A temporarily shut down of all 2000 Chipotle stores nationwide for four hours from 11 a.m. to 3 p.m.Monday to hold a company-wide staff meeting about food safety on its outbreaks of norovirus and E. coli sickened customers and employees last year.
The meeting will take place at the chain’s headquarters in Denver and will be broadcast nationwide.
While almost 50,000 employees attended the meeting by gathering in areas such as hotel conference rooms and movie theaters to hear broadcast remarks from executives.
Co-CEO Steve Ells apologized that the company’s food made people sick while co-CEO Monty Moran outlined steps Chipotle has taken to reduce the risk of future outbreaks.
Those include testing ingredients on farms and in its central kitchens and implementing techniques like washing and cutting tomatoes and romaine lettuce and shredding cheese in central kitchens instead of individual restaurants. And the restaurants are now blanching avocados, onions, and limes to kill germs.
They’re are also implementing new ways marinating chicken and steak.
On Feb. 1, 2016, the Centers for Disease Control announced that the outbreak that started in July last year “appears to be over.” – Robert Beerlak