Day 085 - 08 Feb 95 - Page 49
1 where the meat would go. Ten-to-one meat is that thin that
2 you could easily pierce through on to the tray and not get
3 an accurate reading. If you put it on to a bun which is
4 what you would do normally, the normal operation in the
5 grill area is that you take the meat off and put it on to a
6 bun. You can take it off and replicate exactly the
7 conditions that you would be doing if you were serving that
8 product. It also enables to you get at the meat patty that
9 bit better. It just raised up a little bit. You can tell
10 better when you have gone through it. We did try taking it
11 off and putting it on to another surface, but it was a
12 difficult test to conduct.
13
14 Q. Why is there a higher temperature for the chicken?
15 A. It is a question that is often asked in McDonald's and
16 although we know that 70 degrees centigrade will kill
17 pathogenic bacteria, salmonella, it is a quality reason for
18 the chicken, that to crisp the batter up we can check for
19 the quality of the product as well. So if you put 80
20 degrees centigrade on that, that means you get the quality
21 check and the product integrity check at the same time. If
22 it was less than 80 there probably would not be a food
23 safety problem, we do not suspect there would be a quality
24 problem. So we put 80 degrees as the criteria for chicken.
25
26 Q. Do you specify what time of day these checks should be
27 made?
28 A. We do within a broad band. The breakfast checks should
29 be done before breakfast commenced. Your first check on
30 the main menu should be done before you commence the main
31 menu. The next one over or around the lunch time period,
32 and the last one should change over so the night shift
33 manager has got responsibility for, he knows what he is
34 taking charge of, he is taking charge of equipment that
35 cooks the food to the correct temperature.
36
37 Q. So is that four times a day?
38 A. There are four checks done.
39
40 MR. JUSTICE BELL: One is the breakfast.
41 A. We serve breakfast till 10.30 or 11 o'clock, so you
42 check everything for breakfast first thing. When you
43 change your menu over you check things for your main menu
44 and then you have two subsequent checks throughout the day.
45
46 MS. STEEL: The lunch one, when is that done?
47 A. We do not specify a particular minute but sometime over
48 the lunch time period when you can have time to do it when
49 it is appropriate to do it.
50
51 Q. So it would not be done during a busy period?
52 A. It could well be.
53
54 Q. It could be?
55 A. Yes, we allow the manager discretion to fit that in to
56 do it correctly. We do not want to force him to do it at a
57 particular time when the test would not be carried out
58 correctly, so over the lunch time period.
59
60 Q. But it is not specified that it should be during a busy
