Last updated on December 7th, 2015 at 02:03 pm
Chipotle Mexican Grill has taken further actions, including DNA-based testing, to implement food safety and handling practices in all of its restaurant and throughout its supply chain. The actions began after reports surfaced at the end of October that linked 11 Chipotle locations on the West Coast to E. coli cases. The company said since the incident began, it has served more than one million customers in its restaurants without incident.
Chipotle has retained Seattle-based IEH Laboratories to help identify food safety practices throughout its operations, from the farms to its own restaurants.
These are the following additional steps Chipotle has announced:
• Implement high-resolution testing of all fresh produce in which DNA testing will test ingredients before they are shipped to restaurants.
• Initiate end-of-shelf-like testing on ingredient samples to ensure specifications are maintained through the shelf life of an ingredient.
• Enhance internal training to ensure all employees understand the company’s standards for food safety and food handling.
• Chipotle will use data from test results to measure the performance of its vendors and suppliers.
