Day 168 - 03 Oct 95 - Page 50


     
     1   MR. JUSTICE BELL:  I am not going to assume it was not even more
     2        than two years ago from the evidence.  If it becomes
     3        important, we will pin it down by reference to other
     4        things.
     5
     6   MR. MORRIS:  Yes.
     7
     8   MS. STEEL:   Do you remember what the time was increased to?
     9        A.  It went up from -- the cooking range for regular meat
    10        was 40 to 44 seconds or, no, 38 to 42 seconds and it went
    11        up to 40 to 44 seconds and it has since been increased
    12        recently to 42 to 46 seconds.
    13
    14   MR. JUSTICE BELL:  Just pause a moment, please.  Yes.
    15
    16   MS. STEEL:   What about the quarter pounders?
    17        A.  Again, the time changed, I think -- the original time
    18        was a hundred and seven to a hundred and ten seconds,
    19        I think, and it went up to a hundred and ten to a hundred
    20        and seventeen, and I think it is now a hundred and
    21        seventeen to a hundred and twenty four, I think the upper
    22        limit is.
    23
    24   Q.   Right.  When was the most recent one that you are referring
    25        to there?
    26        A.  The most recent one from 40 to 44, 42 to 46 was in the
    27        past couple of months.  But the 38 to 42 up to the 40 to 44
    28        was again at least, I would think at least 18 months ago,
    29        but ....
    30
    31   Q.   As far as you remember, the temperature was not increased
    32        at the same time?
    33        A.  The temperature was not increased, no; the cooking time
    34        was increased.
    35
    36   Q.   So the temperature remained the same?
    37        A.  The temperature of meat products remained the same,
    38        that is right.
    39
    40   Q.   What about of the grill?
    41        A.  Sorry?
    42
    43   Q.   What about of the grill?
    44        A.  I do not understand what you mean.
    45
    46   Q.   Are you talking about the internal temperature of the meat
    47        products when you say that ----
    48        A.  No, I am talking about the temperature that we set the
    49        grills to cook them at.  The internal temperature of the
    50        meat is something I have not touched on this week. 
    51 
    52   MR. MORRIS:  You said that the freezer temperatures must be 
    53        checked at around 8 am, 2 pm and 6 pm and midnight?
    54        A.  That is right.
    55
    56   Q.   To ensure the raw product has not thawed or dehydrated.
    57        The temperature, the freezer temperature log, how often is
    58        it that all the freezer temperatures achieve the level at
    59        which your instructions are to reach?
    60        A.  It is normal for them to reach -----

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