Last Tuesday started like any other morning in food sourcing. I was reviewing our latest quality control reports when the news hit: McDonald’s was facing a crisis that would soon ripple through America’s fast-food industry.
“At least 49 illnesses across ten states, including one death,” reported CNN. Behind these stark numbers lies a human tragedy that Joe Erlinger, McDonald’s USA President, had to address on NBC’s “Today Show.” But the damage was already done.
When Supply Chains Snap
The McDonald’s outbreak hits particularly close to home because we handle similar ingredients – from onion powder to custom spice blends – every single day. The CDC’s investigation revealed what we’ve long known: in modern food supply chains, one compromised ingredient can affect millions of meals.
Despite no contact from health authorities and no indications of illness,” even Burger King took preemptive action, removing onions from 5% of their restaurants that received supplies from the implicated facility. We advocate for this kind of rapid response through our supplier verification program.
Cases like this remind us why we maintain our triple-verification protocols and are among only 22 U.S. brokers with an AA Grade BRCGS certification. Because we understand the stakes.
Seven Critical Lessons from the McDonald’s Crisis
When a company that serves billions suddenly pulls its flagship burger from several states’ menus, everyone in food safety sits up and takes notice. Here’s what we’ve learned from being in the trenches of this crisis:
- Supply Chain Vigilance is Non-Negotiable
The CDC’s investigation identified slivered onions and beef patties as potential sources of contamination, affecting stores across multiple states – Colorado, Kansas, Utah and Wyoming, as well as portions of Idaho, Iowa, Missouri, Montana, Nebraska, Nevada, New Mexico and Oklahoma. This led other major chains, including Taco Bell, Pizza Hut, and KFC, to remove fresh onions from their menus “out of an abundance of caution.”
- Talk Early, Talk Often
As we watched this crisis unfold, the difference between good and great communication became crystal clear. When Burger King’s manager in Colorado told customers exactly why they were pulling onions, she wasn’t just sharing information—she was building trust in real-time.
- Plan for the worst, even when you’re at your best
Think of crisis management like a fire drill – you hope you’ll never need it, but you’ll be incredibly grateful for the practice when you do. McDonald’s had protocols, but this outbreak caught them off guard.
- Learn from others’ hard lessons
Remember Chipotle’s rocky road back to consumer trust? They learned that transparency isn’t just about sharing good news. Their journey offers valuable lessons about the long game of rebuilding consumer confidence.
- Protect the trust you’ve earned
One bad onion shouldn’t spoil decades of trust, but sometimes it does. That’s why at Source86, we say food safety isn’t a department – it’s everyone’s job every day.
- Stay ahead of tomorrow’s challenges
The tools that kept food safe yesterday might not be enough for tomorrow. We constantly ask ourselves, “What haven’t we thought of yet?” because, in food safety, the most dangerous phrase is “we’ve always done it this way.”
Ongoing investigations…
The FD and CDA are conducting traceback investigations to confirm the source of contamination. While the onions are the focus, investigators also examine the hamburger patties used in the Quarter Pounders to rule out other sources.
As we write this, there appears to be some confusion about whether Taylor Farms directly supplied McDonald’s or if the onions were delivered through an intermediary. This ambiguity complicates accountability and highlights potential gaps in communication within the supply chain.
Looking forward
Food safety isn’t just about preventing bad things – it’s about building good practices daily. It’s about creating systems that protect not just products but people. Every step matters, from our warehouse workers to your family’s dinner table.
