Jack in the Box® restaurants strive to ensure that the food we serve exceeds our guests’ high expectations for quality and safety. Our food-quality and safety program has been recognized as the most comprehensive system in the industry today.
In our restaurants, Jack in the Box implements a Hazard Analysis & Critical Control Points (HACCP) system for managing food quality and safety. Critical Control Points are key steps in the product flow that affect food safety.
Introduced in 1993, our HACCP system 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 that checks 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 ensure that 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 check to ensure 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 receive special grill certification training and are re-certified annually.
Jack in the Box is a member of the International Food Safety Council, a coalition of industry members of the National Restaurant Association that has demonstrated a corporate commitment to safe food through food-safety training programs. We also work hand-in-hand with state and local regulatory officials to ensure our restaurants meet all health and food-safety requirements.