Day 131 - 06 Jun 95 - Page 30

     
     1        A.  Yes, indeed.
     2
     3   Q.   In doing this exercise, Mr. Purslow, we are going to be
     4        astute to obey his Lordship's injunction not to trespass on
     5        his Lordship's (inaudible) to argue the case.
     6
     7   MR. JUSTICE BELL:  That is 253 of the bundle.
     8
     9   MR. RAMPTON:  Thank you.
    10
    11        (To the witness)  The first one I ask you about is
    12        Joanne Bishop, who had a burn or scald and was told to run
    13        her hand under the tap.  This is a recurrent theme; it is
    14        said sometimes: "Oh, I was told to put my hand under the
    15        tap and there was no cream for the burn."  What is the
    16        correct procedure when somebody burns themselves?
    17        A.  To immerse their hand in cold running water, ideally,
    18        and to keep it there for maybe 10 or 15 minutes, so that
    19        the heat energy is taken out of the burn.
    20
    Q.   What, if anything, is burn cream and what function does it
    22        perform, if any?
    23        A.  Once upon a time, burn cream would have been sold as a
    24        minor salve, but, in actual fact, modern first aid teaching
    25        is that you should not apply anything to a burn; in actual
    26        fact, you should try and take the heat energy from it.  You
    27        can obviously treat the burn later, but the intent is to
    28        put it in cold water.  So the advice was entirely correct.
    29
    30   Q.   On the next page, this is a comment on a statement from
    31        DS Townsend, a comment about the words in quotes, "air
    32        condition".  What is the nature of air supply in a
    33        McDonald's restaurant?
    34        A.  It is not air-conditioned as such, because
    35        air-conditioned means that it has been cooled and
    36        humidified.  But there is a balanced air system, which
    37        means that fresh air is drawn in from a specific point
    38        outside the restaurant, and that is balanced with the rate
    39        of extraction above the grills, so that you get a positive
    40        flow of fresh air into the kitchen area.  That is the
         intent of all the design.
    42
    43   Q.   You write here that the highest temperature you have ever
    44        taken in a kitchen was an air temperature of 39 degrees
    45        Centigrade?
    46        A.  Yes.
    47
    48   Q.   Was that a McDonald's restaurant?
    49        A.  No.
    50 
    51   Q.   What sort of a place was that? 
    52        A.  It was a basement kitchen of a very famous hotel.  It 
    53        was like working in a sauna bath.
    54
    55   Q.   You write elsewhere, I think, that the minimum temperature
    56        in a kitchen such as one finds at McDonald's is 16 degrees
    57        Centigrade; is that right?
    58        A.  I think it is 16.  It might be 16.8.  It was originally
    59        part of the Offices, Shops and Railway Premises Act; and
    60        that is the minimum temperature after the first hour of