Day 169 - 04 Oct 95 - Page 21


     
     1
     2   Q.   Does that take a long time?  Would the burgers not be
     3        cooling down in the meantime?
     4        A.  It does not take that long a time, no.
     5
     6   Q.   So how long does it take to do an accurate test?
     7        A.  Seconds, half a minute.  You then discard the product
     8        you tested and send the remainder of the product over.
     9
    10   Q.   So the probe is kept by the grill side?
    11        A.  The probe is kept in its box about 10 feet from the
    12        main cooking area, yes.
    13
    14   Q.   So you have to go and get the probe, stick it in the
    15        burger, test all four burgers?
    16        A.  Yes.
    17
    18   Q.   Meanwhile they have all come off the heat?
    19        A.  Yes.  You record the lowest temperature, ensure that
    20        temperature is above the minimum required for that product,
    21        for example, meat would be 70 degrees C, and then you would
    22        send the remainder of the product over.
    23
    24   MR. JUSTICE BELL:  This is during the 10 minutes it takes to get
    25        going again anyway, is it?
    26        A.  I am sorry?
    27
    28   Q.   This is during the 10 minutes it takes to get going again
    29        anyway, is it?
    30        A.  Yes, you perform the same test when you turn the
    31        equipment back on again.
    32
    33   Q.   Yes, but it is being put to you that all this takes time,
    34        the probing.  All I am asking, trying to imagine what
    35        happened on the ground, it is not as if it is quicker just
    36        to chuck them away and start again, because you cannot
    37        start again for a number of minutes because you are doing
    38        your unplugging, pressing the button and plugging in again
    39        anyway?
    40        A.  That is right.
    41
    42   Q.   So you do not lose any time by probing them?
    43        A.  Not at all, no, not really.
    44
    45   MS. STEEL:  You are carrying that out at the same time as going
    46        upstairs to reset the trip switch and unplug all the
    47        equipment?
    48        A.  I would be had I been the only person in the store
    49        working, yes, but as there would be other people cooking
    50        the product as well, they would perform the test. 
    51 
    52   Q.   All right, but there would be other people cooking lots of 
    53        other products as well, would there not?
    54        A.  Well, any products that are being cooked when a failure
    55        occurs in that particular area of the kitchen which
    56        directly affects the cooking temperature of the item that
    57        is being cooked, i.e. if you are in fillet and pie and
    58        there is a problem which is specific to fillet and pie
    59        which means that the chicken vat goes down, you would
    60        follow the procedures I have outlined.

Prev Next Index