Addison Lee's John Griffin company to give drivers cycle awareness training

Back pedalling or what?
He is even holding an "I pay road tax" cycling jersey and his PR man is to
start to cycle to work as well.
What a volte face.

QUOTE:
Addison Lee's John Griffin, whose comments about bike riders infuriated
cyclists last month and led to calls for a boycott of the minicab firm, has
become one of the latest - although perhaps least reluctant - owners of an I
Pay Road Tax jersey. He was presented with the garment by I Pay Road Tax
founder and BikeBiz executive editor Carlton Reid at a meeting at the firm's
offices in Camden on Monday.

Reid spent an hour and a half with Addison Lee's PR manager Alistair
Laycock - in a comment to an article about the meeting on the I Pay Road Tax
website he reveals that he has started commuting to work by bike - who
outlined some of the steps the company is taking to repair the damage caused
by the backlash to the comments made by its chairman and founder.

Griffin had ended his column about cyclists in the company magazine Add Lib
with the words, "It is time for us to say to cyclists, 'You want to join our
gang, get trained and pay up'," but instead it's the company's drivers who
will be receiving training to help raise their awareness of cyclists, to be
provided by David Dansky of London-based Cycle Training UK.

The company is also considering installing front-facing video cameras in its
vehicles to record journeys, which could be used to provide evidence of what
happened in incidents that lead to a subsequent complaint from a cyclist,
potentially showing whether the driver or the cyclist - or, indeed,
neither - may have been at fault.

As reported on road.cc two years ago, similar video evidence led to a London
window cleaning firm sacking one of its drivers after footage showed that he
had deliberately swerved into a cyclist.

Monday's meeting came after a week in which Addison Lee had seen more than
200 cyclists stage a 'Die In' outside its offices in protest at Griffin's
comments, lost a High Court battle to prevent Transport for London to secure
an injunction relating to his encouragement to drivers to illegally use bus
lane, and had a number of contracts terminated, including one with the
Government.

Later the same day, attending the mayoral hustings on cycling jointly
organised by Sustrans and The Times, Reid also presented the newspaper's
editor James Harding, a keen cyclist, with an I Pay Road Tax jersey. You can
find out where to get your own here.

http://road.cc/content/news/57616-jo...irvers-cyclist

--
Simon Mason

Who would think their kitchen is a haven for bacteria? There are several
common kitchen practices that may lead to food poisoning or bacteria-laden
kitchens. Knowing which ones are happening in your kitchen is key to food
safety.

Food Poisoning

Putting raw chicken on cutting boards or other kitchen surfaces could lead
to salmonella. Food poisoning is any illness that results from eating
contaminated food. Harmful bacteria are the most common cause of food
poisoning, but other causes include viruses, parasites, toxins and
contaminants. In home kitchens, it's very easy to contaminate food
unknowingly.

Cutting Boards

Use different colored cutting boards for meats and vegetables. One home
kitchen hazard is the cutting board. Most restaurants have several boards
and use them according to color. Since cutting boards can harbor bacteria,
you should wash, rinse and sanitize them between usages. If you have
several, devote red to meat and green to vegetables. When foods like meat
and vegetables go on the same cutting board, they can contaminate each
other.

On 02/05/2012 22:38, Mentalguy2k8 wrote:
Who would think their kitchen is a haven for bacteria? There are several
common kitchen practices that may lead to food poisoning or
bacteria-laden kitchens. Knowing which ones are happening in your
kitchen is key to food safety.

Food Poisoning

Putting raw chicken on cutting boards or other kitchen surfaces could
lead to salmonella. Food poisoning is any illness that results from
eating contaminated food. Harmful bacteria are the most common cause of
food poisoning, but other causes include viruses, parasites, toxins and
contaminants. In home kitchens, it's very easy to contaminate food
unknowingly.

Cutting Boards

Use different colored cutting boards for meats and vegetables. One home
kitchen hazard is the cutting board. Most restaurants have several
boards and use them according to color. Since cutting boards can harbor
bacteria, you should wash, rinse and sanitize them between usages. If
you have several, devote red to meat and green to vegetables. When foods
like meat and vegetables go on the same cutting board, they can
contaminate each other.

Storage of bicycles

Bicycle tyres are frequently contaminated by canine feces and should not
be stored in kitchens or bedrooms.

--
Dave - Cyclists VOR. "Many people barely recognise the bicycle as a
legitimate mode of transport; it is either a toy for children or a
vehicle fit only for the poor and/or strange," Dave Horton - Lancaster
University

On May 2, 10:38*pm, "Mentalguy2k8" wrote:
Who would think their kitchen is a haven for bacteria? There are several
common kitchen practices that may lead to food poisoning or bacteria-laden
kitchens. Knowing which ones are happening in your kitchen is key to food
safety.

