McDonald’s Corporation

Members:
Salibio, Ace John
Sarez, Alvin
Señar, Patricia Ann
Sanao, Rojen
Saulog, Ana Marie
Solis, Kaye Ivana

Background

The world famous Golden Arches arrived in the Philippines in 1981 when Dr. George T. Yang
opened the first-ever McDonald’s restaurant in the country. The historic restaurant still stands
on its original location in Morayta, Manila. In 1992, McDonald’s brought its world famous menu
items like Big Mac and Fries closer to more Filipinos with the opening of its first stores in Visayas
and Mindanao. 35 years since it first arrived in Philippine shores, McDonald's became a 100%
Filipino-owned  company in 2005—fulfilling its vision to become ‘Una Sa Pamilyang Pinoy’.
Today, McDonald’s has grown to become one of the country’s leading fast food chains with
more than 480 restaurants nationwide. With President and Chief Executive Officer Kenneth S.
Yang at the helm, McDonald’s is now a multibillion-Peso company, with over 40,000 employees
serving Filipinos all over the Philippines. McDonald’s strives to deliver quality service and a
delightful customer experience. Our employees enjoy a dynamic working environment, support,
training and opportunities to help them deliver the best possible results and advance their
career. Apart from the company's commitment  to serving and delighting its customers and
employees, McDonald’s is also dedicated to making a difference in the lives of  Filipino children
and families through its charity of choice, Ronald McDonald House Charities and its banner
programs.

Issue

The number of people sickened by tainted McDonald's salads has jumped to 163 in 10 states.
Three of the victims have been hospitalized. The U.S. Food and Drug Administration said the
problem is caused by the Cyclospora parasite that is transmitted in foods contaminated with
fecal matter. Last week, the number of cases was 61 people in seven states – 29 in Illinois, 16 in
Iowa, seven in Missouri, three in Minnesota and two each in Nebraska, South Dakota and
Wisconsin. 

The illnesses started on or after May 1, according to the FDA. The sick people are between the
ages of 16 and 87 years old and 66 percent are female. No deaths have been reported.

"At this time, despite the intensive investigation by federal authorities and state health agencies
around the country, no source has yet been named for this outbreak," Fresh Express said in an
e-mail. "The decision by McDonald’s to change suppliers of certain components should in no
way suggest that Fresh Express is implicated as a source."
"McDonald’s is committed to the highest standards of food safety and quality and we continue
to cooperate and support regulatory and public health officials in their investigations," the
company said.

The most common symptom of Cyclosporiasis is watery diarrhea, according to the Centers for
Disease Control and Prevention. 

Prerequisite Program (PRP)

Prerequisite programs are steps or procedures, including GMP’s and SSOP’s, which control the
operational conditions within a food establishment and promote environmental conditions that
are favorable for the production of safe food. Prerequisite programs are the foundation of a
Food Safety/HACCP system. According to Appendix K of the PMO, prior to the implementation
of a Food Safety/HACCP plan, plants must develop, document, and implement written
prerequisite programs.

 Safety of water, steam, and ice

Water, steam, and ice are used in every part of food processing from transport to cleaning and
sanitizing to ingredient use. It is essential that potable water, cooling water, steam, and ice
must be available in sufficient quantities, at suitable pressures and temperatures, to meet the
needs of the operation.
 Condition and cleanliness of Food-contact surfaces
All food contact surfaces, including but not limited to equipment, piping, and utensils, used in a
food processing facility must be designed, fabricated, maintained in such a way that they are
easy to clean and can withstand regular usage. Equipment should have smooth seams and be
made of impervious materials such as stainless steel or plastic. Corroded or worn parts should
be replaced.
 Prevention of Cross-contamination
Contaminants such as bacteria are unable to move from one place to another on their own.
Cross contamination occurs when food, water, air, people, or equipment carry these
contaminants from one location to another. 
 Maintenance of Hand-washing, hand-sanitizing, and Toilet facilities
It is imperative that in addition to clean food processing equipment, the facilities associated
with production must be cleaned, stocked, and properly maintained.
 Protection from adulteration
Section 402 of the Food, Drug, and Cosmetic Act defines adulterated food if “food bears or
contains any poisonous or deleterious substance which may render it injurious to health and/or
if it has been prepared, packed, or held under unsanitary conditions whereby it may have
become contaminated with filth, or whereby it may have been rendered injurious health.”
Ingredients, packaging materials, food contact surfaces, and finished product must be protected
from various microbiological, chemical, and physical contaminants 
 Proper Labeling, storage, and use of toxic compounds
Toxic compounds, such as cleaning and sanitizing chemical and pesticides, must be properly
labeled, used, and stored in a way that protects food, food contact surfaces, and packaging
materials from contamination. A secured area with limited access and removed from food
storage, processing, and packaging areas is an essential condition in this prerequisite program.
 Control of employee health conditions
Food processors and handlers with an apparent illness, wound, or open lesion are a potential
source of microbiological contamination of food, food packaging, and food contact surfaces.

Recommendation for Food Safety Practices

1. Know the origin of the ingredients

The ingredients provide the basis of your product. Therefore it is essential to know how and
where these ingredients were created. It is often taken for a granted practice but recent cases
(e.g. fipronil in eggs and poultry) show that the ingredients should be documented and regulary
validated.

2. Know the facilities

Not only the product itself or the ingredients can cause safety lacks but also their storage and
transportation (e.g.storage temperatures or contamination from unclean facilities).

3. Regular audits
Every retailer should ensure and maintain regular food safety audits due to food safety policies
and requirements.

4. Know your supply chain

Most partners in the supply chain do not know the entire supply chain – it is more common to
just have the visibility within one or two levels. More transperency on all levels could lead to
more trust of consumers in their food.

5. Strive for sustainabiltiy and assume responsibility

Sustainability is not only a new worldwide trend regarding food, behaviour or clothes. These
days consumers expect higher quality standards to ensure conscientious farming, employment
policies and to increase environmental awareness and are willing to spend more money on food
when these standards are used.

6. Ensure accurate labeling

The customer is king. Due to that motto, manufacturers and retailers should refer to the
customer needs and provide the information they need and want to know.

7. Consider packaging
On the one hand the packaging allows the consumers to identify with the product and the
brand. It is not only a recognition value but also an important factor for food safety.

8. Map out steps for potential food recalls

When it comes to a food recall or crisis the source of the contamination has to be identified.
Adopting a right technology, which supports the whole supply chain, is maybe the most
effective way to reduce the response time.

9. Adhere requirements and policies

Consumers expect everyone in the supply chain to adhere food regularisations and this is what
retailers, manufacturers and suppliers should strive for.

10. Test the quality of the food

To make sure the product is safe and guarantees quality it needs to be tested regularly. This
includes not only the taste and appearance of the food but also the ingredients and potential
contaminations.