Day 086 - 09 Feb 95 - Page 64
1 particularly for the last 51 weeks waste had been between
2 one and half or two per cent you want to know what wrong,
3 and it is likely in the store that they would have made a
4 record of that particularly high waste item.
5
6 MR. JUSTICE BELL: There is some regional record kept then,
7 otherwise you would not be able to say whether that store
8 had a pretty consistent record so far?
9 A. There is a regional record kept of the percentage, but
10 I think what Mr. Morris, I am not quite sure what he is
11 getting at, but he is talking to me about the elements that
12 make up that percentage.
13
14 MR. MORRIS: In other words, it is possible that all the stores
15 in the country are receiving some percentage but maybe not
16 a large percentage of meat that is not to what you claim
17 your standards are when it arrives and disposing of it, but
18 it is not showing up on the figures and no record is
19 monitored?
20 A. I am afraid that is not the case.
21
22 MR. JUSTICE BELL: Where do you get that suggestion from?
23 A. That is not true. I think I could explain.
24
25 MR. MORRIS: You are saying it only becomes monitorable if it
26 crops up in going over to two and half per cent or
27 something of total waste in a store, and then it comes to
28 the attention of someone higher up. So there may be
29 problems that happening on a national scale, but because
30 they do not go above the two and a half percentage of you
31 wastage you would not know they were going on?
32 A. There is one element that you have not mentioned here,
33 that is every delivery that arrives at a restaurant has to
34 be checked and signed for and the temperature verified for
35 delivery acceptance record. The procedure when a frozen
36 delivery arrives is that whoever accepts that delivery in
37 the restaurant, along with the truck driver, has to go
38 along check the dial on the truck to see what that is, go
39 to a box a of chicken McNuggetts, put a probe inside that
40 box of chicken McNuggets and check that it is within the
41 temperature range of minus 18 to 23. Also on a chilled
42 delivery they have to do the same between two bags lettuce
43 to check that it is beneath 4 degrees. On the trucks
44 themselves they have a temperature control chart which
45 shows that the temperature has been maintained at that time
46 throughout that period. We have to sign for the product to
47 say that, yes, it is at the right temperature, yes, it is
48 in the right condition. If it is not, and I think this is
49 what you are talking about, the meat was not at the right
50 temperature or there is a problem with it, it will be
51 rejected and sent back to Goldman West, so it would never
52 actually get into the restaurant.
53
54 MR. JUSTICE BELL: So it does not become waste?
55 A. It does not become waste because it does come past the
56 back door.
57
58 MR. MORRIS: So records of that would certainly be kept then,
59 that would be something that ----
60 A. Yes, we have a delivery acceptance log. I think,
