Day 085 - 08 Feb 95 - Page 12


     
     1        safety check lists, travel pass monitoring as a discrete
     2        responsibility of managers, or is it, as it says here, part
     3        of a general inspection?
     4        A.  We have a -- yes, we do have a health and safety audit,
     5        we call it.
     6
     7   Q.   The audit?
     8        A.  Yes.
     9
    10   Q.   That is something, I believe, they recommended in this
    11        report.  Do you remember reading that?
    12        A.  Yes, I am not sure if it was in existence before they
    13        came round.  I certainly recollect we had health and safety
    14        audits when I was an Operations Manager, but they are
    15        constantly being revised and updated.
    16
    17   Q.   It says here that the general safety issues that would have
    18        been checked, in their opinion, were things like spillages
    19        and equipment disrepair, but the general safety matters
    20        were not regularly identified or monitored.  Is that what
    21        you remember the situation was, which is that certain
    22        things were concentrated on but there may have been areas
    23        which got missed out?
    24        A.  In my recollection, in 1992 we had a bulky health and
    25        safety audit that was done on a monthly basis which covered
    26        a whole area.  That was not the same as a travel path.  A
    27        travel path around the restaurant is probably done every 45
    28        minutes, every hour, by the restaurant manager.  So, that
    29        is just a physical check on things happens within that time
    30        period.  So, a spilled drink or something like that would
    31        be picked up there.  But, as regards a more detailed look
    32        at, you know, behind things and underneath things and
    33        checking in detail the state of equipment, that would be
    34        done on a monthly basis.
    35
    36   MR. JUSTICE BELL:  I think somewhere it says the travel path was
    37        every 30 minutes?
    38        A.  That is the guideline, yes.
    39
    40   Q.   Can I understand what you are saying, checking in detail
    41        the state of the equipment, I know, comes on one of the
    42        documents which we have looked at which is, essentially,
    43        directed at food hygiene.  It is the one where you test the
    44        temperature gauges and everything like that?
    45        A.  We have a number of systems in place.  The one that you
    46        refer to, I think, was possibly the daily product check
    47        list when we check the end product, but the weekly
    48        calibration check list, where we check that the equipment
    49        is functioning correctly and some basic maintenance tasks
    50         ------ 
    51 
    52   Q.   Do not bother about that.  What I am asking is paragraph 
    53        4.4 seems to say that there was -- it does say -- no
    54        written health and safety check list to follow if they were
    55        to conduct a routine check, say, weekly from the health and
    56        safety aspect.  Is that right or not?
    57        A.  My recollection was that we filled in a health and
    58        safety check list on a monthly basis at that time, but many
    59        of the other aspects were covered on our other systems.
    60        The particular safety of equipment, we have a plant

Prev Next Index