| Food
Freshness
Thanks to our uncompromising quality standards, McDonald's customers always receive the hottest and freshest food right after they've ordered. And this, at the speed they've come to expect of McDonald's, which has defined fast service for the past five decades.
Backed by the cold chain, the McDonald’s quality inspection system combines advanced equipment, sophisticated computer technology and operating procedures in the kitchen. Food freshness is more than just an operating system. Since products are prepared as per calculated estimates, food waste is reduced.
To illustrate, once prepared, our finished product is maintained in a temperature-controlled unit. However, should it not be sold within 10 minutes of its preparation, it is discarded.
While maintaining speed in service, we also attempt to accommodate special requests, which take slightly longer in being served. For e.g., if you don’t want tomatoes in your McAloo Tikki, we are happy to comply with your request.
Nothing
but the Best
That's how we plan our product range. Food quality is key at McDonald's. That's why we take pride in the foods we serve you and your family. We seek out fresh lettuce and tomatoes, quality buns and potatoes, select poultry and fish and wholesome dairy products.
Despite extensive and meticulous quality tests at the supplier end, all products are once again carefully scrutinised at the restaurant. Our immaculate standards of quality allow for nothing but the best to reach your tray. |
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Food
safety & hygiene
Food preparation procedures ensure the safety and quality of our products and guarantee our high standards are not compromised.
- Did you know that our kitchen crew washes it hands every half hour with an anti-microbial hand wash solution to prevent food contamination ?
- We follow the CAYG - (“Clean-As-You-Go”) system whereby the food preparation area is cleaned as soon as it gets even slightly cluttered.
- All our restaurants are HACCP [Hazard Analysis and Critical Control Points]verified. McDonald’s HACCP Program is the cornerstone of our food safety commitment. An adequate HACCP Program is an effective and rational means of assuring food product safety and preventing problems from occurring.
- It is a requirement for all McDonald’s suppliers to be “Third Party HACCP” verified. Our processing plants are auditioned by a qualified third party once every six months and are certified based on that audition. If any processing facility does not make the grade, McDonald’s does not buy/source any product from that facility. Each product also undergoes an intensive Quality Inspection Programme, which includes more 36 different checks beginning from the raw material stage till the final product reaches the customer.
- All our products have proper manufacturing coding details to ensure traceability as well as “use through” dates that are strictly adhered to by our suppliers, distribution centres and restaurants. By using the FIFO (“first-in-first-out”) system, they ensure that all products are used well within their “use through” time.
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