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Jack in the Box ensures that the chain's restaurants serve food that exceeds guests' high expectations for food safety and quality. To accomplish this, Jack in the Box implemented the fast-food industry's first comprehensive Hazard Analysis & Critical Control Point (HACCP) program for managing food safety and quality from "farm to fork." This HACCP system includes a microbial meat-testing program as well as a series of inspections that monitor restaurant activities every shift, every day, and every week.
The Leader in Food Safety
Today, Jack in the Box is considered the leader in food safety in the fast-food industry with a system that far exceeds any guidelines or government regulations currently in place.
"In addition to our own food safety programs, we've been actively supporting legislation that makes food safety systems like ours mandatory throughout the food industry," says Dave Theno, Vice President, Quality Assurance and Product Safety, & Research and Development.
Effecting Change in Food Safety Regulations
Jack in the Box executives have testified before state legislative committees at the U.S. Department of Agriculture and other food industry organizations in support of state and national laws to greatly enhance the safety of the nation's meat supply.
Jack in the Box requires that suppliers microbially test ground beef for the deadly E. coli O157:H7 bacteria. The company also performs microbial testing on our meat supply to ensure that our high standards are always met, Theno says.
"The Best In The Nation"
"The HACCP system is the cornerstone of both the Federal Food and Drug Administration and USDA's new food safety regulations. Our HACCP system far exceeds even current government standards and some experts consider it the best in the nation," Theno adds. "We will continue to share our research findings and successes with our competitors and industry leaders to help further improve food safety in the nation."
Jack in the Box also works with advocacy groups such as Safe Tables Our Priority (STOP), whose founding members are parents of E. coli O157:H7 victims, to advance food safety. These efforts work to improve the safety of the food supply and to educate consumers on how to protect themselves from food-borne illnesses -- most of which occur in the home.
On the Road
Taking our company's message of support on the road, Theno continues to speak before national food industry groups on food safety issues.
Jack in the Box HACCP -- From Farm to Fork
Backgrounder
Jack in the Box(R) restaurants instituted the restaurant industry's most comprehensive HACCP (hazard analysis critical control points) food safety program in 1993. Patterned after NASA's program to ensure safe food for astronauts in the 1960s, the company's HACCP system has been called the gold standard in food safety systems by the U.S. Department of Agriculture (USDA), Food and Drug Administration and the Center for Science in the Public Interest.
The Jack in the Box HACCP program, tied with the HACCP programs of their suppliers, includes these steps to ensure the control and elimination of E. coli O157:H7 bacteria in its hamburger meat supply:
I. At The Slaughterhouse/Fabricator
II. At The Hamburger Patty Manufacturer
III. During Hamburger Transportation
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IV. In Distribution/Storage
V. In-Restaurant Procedures
VI. Restaurant Daily Verification of Operations
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FOODMAKER EXECUTIVE NAMED TO USDA ADVISORY COMMITTEE ON MEAT AND POULTRY INSPECTION
Foodmaker, Inc.'s vice president of quality assurance, product safety and research and development, Dr. David Theno, has been appointed to the U.S. Department of Agriculture's (USDA) National Advisory Committee on Meat and Poultry Inspection. Theno was chosen as the fast-food industry's exclusive representative on the 16-member committee.
As mandated by federal law, the USDA National Advisory Committee serves to advise the Secretary of Agriculture on state and federal programs affecting the nation's meat and poultry supply. According to a USDA news release, Secretary of Agriculture Dan Glickman stated that the group will serve as a forum for significant sharing of ideas and insight about how the regulatory system can best serve both consumers and industry. The newly organized committee draws representatives from government, industry, trade associations, the scientific community and consumer organizations.
At Foodmaker, Theno was responsible for implementing the fast-food industry's first and most comprehensive food safety system based on Hazard Analysis Critical Control Points (HACCP) procedures for Jack in the Box(R) restaurants. Patterned after NASA procedures to ensure safe food for astronauts, the Jack in the Box HACCP program consists of a "farm to fork" program that includes microbial meat testing by suppliers; temperature tracking in food distribution trucks; and Jack in the Box(R) restaurant activities such as proper food storage, daily equipment inspection and adherence to established cooking times.
Theno was recently awarded the California Environmental Health Association's (CEHA) Mark Nottingham Memorial Award for his significant contributions to the field of environmental health. CEHA recognized his active participation in effecting state and national laws on food safety.
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