Day 309 - 03 Dec 96 - Page 30


     
     1        there.
     2
     3   MR. RAMPTON:  The right comparison to make -- it is most
     4        conveniently seen if it is helpful -- is if one looks at
     5        page 8 under (1) for the quarterpounder.  In 1991, or up to
     6        February 1991, the quarterpounders got 104 seconds on the
     7        clam shell, and then over the page 1991 after 14th February
     8        it went up to 111 to 115.
     9
    10   MR. JUSTICE BELL:  Yes, and there was a more or less
    11        commensurate increase with the ten to ones?
    12
    13   MR. RAMPTON:  Yes, it is.  I am sorry, yes, that is right, from
    14        37 to 41 to 40 to 44.
    15
    16   MR. MORRIS:  I am not sure.  The line at the bottom of page 9
    17        which says, "The position in the US is no different", if
    18        that is a statement of fact; it is not true because, of
    19        course, the temperatures are much less in the US.  The
    20        Operational Manual says 64 degrees, for example, cooking,
    21        minimum temperature.
    22
    23   MR. JUSTICE BELL: Can you remind me, the figures for length of
    24        time, which is what you put in, Mr. Rampton, on pages 8 and
    25        9, did the standard go on to say to achieve a temperature
    26        of so many degrees, either surface or internal?
    27
    28   MR. RAMPTON:  May I just get my file?
    29
    30   MR. JUSTICE BELL: Yes.  When one comes to chicken one has so
    31        many minutes, or minutes and seconds, at a certain
    32        temperature, which I assume is the temperature of the
    33        shortening.
    34
    35   MR. RAMPTON:  Yes, my Lord.  I think that is right.  It is not
    36        the temperature of the chicken, I am sure.  There would not
    37        be much left of it.
    38
    39   MR. JUSTICE BELL:  There would not be much there to eat if it
    40        was, but if what we had was all the evidence about
    41        calibration of the grills and...
    42
    43   MR. RAMPTON:  Yes, I apologise for not having spent an awful lot
    44        of time on these questions.
    45
    46   MR. JUSTICE BELL:  I think the position was, the grills are
    47        obviously set at a certain temperature, be they clam shell
    48        or flat, which, of course, is related to the internal
    49        temperature of the meat in that if you have a patty on the
    50        grill for the prescribed length of time its internal 
    51        temperature should reach what McDonald's would say is a 
    52        safe level. 
    53
    54   MR. RAMPTON:  That is right.
    55
    56   MR. JUSTICE BELL:  But there was -----
    57
    58   MR. RAMPTON:  There is evidence, my Lord, but at the moment --
    59        maybe Mr. Kenny -- at the moment I cannot ----
    60

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