I received compensation from McDonald’s in exchange for writing this review. Although this is a sponsored post, all opinions my own.
A few weeks back, I was invited, along with a few other area bloggers, to an exclusive behind-the-counter look at McDonald’s food quality. At the “Open Door Tour” event, I was given an in-depth restaurant and kitchen tour, a food demonstration, and had a chance to hear John Cisna, McDonald’s Brand Ambassador speak about making nutrition-minded food choices at McDonald’s and the importance of choosing balanced meals (he’s got a great story, too, so stay tuned).
I have to admit that I was really excited when I got this invitation. I have never worked in the fast food industry, so I was really looking forward to seeing some of the behind the scenes kitchen operations. On the tour, we spent some time at the McCafe station learning about the coffee, how they make their beverages and a few of my fellow bloggers got the chance to make their own smoothies.
Here’s a fun fact that I learned that day – did you know that once the bag of coffee is opened, it only has a 30 minute shelf life? So when you get your coffee at McDonald’s, you can be guaranteed that it’s fresh.
We also got to see the grill area, the assembly line and a few of the employees exhibited how they use fresh ingredients when preparing menu items in a few food demonstrations. All of their produce and eggs are purchased locally and are the freshest of the fresh.
McDonald’s holds themselves to very high standards when it comes to their food quality. For more than 55 years, McDonald’s has evolved its menu to meet the changing needs of its valued customers. McDonald’s is committed to giving you more delicious choices to feel good about now and in the months and years to come, with the overarching goal of making sure the food you and your family love is something you can feel good about.
Real & Fresh Ingredients in Signature Menu Items:
- The Artisan Grilled Chicken Sandwich and Premium Grilled Chicken Bacon Clubhouse Sandwich are made with 100% chicken breast filet with no preservatives and are seared right in McDonald’s kitchens
- The Premium Crispy Chicken Bacon Clubhouse Sandwich is made of a tender and juicy chicken breast filet
- McChicken sandwiches are made with a filet that’s made with a blend of dark and white meat chicken, so it’s juicy and flavorful
- McDonald’s works with three dedicated Chicken McNugget suppliers: Keystone Foods, Tyson and Dorada – all located in the U.S., in states such as Tennessee, North Carolina and Georgia.
- McDonald’s cracks fresh USDA Grade A eggs into an ‘egg ring’ which form the iconic round shape for the Egg McMuffin
- McDonald’s scrambled eggs are made with liquid eggs that are cooked fresh on the grill with margarine
- McDonald’s uses 100% egg whites in the Egg White Delight McMuffin, cooking them on the grill with margarine
- McDonald’s uses 100% beef that is ground, formed into patties and then flash frozen
- Flash freezing is when beef is freshly ground and then quickly frozen to seal in flavor
- McDonald’s burgers are made with no additives or preservatives; just seasoned with a pinch of salt and pepper when cooked
- The potatoes used for McDonald’s World Famous Fries are made from varieties including Russet Burbank, Ranger Russet, Umatilla Russet and the Shepody
- The suppliers McDonald’s works with first peel, cut and blanch the potatoes. They then dry, partially fry and flash freeze the fries for restaurants. Once in kitchens, the fries are cooked in a Canola blend oil so that they are served crispy and hot
- McDonald’s finds most of the leafy greens for salads right here in the U.S., but some come from Mexico, too
- McDonald’s uses three kinds of lettuce in its Premium Salads — Romaine and Iceberg for crunch, and Spring Mix for flavor
- Tomatoes originate in Florida, the Carolinas, California and Mexico
What impressed me the most was their commitment to food safety. Employees always change gloves and wash their hands when switching stations to prevent cross contamination and on top of that, all employees are required to wash their hands every hour at a minimum – even if they are not switching stations.
After our tour and food demonstrations, John Cisna spoke to us about his weight loss journey.
John is an Iowa high school teacher who made headlines last year for his student-led experiment that required he eat exclusively at McDonald’s—breakfast, lunch and dinner. Cisna lost nearly 60 pounds and 20 inches from his chest, waist and hips, and lowered his cholesterol, triglycerides and blood pressure. In John’s words: “The experiment showed that it’s not where we eat, but what we eat and in what combination that matters”. He told us that although he is done with the experiment, he still eats an Egg White Delight and an oatmeal from McDonald’s every day for breakfast. John has been touring the U.S. speaking about his experience and I was honored to hear him speak in Boston that day.
See, I told you that he had a great story!
Has this changed your views about the food quality at McDonald’s? As for me personally, I can rest easy when I feed my kids McDonald’s because I have seen first hand the care that goes into the food. I know that they are eating a nutritious, healthy meal.
What’s your favorite item at McDonald’s?