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Michigan Restaurant Closes Due to Salmonella Scare

Michigan Restaurant Closes Due to Salmonella Scare


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A popular Michigan restaurant closed after several diners came down with salmonella

Rojo Mexican Bistro in Rochester, Michigan, has temporarily closed after a salmonella outbreak affecting 15 people may have been related to the restaurant.

A popular Mexican restaurant in Rochester, Michigan, announced that it would be temporarily closing this week while the city investigates a reported salmonella outbreak that may have happened around the restaurant.

According to Rochester Patch, the Rojo Mexican Bistro has voluntarily closed while the health department is investigating 15 reported cases of salmonella saintpaul, an unusual strain of the bacteria that causes diarrhea, fever, and abdominal cramps in healthy people. It’s more dangers in children, the elderly, and people with compromised immune systems, but in healthy adults it usually goes away after about a week.

The last salmonella saintpaul outbreak was reportedly connected to some tainted jalapeños, and the source of this one has not yet been uncovered. Food and surfaces at Rojo Mexican Bistro have been tested and as yet no evidence of the salmonella bacteria has surfaced, but “out of an abundance of caution,” the restaurant has closed temporarily.

Investigators say the bacteria appears to be spreading through personal contact, so they are strongly recommending that everybody remember to wash their hands before eating and after going to the bathroom.


FOOD SAFETY OVERVIEW

Food safety is part of our culture at Chipotle. Our Food Safety team, under the direction of our officers, is responsible for managing food safety in our restaurants. In addition to our internal Food Safety team, we have a Food Safety Advisory Council that is comprised of some of the nation’s foremost food safety authorities. The Food Safety Advisory Council and our Board of Directors oversee our food safety policies and practices to help ensure they’re appropriately designed and implemented.

We take seriously the safety of our food throughout our supply chain and restaurants. Adhering to food safety and quality standards to prevent health risks that can arise from the handling, preparation, and storage of food is a priority we take very seriously in every aspect of our business from our supply chain to our restaurants.

It’s important to distinguish between different types of food safety risks so we can manage and mitigate their impact. All of our restaurants operate under a U.S. Food and Drug Administration’s (FDA) Hazard Analysis and Critical Control Points (HACCP) system, by which we identify food safety risks in the system and implement corrective actions when needed. The potential for contamination of food through employee illness is our most critical control point. Our sick leave policy, in which restaurant employees are automatically given three days of sick leave from their first day of employment, is designed to reduce this risk. Crew members are also given a Wellness Check at the beginning of each shift to ensure no sick employee is working.

Looking at the supply chain, we have created new models which allow us to further mitigate risk, such as sous vide meats and secondary inhibitors in beans and corn. Additionally, we are contributing financial resources and industry expertise to assist smaller, local growers in enhancing their systems to meet our food safety standards as opposed to mandating requirements and walking away if they can’t be met. We also incentivize food safety as a performance measure in our restaurants for managers and crew members to achieve a quarterly bonus.

From our expert panel that is the Food Safety Advisory Council, to our in-house nurses that provide guidance to our crew members every day, all of Chipotle’s team members are committed to pursuing the highest level of excellence when it comes to food safety. I am lucky to work with some of the country’s most established authorities to ensure our food safety standards continue to be best-in-class. By adapting techniques and protocols from the worlds of healthcare to fine dining, there is no doubt that Chipotle’s food safety work is cutting-edge. I’m proud to say that this continues to drive our mission of cultivating a better world by providing delicious food made with responsibly sourced, real ingredients and prepared fresh daily.


FOOD SAFETY OVERVIEW

Food safety is part of our culture at Chipotle. Our Food Safety team, under the direction of our officers, is responsible for managing food safety in our restaurants. In addition to our internal Food Safety team, we have a Food Safety Advisory Council that is comprised of some of the nation’s foremost food safety authorities. The Food Safety Advisory Council and our Board of Directors oversee our food safety policies and practices to help ensure they’re appropriately designed and implemented.

We take seriously the safety of our food throughout our supply chain and restaurants. Adhering to food safety and quality standards to prevent health risks that can arise from the handling, preparation, and storage of food is a priority we take very seriously in every aspect of our business from our supply chain to our restaurants.

