How Can a Company Like Chipotle Recover from a Food Poisoning Scare?

 Posted on March 24, 2016 in Food Poisoning

Fast-casual, Mexican-themed eatery Chipotle has had quite a year in terms of negative publicity. After being linked to multiple food poisoning outbreaks in 2015 and 2016, the company has been making publicized changes to how it handles and stores its food in an effort to win customers back. It has also had numerous promotions, giving away free burritos and guacamole, in an effort to alter its image in the eyes of its fans.

How can a company really prove that it has taken steps to avoid another food poisoning outbreak? Consumers can be difficult to persuade, and scandals can stay with a company for years. For example, many still remember the 1993 E.coli outbreak that was linked to Jack in the Box hamburger patties and associate the restaurant's name with food poisoning. To rebuild its image, Chipotle and any company in a similar position needs to work hard to prove that it puts its consumers' safety first.

Testing its Supply Chain

One of the steps Chipotle took to minimize the risk of future outbreaks is more extensive testing of its supply chain. By finding contamination before it reaches Chipotle restaurants, the company can get rid of the affected food to protect its customers. It also invested $10 million in a training program to help its suppliers comply with food safety guidelines.

New Technology in Chipotle Restaurants

Chipotle also began tracking the food in its restaurants more closely with new computer technology. A universal guideline for minimizing food poisoning risks is “first in, first out,” which refers to the practice of using the food that was purchased first, leaving newer products in dishes.

Employee Food Safety Training

If you are a Chipotle fan, you probably knew about the dates the company closed its restaurants in early 2016 to conduct food safety meetings in each store. During these meetings, employees learned how to use the company's new tracking technology as well as cutting, washing, and storage techniques designed to cut down on the risk of dangerous bacteria development.

Bacteria that can cause consumers to suffer from food poisoning can develop when foods are not stored properly and when they enter the “danger zone” of 45 to 140 degrees Fahrenheit. This bacteria can also be transferred to other foods through cross-contamination, which can occur any time a knife, cutting board, or other piece of kitchen equipment is used on a contaminated piece of food followed by a non-contaminated piece of food.

Work with a Chicago Food Poisoning Attorney

If you have suffered from food poisoning after eating at a restaurant or other food retailer, you could be entitled to receive monetary compensation for your damages through a personal injury claim. Work with an experienced food poisoning attorney to file and pursue your claim to seek the compensation you deserve. To get started with a member of Newland & Newland, LLP, contact our firm to schedule your free legal consultation in our new office, located in the prestigious 180 N. LaSalle Street building in Suite 3700.