r/McDonaldsEmployees • u/thr-owa-wa-y Night Crew • 1d ago
Employee question (AUS) I believe our ownership might not follow food safety procedures and I am worried someone could get really sick
Recently we were taken over by a new owner, and I noticed one of the managers A didn't do food safety like we used to.
Back then, after cleaning the grills we would cook a full run of each patty on each platen and check the internal temp to make sure it fully cooked.
A, a new manager from one of the owners other stores just puts 1 patty on 1 platen then calls all the grills checked. I thought that can't be right, and talked to another manager B who is also new from another store, and she said yeah that's fine that's completely normal and what most Maccas do.
What??? You can't tell if it's safe without doing a full run and you have no idea if the other platens are safe without cooking on them at all? I'm not insane right? Do I need to escalate this to corporate or something? And if so how do I do that?
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u/Elegant_Raspberry_90 Department Manager 21h ago
That's a huge food safety violation. The whole point of dropping 6 10:1 on a platen is to make sure if you need to drop 6 in the future, the platen is hot enough to cook 6. And it's supposed to be done for every platen, not just 1. And 4:1 is 3 per platen. I recently quit, but I was the GM at my store. That wouldn't fly with me. I'd terminate someone violating food safety like that
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u/Conscious_Side1647 General Manager 1d ago
your not wrong to be concerned, you're obviously aware of the proper procedure so you good on you. 99 percent of the time the food passes temp check, but I've had it more than once where for one reason or another the 4:1 looked cooked but wasn't even close to temp. Which is why we do these checks daily.
I'm hoping your new owners aren't aware of what fhis manager is doing. I would definitely run your concerns up the chain if I were you. Thanks for caring.
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u/StrakenKing 1d ago
Are they 24/7 is there a step you missed that they do, do they do reduced runs/patens on overnight? Are you saying they temp 1 patty on 1 grill for up to 6 platens stating it's both 10:1 and 4:1? Because what you've implied is ummm not good. Food safety is not to be trifled with. At best you can make an enquiry to the HR dept and they would follow up within days. Knowing head office they will get to the bottom of it
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u/thr-owa-wa-y Night Crew 1d ago
Exactly, he'll put 1 piece of 4:1 on one platen and then say they are all done, but 2 of the platens are still visibly perfectly clean from where I cleaned them. He signs his initials above all the platens saying that it's complete and doesn't say anything to me about reducing run sizes or anything like that, and doesn't test 10:1 for breakfast later either, and when testing sausage he won't do max run size for that either. assume it is a problem all the stores owned by this guy has based on the other managers total lack of surprise
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u/StrakenKing 1d ago
That is not good, I would have a conversation with your RM or supervisor, they may not be aware. This is in the legal territory now if this is correct. Food safety should be dealt as a no joke situation and lying about it is a massive legal issue as those managers and the owner can be held liable. I would go to the RM and say hey, I've noticed this etc, is this correct, the RM should investigate and alert the owner as he may not be aware as this seems like pure lazyness and food safety not being trained and coached effectively. Failing the RM, you can make an anonymous query to HR and I will guarantee you it will be sent to the store and licensee within days to investigate. This will include CCTV footage, food safety reports etc to be investigated and reported
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u/Nej-Aneurysm 21h ago edited 21h ago
That is definitely a breach of food safety. It should be a run of each product on each platen.
Wondering how they're getting away with this as Temping should run through Brandmate on the managers phone with the Bluetooth probe. Also putting a single patty and calling it a day could mess with the levelling of your top platens...
Personally I would go to your RM or licensee as if something does happen and someone gets sick, they are going to know who was responsible
Edit: Formatting
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u/DrRichardEaper 1d ago
I'm no expert on procedures in the rest of the world, but in the UK that would be gross misconduct and a fireable offence.
I would bring it to the attention of your BM/GM first. It might be just that these 2 managers are the problem. If the problem persists, nothing changes, speak to whoever your supervisor or HR point of contact is.
If there is still no change, then corporate. And when you contact them make mention of the two other times you reported it.
I say this, because you go to corporate first they'll investigate the two managers and that's it. If there is a problem with the franchise they'll be more furrowed if they see nothing is been done higher up.