Food Poisoning

Putting raw chicken on cutting boards or other kitchen surfaces could lead
to salmonella. Food poisoning is any illness that results from eating
contaminated food. Harmful bacteria are the most common cause of food
poisoning, but other causes include viruses, parasites, toxins and
contaminants. In home kitchens, it's very easy to contaminate food
unknowingly.

Cutting Boards

Use different colored cutting boards

LOL I wish could express hte moment, but I've become overcome
with laughter.

I'll read it again when I calm down, my teeth are gettting cold right
now., and my eyes are still squinted, my laughter muscles are hurting
as they still remain in spasm more than two minutes later. You are a
pain! Damn you, I'll have to get a drip-feed for my beer as I cannot
relax my chuckle-muscles so as to drink from my pilsner glass (I
think it may be called a schooner). Ah at least 5 minutes have passed
and I can now focus on the televisor.

I've read it again and Ithink the word "bacteria" may have triggered
my hysteresis. I'm having a good chuckle right now.


for meats and vegetables. One home
kitchen hazard is the cutting board. Most restaurants have several boards
and use them according to color. Since cutting boards can harbor bacteria,
you should wash, rinse and sanitize them between usages. If you have

Oh, Uasian verbage.

several, devote red to meat and green to vegetables. When foods like meat
and vegetables go on the same cutting board, they can contaminate each
other.


How about prepare, cook if necessary, and eat? don't *ucking leave it
hanging around to get bad after you cut it! Prepare, eat, and live!

On May 3, 1:04*am, thirty-six wrote:
On May 2, 10:38*pm, "Mentalguy2k8" wrote:









Who would think their kitchen is a haven for bacteria? There are several
common kitchen practices that may lead to food poisoning or bacteria-laden
kitchens. Knowing which ones are happening in your kitchen is key to food
safety.

Food Poisoning

Putting raw chicken on cutting boards or other kitchen surfaces could lead
to salmonella. Food poisoning is any illness that results from eating
contaminated food. Harmful bacteria are the most common cause of food
poisoning, but other causes include viruses, parasites, toxins and
contaminants. In home kitchens, it's very easy to contaminate food
unknowingly.

Cutting Boards

Use different colored cutting boards

LOL * * *I wish *could express hte moment, but I've become overcome
with laughter.

I'll read it again when I calm down, my teeth are gettting cold right
now., and my eyes are still squinted, my laughter muscles are hurting
as they still remain in spasm more than two minutes later. *You are a
pain! *Damn you, I'll have to get a drip-feed for my beer as I cannot
relax my chuckle-muscles so as *to drink from my pilsner glass (I
think it may be called a schooner). *Ah at least 5 minutes have passed
and I can now focus on the televisor.

I've read it again and Ithink the word "bacteria" may have triggered
my hysteresis. *I'm having a good chuckle right now.

for meats and vegetables. One home
kitchen hazard is the cutting board. Most restaurants have several boards
and use them according to color. Since cutting boards can harbor bacteria,
you should wash, rinse and sanitize them between usages. If you have

Oh, Uasian verbage.

several, devote red to meat and green to vegetables. When foods like meat
and vegetables go on the same cutting board, they can contaminate each
other.

How about prepare, cook if necessary, and eat? *don't *ucking leave it
hanging around to get bad after you cut it! *Prepare, eat, and live!

BTW, I was well inebriated at the start of reading and it took me at
least 300m of "Courage Directors" to make it through.l

On May 3, 1:07*am, thirty-six wrote:
On May 3, 1:04*am, thirty-six wrote:









On May 2, 10:38*pm, "Mentalguy2k8" wrote:

Who would think their kitchen is a haven for bacteria? There are several
common kitchen practices that may lead to food poisoning or bacteria-laden
kitchens. Knowing which ones are happening in your kitchen is key to food
safety.

Food Poisoning

Putting raw chicken on cutting boards or other kitchen surfaces could lead
to salmonella. Food poisoning is any illness that results from eating
contaminated food. Harmful bacteria are the most common cause of food
poisoning, but other causes include viruses, parasites, toxins and
contaminants. In home kitchens, it's very easy to contaminate food
unknowingly.

Cutting Boards

Use different colored cutting boards

LOL * * *I wish *could express hte moment, but I've become overcome
with laughter.

I'll read it again when I calm down, my teeth are gettting cold right
now., and my eyes are still squinted, my laughter muscles are hurting
as they still remain in spasm more than two minutes later. *You are a
pain! *Damn you, I'll have to get a drip-feed for my beer as I cannot
relax my chuckle-muscles so as *to drink from my pilsner glass (I
think it may be called a schooner). *Ah at least 5 minutes have passed
and I can now focus on the televisor.

