Better taste comes with better ingredients

Raw meat from Australia/New Zealand is used to make beef patties. To make the best texture of the patties, we use an optimal amount of fat, but never use internal organs such as intestines. In case of any unavoidable situation, the origin of beef may change temporarily.

McDonald's burgers do not contain any preservatives in the patties, but only use safe food and additives approved by FDA HACCP system to enhance taste and texture depending on the kinds of patties.

The McSpicy Shanghai Burger is made with light whole breast meat, so customers can enjoy the texture of the whole meat. Besides, McCrispy Burger uses chicken thigh meat and Chicken Tenders are made from chicken tenderloins, and McNuggets are made with all white meat chicken.

We, McDonald’s uses only the first-grade eggs which have won the top 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 or distributed at 7̊C or below until they are used at restaurants after going through sanitizing treatments such as surface wash and UV sterilization. Restaurant employees break eggs one by one when cooking them.

'McDonald's has been supplied with lettuces from farms in a pristine environment in Korea such as Gangwon-do. After Maeil Dairy or other domestic partner factories chop the lettuces into a size convenient for our customers to eat, they are vacuum-packed and delivered to restaurants refrigerated. The vacuum-packages of lettuces are opened right before they are used at the restaurants. However, in case domestic farms cannot supply lettuces due to unfavorable harvest conditions, McDonald’s has no choice but to use imported lettuces for some menus. In terms of tomatoes, fresh tomatoes are supplied from carefully chosen farms in Gimje or Jeongeup, Jeollabuk-do Province through domestically well-known partner companies such as Shinsegye Food. Such tomatoes are cut into pieces by slicers at restaurants.'

McDonald's French Fries use high-quality potatoes that meet strict standards and are produced by renowned global suppliers.

Blackspots, sometimes found on potatoes are bruises that can naturally appear when hit by other potatoes during harvest, storage and production. Or spots can be part of thick skin of potatoes. Enjoy the potatoes as It doesn’t present defects.

The green spots on potatoes are chlorophylls which can naturally emerge. Don’t worry and just feel free to enjoy them.

McDonald's regular buns are baked at our domestic partner factories and delivered to restaurants everyday. Our buns are baked with live yeast. We don't intentionally reduce baking hours.

McCafé uses 100% Arabica beans harvested in Colombia, Brazil, and Central America, and roast in Malaysia. On average, about 130,000 cups of coffee are sold on a daily basis at McDonald’s Stores nationwide, keeping the beans fresh.

Patties are automatically cooked on a machine called the "grill." When cooking button is pressed with the patties on the grill, the upper plate automatically descends from the top, cooking the upper and lower surface simultaneously. The temperature of the upper plate is set high at 218.5 °C, and the bottom plate at 176.8 °C. The cooking time for patties depends on the patty type, and when the set time is out, the upper plate of the grill automatically ascends and the cooking is complete.

McDonald's uses sunflower oil for frying to provide products with high in unsaturated fatty acid, low neutral fat, and no concerns over trans-fat. All McDonald's restaurants are equipped with 3M's oil strips which are used to measure oil acid value. The acid value of our frying oil is measured and recorded everyday. When the oil acid value exceeds the standard value, the frying oil is replaced immediately with new oil in order to keep it fresh. McDonald’s internal standard requires restaurants to maintain an acid value of 2.5 or lower, which is stricter than the current legal standard of 3.0 or lower.

McDonald’s uses a specialized tool for wiping grills whenever they are used. The grills are disassembled and thoroughly cleaned to maintain the best sanitary conditions.

First, McDonald’s checks the temperature, packing conditions of the ingredients for patties, raw meat, and sanitary conditions of delivery vehicles. During the processing, the weight, thickness, and fat content of the patties are measured. During the packing process, a product inspection is carried out in terms of the packing conditions, and the conditions of the outer boxes. In addition, McDonald’s runs a visual inspection to prevent mixing with foreign objects, two-time detection tests with a metal detector, and detection for alien substances with an X-ray device. Also, during the delivery process, the sanitary conditions of the delivery vehicles are checked. And after checking the freezer, products are loaded onto the vehicles. The sealed cargo boxes with the products inside are loaded onto the delivery vehicles and delivered.

McDonald’s never prepares menus beforehand. McDonald’s begins toasting buns when customers order. The 'Made for You' system has been under operation to serve customers only with fresh products (except some stores).

All McDonald’s stores are equipped with a large-size refrigerator, freezer and a warehouse. During the delivery process, all products are kept at the right temperatures including the room temperature, refrigeration temperature, and freezing temperature controlled by the cold chain system.

After use, tables are wiped with a cleaning-exclusive towel and we always make sure that all tables are clean for a pleasant dining experience.

McDonald’s top priority is food safety. Therefore in order to provide our customers with safe products to eat, we are committed to keeping even the most little things safe and clean. Restaurant crew members have to wash their hands to elbows every 30 minute. Not only that, but 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. To maintain a clean cooking environment, restaurant employees are supposed to wash kitchen utensils every four hours to keep them clean. And in terms of ingredients, we categorize and separately store them in a refrigerator, freezer, and warehouse based on their storage temperatures. Once packages are opened, we mark and manage the second expiration dates for the ingredients inside to commit ourselves to food safety.