Day 084 - 07 Feb 95 - Page 27


     
     1
     2   Q.   For what purpose?
     3        A. There is a worldwide meeting on Operations, Operations
     4        Development, that I attend where best practice of other
     5        Operations Departments throughout the world is looked at
     6        and present at.
     7
     8   Q.   In the field with which you are concerned, or the two
     9        fields, I should say really, how does the United Kingdom
    10        company rate in the McDonald's international hierarchy?
    11        A.  We are very well respected within the international
    12        hierarchy, particularly in the area of food safety.
    13
    14   Q.   Food safety.  Can I ask you, as Head of Training, how you
    15        see your role in the McDonald's company in this country?
    16        A.  Currently, my overall brief, really, is to ensure that
    17        I look at ways to simplify the operation, to improve the
    18        operation, to make the job of the crew members in the
    19        restaurant easier, to look at ways of better ensuring
    20        health and safety of our customers; and then with the
    21        training side that once we have identified areas for
    22        improvements that we implement that through the training
    23        systems that we have in place.
    24
    25   Q.   Can you give me a recent example of a simplification in
    26        relation to food safety?
    27        A.  I think, perhaps, the daily product safety check list
    28        would be a good example where we introduced a method by
    29        which a manager could document more easily the safety
    30        checks that he conducted on a shift by shift basis.
    31
    32   Q.   That I think -- no need to get it out -- is, my Lord,
    33        appendix C to Mr. Wignall's statement.  I will hold it up
    34        for you, Mr. Atherton, so that you do not have to fish out
    35        a file.  I do not know what colour the original is?
    36        A.  It is black.
    37
    38   Q.   Is that the thing?
    39        A.  That is the thing.
    40
    41   Q.   Is that to be found in each store?
    42        A.  That is to be found in each store.
    43
    44   Q.   It has within it a chart which has for each stage of the
    45        day a series of things which it appears has to be done and
    46        recorded on this sheet; is that right?
    47        A.  That is correct.
    48
    49   Q.   One notices at each stage in the day, that is to say, at
    50        breakfast, main menu, mid shift and evening shift 
    51        changeover, one of the items which is required is an 
    52        internal temperature check? 
    53        A.  That is correct.
    54
    55   Q.   Is that for the product?
    56        A.  That is for the product.
    57
    58   Q.   Is that for all products?
    59        A.  It is for beef and chicken products and the eggs on
    60        breakfast, also the sausages.

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