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Exceeding our guests' high expectations for food quality and safety is a priority at all Jack in the Box® restaurants. In 1993, we introduced a Hazard Analysis Critical Control Points (HACCP) system for managing food quality and safety that encompasses farm-to-fork procedures for safe food handling and preparation in every restaurant. Since our food products are supplied by outside vendors, the program begins with our suppliers. They must maintain a HACCP system within their facility, which includes proper cleanliness and food-safety procedures. We also have a comprehensive system in place to check the quality of all foods we receive as well as the facilities that produce the food. In addition to conducting regular visual inspections, confirming physical measurements and performing chemical analyses, a microbiological sampling program is used to measure how our food-safety systems are working.
Within the restaurant, the HACCP system includes separate inspections that cover activities occurring during every shift, every day and every week. At the beginning of each shift and throughout the shift, management personnel are required to check that all workstations meet cleanliness standards and that established safety and quality procedures are being followed. These checks verify such critical items as correct equipment temperatures, proper use of tools and procedures to prevent cross-contamination, proper product temperatures and continual practice of proper employee hygiene requirements.
In addition to our management training programs and our food-quality and safety system, Jack in the Box uses ServSafe®, a nationally recognized food-safety training and certification program administered in partnership with the National Restaurant Association. All restaurant managers and grill employees are required to receive special grill certification training and be re-certified annually.
Our food-quality and safety program has been recognized as the most comprehensive system in the industry today. In 2004, Jack in the Box received the Black Pearl Award, considered the food-safety “Oscar,” and the Food Safety Leadership Award from NSF International, a non-profit organization committed to food safety. In addition to awards and accolades, the company's food-safety program has also been the focus of numerous magazine articles, including a recent case study in Food Safety Magazine highlighting Jack in the Box's pioneering efforts in food safety.
Jack in the Box is a member of the International Food Safety Council, a coalition of industry members of the National Restaurant Association that have demonstrated a corporate commitment to food safety. We also work hand-in-hand with state and local regulatory officials to measure how our restaurants are meeting all health- and food-safety requirements.
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