Day 099 - 08 Mar 95 - Page 34


     
     1   Q.   Do they seem to work, so far as you can tell?
     2        A.  They do work, yes.
     3
     4   Q.   Then:  "30.  Grill temperature calibration checks".  Can
     5        you tell me why would McKey's carry out grill temperature
     6        calibration checks -- I can understand why McDonald's might
     7         -- and grill timers checks?
     8        A.  In the laboratory at McKey's they have identical
     9        equipment that we would have in our restaurants to cook our
    10        hamburger patties.  They will cook them under identical
    11        operational conditions to that which we would use in our
    12        restaurants.
    13
    14   Q.   For what reason?
    15        A.  To ensure that they are cooked properly and then,
    16        additionally, so that they can go on and do the quality
    17        tests as well.
    18
    19   Q.   Leaving quality and taste all those things on one side, if
    20        you are desirous of establishing a constant temperature in
    21        the centre of the patty, is it important or not that the
    22        product should be of consistent texture?
    23        A.  Definitely, yes.
    24
    25   Q.   If you have a lump of something in the way, particularly if
    26        it is frozen, may that inhibit the destruction of
    27        bacteria?
    28        A.  It may inhibit the conduction of heat through the
    29        patty, yes, which would lead to that.
    30
    31   Q.   Then:  "33.  An organoleptic test", anything to do with
    32        food hygiene or not?
    33        A.  No, that is tasting products.
    34
    35   Q.   That is somebody sits down and says whether they like it or
    36        not and whether it smells -----
    37
    38   MR. JUSTICE BELL:  Is that all that "organoleptic" means?
    39        A.  Basically, yes.  It is using your sensory organs.  So,
    40        to a degree, I mean, if the meat was off, you would taste
    41        it as being off.
    42
    43   Q.   So it includes smell as well?
    44        A.  Yes.
    45
    46   Q.   Perhaps it is justified in that case.
    47
    48   MR. RAMPTON:  "33.  Plant hygiene inspection prior to start up
    49        each day".  Have you seen them doing that?
    50        A.  Yes, I have seen the inspections prior to set up and 
    51        the results of the ----- 
    52 
    53   Q.   Tell me, how thorough is it?
    54        A.  It is extremely thorough.  They take contact plates on
    55        surfaces and record the bug levels of clean surfaces.
    56
    57   Q.   Is that what in the old days might be called "a swab", is
    58        it a similar sort of proceeding?
    59        A.  Yes, swab, the same thing, yes.
    60

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