Day 085 - 08 Feb 95 - Page 52


     
     1        increases and then what Mr. Wignall was saying later on it
     2        was increased further.
     3
     4   MS. STEEL:   When was it increased further then?
     5        A.  I do not know.
     6
     7   Q.   Was it increased further?
     8        A.  It was increased further.
     9
    10   Q.   If we look at pink volume 8B ----
    11
    12   MR. RAMPTON:  My Lord, I will lend your Lordship
    13        Mrs. Brinley-Codd's.
    14
    15   MS. STEEL:  Page 499.
    16
    17   MR. RAMPTON:  Could I have a tab?
    18
    19   MS. STEEL:  Tab 17B and it is about five pages in.  This is the
    20        Quality Reference Guide for 1992.
    21        A.  Yes, I have the Reference Guide 1992.
    22
    23   Q.   On page 499 the cooking times are the same as the Quality
    24        Reference Guide for 1991?
    25        A.  Yes.
    26
    27   Q.   So are you saying that the further increase in cooking
    28        temperature occurred after 1992?
    29        A.  A further increase occurred after 1992.
    30
    31   Q.   What is the current time then?
    32        A.  Quarter ones.  We have changed our criteria slightly,
    33        in that now the cooking time is the temperature at which
    34        gives you 70 degrees centigrade internal meat.  So instead
    35        of checking the times you set at whatever temperature does
    36        that when you do the checks, but our guide remains at 40 to
    37        44 seconds for 10-1 meat and off the top my head I believe
    38        it is 119 to 123 as the range for 4-1 meat on clamshell
    39        grills.
    40
    41   Q.   That was introduced to ensure that the internal temperature
    42        was reaching 70 degrees?
    43        A.  No, it was not. The internal temperature was achieving
    44        70 degrees before.  This was just -- the clamshell grills
    45        here we had a different model that came in, from model 11
    46        we went to a model 12 and 15.  I think in the barrel
    47        testing there we that felt we could increase the
    48        temperature without compromising the quality.  I was not
    49        involved in the changes to these times, so my recollections
    50        may be slightly foggy. 
    51 
    52   Q.   But that would have been within the last couple of years 
    53        then?
    54        A.  I believe the 4-1 change was within the last couple of
    55        years.
    56
    57   Q.   The 10-1 has remained the same?
    58        A.  Yes.  I am getting a bit confused with various books
    59        here, but if it was the same in 1992 as it is in the
    60        current one then, yes.

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