People who have worked in fast food - divulge corporate secrets here.

30% meat-by-sight to thread!

I've no idea what it's like now, though.

I used to work in a franchised Burger King. It was so grim that Burger King UK central opened up a directly managed branch not 200 yards from it in an attempt to drive it out of business. They succeeded.

There were many horrible things in there, including mayo foulness that would make Ronan chuck, but the worst thing was the milkshake machine. The 'shakebase' was introduced into the machine via a cupboard in the bottom. Inside the cupboard was a bucket which you filled with the white goo. You then put a big hose pipe thing in the bucket, which hoovered gobbets of the goo up when milkshakes were required. This cupboard, to my knowledge, was never, ever cleaned; opening its door usually dislodged a flurry of dust which would then fall into the bucket. If that wasn't bad enough there were long dangly bits of mould hanging from its ceiling. I never actually saw one fall into the bucket, but they never seemed that securely attached, if you get me. I have never had a milkshake at BK ever again.

My dad has been to the secret McNugget factory in Alabama.

-- hstencil (hstenci...), June 9th, 2004.

Did he ever return?

Stop! You're making me hungry!

Most Bugga King bugga patties are made of soybeans, not beef. That sucks a fat one.

There's fish in McNuggets too.

This is pretty standard stuff for any kind of restaurants. Roast chicken on the menu today, chicken curry tomorrow. Burgers today, chilli tomorrow. They all do it.

I worked in a shop once where we had to slice meat. I sliced a little sliver off my finger and bled on the ham. My boss rearranged the slices so the blood didn't show and he sold it anyway. This is the same shop where we used to go over the best before dates on the lemonade bottles with a black marker.

oh do tell.

....working for mcdonalds sucks.

MURRAY HILL, N.J.--(BUSINESS WIRE)--June 8, 2004--BOC (NYSE:BOX - News), the leading global solutions provider to the food industry, has signed an exclusive liquid nitrogen (LIN) supply agreement with Ayamas Food Corporation Berhad, the integrated poultry-processing arm of KFC Group in Malaysia.

Ayamas Food is the single largest player in the Malaysian poultry business. Ayamas supplies poultry products to all KFC and Pizza Hut restaurants in Malaysia and Singapore. It also supplies its own restaurants, Rasa Ayamas, which serve local cuisine, and a chain of corporately owned convenience stores.

BOC negotiated the deal through its Malaysia affiliate, Malaysia Oxygen Berhad (MOX). According to Weng-Tat Kan, sales manager, food and beverage, MOX, the contract followed MOX's successful installation and operation of a BOC 30-foot cryogenic tunnel freezer at the Ayamas poultry processing plant in Port Klang, Malaysia. Ayamas selected BOC's freezer after head-to-head performance tests against mechanical freezers showed that only the BOC system was capable of meeting Singapore's strict food regulations for processed chicken.

Weng Tat-Kan said, "Our ability to access information from BOC's corps of global technology experts and from BOC's Internet-based knowledge management system enabled us to design a production solution for Ayamas that could be implemented and supported locally."

Bill Baker, vice president, food and beverage markets, Process Gas Solutions, BOC, said, "This win clearly demonstrates BOC's competitive advantage in the market place. We understand the food market and our customers' processes better than our competitors, we share information globally and provide solutions tailored to the customer's need."

World poultry production is growing at about four percent annually. Four nations, the U.S., China, Brazil and the European Union account for 70 percent of the production. Brazil, which has the lowest production costs, has experienced double-digit growth. Thailand, which only has three percent of the world's production, is growing at 13 percent annually. The United States poultry market is growing at about two percent; the remainder of the market is relatively flat.

"As the world's leading solutions provider to the food industry with the broadest offer of equipment, customer process knowledge, and gas supply, BOC is well-positioned to take advantage of the poultry industry's growth. BOC is the world's leading supplier of carbon dioxide and liquid nitrogen for the cryogenic chilling and freezing of processed poultry and can design, deliver and service a wide range of freezing equipment and technology to customers located anywhere in the world" Baker said.

Food processors look to BOC for the engineered solutions they need to achieve total process control in their plants. BOC uses the best available services and technologies to help customers address their atmosphere, microbe and temperature control needs. Customers benefit from BOC's experience and expertise in providing a range of custom offerings, such as ozone and U/V light technologies, cryogenic gases, modified atmosphere packaging, and water management services so they can deliver the highest quality food to their customers.

The BOC Group (NYSE:BOX - News), the worldwide industrial gases, vacuum technologies and distribution services company, serves two million customers in more than 50 countries. It employs 46,000 people and had annual sales of over $7 billion in 2003. Further information about The BOC Group may be obtained on the Internet at http://www.boc.com.