December 9 2013 Latest news:
Saturday, September 7, 2013
A Norfolk man went behind the scenes to find out how a McDonald’s sausage and egg mcmuffin is made - and gave the whole process the thumbs-up.
The fast food chain opened up its supply chain due to an increased interest from the public in where our food comes from, and invited volunteers to become ‘Quality Scouts’ to monitor its meat.
And Dorian Avellino, 49, from Horning in the Norfolk Broads, was selected from the 1,700 people who applied to take part.
For two days, as part of a group, he investigated and chronicled the supply chain journey from some of the British and Irish farms that supply McDonald’s through to food production and restaurants.
Mr Avellino, who runs his own engineering firm in Horning, said: “I have always been interested in McDonald’s, as a company as well as its product.
“While I personally saw them doing things exceptionally well, I had also heard the rhetoric from the other side.” His trip took in visits to farms in Cumbria and Lincolnshire, and afterwards he said: “We were tracking the preparation of the sausage and egg mcmuffin breakfast meal, which is a favourite of mine, from conception to delivery. I had never before looked into the background to the food industry.
“What struck me most was how very precise it all was, how controlled, and how well the supply chain works together. It’s all very complementary and not at all disjointed, although some of the suppliers don’t have contracts in place.”
He said he would recommend the experience to others, and added that it had made him more confident of the whole process. “I was also very impressed with what I saw of the quality of life of the pigs on the farm.”
McDonald’s has enjoyed a strong performance in the UK in recent years, despite increased concern over public health spearheaded by celebrity chefs including Jamie Oliver.
Warren Anderson, vice president, supply chain, said: “Every day, people ask us questions about our food and our ingredients, so we invited members of the public to follow the journey from farm to restaurant.”