On February 8th, every Chipotle restaurant in the country closed briefly for an all-hands meeting to address food safety. In the wake of 52 foodborne illnesses, in nine states, five of which resulted in hospitalization, the chain needed to respond to the public outcry with a comprehensive food safety plan. Unfortunately, contaminated food and E.coli outbreaks affect every state at an average rate of one illness every two weeks. Fruits, vegetables, beef, dairy products, chicken, fish, eggs, turkey; it can seem like nothing is safe. Only 18% of contaminated food is imported, so food handling and revised safety plans are…
