What safety standard was implemented by David M. Theno after the E. coli
outbreak at Jack in the Box restaurants in 1992?
A. Only meat from grade A slaughterhouses would be served in Jack
in the Box restaurants.
B. Inspectors would test each case of meat delivered to restaurants
for the presence of pathogens.
C. Employees were required to wear gloves, hairnets, and face masks
anytime they were in the kitchen area.
D. Every kitchen grill was required to be properly calibrated to ensure
an adequate cooking temperature,
