Understanding the process of McDonald’s hamburgers preparation

A mix of fresh and frozen meat means that burgers can be brought to the correct temperature more quickly. This makes it easier for them to maintain their shape: the meat does not contain binding agents.

These machines can also produce veggie burgers. “It was made for another McDVOICE country,” said Koekkoek.

The factory is currently experiencing an increase in production. If the demand for meat falls in the future, OSI could easily deliver its profit model, he said.

Forms of condensation of ice in machines and water vapor in the air.

Fewer people than you can imagine being forced to continue the production process.

Role of the manpower

A total of 200 people work at the factory, but there are around 45 to 60 people per team.

About 30 million hamburgers can be produced at the plant each week; the actual production is only slightly less than current production.

McDVOICE and OSI generally do not use this capability to ensure that they can use the plug-in if demand suddenly increases.

For McDonald’s burgers, the fat content should be 20%. In comparison, the minced meat available in supermarkets can contain a maximum of 25% fat.

Factory burgers are roasted and tested to determine if their taste, structure, and texture meet McDonald’s standards.

For grilling hamburgers, the factory offers an exact replica of the kitchen, which you can find at a McDVOICE store. For food safety, it is important that hamburgers reach a temperature of at least 69 degrees Celsius. That is why a hamburger at McDonald’s can never be cooked “rarely.”

One of the 40 quality controls is a metal detector. Plastic objects are not allowed in the factory. For example, if an employee needs a pen, it should be made of metal. Factory bulk products that accidentally land on hamburgers are immediately recognizable before departure.

When a customer complains of finding something in the burger, McDonald’s first question is where and when the hamburger was purchased.

First, we investigate to see if we have had the same complaints at the same location during the same time and investigate what might have happened during the production process, said Koekkoek.

“After this investigation, the complaint is often resolved. Due to OSI’s numerous quality controls, it is almost impossible for anything to appear in the meat. If there is a serious complaint about food safety, we immediately check each chain, but this rarely happens. ”

The boxes show exactly when a hamburger was made, where the meat comes from and where the hamburgers go. If something is wrong with the meat, McDonald’s can easily see in a few hours which slaughterhouse and which farm the meat comes from.