Chipotle is one of the biggest fast-food franchises in North America and has experienced rapid growth since being established in 1993. The business has grown to 1700 locations in North America and Europe employing an estimated 45000 people. The Chipotle brand is based on the principle of purchasing local, free range and organic ingredients that differentiates the company from the more mainstream franchises.
In 2015 there were 6 foodborne outbreaks incidences linked to the Chipotle outlets involving E. coli O157:H7, E. coli O26, Salmonella and norovirus. Over 600 patrons were affected although the vast majority was linked to norovirus compared to the more deadly Shiga Toxin producing E. coli. In relative terms, the outbreak was dwarfed by incidence that impacted Salmonella contaminated cucumbers although the Chipotle linked foodborne illness outbreaks have attracted significant more attention. Indeed, it is unique with respect to having more media attention especially regarding the stock price of the company.
In the following webinar with expert speaker Keith Warriner, you will get an overview of the outbreaks linked to Chipotle, updates and analysis on the incident. Although details of the specific source of the STEC outbreaks remain unknown there have been notable lessons that have been learnt. This session will provide you an understanding on the importance of food safety culture and supplier verification programs in food processing and food service in the background of the the Chipotle foodborne illness outbreaks.
• Overview of food service outlets that were linked with outbreaks
• Outbreaks linked to Chipotle: Description of Pathogens of concern
• Timeline of outbreaks
• Communication failures and weakness in food safety culture
• Reporting on foodborne illness outbreaks and social media
• Potential sources of contamination and conspiracy theories
• Could the Chipotle outbreaks be avoided?
• Importance of food safety culture
• Importance of supplier verification programs in food processing and food service
• Background stories to the Chipotle foodborne illness outbreaks
Who should attend?
• Litigation Lawyers
• Senior managers within the food sector
• Production managers
• Food safety coordinators
• Quality assurance managers
• Food writers
• Public health inspectors
- Shawn K. Stevens
Dr. Keith Warriner is currently a Professor within the Department of Food Science at University of Guelph, Canada. Dr. Warriner received his BSc in Food Science from the University of Nottingham, UK and PhD in Microbial Physiology from the University College of Wales Aberystwyth, UK. He later went on to work on biosensors within the University of Manchester, UK and subsequently returned to the University of Nottingham to...
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