Day 208 - 24 Jan 96 - Page 62


     
     1        vat when it is cooking, yes.
     2
     3   Q.   Do you remember service engineers coming in to repair the
     4        chicken vats quite regularly?
     5        A.  One or two occasions -- no, I would not say regularly
     6         -- on one or two occasions they would come in.
     7
     8   Q.   You cannot remember?
     9        A.  I cannot remember the last .....
    10
    11   Q.   How many times they came?
    12        A.  No, I cannot remember the last time they come in, to be
    13        honest, to fix one.  It is a fair while ago, so far as
    14        I can remember.
    15
    16   Q.   The temperature log book, what does that record?
    17        A.  That records the temperature of all the products, well,
    18        all the hot products, like, the meat products, the chicken
    19        products.  It records the temperature of the freezers and
    20        the fridges.
    21
    22   Q.   Is that the temperatures that you identify when you do your
    23        tests?
    24        A.  Yes, like, chicken is supposed to be over 80 degrees
    25        Centigrade and meat is supposed to be over 70 degrees, and
    26        to make sure it reaches that temperature.
    27
    28   Q.   When you find a patty that is under 70 degrees, do you
    29        throw it away or do you keep it?
    30        A.  Yes -- no, we throw the whole run away.  I do the
    31        temperatures of the meat just before change over at half
    32        past 10 and then I do it, it used to be at 2 o'clock, but
    33        we changed it to just before the busy period, about quarter
    34        to 12, so they get done those two times just to make sure.
    35        If it is over -- if it is the correct temperature, well, at
    36        the temperature, that is OK.  If it is below then we would
    37        again -----
    38
    39   Q.   Do you really throw the whole run away?
    40        A.  We honestly do throw the run away, yes.  The whole run
    41        has to be thrown away.  It is Company regulations.
    42
    43   Q.   When was the last time you threw a whole run away?
    44        A.  Probably about six to eight weeks ago when we were
    45        cooking quarter bounders and they were not cooking properly
    46        on the right side of the clam, so we had to chuck the whole
    47        lot away and try to use the left side until an engineer was
    48        called.  So, it was about six, eight weeks ago, I would say
    49         -- perhaps slightly more but definitely no more than three
    50        months maximum. 
    51 
    52   Q.   Does that happen every month or every couple of months --- 
    53        A.  It is very rare.
    54
    55   Q.   -- you chuck the whole run away?
    56        A.  No, it is very rare that happens.  The grills are
    57        usually OK because they are checked every day by me.
    58        I check the grills every morning, the temperature of the
    59        grills.
    60

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