Day 086 - 09 Feb 95 - Page 64


     
     1        particularly for the last 51 weeks waste had been between
     2        one and half or two per cent you want to know what wrong,
     3        and it is likely in the store that they would have made a
     4        record of that particularly high waste item.
     5
     6   MR. JUSTICE BELL:  There is some regional record kept then,
     7        otherwise you would not be able to say whether that store
     8        had a pretty consistent record so far?
     9        A.  There is a regional record kept of the percentage, but
    10        I think what Mr. Morris, I am not quite sure what he is
    11        getting at, but he is talking to me about the elements that
    12        make up that percentage.
    13
    14   MR. MORRIS:  In other words, it is possible that all the stores
    15        in the country are receiving some percentage but maybe not
    16        a large percentage of meat that is not to what you claim
    17        your standards are when it arrives and disposing of it, but
    18        it is not showing up on the figures and no record is
    19        monitored?
    20        A.  I am afraid that is not the case.
    21
    22   MR. JUSTICE BELL:  Where do you get that suggestion from?
    23        A.  That is not true.  I think I could explain.
    24
    25   MR. MORRIS:  You are saying it only becomes monitorable if it
    26        crops up in going over to two and half per cent or
    27        something of total waste in a store, and then it comes to
    28        the attention of someone higher up.  So there may be
    29        problems that happening on a national scale, but because
    30        they do not go above the two and a half percentage of you
    31        wastage you would not know they were going on?
    32        A.  There is one element that you have not mentioned here,
    33        that is every delivery that arrives at a restaurant has to
    34        be checked and signed for and the temperature verified for
    35        delivery acceptance record.  The procedure when a frozen
    36        delivery arrives is that whoever accepts that delivery in
    37        the restaurant, along with the truck driver, has to go
    38        along check the dial on the truck to see what that is, go
    39        to a box a of chicken McNuggetts, put a probe inside that
    40        box of chicken McNuggets and check that it is within the
    41        temperature range of minus 18 to 23.  Also on a chilled
    42        delivery they have to do the same between two bags lettuce
    43        to check that it is beneath 4 degrees.  On the trucks
    44        themselves they have a temperature control chart which
    45        shows that the temperature has been maintained at that time
    46        throughout that period.  We have to sign for the product to
    47        say that, yes, it is at the right temperature, yes, it is
    48        in the right condition.  If it is not, and I think this is
    49        what you are talking about, the meat was not at the right
    50        temperature or there is a problem with it, it will be 
    51        rejected and sent back to Goldman West, so it would never 
    52        actually get into the restaurant. 
    53
    54   MR. JUSTICE BELL:  So it does not become waste?
    55        A.  It does not become waste because it does come past the
    56        back door.
    57
    58   MR. MORRIS:  So records of that would certainly be kept then,
    59        that would be something that ----
    60        A.  Yes, we have a delivery acceptance log.  I think,

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