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
