McDonald’s Canada Allergen Policy Update

In January, McDonald’s Canada made a change to our allergen policy to introduce menu items containing nuts that are not individually packaged. This is a holistic change to our business and started with the introduction of a dessert item (Skor McFlurry) that contained nuts.
 
Listening to our guests is at the heart of our brand. This includes how we evolve our menu to respond to changing tastes, as well as how we listen to feedback on the decisions we make. We heard from guests affected by food allergies regarding the change in our allergen policy and our approach to communicating the possibility of cross-contact between nuts and other menu items. Over the past few months, we’ve met a number of times with Food Allergy Canada, a leading allergy patient organization in the country, to better understand the perspective of our guests affected by food allergies and how these changes have impacted them. We’ve also reviewed our allergen management policies and practices and have identified several enhancements to our communications and opportunities to reinforce training and procedures related to allergens.
 
We understood the change to our allergen policy would have an impact on some guests and we want to reassure guests affected by food allergies that we will continue to deliver best in class standards and practices related to both food safety and allergen management.
 
Here is what you can continue to expect from us:

• Our continued commitment to developing food preparation procedures specifically designed to minimize allergen cross-contact where possible, including the segregation of equipment and tools, cleaning procedures, and handling of allergens.
• Ongoing education and training practices for restaurant staff on the seriousness of food allergies, the importance of procedures designed to minimize allergen cross‐contact and protocols for handling guest inquiries.
• Detailed ingredient and allergen information, including the potential for cross-contact for certain menu items due to the use of shared equipment, provided both online (www.mcdonalds.ca) and by speaking with Managers in the restaurants.
• We’re also developing an online reference chart that summarizes allergen-related information and we’re working towards adding allergen-related information on our app and kiosks. While it is too early to confirm timelines for these changes, we’re committed to developing these useful resources for our guests.
• Ongoing communication regarding ingredient changes and new menu items involving priority allergens on menu boards, merchandising and allergy notices in the restaurant and drive-thru.

 
McDonald’s Canada is committed to helping all our guests make informed choices about the food they eat – including those with food allergies. As always, we encourage guests affected by food allergies to review ingredients lists for our menu online prior to going to our restaurants in order to obtain full allergen-related information, and speak with Managers in the restaurants to learn how and where menu items are made to determine the right choice for them. Our first priority remains the health and safety of our guests.

 
McDonald’s Canada Allergen Policy Update
Q&A
June 2017
 
1. What is the update?
Following a review of the feedback from our guests affected by food allergies and meetings with Food Allergy Canada, we have reviewed our allergen management policies and practices and have identified several enhancements to our communications and opportunities to reinforce training and procedures related to allergens. For instance, we are developing an online reference chart that will better summarize allergen‐related information and we are working towards adding allergy information on our app and kiosks. While it is too early to confirm timelines for these changes, we are committed to developing these useful resources for our guests.

In addition, our guests can count on our continued commitment to developing food preparation procedures specifically designed to minimize allergen cross-contact where possible, including the segregation of equipment and tools, cleaning procedures, and handling of allergens.  We will continue with our education and training practices for restaurant staff on the seriousness of allergies, the importance of procedures designed to minimize allergen cross‐contact, and protocols for handling guest inquiries.
 
2. What exactly are you changing related to the communication of allergens?
Several things. For instance we are developing an online reference chart that will better summarize allergen‐related information. Additionally, we are working towards adding allergen-related information on our app and kiosks. While it is too early to confirm timelines for these changes, we are committed to developing these useful resources for our guests.
These changes will supplement the allergen information already available to guests:

• detailed ingredient and allergen information, including the potential for cross-contact for certain menu items due to shared equipment, provided both online (www.mcdonalds.ca) and by speaking with Managers in the restaurants
• ongoing communication regarding ingredient changes and new menu items involving priority allergens on menu boards, merchandising and allergen notices in the restaurant and drive-thru.

