Day 099 - 08 Mar 95 - Page 23

     
     1        proliferation or increase in the course of process?
     2        A.  No, I would not say.  They just want to make sure they
     3        are under the limit.
     4
     5   Q.   Perhaps we can deal with it this way -- it is probably
     6        going to be easiest -- I may have to come back to this, if
     7        you have the pink one out still, have you?
     8        A.  Yes.
     9
    10   Q.   Could you turn to tab 5 and within that tab to page 49
    11        which you will find stuck to the bottom of the page?
    12        A.  OK.
    13
    14   Q.   As you will see, Mr. Kenny, from page 49 to page 53 we have
    15        a selection of McKey's quality control summaries for a part
    16        of September 1993.  The first one is McRib?
    17        A.  Yes.
    18
    19   Q.   Do you see that?
    20        A.  Yes, I have that.
    21
    22   Q.   That is page 49.  Notice on the way that the fat analysis
    23        specification is 20-and-a-half per cent, plus or minus one
    24        per cent, is that a McDonald's specification?
    25        A.  That is correct, yes.
    26
    27   MR. MORRIS:  Could I just say, I am finding it very hard to keep
    28        up.  We are going very fast.
    29
    30   MR. JUSTICE BELL:  Yes.  If I may say so, it is efficient
    31        examination-in-chief and, therefore, it is really quite
    32        quick.  That is to be appreciated in one sense but,
    33        admittedly, because I am taking a note which helps me to
    34        get back to Case View and the transcript in due course, but
    35        I am at my limit.  If Mr. Morris is thinking of what he has
    36        to ask as well, he may be beyond it.
    37
    38   MR. RAMPTON:  I would not wish anybody to fall behind so I will
    39        go more slowly.
    40
    MR. JUSTICE BELL:  I think that will be appreciated.
    42
    43   MR. RAMPTON (To the witness):  This document, page 49,
    44        Mr. Kenny, appears to be a McDonald's quality control
    45        summary done by McKey?
    46        A.  That is correct, yes.
    47
    48   Q.   How often have you -- do not please snarl at me for asking
    49        silly questions -- seen a document of this kind?
    50        A.  They are sent in every week so I have seen quite a few 
    51        of these. 
    52 
    53   Q.   Notice -- this is for McRib which is pig or pork, rather --
    54        fat analysis specification, 20-and-a-half per cent plus or
    55        minus 1 per cent before seasoning is added, yes?
    56        A.  Yes.
    57
    58   Q.   You have told us a moment ago -- I am repeating this for
    59        Mr. Morris' sake -- that is McDonald's specification?
    60        A.  That is correct, yes.