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Unformatted text preview: ial for the chain’s survival. In the years since the Jack in the Box outbreak,
David Theno has emerged as a fast food maverick, applauded by consumer groups and considered “the Antichrist,” he says, by many in the
Theno insisted that every Jack in the Box manager attend a food safety course, that every refrigerated delivery truck have a record-keeping
thermometer mounted inside it, that every kitchen grill be calibrated to ensure an adequate cooking temperature, and that every grill person
use tongs to handle hamburger patties instead of bare hands. An almost fanatical devotion to microbial testing, however, became the key to
Theno’s food safety program. He discovered that the levels of contamination varied enormously in ground beef supplied by different
meatpacking companies. Some slaughterhouses did a fine job; others were adequate; and a few were appalling. The companies that
manufactured hamburger patties for Jack in the Box were required to test their beef every fif...
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This note was uploaded on 02/25/2014 for the course MGMT 120 taught by Professor Litt during the Spring '08 term at UCLA.
- Spring '08