Day 130 - 26 May 95 - Page 33


     
     1        are so zealous about our cleaning, that perhaps we get into
     2        more places than a normal catering establishment would.
     3        Therefore, we have had to give strict specifications to our
     4        suppliers on making sure they round down all edges inside
     5        equipment, inside things like a filet steamer, for example.
     6
     7   Q.   On the following page, the AG, we can see the bottom is the
     8        electric shock resulting in a dead arm, it says here.  What
     9        is the meat hopper?
    10        A.  The meat hopper is the freezer at the side of the
    11        grills where the meat is kept for use in that grill area,
    12        and it is one of the pieces of equipment that, I think even
    13        before Mark Hopkins' shock, we had identified to go to a
    14        moulded plug, not a normal 13 amp plug, but the European
    15        blue plugs, in that because it is moved quite a lot, there
    16        is the opportunity for the plug to be pulled on.  Anything
    17        that you are going to move frequently, you know, has that
    18        risk there.
    19
    20   Q.   If we go over the page, AH, we again see before the first
    21        one:  "17 year old crew member slipped on floor and burnt
    22        both forearms badly on the grill surface".
    23        A.  Yes.
    24
    25   Q.   The clamshell grill; you have other grills, do you, apart
    26        from the clamshell grills?
    27        A.  Yes.  The stores only use flat grills for breakfast
    28        products now. Scrambled eggs, you only cook from one side
    29        obviously, so you would have a flat grill.
    30
    31   Q.   Open grills still exist but used at breakfast time?
    32        A.  Yes, it is only in the older stores, as well, because
    33        in the newer stores they just open the lid on the clamshell
    34        for breakfast and just use the bottom surface.
    35
    36   Q.   But it would still be an open surface?
    37        A.  Yes, but obviously, that is only for a small part of
    38        the day.
    39
    40   Q.   Here we have on that page the fourth one down:  "Gloria
    41        Saul, electric shock from wires of filtering machine".
    42        A.  Again, unfortunately, it does not give us the
    43        information as to why.  To be honest, with an electric
    44        shock, it is just not good enough to record it in this type
    45        of book.  We feel we do need the sort the system that we
    46        have now where they are all investigated, and we gather
    47        together the facts to do with the cause.
    48
    49   Q.   If we go over the page, this is on -- I do not know what we
    50        are on now -- AI, the fourth one down, Terry Davies, 
    51        I think it is: "Hand, right, slipped into vat at the fry 
    52        station".  I have noticed a number of those like that, that 
    53        hands are getting into the oil or the shortening.  Is that
    54        something which does crop up, something you have noticed as
    55        something that happens in stores?
    56        A.  Well -----
    57
    58   Q.   It is not just grabbing a hot surface, it is also -----
    59        A.  I have seen some strange things happen with vats, in
    60        that we explained to all our crew that, obviously, if the

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