Until the McDonald's Burger Reaches My Hands

McDonald's 'Double Big Mac'.

[Asia Economy Reporter Moon Hyewon] McDonald's announced on the 2nd that it strictly manages all processes from farming to store, including not only the ingredients in the burgers but also processing, storage, delivery, and store management.

McDonald's uses 100% domestically grown tomatoes from local farms in Hwaseong, Gyeonggi, and Gimje, Jeonbuk, providing customers with high-quality fresh ingredients. For onions, they are supplied from facilities certified by HACCP, a system that analyzes and blocks hazards that could adversely affect food hygiene throughout production, manufacturing, and distribution processes to ensure food safety.

Beef burgers such as the Big Mac use 100% pure beef patties raised in clean natural environments, without preservatives or additives. Chicken patties are produced in slaughterhouses that comply with McDonald's animal welfare standards, using only safe chicken thoroughly free of antibiotics and preservatives.

Raw materials are transported at optimized temperatures through delivery companies certified with the Food Safety Management System (FSSC22000) by the Global Food Safety Initiative (GFSI). Upon arrival at logistics warehouses, docking operations ensure containers and warehouses fit tightly to minimize temperature deviations. After unloading, ingredients undergo inspection and are labeled with quality inspection certificates. They are sorted and stored according to type and delivery date, loaded onto vehicles with real-time temperature monitoring, and delivered to stores.

At stores, delivered ingredients are covered with thermal blankets and waterproof sheets to maintain temperature before being stored in refrigerators or freezers. Some boxes are sampled to check for any ingredients that do not meet standards. Ingredients are stored separately in dedicated freezer, refrigerator, and dry storage rooms according to storage temperature.

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