E Coli Case Study Chipotles

There are many restaurants that have procedures that help to decrease e-coli and many other food-borne illnesses. There are many illnesses such as salmonella typhi; this report is manly about restaurants in the food chain called Chipotle, in Washington and Oregon. Restaurants have a reputation in these two states will most likely ruin the reputation of this chain forever because these restaurants had an outbreak of E-Coli that sickened over 33 people.

On October 30th, many of the restaurants in Washington and Oregon were closed by the regulatory authorities to stop the spreading of E. coli. The illness hospitalized 14 people and made over 33 people in both states ill. The CDC (Center of Disease Control) was called in to find the reason for

coli bacteria. The main prevention is to make sure foods prepared at the restaurant is cooked to the correct internal temperature. Secondly, proper employee training is provided there for all, major procedures should be followed. The delivery team is keeping up with the delivery procedure that is set for them to follow. All whole cut and ground meat is being delivered from reputable suppliers and that all shelving procedures should be followed while putting the food away. There are many practices that can be used in a restaurant that can stop outbreaks of E. coli. Managers are checking the temps to make sure that all meat is cooked correctly as well as servsafe managers in place at all times of restaurant

People may think that the E. coli bacteria isn’t present, but it is for simple reasons such as lazy employees that don’t want to take the temps before serving the food that they are preparing and action plans are not in place preventing problems. There are many other outbreaks other than E. coli that can occur that cause restaurants to close and reopen. However, the rest are not usually not open for very long because the reputation of the restaurant is ruined. Being informed of these food-borne illnesses are there so that we can avoid being