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What operators can learn from Chipotle's Salmonella outbreak

Tomatoes served at 22 Chipotle Mexican Grill locations in Minnesota were the source of the state's recent Salmonella Newport outbreak.

September 17, 2015

Tomatoes served at 22 Chipotle Mexican Grill locations last month in Minnesota were the source of the state's recent Salmonella Newport outbreak, which made 64 people sick, according to the Minnesota Department of Health. Nine of the victims were hospitalized but all are now recovering.

Although MDH, the Minnesota Department of Agriculture and the U.S. Food and Drug Administration are working together to trace the tomatoes back to the out-of-state farm they came from, Chipotle has since switched tomato suppliers and the product has been removed from stores, according to MDH.

"We expected to see additional cases because it can take up to 10 days for symptoms of Salmonella to appear, another few days to a week before people go to their doctors and the cases get reported to us," said MDH Epidemiologist Dana Eikmeier, adding, “However, there is no longer a risk of Salmonella from this particular product at Chipotle."

Protecting your customers
Restaurants should be aware of any recalls, and should know if there is any possibility that they utilize any products involved in a recall, said Wade Winters, VP, supply chain, for Consolidated Concepts. When dealing with produce recalls, however,  it is a bit more difficult to determine if a restaurant is at risk. 

"It’s important to check the origin of product, and the details provided in the recall," he said. "If they are unsure, they should check with their supplier, the FDA website, and always follow CDC protocol. To properly dispose of any produce contaminated with salmonella, operators should always use latex gloves, move product to a durable garbage bag, douse with bleach, seal bag and with assistance, remove to a trash receptacle. They should sanitize all surfaces that have been in contact with the product."
 

Winters said it's important to only use suppliers who have thorough and tested recall procedures and are pro-active in contacting customers that might be threatened by any potential food safety issues related to their products.

"I would suggest applying for all FDA recall, market withdrawals, and safety alerts which can be done at www.fda.gov/Safety/Recalls," he said.
 

Lastly, it is critical that restaurants have a food safety training program for all of their team members, including managers. 

"Food safety is an absolute necessity. Nothing can close a restaurant’s doors faster than having a customer get sick or worse," Winters said.