 
3. Are your restaurants safe for people with allergies?
For many years we have had menu items that carry a variety of food allergens. In this regard nothing has changed. Neither has our commitment to preparing all our menu items with the highest standards of care and using quality ingredients. But what did change was our policy and operating procedures relating to nuts starting with the SKOR McFlurry. Given that this was a significant change in the way we did business, it was important that we communicate this change to our guests.
Our first priority is still and will always be the health and safety of all our guests. We have always taken the utmost precaution related to communicating ingredient changes and new menu items involving priority allergens in our restaurants. We have an obligation to ensure that our guests have the right information about our menu so that they can make the most informed decision possible.

Our guests can obtain detailed ingredient and allergen information, including the potential for cross-contact for certain menu items due to shared equipment, by visiting www.mcdonalds.ca. Guests concerned about food allergies can also speak with a Manager in the restaurant prior to ordering to learn how and where products are prepared.
 
4. Why did you meet with Food Allergy Canada?
We have a longstanding association with Food Allergy Canada and we met with them a number of times over the past few months regarding the change to our allergen policy. They provided us with a better understanding of the impact of our allergen-related changes to guests with food allergies, shared examples of allergen management practices used by others in the industry, and offered input on risk-reduction practices and training, as well as guest communications.

We truly appreciate and value Food Allergy Canada’s efforts and feedback. As a result, we have incorporated some of their feedback and are making enhancements to our communications relating to allergens. We also reviewed our risk-reduction practices and training; the procedures we develop for the preparation of products containing allergens are already specifically designed to minimize cross-contact where possible, including the segregation of equipment, tools, cleaning procedures, and handling of allergens where possible. And we have in place education and training for restaurant staff on the seriousness of allergies, the importance of procedures to minimize allergen cross‐contact and protocols for handling guest inquiries.
 
5. When will these changes to your communication of allergens come into effect? 
While it is too early to confirm timelines for the development of the online reference chart and the addition of allergy information on our app and kiosks, we are committed to developing these useful resources for our guests.
In the meantime, our guests can obtain detailed ingredient and allergen information, including the potential for cross-contact for certain menu items due to shared equipment, by visiting www.mcdonalds.ca. Guests can also speak with a Manager in the restaurant prior to ordering to learn how and where products are prepared. Additionally, we will continue to communicate ingredient changes and new menu items involving priority allergens on menu boards, merchandising, and allergen notices in the restaurant and drive-thru.
 
6. What does listening to guests mean to you?
Our 3 million daily guests mean everything to us. So, listening to them is one of the most important aspects of our business. We interact with our guests in many different ways. Whether it’s in our restaurants, through our guest relations team, online, or through market research – we are listening to our guests.
 
7. How do you respond to guests who may have concerns about visiting McDonald’s in light of these changes?
We recognize that for some guests this change may make visiting McDonald’s a more involved decision. What hasn’t changed is our commitment to preparing all our menu items with the highest standards of care and using quality ingredients. Our first priority remains the health and safety of our guests. We want to reassure guests affected by food allergies that we will continue to deliver best in class standards and practices related to allergen management. We have always taken the utmost precaution in communicating ingredient changes and new menu items involving priority allergens. We have an obligation to ensure that our guests have the right information about our menu so that they can make the most informed decision possible.
 
8. Will you still have individually packaged nuts for sundaes and salads?
Currently, we provide individually packaged peanuts and tree nuts for sundaes and salads. In fact, our Asian Sesame Fusion Salad comes with cashews that are individually packaged.
 
9. What types of procedures does McDonald’s have in place to limit possible cross-contact?
The procedures we develop for the preparation of menu items containing allergens are specifically designed to minimize cross-contact where possible, including the segregation of equipment and tools, cleaning procedures, and handling of allergens. We will continue with existing education and training practices for restaurant staff on the seriousness of allergies and importance of procedures designed to minimize cross‐contact.