Day 099 - 08 Mar 95 - Page 08

     
     1
     2   Q.   Can we leave food quality on one side -- forget about it,
     3        if you would -- and let us concentrate, if we may, on food
     4        safety.  You say it is your business to monitor food
     5        safety?
     6        A.  Correct.
     7
     8   Q.   Does your remit, you or Keith Kenny's remit, extend into
     9        the restaurants in any respect?
    10        A.  Our main responsibility is with the raw materials that
    11        are supplied to the restaurants.  That is, from production
    12        through distribution, basically to the back door of the
    13        restaurant.  There is naturally a small amount of
    14        cross-over because those products are then used in the
    15        restaurants, but our jurisdiction really is to the back
    16        door of the restaurant.
    17
    18   Q.   Where does the small cross-over lie, what degree are you
    19        allowed to trespass into the restaurant?
    20        A.  We will visit restaurants as part of our normal job.
         The main reason is to look at the quality of the products
    22        that are in the storage facilities in the restaurants; we
    23        would not be judging the operational procedures, for
    24        instance, in that restaurant.
    25
    26   Q.   Forget, will you, please, for the moment, at least so far
    27        as I am concerned, all the products that you may have a
    28        food safety responsibility for, except those which are made
    29        of beef, pork and chicken.  Beef are the hamburger patties?
    30        A.  Yes.
    31
    32   Q.   No other beef products?
    33        A.  No.
    34
    35   Q.   Pork is sausage patty and Mac ribs presently?
    36        A.  Presently, there are a couple of other pork products.
    37
    38   Q.   Bacon?
    39        A.  We use a bacon product and a pizza topping which is on
    40        a limited test.
    41
    42   Q.   Perhaps we can put the bacon and the pizza topping on one
    43        side for the moment.  Chicken, there are the McNuggets and
    44        the Mac Sandwich?
    45        A.  Correct.
    46
    47   Q.   In what state -- I do not mean microbiological safety -- in
    48        what physical state do those beef, pork and chicken
    49        products arrive in the restaurant?
    50        A.  They are frozen products with the exception of the 
    51        bacon.  They are frozen products and they are raw meat 
    52        products. 
    53
    54   Q.   They are?
    55        A.  Raw meat products.
    56
    57   Q.   So they are frozen raw meat?
    58        A.  Correct.
    59
    60   Q.   At what point in their progress from processing to