MCDONALD’S QUALITY ASSURANCE

MINIMUM GENERAL REQUIREMENTS FOR CONTRACT AWARDING

1. The use of MONOSODIUM GLUTAMATE is strictly prohibited.

2. All MEAT PRODUCTS (beef, pork and poultry) must originate from authorized McDonald’s
locations (abattoirs, boning units and production sites).

3. SUSTAINABILITY:
a. All SOY (and derivative oil) must be used in accordance with the criteria of the
moratorium which prohibits sourcing from Amazonian areas, as defined by ABIOVE
(Brazilian Association of Vegetable Oil Industries) and ANEC (National Association of
Grain Exporters);
b. All PALM OIL must be sourced exclusively from organizations with RSPO (Roundtable
on Sustainable Palm Oil) certification;
c. All COFFEE must be sourced from companies which are certified for sustainability by
independent approved organizations (The Rainforest Alliance, Utz Certified, etc.);
d. All FISH SUPPLIES must originate exclusively from companies which operate
according to eco-sustainable practices for the environment and its biodiversity,
according to McDonald’s specific policy;
e. All PORK must originate from farms which are approved by McDonald’s policy (no
caging of sows during pregnancy or in the weeks after giving birth, no castration
etc.);
f. Suppliers of FRUIT AND VEGETABLES must have Global GAP certification;
g. The use of COLORANT E120 is strictly prohibited.

4. The PRODUCTION PLANT of each new supplier who wins any type of supply contract must
undergo specific AUDIT PROGRAMS and may commence production for McDonald's only
when these programs have been passed successfully.
In the case of long-term supply, audits will be conducted on an annual basis.

5. In addition to the above, it should be noted that every single product category may have
ADDITIONAL REQUIREMENTS of a Quality and Food Safety nature to be respected.

McDONALD’S DEVELOPMENT ITALY, LLC

www.mcdonalds.it