Meat+Poultry - April 2017 - 8

C O M M E N TA R Y

When reality strikes
Since the foodborne illness outbreak
of late 2015 that included 55 cases of
E. coli O26 across 11 states followed
by the discovery of Norovirus at a
Boston-based restaurant, officials
with Chipotle Mexican Grill have
taken aggressive steps to both rebuild
its image and bolster its food safety
practices. It's a balancing act that is
delicate, given the high expectations
of the typical Chipotle customer and
the premise Chipotle's business plan is
based on, which implies its efforts to
source local, natural, fresh ingredients
inherently ensures healthier, safer
and better-for-the-environment food.
Vigilant managing and measuring all
aspects of its in-house operations
and that of its suppliers is openly
occuring and is touted as part of its
transparency.
One of the first and most
meaningful actions taken was hiring
food-safety guru, Jim Marsden,
Ph.D., as its executive director of
food safety, who teamed with Dale
Dexter, Ph.D., manager of food safety
programs to implement a new system
of food safety interventions and
supplier requirements. Dexter, who
was hired about 17 months ago in
the wake of the debacle, discussed
some of the specifics of the programs

quality suffered, so until a
during the Food Processing
better process is found,
Suppliers Association's
Officials with
raw chicken is still
Annual Conference this
Chipotle Mexican
shipped to the company's
past month.
Grill have taken
2,200 restaurants.
After losing billions
aggressive steps to
High pressure
in sales, stock value
rebuild its image
processing
(HPP)
and customers, founder
and bolster its food
safety
practices.
technology
was
also
Steve Ells announced
adopted
to
treat
Chipotle's
his commitment to making
chorizo sausage, which
the restaurant chain the safest
is another item shipped to the
in the industry by focusing on its
restaurants raw. HPP is not only an
supply chain, restaurant operations
intervention, but it extends the shelf
and improved training of its 65,000
life of the product up to about 30
employees.
days, Dexter said. Other in-restaurant
Marsden and Dexter initially
programs include blanching fruits and
scoured every ingredient and process
vegetables before each shift; updating
that the chain's suppliers use and
the chain's cleaning supplies; installing
identified hazards and preventive
air-purification systems; implementing
controls for them.
critical control points and digitally
"We require processors to
demonstrate process control from start verifying them throughout each day;
training managers and employees on
to finish," Dexter said.
their role in ensuring food safety; and
Meanwhile the chain has adopted
implementing a sick employee policy
some new processes. Using sous vide
that is supported by dedicated nurses
to cook its beef is one example.
and includes paid sick leave. Chipotle
"We used to bring raw steak
has partnered with Ecolab to perform
into our restaurants," Dexter said,
food safety audits, FoodLogiQ to
adding that its beef suppliers, OSI
ensure traceability and committing to
Industries and Ed Miniat LLC, now
HACCP-training its 400 field leaders.
cook 800,000 lbs. of beef per week to
The wake-up call was loud and clear
134° F to control the risk in that part
and Chipotle is answering that call by
of the supply chain. Fortunately, the
investing in science-based solutions that
process also enhanced the quality
won't show up on menu boards, but
of the product, Dexter said. Using
allow customers to eat with conscience,
the sous vide technique to cook the
and more importantly, peace of mind.
chicken used in the restaurants was
experimented with, however the
J O E L C R E WS, E D I TO R | j c r e w s @ s o s l a n d .c o m

"We used to bring raw steak into our restaurants."

8

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Meat+Poultry - April 2017

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