Day 085 - 08 Feb 95 - Page 14
1 it -- has the company taken any steps to reduce the number
2 of burns in their restaurants, any particular steps, that
3 you can think of?
4 A. I find it difficult to think of any specific course of
5 action we have taken to reduce burns in restaurants. But
6 then again I was not, I did not have responsibility for
7 health and safety at the time (inaudible) until the last
8 six months. Perhaps training is the area -- I most
9 definitely know we have improved and revised our training
10 systems since that area since -- sorry, since that moment
11 in time.
12
13 Q. Was that in relation to burns specifically or generally?
14 A. I have nothing to offer specifically on action that we
15 have taken on burns.
16
17 Q. 4.11, actually 4.10 and 4.11, if you can read 4.10 and
18 4.11?
19 A. OK. I have read 4.10 and 4.11.
20
21 Q. In terms of 4.11, do you know of any statistics that were
22 produced before 1991 on RIDDOR accidents?
23 A. I do not know of any. That is not to say that there
24 were not any, but I do not know of any.
25
26 Q. But in order to monitor your performance, you would have to
27 know whether things are improving or getting worse, would
28 you not?
29 A. Yes.
30
31 Q. So do you have any reason to disbelieve this 4.11, that
32 there were no RIDDOR accident statistics before 1991?
33 A. Can I just read that again?
34
35 Q. Yes.
36 A. I do not think there is anything there that implies it
37 had not been collected before. I think that is when the
38 company Health and Safety Officer position came into
39 place. It may well be, I would have thought, that we would
40 have had come collection of those statistics, but again
41 I was not around at that moment in time to give you a
42 direct answer.
43
44 Q. But you were a Regional Supervisor, were you, at that time?
45 A. Yes, I was an Operations Manager at that time.
46
47 Q. For East Anglia?
48 A. East Anglia.
49
50 Q. So you would have been someone who would have been
51 concerned about health and safety issues at that time ---
52 A. Within the restaurant.
53
54 Q. -- with an overview?
55 A. Yes.
56
57 Q. So did you ever bring up at any of your meetings of
58 regional operations managers about the need for national
59 statistics or anything like that?
60 A. We did not. We just contributed our statistics to all
