All of the beef used in our hamburgers is from British and Irish farmers. It is sourced only from approved abattoirs and boning plants that conform strictly to all meat hygiene legislation, as well as McDonald's own high standards. Samples are regularly analysed for bacteriological levels to ensure compliance with our standards. The meat is always individually frozen at the point of manufacture and is usually consumed within 21 days from the date of manufacture. Temperatures are kept at -18 to -23C throughout the supply chain to ensure the product reaches the restaurant in the best condition. The grill temperatures in each of our restaurants are carefully controlled and checked daily, and reach a maximum of 70C. Written records are kept in each restaurant to prove the checks have been carried out at least twice a day.