From The Frying Pan To The Fire? Chipotle’s Food Safety Crisis

By now, most people know of the food safety woes facing Chipotle Mexican Grill. The saga began in July with six foodborne illness outbreaks allegedly linked to Chipotle locations across 16 states in the USA, involving three pathogens in multiple instances (E. coli, norovirus, and salmonella). The outbreaks sickened hundreds of people. What is Chipotle doing to clean up the mess and what can the food industry learn from the crisis?

TIMELINE ON CHIPOTLE FOODBORNE ILLNESS OUTBREAKS

First, a quick refresher on the details of the outbreaks (with the help of Food Safety News):

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The complex history of the outbreaks between July 2015 and February 2016 reveals systemic food safety failures in the company, famous for its emphasis on local and organic produce and on-site food preparation.

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