Chipotle holds food safety seminar for employees in wake of E. coli issues

Chipotle held a food safety seminar for employees Monday in wake of E. coli issues.

Chipotle held a food safety seminar for employees Monday in wake of E. coli issues. (2/8/16)

EDISON - Chipotle employees gathered in movie theaters and hotel conference rooms around the country to watch a presentation by executives about the company's food safety procedures. The meeting on Monday came as Chipotle kicks off a push to rally workers and win back customers after being hit by a series of food scares.

Here are some highlights of what employees were told during the meeting.



Chipotle noted that an illness can spread quickly and widely in restaurants, and urged workers to stay home if they're experiencing symptoms such as nausea and vomiting. The company reminded employees it offers three paid sick days a year.

It also noted procedures for when workers get sick on site.

"When anyone vomits in the back of the house or the front line, this is a red event, which means we close the restaurant immediately," said Gretchen Selfridge, a restaurant support officer.


The company noted handwashing helps remove the risk of cross contamination. As such, it noted that employees must wash their hands at the top of each hour, as well at times listed on a "handwashing poster."

Handwashing should last for at least 20 seconds, the company said, and be followed with an alcohol-based sanitizer. The two should always be done in combination.


Monty Moran, co-CEO of Chipotle Mexican Grill Inc., urged employees to ensure restaurants and bathrooms are spotless, since people associate cleanliness with food safety. He said it was more important than ever for the company to ensure restaurants are "super clean."


Steak and chicken are to be marinated after 8 p.m., after all other ingredients have been prepped and put away. The company outlined the steps for mixing the chicken and marinade, such as smelling inside the bag to check for freshness, and washing and sanitizing hands before putting on gloves to mix the meat.


Lemons, onions, avocados and other produce that are chopped in the restaurants and haven't been pre-washed need to be blanched for five seconds to kill germs.

Selfridge noted that the blanching should be exactly 5 seconds -- "not three, and not 10." Anything less than 5 seconds won't kill microbes, and anything more would begin to cook the produce, she said.

More on this topic

Chipotle and Food Safety

Latest information from Chipotle

advertisement | advertise on News 12

Trending Video

A house in Manalapan caught fire after it 1 House catches fire on Dancer Lane in Manalapan
On a busy Friday morning, just seconds before 2 Good Samaritan saves woman's life, gets robbed in Edison
The owner of Jewelry Expo in Union Township 3 Sleight-of-hand thieves steal $10K worth of jewelry
Officials say the 15-year-old jumped off a ledge 4 Police save teen from drowning in Prospect Park
5 Neighborhood Brief for April 30

advertisement | advertise on News 12


It's good to know you have Walt Kane Kane in Your Corner

It's good to know you have Walt Kane in your corner.

News 12 takes a look at the hottest Tech Check

Eric Landskroner has a look at the latest gadgets and biggest stories in tech.

News 12 On the Scene

Check out these exclusive videos from New Jersey celebs!

Sorry to interrupt...

Your first 5 are free

Access to News12 is free for Optimum, Comcast®, Time Warner® and Service Electric℠ video customers.

Please enjoy 5 complimentary views to articles, photos, and videos during the next 30 days.