Day 167 - 02 Oct 95 - Page 41


     
     1        incentive of promotion and a pay rise.  They also provide
     2        an opportunity to give and receive feed back.  I do not
     3        know of any complaint being received about the conduct of
     4        PRs since I have worked here, either directly or through
     5        the Human Resources Department.  The restaurant conducts
     6        its own regular audit of such matters, in addition to the
     7        Head Office audit, both of which would have revealed any
     8        irregularities.
     9
    10        Health and Safety:  The RCD ('Residual Current Device')
    11        system was installed by McDonald's as a safety measure
    12        before legislation was introduced.  Logan is correct in
    13        saying that there was a fault in the system which lasted
    14        approximately 10 months from installation of the system
    15        until it was overhauled.  The fault meant that the system
    16        was 'confused' into reacting to a problem in the safety
    17        circuit.
    18
    19        The problem would usually be non-existent and if a Manager
    20        had established that this was the case, he would remove the
    21        trip switch temporarily.  This decision would be made by
    22        the Store Manager in consultation with Clayton Construction
    23        Limited, who fitted the RCD system.  It took some time to
    24        resolve the problem because the unusual design of the
    25        building (which was formally a timber warehouse) meant that
    26        the electrical system was installed on a different level to
    27        the equipment.
    28
    29        Electrical engineers from Clayton Construction Limited and
    30        First-In Service Limited were called in to look at the
    31        problem almost once a week.  Both firms tried numerous
    32        methods of resolving the situation.  The system has now
    33        been completely overhauled and works effectively with an
    34        additional circuit.  New guidelines have recently been
    35        issued by the Company on the removal of RCD cover.
    36
    37        Contrary to what Logan says in his statement, it would be
    38        very difficult not to notice that a grill had 'tripped
    39        out'.  When this occurs, all lights on the grill go out,
    40        the temperature drops very quickly (this is shown on the
    41        gauge) and the pressure system causes the grill to open.
    42        Moreover, a flashing light appears on the Manager's control
    43        panel to indicate that something is wrong.  In these
    44        circumstances, all meat on the grill is checked and
    45        anything which undercooked is thrown away.
    46
    47        It is correct that the Bath restaurant has the smaller clam
    48        shell grill model.  However, I would dispute Logan's
    49        allegation that the quality of the product was affected
    50        when more than nine pieces of meat were cooked on the 
    51        grill.  Close checks are constantly maintained at the 
    52        restaurant to ensure that food is properly cooked.  The 
    53        temperature of the equipment is checked once it has been
    54        switched on and the reading is recorded in the temperature
    55        log.
    56
    57        The temperature of the first batch of meat or chicken is
    58        also checked.  If necessary, the cooking time will be
    59        adjusted appropriately.  However, if the problem persists,
    60        cooking of that particular product must cease and the

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