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McDonald's competitiveness

McDonald's is more committed to the hamburger business than anyone in the world.
McDonald's serves high-quality food through a rigorous quality control system
and also answers all questions that our customers might have regarding our cooking process.

From the farm to the restaurant

Raw materials preparation and processing

Shall we find out how raw ingredients get ready for healthy menus?

Our raw material suppliers manage supply and processing based on a strict standard to prepare good quality materials.

Beef from Australia and New Zealand goes through thorough quality control with a serial number.

No preservatives are added to McDonald's patties, and safe ingredients approved by the FDA and government make are used.

McDonald's beef patties are made with 100% beef from Australia and New Zealand. Through the 'beef serial number,' McDonald's track farms and distribution routes thoroughly. McDonald's is fully committed to using beef that meets the strictest food safety standard only.

You can check detailed information on the beef (slaughterhouse in the exporting country, meat processing plant, exporting company, date of slaughter, export date, etc.) by entering the serial number at the Meat Watch site(

Chicken patties made with carefully selected fresh and safe ingredients.

No preservatives are added to McDonald's patties, and safe ingredients approved by the FDA and government make are used.

We use homegrown chicken breast for the McSpicy® Shanghai Burger.

First-grade eggs which have won the award from the Korea Institute for Animal Products Quality Evaluation for outstanding quality for seven consecutive years

McDonald's uses First-grade eggs which have won the award from the Korea Institute for Animal Products Quality Evaluation for outstanding quality for seven consecutive years.

We are proud of the freshness of the eggs that we use, as we keep them refrigerated at 7̊C or below until they are used at restaurants after the sanitizing treatments such as surface wash and UV sterilization.

Top awards in 2012, 2013, 2014, 2016, and excellence awards in 2011, 2015, 2017

Fresh lettuces supplied by HACCP approved manufacturers including Maeil Dairy, Shinsegye Food, and Hankyeong

We inspect the water source of the farms, nutritional status of the soil, and sanitary conditions meticulously starting from the lettuce farms

McDonald’s washes harvested lettuces thoroughly more than three times, vacuum-packs them for freshness, and delivers them to the delivery center within two days after processing them.

In case of unavoidable events such as natural disaster, suppliers are subject to change.

Buns baked and delivered each and every day

Our buns boast an excellent-quality as they are manufactured at a factory approved by GFSI for Food Safety System Certification based on over-60-year know-hows on buns.

In order to serve customers with fresh hamburger buns, McDonald’s uses locally baked buns on a daily basis to match the daily demand. Buns are delivered fresh to restaurants with delivery trucks preventing external contamination.

  • GFSI: Global Food Safety Initiative is founded to improve food safety management systems continuously to guarantee safe food supply for customers.
  • McDonald’s hamburger buns are produced at a GFIS’ FSSC-22000 approved factory.

Ingredients storage to delivery

Storage and delivery are as important as fresh ingredient preparation and processing, right?

Shipping companies inspect the product quality meticulously and store products safely to keep ingredients’ freshness and safety.

  • Best temperature and security conditions are guaranteed during inspection and unloading.

    Carefully selected and produced ingredients are kept in sealed containers at the right temperature and delivered to the warehouse.

    After the shipping company checks the security, the docking process is carried out seamlessly between the trucks and factory, maintaining the optimized temperature to handle the ingredients. And after checking the temperature of the ingredients and inspecting them, quality test certificates are attached so that they can be kept in the best condition.

  • Safety and cleanliness are our fundamentals, Storage and delivery

    Ingredients that have gone through an inspection are categorized into ingredient types, shipping dates, etc. to make sure they are stored safely and cleanly before they are delivered to restaurants.

Restaurants' commitment

How are the ingredients that have arrived at the restaurants managed?

"From ingredient deilvery to serving, McDonald’s never gets complacent."

Scrupulous ingredient management
Strict ingredient management should continue even at restaurants not just at farms or shipping centers, right? McDonald’s does its best to stick to the manual and keep the ingredients really fresh after being delivered.
  • Maintaining the right temperature is essential when the ingredients are put into refrigerators/freezers

    We secure enough space in the refrigerators or freezers in advance for the delivered ingredients to be put there right away. And then we cover them with temperature regulating blankets and a waterproof cloth to keep the perfect temperature. Trays are also used when we put the ingredients into refrigerators or freezers so that the ingredients will not touch the floor.

  • Checking the freshness of the ingredients through sampling inspection

    After ingredients are delivered, we unbox some refrigerated/frozen ingredients for sampling inspection. Items are returned if issues are found.

  • McDonald’s uses products in the order of arrival and maintains the perfect refrigerating /freezing temperature.

    Have you heard of "First-in, First-out?" McDonald’s keeps and manages the ingredients in order of arrival to stick to the "First-in, First-out method." McDonald’s always keeps optimal space between ingredient boxes to maintain the right temperature.

