Our strict standard is what takes to make our burgers taste even better! Fresh ingredients raised with care and effort of everyone make up a delicious McDonald’s burger.
Beef traceability number: A number that provides detailed information of beef products (butchery of export country, processing location, export supplier and slaughterhouse, kill date, date of import) at the imported beef supply history management website
HPCIA (High Priority Critically Important Antimicrobials) : Antibiotics that are prescribed for human use only. When used in animals, it may have impact to people who have eaten them.
GFSI (Global Food Safety Initiative): International food safety association established to provide consistent improvement of the food safety management system for securing safe food supply to consumers.
The burger buns used at McDonald’s are manufactured in a GFSI-authorized factory that has been certified with the food safety management system (FSSC-22000).
Global produce quality management certification: A standard regarding the reliability of the agricultural products by controlling hazardous factors under a certain allowable level from production to product packaging. The controlled factors include water, soil, agricultural pesticide, fertilizer, heavy metal and microbe.
In case any unavoidable situation such as natural disasters occurs, the lettuce supplier may change.
In case any unavoidable situation such as natural disasters occurs, the lettuce supplier may change.
When I started working here, I thought McDonald's was just a place where I would do my part-time job. That’s it. Now, McDonald’s is more than that since I’ve been here for 16 years.
Diverse experiences here at McDonalds have led me to think that McDonald’s is a company that always leads new attempts, and changes. McDrive, McDelivery, and the latest Future Restaurant.
As I have continued trying various new things and making changes, I could feel proud of being "first" while working here at McDonald’s. McDonald’s changes are my sense of joy and pride. I will never stop leading such new changes.
Kim Ji-woong, Manager at DT store in Namak, MokpyoIt was not that easy living a life with night and day flipped around as I work the night shift.
But as a 'mom' and a 'wife,' I decided to work harder not to forget to be a 'neighbor' and a 'friend' to customers.
Now I’ve become more like an older sister of the restaurant after all these years of trying to embrace the changing system positively and quickly.
The crew members, my colleagues say that my passion inspires and motivates them to change and grow together.
So, I am going to work with a bigger passion for myself, and the customers tonight.
Kwon Young-mi, Crew at Kyunghee university storeI thought that the way I view my work would make customers think differently.
Rather than just thinking 'I am doing this because of the money, I need to do this for money,' I decided to think 'I am doing this because I want to deliver happiness to people.'
That was the moment when I approached my job with a changed point of view. After that, I started to appreciate working, and this positivity also spread to customers somehow.
So here I am, working with gratefulness and joy. I will do my best to deliver much more happiness.
Lee Ji-hyeok, Rider at Mia Station StoreAs I became a 'service leader' and had to contact more customers this year, communication with customers became vital.
It was very awkward and challenging at first. However, the more I worked, the more I wanted to hear compliments from customers that the employees at this store are kind. Since then, I have done my best to smile all the time while I was working.
And amazingly, I started to enjoy working. What was more, customers knew that I changed positively and welcomed me with a smile, which made me very happy.
The desire to do better and hear compliments brought a change not just to McDonald’s but more importantly to myself.
Lee Na-ra, Crew at Seokchon Store