I've read it again and Ithink the word "bacteria" may have triggered
my hysteresis. *I'm having a good chuckle right now.

for meats and vegetables. One home
kitchen hazard is the cutting board. Most restaurants have several boards
and use them according to color. Since cutting boards can harbor bacteria,
you should wash, rinse and sanitize them between usages. If you have

Oh, Uasian verbage.

several, devote red to meat and green to vegetables. When foods like meat
and vegetables go on the same cutting board, they can contaminate each
other.

How about prepare, cook if necessary, and eat? *don't *ucking leave it
hanging around to get bad after you cut it! *Prepare, eat, and live!

BTW, I was well inebriated at the start of reading and it took me at
least 300m of "Courage Directors" to make it through.l
The buckets are now empty n i musta run a marathon ;-)

On May 2, 5:09 pm, "Simon Mason" wrote:
Back pedalling or what?
He is even holding an "I pay road tax" cycling jersey and his PR man is to
start to cycle to work as well.
What a volte face.

QUOTE:
Addison Lee's John Griffin, whose comments about bike riders infuriated
cyclists last month and led to calls for a boycott of the minicab firm,
has
become one of the latest - although perhaps least reluctant - owners of an
I
Pay Road Tax jersey. He was presented with the garment by I Pay Road Tax
founder and BikeBiz executive editor Carlton Reid at a meeting at the
firm's
offices in Camden on Monday.

Reid spent an hour and a half with Addison Lee's PR manager Alistair
Laycock - in a comment to an article about the meeting on the I Pay Road
Tax
website he reveals that he has started commuting to work by bike - who
outlined some of the steps the company is taking to repair the damage
caused
by the backlash to the comments made by its chairman and founder.


I would sack that PR manager pretty damned quick - next he will be wearing
lycra and swearing at his own cabbies :-)

--
Simon Mason

On Thu, 03 May 2012 00:06:06 +0100, Dave - Cyclists VOR
wrote:

On 02/05/2012 22:38, Mentalguy2k8 wrote:
Who would think their kitchen is a haven for bacteria? There are several
common kitchen practices that may lead to food poisoning or
bacteria-laden kitchens. Knowing which ones are happening in your
kitchen is key to food safety.

Food Poisoning

Putting raw chicken on cutting boards or other kitchen surfaces could
lead to salmonella. Food poisoning is any illness that results from
eating contaminated food. Harmful bacteria are the most common cause of
food poisoning, but other causes include viruses, parasites, toxins and
contaminants. In home kitchens, it's very easy to contaminate food
unknowingly.

Cutting Boards

Use different colored cutting boards for meats and vegetables. One home
kitchen hazard is the cutting board. Most restaurants have several
boards and use them according to color. Since cutting boards can harbor
bacteria, you should wash, rinse and sanitize them between usages. If
you have several, devote red to meat and green to vegetables. When foods
like meat and vegetables go on the same cutting board, they can
contaminate each other.

Storage of bicycles

Bicycle tyres are frequently contaminated by canine feces and should not
be stored in kitchens or bedrooms.

Are bicycle tyres more susceptible to canine faeces than shoes?

On May 2, 5:09 pm, "Simon Mason" wrote:



Griffin had ended his column about cyclists in the company magazine Add
Lib
with the words, "It is time for us to say to cyclists, 'You want to join
our
gang, get trained and pay up'," but instead it's the company's drivers who
will be receiving training to help raise their awareness of cyclists, to
be
provided by David Dansky of London-based Cycle Training UK.

Dave Dansky in action.

http://www.camdencyclists.org.uk/new...005/dansky0405

--
Simon Mason

Bertie Wooster wrote:
On Thu, 03 May 2012 00:06:06 +0100, Dave - Cyclists VOR
wrote:

On 02/05/2012 22:38, Mentalguy2k8 wrote:
Who would think their kitchen is a haven for bacteria? There are
several common kitchen practices that may lead to food poisoning or
bacteria-laden kitchens. Knowing which ones are happening in your
kitchen is key to food safety.

Food Poisoning

Putting raw chicken on cutting boards or other kitchen surfaces
could lead to salmonella. Food poisoning is any illness that
results from eating contaminated food. Harmful bacteria are the
most common cause of food poisoning, but other causes include
viruses, parasites, toxins and contaminants. In home kitchens, it's
very easy to contaminate food unknowingly.

Cutting Boards

Use different colored cutting boards for meats and vegetables. One
home kitchen hazard is the cutting board. Most restaurants have
several boards and use them according to color. Since cutting
boards can harbor bacteria, you should wash, rinse and sanitize
them between usages. If you have several, devote red to meat and
green to vegetables. When foods like meat and vegetables go on the
same cutting board, they can contaminate each other.

Storage of bicycles

Bicycle tyres are frequently contaminated by canine feces and should
not be stored in kitchens or bedrooms.

Are bicycle tyres more susceptible to canine faeces than shoes?

Don't most people take their out door shoes off when they enter the house?