It's true. McDonald's rely on chemicals.


We use about 26 tons a week.

We spend more than 650,000 on them a year.

Scouring powder, sanitising fluid, floor cleaner.

We buy mops and cleaning cloths which are made to our own, rigorous specifications.

We even specify the times when and the ways in which they are to be used.

For example, we strip down our milk shake machines every day.

We clean all the parts which touch anything you might drink, sanitise them and air-dry them. (Drying-up cloths might harbour germs, so we don't use them.)

Cleaning, in fact, is as much a part of the work in our kitchens as cooking.

It is a continuous process, not something we leave until closing time. you might say that we are fanatical about it.

You might even see that we are fanatical about it, because all our kitchens are quite open to the public gaze.

We are confident that you won't see anything you would rather not see.

We are equally confident that you won't eat anything you would rather not eat.

For, though chemicals play an important part in our kitchens, they have a very small part in our food.

Our hamburgers are made with 100% European beef, with no binders, no fillers and no additives.

Our scrambled eggs are made with 100% eggs and cooked in 100% butter.

There is fresh milk in our milkshakes and real strawberry juice in the strawberry syrup.

True, we add a little stabiliser to keep their consistency consistent.

And we clean our lettuce (Iceberg lettuce, by the way) with chlorine, before we wash it.

But when you eat at McDonald's you are eating little more than the best raw ingredients, freshly cooked in spotlessly clean kitchens.

And that is plain, unadulterated fact.


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