Here's What Happened At Chipotle's Closed-Door Meeting
On Monday, despite criticism from competitors and customers alike, Chipotle boldly closed all its restaurants for four hours. The temporary shuttering allowed top brass like founder Steve Ells and co-CEO Monty Moran to address all employees during a satellite-broadcasted meeting. But what exactly did they talk about? And what does it mean for fans of the fast-casual chain that's suffered an onslaught of foodborne illnesses? (You know, besides win-back-your-trust free burrito promotions.)
Only two media outlets were allowed inside the meetings, the Associated Press and Fast Company. Each reported what the company executives had to say-from new employee procedures to food-testing requirements to standards for ingredient suppliers and everything in between. Here are all of the essential changes you need to know about:
1. THERE'S ONE KITCHEN TO RULE THEM ALL
Tomatoes, the confirmed cause of the chain's salmonella outbreak, will now be cut and diced in a central company kitchen instead of on-site at each restaurant. Lettuce and peppers-typical culprits for foodborne illness-will also be prepared here. This is largely because, even though CDC could not pinpoint a catalyst for the e. coli outbreaks that spread to 14 states, Ells believe it stemmed from cross-contamination from one food to another.
2. SICK TIME IS NO JOKE
Chipotle acknowledged that the norovirus outbreaks were caused by employees who came to work while sick. For this reason, Moran stressed that "If you are feeling sick, or if you have vomited, either at work or at home, you need to tell your manager or field leader immediately." Plus, employees have been told not to return to work until five days after their symptoms disappear-a time they'll be paid for. This is in addition to the three paid sick days employees are already allotted every year. Managers will also be required to report if an employee gets sick while on the job.
What's more, a new policy says that if anyone-whether employee or customer-vomits in a restaurant, the location must shut down immediately for cleaning.
3. THEY'RE SERIOUSLY SUDSING UP
Every hour on the hour, employees are expected to wash their hands for at least 20 seconds. They're also encouraged to use hand sanitizer immediately afterward. In addition to hourly wash-ups, burrito makes must also wash their hands before serving customers, after using the restroom, after taking out the garbage, and before prepping/cooking food in the kitchen.
4. FOOD SUPPLIERS ARE HELD TO HIGHER STANDARDS
During the meeting Chipotle announced that it would be launching a $10 million initiative called Local Grower, which will support its smaller food suppliers in meeting the new and improved food safety standards issued by the FDA and other health organizations.
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