Following an E. coli outbreak that sickened over 50 people, Chipotle will be changing their preparation and cooking methods.
“The fact that anyone has become ill eating at Chipotle is completely unacceptable to me and I am deeply sorry,” founder Steve Ells said.
Chipotle has collaborated with food safety experts to create a program that will hopefully decrease the risk of illness in their restaurants.
The food chain is implementing DNA-based safety testing of the ingredients shipped to their restaurants.
The preparation and handling of their ingredients will also change. They will blanch many fresh produce items—submerging them in boiling water for 3-5 seconds—to help sanitize these ingredients before being prepared.
“In the end, it may not be possible for anyone to completely eliminate all risk with regard to food, but we are confident that we can achieve near zero risk,” Ells said.