Day 085 - 08 Feb 95 - Page 37
1 of our restaurant. The times that are set are because we
2 achieve an internal temperature of 70 degrees centigrade
3 which is high enough to kill the bacteria.
4
5 Q. Who decided that? That 70 degrees, is that something that
6 came from America?
7 A. No. We have a higher tolerance than in America, so
8 that theirs is less. I think it is around about 68 when
9 you convert from Fahrenheit. We decided to take one that
10 was slightly higher than was necessary to kill pathogenic
11 bacteria.
12
13 Q. You do not know whose idea that was then?
14 A. That was in the system when I came into -- when I came
15 into my current responsibilities, 70 degrees Centrigrade
16 was something that had been decided on as being a very safe
17 margin.
18
19 Q. Right. You are talking about since last July?
20 A. No, 70 degrees Centigrade, as far as I am aware, is the
21 internal temperature that we have been aiming to achieve.
22 That has been, you know, within the daily product safety
23 check lists that have been going on -- whenever we check
24 those, we have been looking for 70 degrees Centigrade in
25 meat, and I believe in the UK that is what we have always
26 looked for when we have cooked meat.
27
28 Q. Ever since you joined the company?
29 A. We were not doing destructive testing when I joined the
30 company. We were checking the equipment to make sure that
31 it was the right temperature and that the times were
32 correctly -- as I mentioned yesterday, one of the changes
33 that we made to make this checking procedure a little bit
34 more operator friendly, so actually check the end product
35 rather than the equipment that was going to cook the end
36 product.
37
38 Q. So when was that introduced?
39 A. Again with a little bit of leeway, 1991, 1992.
40
41 Q. The planned maintenance calendar, it is Mr. Wignall's
42 appendix 1. The planned maintenance manual, are stores
43 automatically sent the updated version of that as it comes
44 out?
45 A. It would not be relevant to -- it is a manual with
46 inserts in it. When a restaurant opens you have the card
47 relevant to your equipment they have in your store. So, to
48 send an update to a store that does not have a certain
49 piece of equipment may not always be necessary. The
50 planned maintenance cards are inserted into the box that a
51 piece of equipment would arrive in, so if you were opening
52 a restaurant or -----
53
54 MR. JUSTICE BELL: So you make it up to ----
55 A. If you are ordering a coffee machine, your coffee
56 machine would arrive with the planned maintenance card for
57 that within that and you would put it into your manual.
58
59 MS. STEEL: Where are these calendars kept in the store?
60 A. I would just like to clarify on the calendars -- this
