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Non-Tech : Foodmaker (Jack-in-the-Box Restaurants)
FM 27.190.0%Jan 8 4:00 PM EST
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To: Arnie Doolittle who wrote (184)8/23/1997 9:30:00 AM
From: David Kuspa   of 338
 
Foodmaker responds to the recent E. coli outbreaks with a press release on its own food safety program: biz.yahoo.com

"Theno said, ``Jack in the Box restaurants' microbial testing of hamburger for O157:H7 has resulted in the lowest microbial counts in the industry, something no one thought would be possible. And we've accomplished this for less than a penny per pound of hamburger meat. Since we installed our HACCP procedures in 1993, we've never had a problem with E. coli O157:H7 in any of the products served in our restaurants.'"

I was going to suggest they put out something like this, but thought that it might be like spitting in the the face of a potential disaster, and that they wouldn't want to draw additional attention to the reasons why they began this model food safety program. But I applaud their courage in owning up to the past (even in this press release) and their confidence in the program to brag about its effectiveness. I guess they figured, why not? Almost every article on E. Coli mentions the Jack-in-the-Box poisonings anyway, so why not counter that with some positive PR on the programs they've put into place to prevent it from ever happening again.

D. Kuspa
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