McDonald’s has had a successful run in the industry which spurns decades of commitment and production. Recently, there was a tour conducted to showcase how meat processing occurs to produce the infamous OSI Food Solutions burgers. This in light of the growing trend of ingredients used in production as the move from organic ingredients to excess sugar and salt. The tour was at the McDonald’s factory that is based in Gunzburg, Germany. The factory has an average of 5 million burgers ranging from the Big Mac and Quarter Pounder daily. The OSI Food Solutions first supplied the McDonald’s hamburgers through intricate business collaboration. With the expansion plans set in Europe, the first OSI’s factory was opened in the village of Gunzburg.
Even though the factory is not wholly-owned by the McDonald’s, there are tight agreements between the two firms. The employees of the OSI Food Solutions have to be medically cleared to work at the factory to avoid virus or bacterial infections with the meat. The employees also wear protective gear and wash hand thoroughly before entering the factory. There is a strict policy of no preservatives added to the meat as part of the quality requirements. The OSI Food Solutions factory receives large pieces of meat from slaughterhouses to reduce the contamination risk due to the small surface area left for contamination by bacteria. Forklifts are used for driving and collection the new meat containers.
Blenders are used to grind the meat while eliminating any small bone pieces. The factory can process simultaneously eight containers of meat with a total weight of 500 kilograms each. The mined meat is then placed in a separate container to be used for the burgers. The beef is mixed between fresh and frozen to correct the temperatures of the burgers. There are machines which also produce vegetarian burgers. The machines are freezing and emit water vapour and ice forms on the machines. The burgers are tested to ensure that the fat content is at 20%. They are also grilled and tasted to ensure that the standard, structure and texture are up to par with the standards held by the OSI Group McDonalds. The burgers are then packed at -18 degree Celsius until when they are unpacked.