Question

A critical point control (CPC) approach is followed by McDonald in the cooking and handling process so that any food safety threat can be prevented, eliminated, or reduced to an acceptable level. Hence, continuous monitoring of activities is undertaken to ensure that the process is right at each critical point control. The main principle followed for cooking at McDonald is “less amount many time” which can ensure the high quality and high fresh level of the food. For instance, if four hamburgers have to be made, a worker cannot cook all the four hamburgers at one time. The time figured out for making one hamburger is one hundred and forty-five seconds. Moreover, nearly all foods in the McDonald have the specific holding time, the holding time for hamburgers is ten minutes and for French fries is seven minutes. If it is not sold within that time, it is thrown away. Also, the temperature of the milk sent by the supplier must be under 4° C, otherwise, it will be returned.

In context of the above case:

1. Name the steps involved in the controlling process which is being discussed in the above lines.
2. Briefly explain the steps identified above.
3. What do you understand by ‘critical point control’? Explain with example
4. How does the controlling function of management help in accomplishing organisational goals and ensure efficient use of resources?

Answer 1

a. The steps involved in the controlling process mentioned are:

• Setting performance standards
• Measurement of actual performance
• Comparison of actual performance with standards
• Taking corrective action

b. Explanation of The Steps:

1. Setting Performance Standards: McDonald sets clear, measurable standards like- 145 seconds to cook a hamburger, Holding time of 10 minutes for hamburgers and 7 minutes for French fries and Milk temperature must be below 4°C
2. Measuring Actual Performance: The company continuously checks the actual cooking time, food holding time, and milk temperature. 
3. Comparing Actual with Standards: Each activity is matched with the standard. For example, if milk temperature exceeds 4°C or food is held beyond the time limit, it’s not used.
4. Taking Corrective Action: When deviations are found, such as expired holding times or incorrect cooking quantities, actions are taken like discarding food or returning milk to suppliers.

c. Critical Point Control: Critical Point Control focuses on monitoring key areas that significantly impact performance or safety. 
Example from the case: Monitoring the cooking time and holding time ensures food safety and quality. These are critical points—if they are not managed well, the entire food quality suffers.

d. Resources Efficiently:

1. Accomplishing Goals: By ensuring that each food item meets strict time, temperature, and freshness standards, McDonald delivers consistent quality—aligning with its brand promise and customer expectations.
2. Efficient Use of Resources: The rule of “less amount many times” prevents overproduction and wastage. Monitoring holding times avoids serving stale food and maintains hygiene, thereby optimizing resource usage.