After production, the burgers are packed in boxes, and then they undergo the last quality check (the hamburgers go through a metal detector). The boxes containing the hamburgers indicate precisely where the meat from the burger was gotten, the time frame when the hamburger was produced, and where the burger was being taken. With this information, the company can be able to identify the farm and slaughterhouse where the meat was gotten within a short time. Cows are usually registered immediately they are born; hence everything that they go through from then till they are slaughtered is usually recorded included the number of owners the cows have gone through.
The boxes contain a unique code that can even help the companies to know the exact cow that the meat was gotten from. According to a OSI Group McDonalds representative, Eunice Koekkoek, the company ensures that the cows are slaughtered in their native country to avoid transporting them for long distances. The meat used by OSI Group McDonalds to manufacture the burgers is always compliant with the European and national standards. McDonald’s has thirty-seven thousand restaurants across the globe, and hence every decision it makes must be geared towards the sustainability of all the restaurants.
OSI Group’s Gunzburg factory in Germany is one of the largest producers and distributors of McDonald’s hamburgers. The factory can make a weekly production of nearly thirty million burgers. However, both OSI Group McDonalds do not usually use all the burgers. This is just to ensure that they have extra burgers to provide to the consumers in case there is a rapid increase in demand. OSI Group ensures that it adheres to strict hygiene during the production process to ensure it meets the safety standards. The factory has two hundred employees, but only a few of them are needed to be available per shift to handle the production process. After production, the burgers are then distributed to the various OSI Group McDonalds restaurant from the distribution center right next to the factory. It takes only three weeks for the hamburger to be served to the customer, from the time the cow was slaughtered.