Jack in the Box shamelessly panders to stoners

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From Wikipedia:

In 1993, Jack in the Box suffered a major corporate crisis involving E. coli O157:H7 bacteria. Four children died of hemolytic uremic syndrome and 600 others were reported sick after eating undercooked patties contaminated with fecal material containing the bacteria at locations in the Seattle area and other parts of the Pacific Northwest. The chain was faced with several lawsuits, each of which was quickly settled. At the time, Washington state law required that hamburgers be cooked to an internal temperature of at least 155 °F (68 °C), the temperature necessary to kill E. coli bacteria, although the FDA requirement at that time was only 140 °F (60 °C), which was the temperature Jack in the Box cooked. After the incident, Jack in the Box mandated that their hamburgers be cooked to at least 155 °F (68 °C).[10][11][12] Additionally, all meat products produced in the United States are required to comply with HACCP (Hazard Analysis and Critical Control Points) regulations. Every company that produces meat products is required to have a HACCP plan that is followed continuously.

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