What was unusual about the Chipotle outbreaks in 2015?

Chipotle Food Safety Challenges

Interactive Video
•
Biology, Science, Health, Business
•
9th - 12th Grade
•
Hard

Sophia Harris
FREE Resource
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10 questions
Show all answers
1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
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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