Cooking environment management
Food safety check starts from preparation before cooking begins.
  • Checking the temperature of the cooked product every day before the first product is served

    Everyday, we check the patty temperature to see the food safety temperature is met before the first menu is provided.

  • Applying an acid value standard that is more strict than the FDA’s

    McDonald’s measures the acid value in oil and changes oil whenever it exceeds the standard. McDonald’s applies 2.5 of acid value, which is stricter than the 3.0 designated by the domestic regulation in regards to food sanitation.

  • Checking and managing food safety on a daily basis

    All McDonald’s restaurants check the food safety agenda and thoroughly manage quality on a daily basis.

Cooking process management
They are also fully committed to safety and sanitation during the cooking process.
  • Auto Cooking Mode: setting proper temperatures for different patty types

    Patties are automatically cooked on an equipment called "grill." When the grill is set to auto cooking mode, patties are automatically cooked according to the perfect time. When the cooking cooking time passes, the upper plate of the grill automatically ascends and the cooking is done.

  • Using different sets of disposable gloves to prevent cross food contamination

    In order to prevent cross contamination, blue gloves are used for handling uncooked food, white gloves for cooked food or cooking utensils. Used gloves are disposed of immediately and new gloves are used.

  • crew members getting ready to provide clean and safe products.

    At the restaurant kitchen, the timer goes off every thirty minutes to remind crew members to wash their hands. So, all employees working in the kitchen wash their hands to their elbows every thirty minutes. Employees always make their best efforts to put on clean uniforms, and keep themselves clean at all times.

  • Kitchen utensils washed every four hours

    To always maintain a clean cooking environment, restaurant employees are asked to wash kitchen utensils every four hours to keep them clean.

Commitments for customer satisfaction
McDonald's never fails to check the smallest things to provide products made with sincerity.
  • 'Made For You', a system designed to begin cooking when order comes in.

    At the restaurant kitchen, the timer goes off every thirty minutes to remind crew members to wash their hands. So, all employees working in the kitchen wash their hands to their elbows every thirty minutes. Employees always make their best efforts to put on clean uniforms, and keep themselves clean at all times.

  • Continuous efforts to carefully listen to and reflect what our customers say

    We put more lettuce to satisfy Korea customer preference to full texture, mixed with meat and vegetables.

  • Ensuring that the counter where our customers order is always clean

    To provide pleasant customer experience, McDonald's keeps clean counters and digital kiosks where orders are made.

  • Keeping the restaurant clean, until the moment customers leave.

    Our employees are devoted to keeping tables, trashcans, and even the restrooms clean at all times.

Kim Ji-woong, Manager at DT store in Namak, Mokpyo

My self-esteem that evolves

When I started working here, I thought McDonald's was just a place where I would do my part-time job. That’s it. Now, McDonald’s is more than that since I’ve been here for 16 years.

Diverse experiences here at McDonalds have led me to think that McDonald’s is a company that always leads new attempts, and changes. McDrive, McDelivery, and the latest Future Restaurant.

As I have continued trying various new things and making changes, I could feel proud of being "first" while working here at McDonald’s. McDonald’s changes are my sense of joy and pride. I will never stop leading such new changes.

Kim Ji-woong, Manager at DT store in Namak, Mokpyo

Kwon Young-mi, Crew at Kyunghee university store

My own secret of
being passionate every day

It was not that easy living a life with night and day flipped around as I work the night shift. But as a 'mom' and a 'wife,' I decided to work harder not to forget to be a 'neighbor' and a 'friend' to customers.

Now I’ve become more like an older sister of the restaurant after all these years of trying to embrace the changing system positively and quickly.
The crew members, my colleagues say that my passion inspires and motivates them to change and grow together.

So, I am going to work with a bigger passion for myself, and the customers tonight.

Kwon Young-mi, Crew at Kyunghee university store

Lee Ji-hyeok, Rider at Mia Station Store

A person who delivers happiness

I thought that the way I view my work would make customers think differently. Rather than just thinking 'I am doing this because of the money, I need to do this for money,' I decided to think 'I am doing this because I want to deliver happiness to people.'

That was the moment when I approached my job with a changed point of view. After that, I started to appreciate working, and this positivity also spread to customers somehow.

So here I am, working with gratefulness and joy. I will do my best to deliver much more happiness.

Lee Ji-hyeok, Rider at Mia Station Store

Lee Na-ra, Crew at Seokchon Store

Changing myself beyond McDonald’s

As I became a 'service leader' and had to contact more customers this year, communication with customers became vital.
It was very awkward and challenging at first. However, the more I worked, the more I wanted to hear compliments from customers that the employees at this store are kind. Since then, I have done my best to smile all the time while I was working.

And amazingly, I started to enjoy working. What was more, customers knew that I changed positively and welcomed me with a smile, which made me very happy.

The desire to do better and hear compliments brought a change not just to McDonald’s but more importantly to myself.

Lee Na-ra, Crew at Seokchon Store