For quite a few people
McDonald's is convenient and delicious
It's perfect for when you want a quick meal
But the quality of McDonald's
It can really make consumers
Is it safe to eat?
Recently, the reporter went undercover for McDonald's Zhengzhou Excellent Agricultural Federation Restaurant and McDonald's Jinan University Restaurant, and found that both restaurants had problems such as tampering with food shelf life labels, using expired ingredients, and cutting corners.
Expired ingredients are labeled to continue their lives
Frozen bread and semi-finished meatloaf are all essential items for making burgers. Normally, these frozen ingredients need to be thawed in advance, and after the employees take the ingredients out of the freezer, they need to label the thawing time, availability time and expiration time, and when the ingredients expire, they need to be discarded. However, when the ingredients expire, both the managers and the employees of these two stores will choose to tamper with the time instead of discarding the ingredients.
When the reporter was undercover, he found that when he found that the bread for making the hamburger was expired and reported it to the old kitchen staff, instead of disposing of the ingredients, the other party warned the reporter: "Don't squeak, you just need to make an order, don't worry about the time bar." He then cut off the time bar from the bread bag and replaced it with a new one. In this way, the ingredients that were supposed to be disposed of the night before were extended to 2 p.m. the next day.
A similar situation happened in another store, where the store manager was even directly involved in tampering with the time slip of the expired ingredients.
Internal standards are made for "inside" to see
In addition to using expired ingredients to make burgers, many employees and managers often compromise on internal standards such as "second shelf life".
According to the relevant standards, fried food that has been fried should be placed in a warming cabinet, and if it is not sold after 20 minutes, it needs to be disposed of. However, the reporter found that although the insulated cabinet is used every day, the timing function has never been used. The restaurant staff told reporters, "It is only open when there is a leader to inspect, and we don't open it every day. ”
What's more, not only are the drumsticks fried in advance, but the burgers are also made in advance, and if employees misestimate sales, the prepared burgers will not be sold for a long time. In order to sell smoothly, the boss usually instructs the staff to change the packaging bag, and then re-give the slices of food, and after changing the bottom cover of the bread, the meal will be served to the guests.
Wash your hands regularly and change your rags...... It's also one of the most important internal standards, but in McDonald's kitchens, the chronograph dial becomes an ornament, and as for washing hands regularly and changing rags, employees will only follow them seriously when they are inspected.
The frying oil is used to exceed the standard, and the amount of hamburger ingredients is reduced
It is well known that cooking oil can produce harmful substances when used to fry food repeatedly. The National Food Safety Standard for Vegetable Oils clearly stipulates that if the polar component value of edible oil exceeds 27, it can no longer be used. And most of the meals have to be fried McDonald's, which has stricter requirements for this value. McDonald's training course for employees mentions that before filtering oil every day, employees need to test the frying oil, and if the polar component value exceeds 24, the frying oil must be replaced.
However, in the frying area of the kitchen of McDonald's Zhengzhou Excellence Agricultural Union Restaurant, the oil in the oil tank has turned into ink, and the color still has not changed intuitively after filtration. Even so, the duty manager did not ask for a replacement after checking the polar component values. When the reporter questioned why the oil was not changed, some employees explained that it might be because no one checked it on Saturdays and Sundays, so they used it first.
The reporter then secretly took a sample and found that the polar component value of the sample was 26.6. This means that the oil not only exceeds the replacement standard set by McDonald's, but also exceeds the national standard disposal standard by only 0.4, but it is still in use.
In addition, cutting corners also existed in two stores. For example, if you need 8 eggs, but only ask for 7, the employee says, "I can't tell if it's scrambled." "The menu asked for 20mL of sauce, but the staff only used 10mL, and even specially prepared a 10ml sauce gun.
In fact, McDonald's is a security issue
It's not the first time it's been in the public eye
As early as 2012, CCTV's "3.15" party named McDonald's Sanlitun restaurant for illegal operations such as refurbishment and resale of expired food. In October 2021, the blogger secretly visited McDonald's and found that the restaurant had food safety problems such as lettuce blackened and still used, and changing the label of ingredients at will.
During the investigation, the reporter found that McDonald's has clear regulations on the number of ingredients to be shipped out of the warehouse, thawed and the number of meals to be prepared. McDonald's employees said that these usage data were analyzed by McDonald's based on statistical data. So, why do ingredients frequently expire?
An old employee told reporters that in fact, it was because of the "non-standard" delivery of employees, resulting in the inability to sell ingredients before expiration, and the store manager in order to reduce the difference between the amount of delivery and the amount of sales, to avoid being scolded by superiors, so acquiesced to this behavior of modifying the label, which should have been the relationship between supervision and supervision, and finally formed a "conspiracy".
Chen Yinjiang, deputy secretary-general of the Consumer Rights Protection Law Research Association of the China Law Society, believes that this is the result of catering enterprises ignoring the food safety requirements of consumers, blindly reducing costs and pursuing the maximization of economic interests. Previous penalties have not served as a deterrent, and the cost of violating the law is too low to have a deterrent effect. ”
Shanghai News Broadcasting is synthesized from the Beijing News, etc
Editor: Wang Zheyan
Editor in charge: Chen Min