How OSI Group Expertly Prepares McDonald’s Hamburgers

OSI Group started operating in Günzburg village in Germany while McDonald’s launched in Europe. As the OSI business expanded, McDonald’s contacted it to supply hamburgers supplies. Today OSI Group operates from the United States where most of its bigger factories are located. Eunice Koekkoek, who represents McDonald’s points out that even though 90 percent of OSI production goes to McDonald’s, the two companies only operate under an agreement. She continues to say that McDonald’s does not officially own the factories. The Company observes a high degree of hygiene in the process of making the hamburgers. Every person must wear protective clothing and wash their hands thoroughly before entering the premises. No worker with any stomach infection can work until the doctor finds out the cause of the infection to avoid meat contamination. These safety precautions are mandatory because the meat has no preservatives. Plastic pens and jewelry are disallowed in the factory to prevent contamination.

OSI Group uses large pieces of meat only from slaughterhouse since chances of contamination in large meats are minimal because of the small surface area. Checking and filling of meat in 500 kilograms containers take place. It takes approximately 500 such containers to produce enough burgers daily. The next step involves mincing where one blender minces eight 500 kilograms containers at a go — the minced spaghetti shaped meat moves in another tank ready for the next step that involves shaping the pieces into burger patties. Mixing of frozen and fresh meat pieces takes place where they hold their shapes easily. Koekkoek notes that the machines are capable of producing vegetarian burgers. The machines have a temperature of below 12 degrees Celsius. Each OSI Group factory produces 5 million hamburgers daily making it around 30 million weekly with a workforce of 200 workers, 45 to 60 per shift.

The final steps involve testing and packing the McDonald’s hamburgers, and the fat content must be 20%. Grilling and tasting to check the shape, texture, and taste takes place in the factory’s kitchen at 69 degrees Celsius. After 40 quality checks that include metal detection check, packing burgers in blue boxes takes place. The boxes contain the source of the meat, production point of the burgers, and destination in case of any complains. Wrapping in plastic and labeling of boxes takes place ready for distribution.

Their LinkedIn Profile: