Day 212 - 30 01 96 - Page 30

 
 

                                                                  DAY 212
 
                                                   KIM MOFFATT, Examined:
 
 
 
     1   Q.   What if somebody put too many patties on the grill at once?
     2        A.  Yes.  I mean, again, that does not usually happen,
     3        because they are trained not to.  Occasionally, mistakes
     4        happen, but they are noticed.
     5
     6   Q.   Or if somebody put them on clumsily, so that bits are ---
     7        A.  Yes -- overlapping.
     8
     9   Q.   -- hanging over, anything like that, or something.  Then
    10        Mr. Beech goes on, he says he did get shown a training
    11        video, showing some of the correct food preparation
    12        systems.  At what stage would that happen; would that be
    13        during the orientation or later?
    14        A.  During the orientation.
    15
    16   Q.   You remember -- this is the next entry on this piece of
    17        paper -- he had originally made an allegation that the
    18        pickles were left out beyond some two hour limit, left out
    19        of the refrigerator; now, as you see, he has retracted
    20        that.  But he goes on: "However, this topping up practice
    21        did apply to salads."  In relation to salads, doing the
    22        best I can to compare salads with pickles, were you ever
    23        conscious of bags of old salad being topped up with fresh
    24        bits?
    25        A.  No.  They are discarded at the end of the evening, any
    26        old ones.
    27
    28   Q.   We cannot talk about the next one.  That is apparently one
    29        incident about a green mouldy bun.
    30
    31        Next one, food waste. "Red bins were situated by the wrap
    32        and call.  It was often impossible to throw away any
    33        inadequate, ruined or defective item in a batch without
    34        causing chaos in a totally mechanised streamlined,
    35        synchronized batch system with no time leeway.  It was
    36        easier to just keep the line going."
    37
    38        As you have told us earlier this morning, by marking them
    39        on the plan, how many red bins would there be by the wrap
    40        and call?
    41        A.  There would be one by wrap and call.  Sometimes there
    42        is a separate one for fries.
    43
    44   Q.   There were others in different parts of the restaurant.
    45        Have you still got your plan?  Have you got the one you
    46        have marked still?
    47        A.  Yes.
    48
    49   Q.   Tell me if I have done it correctly, because I might have
    50        missed one when I did it in a hurry, copying the evidence 
    51        you have given about this.  There is one by the vat chicken 
    52        shelf in the fillet station? 
    53        A.  Yes.
    54
    55   Q.   Have I got that right?
    56        A.  Yes.
    57
    58   Q.   Then there is one at the end of the unit -- the left-hand
    59        end, looking at it -- of the unit with the little circles,
    60        pots?
 
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