Day 085 - 08 Feb 95 - Page 37


     
     1        of our restaurant.  The times that are set are because we
     2        achieve an internal temperature of 70 degrees centigrade
     3        which is high enough to kill the bacteria.
     4
     5   Q.   Who decided that?  That 70 degrees, is that something that
     6        came from America?
     7        A.  No.  We have a higher tolerance than in America, so
     8        that theirs is less.  I think it is around about 68 when
     9        you convert from Fahrenheit.  We decided to take one that
    10        was slightly higher than was necessary to kill pathogenic
    11        bacteria.
    12
    13   Q.   You do not know whose idea that was then?
    14        A.  That was in the system when I came into -- when I came
    15        into my current responsibilities, 70 degrees Centrigrade
    16        was something that had been decided on as being a very safe
    17        margin.
    18
    19   Q.   Right.  You are talking about since last July?
    20        A.  No, 70 degrees Centigrade, as far as I am aware, is the
    21        internal temperature that we have been aiming to achieve.
    22        That has been, you know, within the daily product safety
    23        check lists that have been going on -- whenever we check
    24        those, we have been looking for 70 degrees Centigrade in
    25        meat, and I believe in the UK that is what we have always
    26        looked for when we have cooked meat.
    27
    28   Q.   Ever since you joined the company?
    29        A.  We were not doing destructive testing when I joined the
    30        company.  We were checking the equipment to make sure that
    31        it was the right temperature and that the times were
    32        correctly -- as I mentioned yesterday, one of the changes
    33        that we made to make this checking procedure a little bit
    34        more operator friendly, so actually check the end product
    35        rather than the equipment that was going to cook the end
    36        product.
    37
    38   Q.   So when was that introduced?
    39        A.  Again with a little bit of leeway, 1991, 1992.
    40
    41   Q.   The planned maintenance calendar, it is Mr. Wignall's
    42        appendix 1.  The planned maintenance manual, are stores
    43        automatically sent the updated version of that as it comes
    44        out?
    45        A.  It would not be relevant to -- it is a manual with
    46        inserts in it.  When a restaurant opens you have the card
    47        relevant to your equipment they have in your store.  So, to
    48        send an update to a store that does not have a certain
    49        piece of equipment may not always be necessary.  The
    50        planned maintenance cards are inserted into the box that a 
    51        piece of equipment would arrive in, so if you were opening 
    52        a restaurant or ----- 
    53
    54   MR. JUSTICE BELL:  So you make it up to ----
    55        A.  If you are ordering a coffee machine, your coffee
    56        machine would arrive with the planned maintenance card for
    57        that within that and you would put it into your manual.
    58
    59   MS. STEEL:   Where are these calendars kept in the store?
    60        A.  I would just like to clarify on the calendars -- this

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