Day 294 - 05 Nov 96 - Page 32
1 breaks, more right to set their own timings or whatever,
2 they have got absolutely no chance whatsoever because
3 McDonald's will not tolerate any trade union activity in
4 their stores, as Mr. Nicholson conceded.
5
6 All I want to say about the employment witnesses is - I do
7 not want to go through them now, but we will have some
8 references from - because obviously I could not hope to
9 even look at a section of the employment witnesses on this
10 issue - but regarding, just as an example, Ian Whittle, all
11 our witnesses explained how staffing levels were too low
12 and there was pressure to reduce what staffing levels there
13 were even lower. That is obviously important in terms of
14 potential for undercooking. Also all our witnesses
15 described how it was the most important priority to get the
16 food to the customers as fast as possible, especially at
17 times of very busy times. We have heard how the Health and
18 Safety Executive lambasted McDonald's for their "hustle"
19 culture, which meant that staff safety was being
20 compromised; and we would say that that automatically means
21 that food safety would be compromised as well, as people
22 are rushing around. But, referring to -----
23
24 MR JUSTICE BELL: I learned the other day that "hustle" is a
25 term in American football!
26
27 MR. RAMPTON: That is "huddle".
28
29 MR. JUSTICE BELL: It may be "huddle" as well; but "hustle",
30 certainly.
31
32 MR. MORRIS: So, specific witnesses -- Ian Whittle, for example
33 -- described how managers' obsession with profit levels
34 sometimes led to the sale of undercooked and unhygienic
35 food. I think, if I recall, he mentioned something about
36 avoiding certain food products whenever he goes in there,
37 since he left, especially at busy times. Maybe it was Mike
38 Logan. I remember one of the witnesses said that he would
39 look what time of day it was and think, "I had better not
40 buy one of those products. Who knows whether it has been
41 cooked or not?"
42
43 Mike Logan -- obviously, there was a substantial amount of
44 his evidence that dwelt on food safety issues. He said
45 that corners were cut on food safety; that staff failed to
46 get their breaks entitlement; and, as we have heard, breaks
47 should be scheduled at busy times under the laws, as far as
48 we were aware -- the point being that it is most important
49 to have substantial breaks at the busiest times if you are
50 to be able to work and concentrate when you most need to.
51 But, of course, in McDonald's employment culture, you
52 schedule the breaks at the time when there is least going
53 on, in order to have everyone working flat out when the
54 management want them to, because of the understaffing,
55 systematic understaffing.
56
57 He also explained how beef and chicken products were
58 regularly served undercooked, and that there were regular
59 complaints while he was there -- none of which of course
60 were dealt with seriously, dealt with appropriately. He
