On the evening of May 13, McDonald's China issued the "Statement on Recent Media Reports"——
The statement said it was grateful to the media for their oversight and reporting. We are actively cooperating with the local market supervision department to conduct investigation and verification. Any violation of the operating standards will not be tolerated and will be dealt with seriously.
McDonald's said it was deeply sorry for the impact on the restaurants involved. We will further strengthen the implementation and enforcement of restaurant operating standards, and insist on passing on the correct values to every restaurant and every employee.
Two McDonald's restaurants were exposed
Tampering with expiration date labels and using expired ingredients
Recently, the food safety problem at McDonald's has aroused national concern. The topic of "McDonald's changes the label of expired ingredients to continue life" has appeared on the hot search.
Recently, some media reporters have gone undercover for McDonald's Zhengzhou Excellence Agricultural Federation Restaurant and McDonald's Jinan University Restaurant, and found that both restaurants have problems such as tampering with food shelf life labels, using expired ingredients, and cutting corners.
McDonald's Zhengzhou Excellent Agricultural Union Restaurant
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 being taken out of the freezer, they need to be labeled with a time strip to mark the thawing time, availability time and expiration time, and when the ingredients expire, they need to be discarded. However, when the ingredients are due, both stores, both managers and employees, 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 a "second shelf life."
According to the relevant standards, fried food that has been fried should be placed in the holding cabinet, and if it is not sold within 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 it is not open every day." ”
McDonald's Jinan University cafeteria, employees repackage overdue burgers.
What's more, not only are the chicken thighs fried in advance, but the burgers are also made in advance, and if employees misestimate sales, the prepared burgers will not sell. In order to sell smoothly, the boss usually instructs the staff to change the bag, put a new slice of cheese, change the bread, and then serve the meal to the customer.
The frying oil was used to the point where it was almost exceeded
It is well known that cooking oil can produce harmful substances when used to fry food repeatedly. The National Food Safety Standard for Vegetable Oil 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 back kitchen of McDonald's Zhengzhou Excellence Agricultural Union Restaurant, the oil in the oil tank has turned 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 tank has exceeded the replacement standard stipulated by McDonald's, and the difference of 0.4 exceeds the national standard disposal standard.
In addition, cutting corners is also present 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 asks for 20 ml of sauce, the staff only uses 10 ml, etc.
Source: Hongguan News