TASTY food has the power to lift your mood, brighten your day and bring people together.
This is something that fast food giant McDonald’s believes in.
To ensure this happens, it all depends on the ingredients sourced as well as the food preparation and food safety.
McDonald’s Asia Pacific/Middle East/Africa Global Supply Chain and Sustainability Quality Centre senior director Yue Weng Chooi said McDonald’s takes food safety and the quality of ingredients seriously.
“We get the best ingredients through responsible sourcing and adhere to food safety by maintaining the highest standards in our kitchen.
“This is to ensure the food is prepared in the highest standard.
“It is our promise to the 69 million customers we serve everyday worldwide,” she said in a briefing at McDonald’s Mutiara Damansara, Petaling Jaya.
Several media personnel were invited to get a behind-the-scene look at how food is prepared and the hygiene standards of its restaurant staff during an open kitchen session.
At the briefing, we were enlightened on the food preparation methods and ingredients used to ensure the same quality of McDonald’s products are the same worldwide.
“For example, we use Russet potatoes for our hash browns and Fonterra cheese, a famous household brand.
“The premium roast drip coffee is from 100% Central America and South America Arabica beans with no additives,” said McDonald’s Malaysia Supply Chain, QA and Menu Management senior director Kelly Chan.
Watching the McDonald’s staff working tirelessly behind the counter to meet customers’ orders, one might not know the stringent rules that they have to adhere to.
For example, staff have to wash their hands every hour with anti-microbial hand wash using the knee-operated tap, wash and sanitise kitchen utensils every four hours, and clean and sanitise tables every hour, using the Clean-As-You-Go concept.
We also experienced wrapping our favourite item from the breakfast menu with the staff’s guidance.
The staff also showed us the organised manner in taking orders, making the food, and refilling the ingredients to make the burgers, which were all coordinated with timed machines.
We saw how the Bubur Ayam McD was made, too. Rice is cooked in a huge cooker and the starch is filtered out later before shredded chicken, spring onions, ginger, freshly chopped chillies and fried shallots are added.
“It is more healthy for customers. Staff will also need to use different coloured disposable gloves while preparing raw and cooked food,” Chan said.
I was taught how to wrap a burger and what ingredient to use for each burger during the open kitchen session.
At the grilling area, there are photo templates of the ideal cooked patty so the staff can grill accordingly.
“Our crew members are trained on the preparation procedures for each product.
“The Made-For-You (MFY) kitchen system ensures that our food is served hot and fresh as they are made to order,” Chan said.
In 35 years, McDonald's Malaysia has expanded to 260 outlets nationwide.