In 2015 Chipotle Mexican Grill faced an E. coli epidemic in many of its establishments across the country. The fast-food chain has grown rapidly in a short time‚ but the recent bacteria scare is putting strain on Chipotle’s sales. Back in October 2015‚ multiple cases of people getting sick were reported in the states of Washington and Oregon. As of January 2016‚ 55 people had fallen ill across 11 states. Chipotle’s biggest problem is that it had no idea what products were contaminated with E. coli
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Did you know‚ food poisoning has increased dramatically in the last ten years? This makes it much more important for vigilance by food businesses. Since 1965 the cases of food-borne illness has increased from 20‚000 to just short of 100‚000 now. There has been no single reason identified to why this number has increased‚ but this could be because of: Changes in eating habits‚ a greater reliance on re-heated food. Eating out is much more popular now‚ so more people are aware of food hygiene‚ therefore
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The New Year’s Eve Crisis Submitted in partial fulfilment of the requirements of the course Written Analysis and Communication I Instructor: Prof. Avani Desai Academic Associate: Mr. Sudhir Pandey Submitted on June 30‚ 2012 by xxxx Section B June 30‚ 2012 Mr. Michael Valenti Michael’s Homestyle Pasta Connecticut Dear Mr. Valenti‚ Subject: Advice regarding the decision on Southern Pasta Salmonella poisoning issue The enclosed report contains my analysis of the Salmonella poisoning
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|Questions |Answers | |1.1 identify potential food-safety hazards when | | |preparing‚ serving‚ clearing away and storing food | | |and drink |
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Diseases such as food borne illness in eating food. Everyone must have knowledge what they could get if don’t practice food sanitation. Main Points in Sanitation To ensure high standards of sanitation‚ the following essentials should be complied with: 1. Physical equipment and layout should be conducive to good sanitary practices. 2. Food should be safeguarded in distribution and services. 3. Food should be handled‚ stored and refrigerated so as to prevent spoilage and contamination
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P1: explain potential hazards and the harm that may arise from each in a health or social care setting. To achieve P1 you need to explore the hazards that might arise in a health and social care setting. The focus is on explaining hazards that may arise for a specific service user group (elderly‚ young children‚ young adults with learning difficulties) when providing services for that particular group. It is a good idea to base P1 on a particular setting‚ the setting that you plan to carry
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healthy food staffs. Through its supply‚ it has won many consumers as well as investors. However‚ the current food supply has resulted in infection of individuals. An infection known as E.coli has cropped. The disease is associated to food staffs of Chipotle. The data given by the Centre for Disease Control indicates that fifty-two individuals in nine states have been infected with E.coli (Sander‚ 2011). Conversely‚ it is not easy to tell the source of the infection. Chipotle deals with a larger
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Unit 306 Understanding health and safety in social care settings Task A Presentation Health and safety at work act 1974 is the legislation or law which all company’s have to abide by‚ it can be put into two statements which are Employers responsibilities – it is the employers responsibility to ensure the safety and well- being of all the members of staff while at work and Employees responsibilities – it is the employees responsibilities to take care of themselves in the work place and to keep
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5 Dangerous Food Fallacies and Practices Celebrated author and TV personality Julia Child once joked: “Always remember: If you’re alone in the kitchen and you drop the lamb‚ you can always just pick it up. Who’s going to know?” Kitchen practices in relation to food health and safety‚ in truth‚ have been evolving. Microbial activities‚ including bacterial benefits and detriments‚ have been undergoing a huge amount of demystification. A number of practices and measures believed to be safe - even
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The Art of Eating and Dining Case Study Assignment #2 Due Date: 18th October 2013 Table of Contents Introduction Case Study #1 – Remarkable Service: The Big Day (Summary) Case Study #1 – Questions and Answers 3 T’s of Service and the 9 Attributes of Remarkable Service – Analysis Case Study #2 – Wine Sales: Menu Review (Summary) Case Study #2 – Questions and Answers Information about Wine Conclusion Introduction This assignment
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