You've not worked in a McDonalds before, or would have not have said
"some greasy high school kid accidentally flips one onto the floor before
picking it up and putting it on the bun anyway..."  .  The kid almost always
wipes the patty off on his/her apron before they put it on the bun.  :-)



> -----Original Message-----
> From: Jon Diercks [SMTP:[log in to unmask]]
> Sent: Tuesday, November 13, 2001 3:20 PM
> To:   [log in to unmask]
> Subject:      Re: OT: RE: Contingency Planning
>
> I once had the privilege of touring one of the plants in Illinois where
> McDonald's processes beef patties, freezes and packs them for distribution
> throughout the midwest. Fascinating how they precisely control the fat
> content, perform stringent onsite lab testing for
> disease/bacteria/contamination, even use a micrometer to spot-check the
> correct thickness of frozen patties as they come down the line. The plant
> runs non-stop, with two shifts of production followed by an entire third
> shift of cleaning all the equipment for the next day. I've seen hospitals
> with less sanitary conditions.
>
> Of course, then I remember what happens next. The patties go out to the
> stores, and some greasy high school kid accidentally flips one onto the
> floor before picking it up and putting it on the bun anyway...
>
> On Tue, 13 Nov 2001 13:02:07 -0800, Michael Berkowitz <[log in to unmask]>
> >After 5 years of working at McDonald's through high school and college,
> >believe me it is beef, not meat.  Also, the Big Mac "special sauce" was
> >never blended, but came right out the can and into the gun cartridges
> that
> >were used to put the sauce on the bun and club section.  Yes I am a
> fountain
> >of information of how McDonald's worked 1969-1974.
>
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