Day 212 - 30 01 96 - Page 20

 
 

                                                                  DAY 212
 
                                                   KIM MOFFATT, Examined:
 
 
 
     1   Q.   Then the COSHH understanding, the COSHH manual and then
     2        tour of store and introduction to crew and management
     3        team.  How long does that tour take?
     4        A.  10 minutes.
     5
     6   Q.   Then he signs for his uniform in the next entry.  There is
     7        a section "Initial training" which has no ticks on it as of
     8        8th November 1993.  What is the reason for that?
     9        A.  Basically, that covers, like the first module that they
    10        are going to learn, so the first area they are going to
    11        learn, and once they have done their first OCLs, so someone
    12        should go back and tick it with them.
    13
    14   Q.   Typically, what would be the first sort of module you would
    15        put a beginner on?
    16        A.  Generally, it would mean, basically, dressings or buns,
    17        something like that, something simple.
    18
    19   Q.   What would you do?  Would you actually stand there over
    20        them while they tried that out or would you give them to
    21        somebody else?
    22        A.  You would just pair them up with five star or training
    23        squad crew member.
    24
    25   Q.   This is what we English are forced to call a "buddy"; is
    26        that right?
    27        A.  Yes.
    28
    29   Q.   Leave that open, please, Miss Moffatt, and we will go back,
    30        if we may, to Mr. Beech's additional remarks as recorded by
    31        Mr. Morris.  This is jumping ahead a little bit.  Can you
    32        turn over to the second page where there is a heading "(D)
    33        Food Integrity" where, apparently, Mr. Beech is asserting
    34         -- do you have it -- that he worked on the beef regular
    35        patty grill on his very first day with almost no training?
    36        A.  Yes
    37
    38   Q.   What comment, if any, do you have about that?
    39        A.  It is almost impossible for a new staff to try to do
    40        the grills because it is full of steps and procedures, and
    41        they just would not know where to start.  You would have to
    42        have someone -- and it just was not done.  It would not
    43        benefit us to put a new starter on the grill.
    44
    45   Q.   Why would it not benefit to you to put a new starter on the
    46        grill?
    47        A.  It would be too difficult for the person to -- you
    48        know, they just could not cope; and we obviously need
    49        someone experienced on there; so it just would not have
    50        happened. 
    51 
    52   Q.   How did somebody get the experience necessary to work the 
    53        grill?
    54        A.  Just generally working on the buns, on the dressings,
    55        getting a feel of the kitchen, you know, and learning them;
    56        and in the quiet period we can put them on, you know,
    57        something like grill.
    58
    59   Q.   If there was somebody to help, they would?
    60        A.  Somebody would be actually training them how to do it.
 
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