FOOD HYGIENE Bonne Cuisine Bon Brouillon
(A great concept) In September 1979, the first McDonald’s restaurant opened in Strasbourg. Today, the international company employs more than 63,000 people across France, with up to 1.8 million meals are served daily. In 2013, a McDonald’s restaurant operating under the new “Made for you” concept opened in Villeneuve- sur-Lot in southern France and is now one of around 80 such restaurants.
Sébastien Feuerlé, who has worked for McDonald’s for 16 years and manages the five restaurants in the Villeneuve-sur-Lot region, explained the idea behind the concept: “Our offering still comes under the category of fast food, but customers should also have a good time with us, just as they would in a traditional French restaurant. “Made for you” means that everyone gets a fresh, individually prepared product. This increases the enjoyment even further and makes customers happy.”
In order to implement this new freshness concept optimally during the daily opening hours of 10am-12 midnight, the restaurant in Villeneuve- sur-Lot currently employs a total of 45 people full- and part-time. They are responsible for the quality and freshness of approximately 600 orders per day.
The new interior design concept is intended to create a sense of well- being for customers during the short time of their visit. The new “Made for you” philosophy therefore extends beyond operational matters into
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visual design. As soon as you walk into the dining area, it is noticeable that, unlike previously, no equipment, vending machines, fridges, keep- warm zones, etc. are visible. As in a hotel reception, a donation box and serviette dispenser are mounted in the counter. The whole dining area is designed to be bright and friendly.
Bonne Hygiene Alongside the freshness of the food and drinks, the interior design features and the standard of cleanliness throughout the facility, paramount importance is also attached to the issues of hygiene during food storage and preparation and personal hygiene. Every morning, before the McDonald’s restaurant opens, the entire dining area and kitchen are cleaned by the company’s own staff. When customers leave, their table area is also surface-cleaned.
Alongside the freshness of the food and drinks, and the standard of cleanliness throughout the facility, paramount importance is also attached to the issues of hygiene.
The whole kitchen area is subject to special monitoring and checks. Companies that process and prepare food must maintain strict cleanliness standards in the kitchen, so the entire interior is inspected every hour. The task is to ensure that the standard of cleanliness achieved in the morning is maintained throughout the
The home of haute cuisine now has almost 1,300 McDonald’s restaurants, evidence of a significant change in eating behaviour in France. As McDonald’s continuously look to increase customer satisfaction through ever higher quality standards and improved product quality, Metsä Tissue tells us how this applies not only to food and drink, but also to its cleanliness and hygiene.
opening hours until midnight. Responsibility for this lies with restaurant manager Kelly Havet. She said: “We attach particular importance in this area to the individual personal hygiene of our employees. We are aware of the problem of the risk from infections that can be transmitted via the hands. We therefore pay particular attention to the issue of hand hygiene.”
Sébastien Feuerlé added, “We demand optimum hand hygiene from our staff, and this means we also have to provide them with the best equipment to achieve this. Our requirements were clear: we were aware of the scientific studies carried out by the University of Westminster and TÜV Rheinland, so we looked particularly carefully at hand drying. We therefore ruled out jet-air systems and textile hand towels from the outset. Since only mechanical rubbing with paper and the high absorbency of cellulose dry the hands really hygienically and remove bacteria, dirt and oily residues, only paper towels came into consideration for use in the kitchen.”
Scientific studies had shown that, in a comparison of paper, textile hand towels and air driers, paper towels remove the most germs. Based on these findings, intensive application and quality tests were then carried out in several French McDonald’s restaurants on seven types of paper towels from different suppliers. They finally decided in favour of northern European supplier Metsä Tissue
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