JUSTICE BELL: This is during the 10 minutes it takes to get
25 going again anyway, is it?
26 A. I am sorry?
27
28 Q. This is during the 10 minutes it takes to get going again
29 anyway, is it?
30 A. Yes, you perform the same test when you turn the
31 equipment back on again.
32
33 Q. Yes, but it is being put to you that all this takes time,
34 the probing. All I am asking, trying to imagine what
35 happened on the ground, it is not as if it is quicker just
36 to chuck them away and start again, because you cannot
37 start again for a number of minutes because you are doing
38 your unplugging, pressing the button and plugging in again
39 anyway?
40 A. That is right.
41
42 Q. So you do not lose any time by probing them?
43 A. Not at all, no, not really.
44
45 MS. STEEL: You are carrying that out at the same time as going
46 upstairs to reset the trip switch and unplug all the
47 equipment?
48 A. I would be had I been the only person in the store
49 working, yes, but as there would be other people cooking
50 the product as well, they would perform the test.
51
52 Q. All right, but there would be other people cooking lots of
53 other products as well, would there not?
54 A. Well, any products that are being cooked when a failure
55 occurs in that particular area of the kitchen which
56 directly affects the cooking temperature of the item that
57 is being cooked, i.e. if you are in fillet and pie and
58 there is a problem which is specific to fillet and pie
59 which means that the chicken vat goes down, you would
60 follow the procedures I have outlined.
