Day 294 - 05 Nov 96 - Page 32


     
     1        breaks, more right to set their own timings or whatever,
     2        they have got absolutely no chance whatsoever because
     3        McDonald's will not tolerate any trade union activity in
     4        their stores, as Mr. Nicholson conceded.
     5
     6        All I want to say about the employment witnesses is - I do
     7        not want to go through them now, but we will have some
     8        references from - because obviously I could not hope to
     9        even look at a section of the employment witnesses on this
    10        issue - but regarding, just as an example, Ian Whittle, all
    11        our witnesses explained how staffing levels were too low
    12        and there was pressure to reduce what staffing levels there
    13        were even lower.  That is obviously important in terms of
    14        potential for undercooking.  Also all our witnesses
    15        described how it was the most important priority to get the
    16        food to the customers as fast as possible, especially at
    17        times of very busy times.  We have heard how the Health and
    18        Safety Executive lambasted McDonald's for their "hustle"
    19        culture, which meant that staff safety was being
    20        compromised; and we would say that that automatically means
    21        that food safety would be compromised as well, as people
    22        are rushing around.  But, referring to -----
    23
    24   MR JUSTICE BELL:  I learned the other day that "hustle" is a
    25        term in American football!
    26
    27   MR. RAMPTON:   That is "huddle".
    28
    29   MR. JUSTICE BELL:  It may be "huddle" as well; but "hustle",
    30        certainly.
    31
    32   MR. MORRIS:   So, specific witnesses -- Ian Whittle, for example
    33         -- described how managers' obsession with profit levels
    34        sometimes led to the sale of undercooked and unhygienic
    35        food.  I think, if I recall, he mentioned something about
    36        avoiding certain food products whenever he goes in there,
    37        since he left, especially at busy times.  Maybe it was Mike
    38        Logan.  I remember one of the witnesses said that he would
    39        look what time of day it was and think, "I had better not
    40        buy one of those products.  Who knows whether it has been
    41        cooked or not?"
    42
    43        Mike Logan -- obviously, there was a substantial amount of
    44        his evidence that dwelt on food safety issues.  He said
    45        that corners were cut on food safety; that staff failed to
    46        get their breaks entitlement; and, as we have heard, breaks
    47        should be scheduled at busy times under the laws, as far as
    48        we were aware -- the point being that it is most important
    49        to have substantial breaks at the busiest times if you are
    50        to be able to work and concentrate when you most need to.
    51        But, of course, in McDonald's employment culture, you
    52        schedule the breaks at the time when there is least going
    53        on, in order to have everyone working flat out when the
    54        management want them to, because of the understaffing,
    55        systematic understaffing.
    56
    57        He also explained how beef and chicken products were
    58        regularly served undercooked, and that there were regular
    59        complaints while he was there -- none of which of course
    60        were dealt with seriously, dealt with appropriately.  He

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