Of all OSI Group’s factories, the Günzburg is the largest and the top food supplier of burgers which is a key part of what we enjoy at OSI Group McDonalds outlets. This German factory supplies hamburgers to McDonald’s, the company’s leading client. Given the mass production that takes place in this facility, even the reception area smells like meat. Below is the process of how hamburgers are created at OSI Group McDonalds:
- Hygiene procedures
At the Günzburg hygiene is observed keenly, employees have to wear protective clothing and wash their hands thoroughly before getting to the production area. Workers suspected to have a stomach bug are restricted to the factory until the doctor gives them a clean bill of health. OSI Group McDonalds adds no food production preservatives to their meat. Foreign objects such as jewelry or plastic pens that may contaminate the flesh are not allowed in the factory.
OSI Group McDonalds factories request for large chunks of meat from the slaughterhouses which upon arrival are checked for bones. They ask for more substantial pieces to prevent contamination which is often associated with smaller pieces of chicken.
- Placement in crates
After checking for bones, the meat is loaded onto 1,100 pounds containers. There is a room set aside for these meat filled containers. In a day about 500 of these are processed. They are carried with cranes to reduce human contact.
- Mincing and chopping
Large blenders that sort the meat from bones then grind the large chunks to excellent ground beef. In a day about 80 containers are processed. The mixers can grind about 500 kilograms of meat at a go. Given how much is blended per session, one burger comes from a varied number of cows. The meat is then frozen and shaped to various beef patties. No chemical is used to bind the meat together. This equipment is also used for making vegetarian burgers. The temperatures in these machines are kept low to maintain the high quality product. In a day approximately five million burgers are created. The factory has more than 200 employees who operate in shifts of 45-60 people.
- Testing and packaging
According to OSI Group McDonalds request that their burgers have a fat content of about 20%. During testing, this standard is checked. The burgers are then grilled, and a taste panel reviews for texture, taste, and structure quality. Once quality is assured, the hamburgers are then packaged and put into boxes that indicate where the product was made.