Day 100 - 09 Mar 95 - Page 30

     
     1        the burger -- let us talk about burgers, cooking of the
     2        burger?
     3        A.  Yes.
     4
     5   Q.   At what temperature do you say McDonald's feel that burgers
     6        are, effectively, cooked?  What is your minimum
     7        temperature?
     8        A.  The temperature that we specify for beef burgers should
     9        reach a minimum internal temperature of 70 degrees
    10        Centigrade.
    11
    12   Q.   If it is below that, if you find a burger when you do an
    13        internal temperature check, what happens then if you find
    14        it is below 70?
    15        A.  The procedure would be to stop serving off of that
    16        grill until you discovered what the problem was.
    17
    18   Q.   So why would you not carrying on serving those burgers?
    19        A.  We set standards and that falls below the standard that
    20        we set.
    21
    22   Q.   That is your minimum standard; that is not your necessarily
    23        ideal.  It is the minimum, yes?
    24        A.  It is the minimum internal temperature.
    25
    26   Q.   If you look at this memo would you like to look at the
    27        answer over the page, question:  "Why do we not check grill
    28        calibration on a daily basis?"  This is what was
    29        introduced, was it not, that you stopped checking
    30        calibration on a daily basis, but instead you did the
    31        internal temperature checks.  This was quite a dramatic
    32        change, was it not, the change in procedures?
    33        A.  I am just trying to think.  I am not a restaurant
    34        manager.  I am just trying to place this in time.  Can you
    35        let me read the memo first?
    36
    37   MR. JUSTICE BELL:  Yes, I think you should.
    38
    39   MR. MORRIS:  Yes.
    40        A.  Yes, I have read it.
    41
    42   Q.   Have you seen that before or you know about that general?
    43        A.  Yes, I have seen this before.
    44
    45   Q.   So this was the official company position about ---
    46        A.  Yes.
    47
    48   Q.   -- the reasons for the change over?
    49        A.  Yes.
    50 
    51   Q.   So the official company position in page 2 was that the 
    52        answer to the question:  "Why do we not check grill 
    53        calibration on a daily by basis?" the third sentence says:
    54        "Checking daily grill calibration does not ensure this"?
    55        A.  Yes.
    56
    57   Q.   That is, the meat achieves an internal temperature of 70
    58        degrees Centigrade?
    59        A.  Yes.
    60