Day 094 - 01 Mar 95 - Page 69


     
     1        temperatures and increased the cooking time.  We do have
     2        the same results.  We just increased the cooking time.
     3
     4   Q.   I think Mr. Atherton said that they had changed the way
     5        they measure quite recently, where they now concentrate on
     6        the internal temperature of the finished patty which you
     7        have said?
     8        A.  That is correct.
     9
    10   Q.   But that was not always done, was it, it used to be just
    11        the times and the temperatures?
    12        A.  That is correct.  I was heavily involved in that part.
    13        We have done a lot of research, the simple fact of how do
    14        you measure temperature.  It is a very complicated  ------
    15
    16   MR. JUSTICE BELL:  Do we have to go into this?  If there is
    17        something unsatisfactory in the way they are doing it in
    18        the States now or they have been at some date which is of
    19        significance in the past, put it to him.
    20
    21   MR. MORRIS:  Yes.  (To the witness):  When you said that you
    22        increased your -- I mean, obviously things are improving,
    23        yes?
    24        A.  Absolutely.
    25
    26   MR. JUSTICE BELL:  They are improving but I have not got
    27        anywhere near knowing whether it is because of any risk,
    28        you see.  As far as I am concerned, it may have been
    29        perfectly satisfactory before, but they have introduced
    30        this staging and they want to vary their procedures.  What
    31        I am finding difficulty at now is knowing what, if
    32        anything, you are actually attacking.
    33
    34   MR. MORRIS:  Yes.  The cooking time that you increased it
    35        from, by what amount of seconds was it increased?
    36        A.  About four seconds on the quarter pounder.
    37
    38   Q.   On the 10-1?
    39        A.  A few seconds, a couple , if I remember correctly.
    40
    41   Q.   A couple of seconds?
    42        A.  Yes.  I must say that we have now better equipment that
    43        has a direct impact on the cooking time.  We have what we,
    44        what is called a clamshell grill which was demonstrated and
    45        we have provided data.  That is the best method of cooking
    46        the patty which will allow us to cook at a shorter time.
    47
    48   Q.   That clamshell grill, how long has that been in use?
    49
    50   MR. JUSTICE BELL:  Stop, please.  I must ask you to put what the 
    51        challenge is. 
    52 
    53   MR. MORRIS:  First of all, I have to identify, because we have
    54        been through this with Mr. Atherton, and I need to identify
    55        whether the situation basically is parallel.
    56
    57   MR. JUSTICE BELL:  No.  I want you to put what you are
    58        criticising about it.
    59
    60   MR. MORRIS (To the witness):  Did you used to gas grills?

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