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U.S. fast food chains McDonald's, KFC, others in China sold expired meat

The supplier promised higher safety standards, including "hazard analysis and critical control points (HACCP)" and a "routine sample microbe test."

By Brooks Hays
A newly-built Kentucky Fried Chicken (KFC) outlet sits within 100 yards of a culturally protected Tibetan buddhism temple, the Yonghegong Lama Temple, in Beijing on January 2, 2013. UPI/Stephen Shaver
1 of 4 | A newly-built Kentucky Fried Chicken (KFC) outlet sits within 100 yards of a culturally protected Tibetan buddhism temple, the Yonghegong Lama Temple, in Beijing on January 2, 2013. UPI/Stephen Shaver | License Photo

SHANGHAI, July 21 (UPI) -- Food safety officials in Shanghai have shut the doors of Shanghai Husi Food Co. and ordered all its products be removed from shelves, after it was learned the company had sold expired beef and chicken to a number of U.S. fast food chains in China, including McDonald's and KFC.

A report by local television reporters first alerted officials that workers at the meat packing plant were repackaging expired meat, their labels reprinted and shelf life extended another year. When investigators sent by the Shanghai Food and Drug Administration arrived, they were greeted by armed guards. A tense encounter ensured. Arguments lasted more than hour before police arrived.

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In addition to McDonald's Corp. and Yum! Brands Inc., the food conglomerate that owns KFC and Pizza Hut, the suppliers also sold to Burger King, Papa John's Pizza, Starbucks and Subway.

PHOTOS: Fast food in China

McDonald's and Yum! have both offered formal apologies and promised to conduct their own internal investigation. Shanghai Husi Food Co., which is owned by a group of foreign investors called the U.S. OSI Group, also issued an apology and pledged to cooperate with any investigation.

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In a "commitment to customers," the company promised "hazard analysis and critical control points (HACCP)" and a "routine sample microbe test" as part of the new commitment to food safety.

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