Changes at Chipotle following another set of linked E.coli cases
It’s fair to say…this has not been a good year for Chipotle. Talk of the fast casual Mexican grill this year has centered around e.coli cases connected to the chain in more than half-a-dozen states (including Ohio). A number of restaurants were closed for a time. In the Boston College area, dozen of students became sick after eating at one of the chain’s restaurants. And now e.coli is back with the CDC saying that 5 more Chipotle-related cases have been found.
Two weeks ago, the company’s CEO apologized for the problems and promised to make Chipotle “the safest place to eat.” On Wednesday, the company announced a set of changes to food preparation and cooking methods. They include:
- Restaurants using pre-shredded cheese
- Onions placed in boiling water prior to slicing to kill germs
- Additional testing of steak and chicken before it’s sent to restaurants
- Raw chicken to be marinated in re-sealable plastic bags instead of bowls
- Cilantro added to freshly cooked rice to eliminate microbes in the garnish
- Tomatoes, cilantro and other ingredients will be chopped in a centralized kitchen outside of restaurants to allow testing
Chipotle’s reputations has certainly taken a hit. The company hopes that changes like these, and more that may follow, will get them back on track.
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