Day 128 - 24 May 95 - Page 19
1 different risk with them that we need to take consideration
2 of and over control.
3
4 Q. In the second paragraph: "...the enforced protocol of some
5 supervisory staff" insisting that they are, basically,
6 cleaned after each cooking operation, is not that actually
7 policy?
8 A. It is certainly policy that they are cleaned regularly.
9
10 Q. Between each cooking operation?
11 A. I believe it is between each cooking operation, but
12 that does not necessarily mean it would only be ten seconds
13 to complete. It would depend how busy the restaurant is at
14 the time, but the advantage of having the second full
15 clamshell would obviously be there is more capacity there,
16 and the route that the Company is going now is to what we
17 call "stage products", so we cook it in batches in advance,
18 and then hold it in above 63 in a regulated way, but it
19 means that instead of cooking to order, people are cooking
20 in batches, and there is not the same production pressure
21 that could arise from time to time as with the other
22 system.
23
24 Q. When was that introduced?
25 A. That has been on trial the last couple of years or so.
26
27 MR. JUSTICE BELL: Is not what Mr. Nelson is really complaining
28 about, quite apart from the angle of opening of, that some
29 crew members are insisting that cleaning something which is
30 very hot be done within a specific period of time, whereas
31 I would have thought cleaning anything which is very, very
32 hot, the person responsible for cleaning it ought to be
33 able to take as long as he or she wishes?
34 A. I completely agree. I would be very surprised if ten
35 seconds had been specified by a manager.
36
37 Q. Or any period of time is specified at all?
38 A. Exactly. Having said that, things do happen that I am
39 very surprised at, so it is possible that that had occurred
40 because the equipment was new, they are not used to it and
41 perhaps, at that time, which was May 1993, which was -- we
42 had only had one year's experience in the company of
43 clamshells, probably we had not developed the procedures to
44 such a level that we would like to have had them either.
45
46 MS. STEEL: Did you investigate this incident?
47 A. Mark did, Mark Hathaway.
48
49 Q. Was there a report prepared on it?
50 A. I cannot remember seeing one. I remember discussing it
51 with him.
52
53 Q. Do you know whether he made enquiries of supervisory staff
54 to find out if they were instructing the employees to
55 clean?
56 A. The normal way we would handle this would be to meet
57 the Environmental Health Officer with the Restaurant
58 Manager there, so that any queries with the Restaurant
59 Manager, and, if necessary, he could take up any queries
60 with the management team. They could be done there and
