From the field to the front counter, our quality ingredients go through many comprehensive safety and quality inspection checks. McDonald’s® food safety standards meet or, in many cases, exceed government regulations. In our restaurants, there are at least 70 safety checks on beef and chicken every day. In fact, McDonald’s rigorous standards have been used by government agencies as models for their own regulations. Managers and crew are trained and certified to ensure that food safety and quality procedures are followed. McDonald’s also verifies critical food safety steps and periodically audits all of our restaurants for compliance. Collaboration with suppliers is a critical part of McDonald’s approach to adapting existing resources and developing new technologies that continue to ensure food quality and safety. No one takes food safety more seriously than we do at McDonald’s.
McDonald’s focuses not only on the quality and safety of our products but also on the working conditions of the people who work in our supply chain. To ensure compliance, we regularly track and assess performance with on-site audits conducted by third-party auditors, with frequency based on the site’s level of risk. Signing our Code also represents a commitment by our direct suppliers to extend our expectations to all of their suppliers.
We provide the most current ingredient information available from our suppliers for the ten priority food allergens identified by Health Canada (eggs, milk, mustard, peanuts, seafood [including fish, crustaceans and shellfish], sulphites, sesame, soy, tree nuts, and wheat and other cereal grains containing gluten). You can find these listings for specific products through our Nutrition Calculator, and a comprehensive listing of all our ingredients can be found in our Food Facts PDF (Size 2.3 MB). In both cases, the priority allergens are flagged in bold at the end of each ingredient list. Please note that although our equipment and procedures are designed to minimize the chance of cross-contact, we do have busy, open kitchens and we can’t guarantee that cross-contact will never occur. Normal kitchen operations may involve some shared storage, cooking and preparation areas, equipment and utensils, and the possibility exists for your food items to come in contact with other food products, including other allergens.