Jack in the Box is widely acknowledged as the industry leader in food safety. Our farm-to-fork food-safety program earns praise from consumer groups and government agencies, including the U.S. Department of Agriculture, the Food and Drug Administration and the California Department of Health Services.
Since our food products are supplied by outside vendors, the program begins with our suppliers, which must maintain Hazard Analysis & Critical Control Points (HACCP) systems within their facilities to ensure proper cleanliness and food-safety procedures. We also work closely with state and local regulatory officials to ensure our restaurants meet or exceed all health and food-safety 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.
Product quality is closely monitored and scrutinized by laboratory teams and product managers to guarantee quality excellence along the entire supply chain. This farm-to-fork food-safety system achieved industry recognition in 2004 when the International Association for Food Protection presented Jack in the Box, Inc. with the industry’s highest food-safety honor, the prestigious Black Pearl Award.