Day 208 - 24 Jan 96 - Page 62
1 vat when it is cooking, yes.
2
3 Q. Do you remember service engineers coming in to repair the
4 chicken vats quite regularly?
5 A. One or two occasions -- no, I would not say regularly
6 -- on one or two occasions they would come in.
7
8 Q. You cannot remember?
9 A. I cannot remember the last .....
10
11 Q. How many times they came?
12 A. No, I cannot remember the last time they come in, to be
13 honest, to fix one. It is a fair while ago, so far as
14 I can remember.
15
16 Q. The temperature log book, what does that record?
17 A. That records the temperature of all the products, well,
18 all the hot products, like, the meat products, the chicken
19 products. It records the temperature of the freezers and
20 the fridges.
21
22 Q. Is that the temperatures that you identify when you do your
23 tests?
24 A. Yes, like, chicken is supposed to be over 80 degrees
25 Centigrade and meat is supposed to be over 70 degrees, and
26 to make sure it reaches that temperature.
27
28 Q. When you find a patty that is under 70 degrees, do you
29 throw it away or do you keep it?
30 A. Yes -- no, we throw the whole run away. I do the
31 temperatures of the meat just before change over at half
32 past 10 and then I do it, it used to be at 2 o'clock, but
33 we changed it to just before the busy period, about quarter
34 to 12, so they get done those two times just to make sure.
35 If it is over -- if it is the correct temperature, well, at
36 the temperature, that is OK. If it is below then we would
37 again -----
38
39 Q. Do you really throw the whole run away?
40 A. We honestly do throw the run away, yes. The whole run
41 has to be thrown away. It is Company regulations.
42
43 Q. When was the last time you threw a whole run away?
44 A. Probably about six to eight weeks ago when we were
45 cooking quarter bounders and they were not cooking properly
46 on the right side of the clam, so we had to chuck the whole
47 lot away and try to use the left side until an engineer was
48 called. So, it was about six, eight weeks ago, I would say
49 -- perhaps slightly more but definitely no more than three
50 months maximum.
51
52 Q. Does that happen every month or every couple of months ---
53 A. It is very rare.
54
55 Q. -- you chuck the whole run away?
56 A. No, it is very rare that happens. The grills are
57 usually OK because they are checked every day by me.
58 I check the grills every morning, the temperature of the
59 grills.
60
