The OSI was the very first American company to supply McDonalds with the hamburgers. McDonald’s representatives told us that 90% of the factory’s production was McDonald’s. Hygiene is the most important thing in this factory. Employees who have had stomach upsets are not allowed to carry on with their daily work until they are checked and diagnosed by a doctor to prevent the bacteria and viruses from spreading to the beef. Also to prevent other objects from coming into contact with the beef, one has to put on protective clothing and thoroughly wash their hands before getting in the factory. The following processes take place before the final production phase of the hamburgers.

First and foremost, the meat is checked from its entry point, and they ensure that there are no bones. McDonalds requested the OSI Group to get huge chunks of meat from the slaughterhouse to reduce contamination risks since they have a smaller surface area that is not easily contaminated by bacteria. Then, the meat is put in large containers of about 500 kilograms each. Around 500 containers of meat are needed per day to make enough burgers; thus a lot of work is needed to transport them to the right place. After that, the meat is taken to the blenders where it is ground. Then the minced meat is taken to another machine where it is shaped into burger patties. The machine used can also produce vegetarian burgers thus causing an increase in the factory’s production. These machines are so cold as ice forms on them, and water vapor present condenses too.

The burgers are made in an incredibly fast process making an average of 30 million burgers a week. The OSI Group and McDonalds usually don’t use the full capacity so that they can ensure that in case of an increase in demand they can use the extras. After that few burgers are tested to ensure that the fat content is right and ready for consumption. They are then packed and transported to McDonald’s restaurants.

Learn more: https://en.wikipedia.org/wiki/OSI_Group