Day 085 - 08 Feb 95 - Page 11
1 your position, it is your summary in terms of your
2 responsibilities for health and safety systems?
3 A. Yes, I think it is a good summary.
4
5 Q. It seems like it is a fairly standard textbook or something
6 or statutory -----
7 A. It seems as though someone wants to get all the T's
8 crossed and all the I's dotted on it, yes.
9
10 Q. In terms of the performance standards on page 852, do you
11 have performance standards as seem to be referred to in
12 that previous thing which you agreed with? Do you have
13 performance standards for certain aspects of safety, as far
14 as you know?
15 A. Yes, but may be they are not expressed in performance
16 standards; maybe they are operations guides or the
17 observation check list that we do on people who are
18 training. I guess that would be the performance standard.
19 It is quite a broad heading. We do not have a document
20 that says, I believe, that says: "This is the performance
21 standard for this area". However, many other documents and
22 guidelines that we have cover that general heading.
23
24 MR. JUSTICE BELL: 340 makes that point in part, does it not,
25 page 852?
26 A. Yes.
27
28 MR. MORRIS: I do not know if I have it right, I get the
29 impression that it is necessary to set goals for analysing,
30 for almost like statistical analysis of problems, so that
31 you can monitor if your standards are being met. I asked
32 you yesterday about general statistics apart from RIDDOR
33 reports. Do you feel that if the company developed
34 statistics on a wider range of accidents, that would be
35 helpful to you in setting standards and monitoring the
36 situation?
37 A. I think that is one approach with the, sort of, more or
38 the less significant accidents, but I think the system that
39 we probably have in place now is more effective. Although
40 we do not collate all the accidents that in the blue
41 accident book nationally within the restaurants, these are
42 examined and we now have health and safety circles within
43 restaurants which comprise the crew members and managers,
44 and they discuss those aspects. And also the regional
45 health and safety officers, you know, collate that
46 information through a network of appointed supervisors.
47
48 So, the area that you were referring to yesterday, although
49 we do not gather that information in en masse and look out
50 and see how many cut fingers and bruised knees we have
51 within our restaurants -- because a lot of these accidents
52 are site specific. It may well be that in one restaurant a
53 person cuts their finger on the same piece of equipment.
54 It would get lost in the national figures, so these are
55 much better analysed on a local level.
56
57 Q. If we move on to page 856, if you read 4.4?
58 A. I have read 4.4.
59
60 Q. Do you actually have health and safety, specific health and
