Day 086 - 09 Feb 95 - Page 30
1 refrigerator, you know, just check the temperature is
2 right, that is most definitely food safety; "organised"
3 again contributes to health and safety, that things are not
4 going to be falling off shelves and hitting people. Again,
5 that is why you are checking stock and back room for
6 organisation. Again, toilets, the floor is clean and dry
7 so that people do not slip; soap, so you can wash your
8 hands so that you would encourage, so that you can kill
9 bacteria on your hands; toilet paper so you could use that
10 to ensure that there would not be any transference of
11 bacteria. The last one is smells again, so that it is
12 hygienic.
13
14 So, although it is not a check for health and safety, this
15 is implicit that you will be checking for health and safety
16 as you go around.
17
18 Q. There is no specific mention of safety matters other than
19 hygiene, is there?
20 A. No, there is. That is the whole point of doing a
21 travel path, that you are checking on these issues.
22
23 Q. There is nothing in there that says: "Check that people
24 are not running around, check the electrical appliances are
25 in order", anything like that?
26 A. As regards the electrical appliances, those are, you
27 know, there are other checks that they would have done for
28 that on the travel path. No, you do not check the
29 electrical appliance every half hour.
30
31 Q. So is this what represents the health and safety concerns
32 of the company during the day?
33 A. No, there is much more to that.
34
35 Q. What would that be found in?
36 A. I think if I just flipped over the page to 520 and you
37 could see quality checks, but by health and safety I take
38 it you mean hygiene, health and safety, or are you just
39 specifically talking -- because the things ------
40
41 Q. I was talking about employee safety really?
42 A. Well, employee safety, the checking of shortening
43 levels is an implication of employee safety.
44
45 Q. How would that have an implication on employee safety?
46 A. If it was too high and someone was to put a basket in
47 shortening that was too high, then there is a likelihood of
48 splashing.
49
50 Q. It is more likely it is to do with making sure there is
51 enough in there to make sure they are cooked properly, is
52 it not?
53 A. It is both ways, under or over, you know, it can be an
54 implication, but the important thing is that we are
55 encouraging people to go around and check and verify what
56 is happening in the restaurant. This is a book, I believe,
57 that, the Quality Reference, that is normally kept in the
58 top pocket of a manager just for reference for general
59 things throughout the day.
60
