All new suppliers to McDonald's must first complete New Supplier Items numbers 2 - 6 (a new supplier is any supplier that has not supplied products to the McDonald’s system in the past 3 years). Also, refer to Supplier Selection process and Supplier Quality Index for complete New Supplier criteria and process Initial after
completing
1. A written Hazard Analysis Critical Control Point (HACCP) plan that follows the guidelines of the National Advisory Committee on Microbiological Criteria for Foods (NACMCF) or UN/FAO Codex Alimentarius guidelines. A recognized authority on HACCP that meets with McDonald’s Quality Assurance approval must be used to review the HACCP plan and verify that the plan is adequate to control all hazards and follows the NACMCF guidelines. A written summary report from the recognized authority must be attached
2. A plant sanitation audit by a recognized authority on food plant sanitation and Good Manufacturing Practices. The authority must review that the plant follows and adheres to all GMPs and sanitation practices for the production of the food product that will be used by McDonald’s. A written summary report of the audit must be attached.
3. The following must be in place to support food safety: a) a person identified as responsible for food safety systems, b) food safety training for all employees, and c) a sanitation audit program
4. A stock recovery plan that is consistent with and meets McDonald’s requirements. A copy of McDonald’s stock recovery requirements is available from QA upon request. Attach stock recovery contacts and telephone numbers.
5. The supplier has signed both the McDonald’s Business Relationship Letter, Confidentiality and Development Agreement, and Code of Conduct.
6. The McDonald's Food Product Specification (Quality Systems Requirements) has been reviewed, signed and attached. (Only one signed document per company is necessary. These requirements are included in the Food Product Working Specification format).
7. The supplier’s financial strength and stability has been evaluated using McDonald’s supplier McRating Matrix assessment tool and the rating is determined to be Medium to Strong. McDonald’s SCM signs off on this point.
8. The product was evaluated using the “Food Safety Assessment Process for New Products and Formulations” to assure a systematic review for food safety and that potential risk factors are both identified and addressed through effective management of critical control points.
9. An ingredient legend must be submitted for review of sensitive ingredients and allergens. All raw ingredient sources such as dairy, beef, vegetable, pork, artificial / synthetic etc. must be identified. See attached form for complete instructions.
10. New Product Information Sheet has been completed and attached. It includes the target attributes and scoring for use in product evaluations, etc.
11. Labeling, case pack and graphics have been reviewed with McDonald's/Perseco and a WSI/WRIN number has been assigned.
12. A recommended working shelf life has been determined (attach any available data). The projected completion date of the shelf life study, if necessary, is: .
13. Micro-challenge studies have been completed and the data attached (if deemed necessary by McDonald's Food Safety).
14. Restaurant preparation procedures have been verified as safe for this product (attach any recommendations or observations). If the product is to be cooked in the restaurants, attach results from McDonald’s protocol for Process Validation – Cooked Product Internal Temperature.
15. The Quality Inspection Process (Q.I.P.) form has been completed and attached.
16. Supplier guarantees each of the following: (a) all products produced for use in McDonald's restaurants must comply with all applicable laws and regulations*; and (b) none of the products are adulterated.
* Supplier must obtain an independent 3rd party certification that all ingredients in the product meet Country food laws and the ingredient label declaration is correct wherever the product is sold. Attach the 3rd party Certification(s) to this document.
A Working Specification has been completed and attached.
Nutritional Information on finalization of Specification will be completed in compliance with the standardized testing protocol