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Jack in the Box Inc. Message Board

  • srrbumm srrbumm Mar 9, 1998 9:02 PM Flag

    My Stomach

    I just finished eating at JB, oohhh my stomach!!!

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    • srrbumm, perhaps you are really sufering from Mad Cow Disease. The really funny part re your post is that you're attempting to smear FM and spread your obvious "short" spin here on this investor board. This is, after all, only message number 14 in a woefully underfollowed thread. BTW, children DIED during the E.coli incidents in 1993--I don't think that part of your humor is funny at all.

      Most people and certainly every investor in Foodmaker knows that this company is now a leader in food safety. If I were you,
      I would be more worried about eating a hamburger at McDonalds, Burger King, Carl's Jr., etc., because they are just now
      starting to adopt some of the safety programs that have been in place at Jack-in-the-Box for YEARS. Here are a couple of news
      articles that suppport my contention that Jack-in-the-Box has actually been the SAFEST place to eat out at in the past few years.

      Reuters 2/26/98 story:

      "The Jack-In-The-Box incident led to stricter food handling procedures, higher cooking temperatures for hamburgers and more openness to the flow of food-safety information among food companies, industry sources said. Much of the changes were spearheaded by Foodmaker, they said.

      ``There has been a tremendous change in the beef industry today since 1992,'' said James Marsden, professor of meat science at Kansas State University.

      Industry analysts and leaders said Foodmaker initiated many of the changes, which have now become industry standards. Marsden said the Foodmaker incident led to food safety improvements such as steam pasturization to clean beef carcasses, zero tolerance levels on contamination and irraditation to kil bacteria.

      The Foodmaker incident also pushed the federal government to implement the Hazard Analysis and Critical Control Points (HACCP) food-safety system at meat companies, sources said. HACCP replaces a look-touch-smell inspection that had been in place since 1907 with one that uses new technology and anti-microbial sprays to rid meat of bacterial contaminants."

      And this quote from a Wall Street Journal article 8/10/97:

      "Most noteworthy was Theno's adoption of a food-handling program developed by NASA in the 1960s to ensure sterile food for astronauts.

      The system, known as "hazard analysis critical control points," tracks food from the supplier to the restaurant by monitoring temperatures in delivery trucks and providing restaurant employees with priority checklists for everything from scrubbing equipment to handling food.

      Timers are used to determine how long food is cooked on each side. And for burgers, chefs are now also required to pierce the center of any patty to check the color before taking it off the grill.

      For years, other restaurant operators and meat suppliers had considered such a strict protocol too time-consuming and costly to be used by quick-service chains, Theno says.

      But after Foodmaker's success, the system is now endorsed by the U.S. Department of Agriculture and the Food and Drug Administration.

      In addition to setting standards for food safety that are now being copied by other restaurant chains with cooperation from meat suppliers, industry experts also credit Foodmaker for not fixing what wasn't broken: its eclectic menu..."

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