News

Chipotle launches 8-point plan to squelch food-safety concerns

September 21, 2016

In hopes of regaining consumer trust after reporting several cases of E. coli this past year, Chipotle Mexican Grill has extended the scope of its comprehensive food-safety initiative.

"In late 2015, I made a promise to all of our customers that we would become an industry leader in food safety," Steve Ells, founder, chairman and co-CEO of Chipotle, said in a company press release. "In keeping with that promise, we've made advancements that have reinvented the way we manage our entire supply chain and care for our customers in our restaurants, while remaining true to our commitment to serve fresh, delicious food made from ingredients raised with care."

Food safety expert Jim Marsden, Ph.D., who joined the company as executive director of food safety in February 2016, spearheaded Chipotle's food safety program and has conducted a comprehensive reassessment of its practices.

"In my 25 years of researching and working in the area of food safety, I don't think I have seen a more comprehensive system,” Marsden said. "We've strategically focused on two main areas: The supply chain and the restaurant — and our eight key advancements fall into those two broad categories."

Chipotle's eight food-safety advancements include: 

1. Required food-safety certification for all chain managers and field leaders by a nationally recognized educator, a first for any national restaurant chain.
2. An advanced electronic tracking system to ensure that ingredients can be monitored and quickly removed from Chipotle's supply chain, if necessary.
3. Implementation of additional safety checks/interventions at all suppliers, as well as verified use of microbiological testing to reduce or eliminate food safety risks before ingredients ever reach Chipotle restaurants.
4. Deployment of richer food-safety procedures in restaurants, including new meat and produce handling programs amd comprehensive sanitizing procedures.
5. Implementing advanced technologies, including the use of high pressure to eliminate potential food safety issues without changing the flavor of the ingredient.
6. Additional training and funding for local farm partners, to help them meet Chipotle's elevated food safety requirements.
7. Increased restaurant inspections, both internally and independently by third-party auditors.
8. Addition of a food-safety advisory council comprised of industry experts for continual review of the chain's procedures and insight on food safety advancements. 

The chain is not only trying to rebuild its reputation in regard to E. coli outbreaks. Chipotle also made headlines this year when its chief creative and development officer, Mark Crumpacker, was arrested in connection toa NYCcocaine ring. Additionally, Chipotle is fighting a legal battle with workers who claim that the chain didn't pay them appropriately for over-time work.