Day 167 - 02 Oct 95 - Page 41
1 incentive of promotion and a pay rise. They also provide
2 an opportunity to give and receive feed back. I do not
3 know of any complaint being received about the conduct of
4 PRs since I have worked here, either directly or through
5 the Human Resources Department. The restaurant conducts
6 its own regular audit of such matters, in addition to the
7 Head Office audit, both of which would have revealed any
8 irregularities.
9
10 Health and Safety: The RCD ('Residual Current Device')
11 system was installed by McDonald's as a safety measure
12 before legislation was introduced. Logan is correct in
13 saying that there was a fault in the system which lasted
14 approximately 10 months from installation of the system
15 until it was overhauled. The fault meant that the system
16 was 'confused' into reacting to a problem in the safety
17 circuit.
18
19 The problem would usually be non-existent and if a Manager
20 had established that this was the case, he would remove the
21 trip switch temporarily. This decision would be made by
22 the Store Manager in consultation with Clayton Construction
23 Limited, who fitted the RCD system. It took some time to
24 resolve the problem because the unusual design of the
25 building (which was formally a timber warehouse) meant that
26 the electrical system was installed on a different level to
27 the equipment.
28
29 Electrical engineers from Clayton Construction Limited and
30 First-In Service Limited were called in to look at the
31 problem almost once a week. Both firms tried numerous
32 methods of resolving the situation. The system has now
33 been completely overhauled and works effectively with an
34 additional circuit. New guidelines have recently been
35 issued by the Company on the removal of RCD cover.
36
37 Contrary to what Logan says in his statement, it would be
38 very difficult not to notice that a grill had 'tripped
39 out'. When this occurs, all lights on the grill go out,
40 the temperature drops very quickly (this is shown on the
41 gauge) and the pressure system causes the grill to open.
42 Moreover, a flashing light appears on the Manager's control
43 panel to indicate that something is wrong. In these
44 circumstances, all meat on the grill is checked and
45 anything which undercooked is thrown away.
46
47 It is correct that the Bath restaurant has the smaller clam
48 shell grill model. However, I would dispute Logan's
49 allegation that the quality of the product was affected
50 when more than nine pieces of meat were cooked on the
51 grill. Close checks are constantly maintained at the
52 restaurant to ensure that food is properly cooked. The
53 temperature of the equipment is checked once it has been
54 switched on and the reading is recorded in the temperature
55 log.
56
57 The temperature of the first batch of meat or chicken is
58 also checked. If necessary, the cooking time will be
59 adjusted appropriately. However, if the problem persists,
60 cooking of that particular product must cease and the
