Day 085 - 08 Feb 95 - Page 48


     
     1        were covered?
     2        A.  The importance -- it may help them to summarise the
     3        importance of adhering to our procedures and our checks and
     4        the implications of a food poisoning outbreak associated
     5        with McDonald's, just to make sure that we are not
     6        responsible for one.  I remember at the time we used a lot
     7        of things from America from the Jack-in-the-Box incident,
     8        and the press, cuttings related to Jack-in-the-Box in the
     9        States.
    10
    11   Q.   Were you told about a previous incident in the United
    12        States involving an outbreak of food poisoning centred on
    13        McDonald's?
    14        A.  I never heard of one centred on McDonald's.
    15
    16   Q.   In Oregon and Michigan.  You were not told about that?
    17        A.  Obviously I was not told about it if I do not know
    18        anything about it.
    19
    20   Q.   You accelerated the introduction of clamshell grills into
    21        all stores?
    22        A.  I believe so.
    23
    24   Q.   Was anything discussed about the milk shake products?
    25        A.  No.
    26
    27   Q.   Or milk products?  There was no mention of milk products at
    28        all?
    29        A.  No.
    30
    31   Q.   Can you just turn to page 99 of that bundle, please?  This
    32        is the daily products safety check list, action plan sheet,
    33        is that right?
    34        A.  Not on my 99 it is not.
    35
    36   MR. JUSTICE BELL:  Product safety check list guidelines, it is
    37        headed on page 98.
    38        A.  Yes, product safety check list guidelines.
    39
    40   MS. STEEL:  How old is this document?
    41        A.  A document similar to this with very slight alterations
    42        would have been in existence for a couple of years.
    43
    44   Q.   For a couple of years?
    45        A.  Yes, it does get modified from time to time as we look
    46        at new things and new things come to light.
    47
    48   Q.   But the first version was a couple of years ago?
    49        A.  Yes.
    50 
    51   Q.   This is a description of how to test the finished product, 
    52        is that right? 
    53        A.  Finished product internal temperature, yes.
    54
    55   Q.   Why does it say that internal meat patty temperatures
    56        should be taken on a dressed bun?
    57        A.  If you took them from the meat and put them on to a
    58        stainless steel tray the temperature of the tray would
    59        reduce the temperature of the patty very quickly.  They are
    60        normally quite cold and you would find it difficult to find

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