Companies that supply food products to the McDonald's System must have a number of food safety programs in place. They include, among others, programs for sanitation, pest control, and microbiological control, and a hazard analysis critical control point (HACCP) plan and program. HACCP is widely recognized, worldwide, as an effective method of preventing food-borne illnesses.
Additional requirements must be met for each food product we want to purchase. These include specific attributes related to food safety—for example, acceptable temperature ranges for materials received and products delivered to distribution centers. The supplier must demonstrate that the product has been evaluated to ensure that potential hazards have been systematically identified and addressed through effective critical control point management.
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