Chipotle Food Safety Challenges

Chipotle Food Safety Challenges

Assessment

Interactive Video

Biology, Science, Health, Business

9th - 12th Grade

Hard

Created by

Sophia Harris

FREE Resource

In 2015, Chipotle faced multiple food poisoning outbreaks across the U.S., involving norovirus, salmonella, and E. coli. The company struggled to identify contamination sources, leading to significant changes in their food safety protocols. These included enhanced employee training, switching suppliers, and implementing rigorous DNA testing of ingredients. The situation is compared to the 1993 Jack in the Box E. coli outbreak, highlighting the need for a comprehensive food safety overhaul.

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10 questions

Show all answers

1.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What was unusual about the Chipotle outbreaks in 2015?

They involved multiple germs in a short period.

They occurred over a span of two years.

They were limited to one state.

They were caused by a single germ.

2.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What was the source of the norovirus outbreaks at Chipotle?

Contaminated tomatoes

Sick restaurant employees

Undercooked beef

Contaminated water

3.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Which ingredient was blamed for the salmonella outbreak in Minnesota?

Cheese

Tomatoes

Cilantro

Lettuce

4.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Why was the E. coli outbreak difficult to trace?

It was limited to one state.

It involved a single ingredient.

Cases appeared in multiple states.

It was caused by a known source.

5.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What makes identifying the source of food poisoning challenging for Chipotle?

Use of only fresh ingredients

Limited menu options

Complex ingredient overlap

Single supplier for all ingredients

6.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What new measure did Chipotle implement to ensure food safety?

Reducing menu items

Routine DNA testing of ingredients

Hiring more employees

Increasing restaurant locations

7.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

How did Chipotle plan to process certain ingredients to improve safety?

By cooking them in-store

By processing them in centralized kitchens

By using local suppliers

By freezing them

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