Question

4
what safety standard was implemented by david m. theno after the e. coli outbreak at jack in the box restaurants in 1992?
a. inspectors would test each case of meat delivered to restaurants for the presence of pathogens.
b. every kitchen grill was required to be properly calibrated to ensure an adequate cooking temperature.
c. employees were required to wear gloves, hairnets, and face masks anytime they were in the kitchen area.
d. only meat from grade a slaughterhouses would be served in jack in the box restaurants.
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Explanation:

After the E. coli outbreak at Jack in the Box restaurants in 1992, David M. Theno implemented a safety standard where every kitchen grill was required to be properly calibrated. This was to ensure that meat was cooked to an adequate temperature. Cooking meat to a proper temperature is a key way to kill pathogens like E. coli. Testing each case of meat (Option A) would be very time - consuming and not practical on a large scale. Requiring employees to wear gloves, hairnets, and face masks (Option C) is a good general hygiene practice but not the specific standard implemented in response to this E. coli outbreak. Option D about only using meat from grade A slaughterhouses does not directly address the cooking temperature issue which was crucial in preventing E. coli (as E. coli can be present even in meat from good - quality sources if not cooked properly).

Answer:

B. Every kitchen grill was required to be properly calibrated to ensure an adequate cooking temperature.