Day 099 - 08 Mar 95 - Page 68


     
     1        that where the fresh products are kept?
     2        A.  It depends what you mean by "fresh".  Most of the fresh
     3        products are kept chilled.
     4
     5   Q.   I mean the products that -- I do not know, you tell me.  Do
     6        any food products kept in room temperature?
     7        A.  There are a number of products that come on the
     8        ambient.
     9
    10   MR. JUSTICE BELL:  Give one or two examples?
    11        A.  The McNugget Dips, salt sachets.
    12
    13   MR. MORRIS:  Can you give us some other ones?
    14        A.  Pepper.
    15
    16   Q.   Apart from just the seasoning?
    17        A.  Buns would come at ambient temperature, cold drinks,
    18        syrups.
    19
    20   MR. JUSTICE BELL:  Is there anything which might deteriorate?
    21        A.  No.  Well, they have shelf life limitations, but they
    22        do not need temperature control for food safety reasons.
    23
    24   MR. MORRIS:  Which of the products that come in the ambient
    25        temperature section contain any dairy products in them or
    26        meat or dairy products in them?
    27        A.  There are not any.
    28
    29   Q.   So the person goes into the compartment and chooses,
    30        generally, what, one chicken item from the chilled
    31        compartment and one chicken item from the frozen
    32        compartment and, basically, puts a thermometer inside to
    33        check?
    34        A.  All the chicken is frozen, so when he takes his
    35        temperature in the frozen compartment he will collect
    36        normally a box of chicken and take the temperature of that
    37        product which will be indicative of the temperature of the
    38        rest of the frozen product on that vehicle.
    39
    40   Q.   In the chiller, what will they do in the chiller?  Will
    41        they do the same?
    42        A.  They will do the same thing, but they will usually use
    43        a bag of milk shake mix again because it is the easiest
    44        product to get a quick temperature reading from without
    45        actually destructively probing.
    46
    47   Q.   You said it is unusual for a consignment to be rejected at
    48        the store, at the restaurant?
    49        A.  Yes.
    50 
    51   Q.   What are the examples of when they have been rejected? 
    52        What are the kinds of reasons for rejection?  Is it just 
    53        temperatures?
    54        A.  Yes.  Normally the only reason for rejection would be a
    55        temperature problem and usually that is because there has
    56        been some breakdown of the equipment on the vehicle, the
    57        refrigeration equipment.
    58
    59   Q.   What about if people see food, for example, with mould on
    60        the buns or something, would that be a good reason for

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