It’s important to distinguish between different types of food safety risks so we can manage and mitigate their impact. All of our restaurants operate under a U.S. Food and Drug Administration’s (FDA) Hazard Analysis and Critical Control Points (HACCP) system, by which we identify food safety risks in the system and implement corrective actions when needed. The potential for contamination of food through employee illness is our most critical control point. Our sick leave policy, in which restaurant employees are automatically given three days of sick leave from their first day of employment, is designed to reduce this risk. Crew members are also given a Wellness Check at the beginning of each shift to ensure no sick employee is working.

Looking at the supply chain, we have created new models which allow us to further mitigate risk, such as sous vide meats and secondary inhibitors in beans and corn. Additionally, we are contributing financial resources and industry expertise to assist smaller, local growers in enhancing their systems to meet our food safety standards as opposed to mandating requirements and walking away if they can’t be met. We also incentivize food safety as a performance measure in our restaurants for managers and crew members to achieve a quarterly bonus.

From our expert panel that is the Food Safety Advisory Council, to our in-house nurses that provide guidance to our crew members every day, all of Chipotle’s team members are committed to pursuing the highest level of excellence when it comes to food safety. I am lucky to work with some of the country’s most established authorities to ensure our food safety standards continue to be best-in-class. By adapting techniques and protocols from the worlds of healthcare to fine dining, there is no doubt that Chipotle’s food safety work is cutting-edge. I’m proud to say that this continues to drive our mission of cultivating a better world by providing delicious food made with responsibly sourced, real ingredients and prepared fresh daily.


FOOD SAFETY OVERVIEW

Food safety is part of our culture at Chipotle. Our Food Safety team, under the direction of our officers, is responsible for managing food safety in our restaurants. In addition to our internal Food Safety team, we have a Food Safety Advisory Council that is comprised of some of the nation’s foremost food safety authorities. The Food Safety Advisory Council and our Board of Directors oversee our food safety policies and practices to help ensure they’re appropriately designed and implemented.

We take seriously the safety of our food throughout our supply chain and restaurants. Adhering to food safety and quality standards to prevent health risks that can arise from the handling, preparation, and storage of food is a priority we take very seriously in every aspect of our business from our supply chain to our restaurants.

It’s important to distinguish between different types of food safety risks so we can manage and mitigate their impact. All of our restaurants operate under a U.S. Food and Drug Administration’s (FDA) Hazard Analysis and Critical Control Points (HACCP) system, by which we identify food safety risks in the system and implement corrective actions when needed. The potential for contamination of food through employee illness is our most critical control point. Our sick leave policy, in which restaurant employees are automatically given three days of sick leave from their first day of employment, is designed to reduce this risk. Crew members are also given a Wellness Check at the beginning of each shift to ensure no sick employee is working.

Looking at the supply chain, we have created new models which allow us to further mitigate risk, such as sous vide meats and secondary inhibitors in beans and corn. Additionally, we are contributing financial resources and industry expertise to assist smaller, local growers in enhancing their systems to meet our food safety standards as opposed to mandating requirements and walking away if they can’t be met. We also incentivize food safety as a performance measure in our restaurants for managers and crew members to achieve a quarterly bonus.

From our expert panel that is the Food Safety Advisory Council, to our in-house nurses that provide guidance to our crew members every day, all of Chipotle’s team members are committed to pursuing the highest level of excellence when it comes to food safety. I am lucky to work with some of the country’s most established authorities to ensure our food safety standards continue to be best-in-class. By adapting techniques and protocols from the worlds of healthcare to fine dining, there is no doubt that Chipotle’s food safety work is cutting-edge. I’m proud to say that this continues to drive our mission of cultivating a better world by providing delicious food made with responsibly sourced, real ingredients and prepared fresh daily.


FOOD SAFETY OVERVIEW

Food safety is part of our culture at Chipotle. Our Food Safety team, under the direction of our officers, is responsible for managing food safety in our restaurants. In addition to our internal Food Safety team, we have a Food Safety Advisory Council that is comprised of some of the nation’s foremost food safety authorities. The Food Safety Advisory Council and our Board of Directors oversee our food safety policies and practices to help ensure they’re appropriately designed and implemented.

We take seriously the safety of our food throughout our supply chain and restaurants. Adhering to food safety and quality standards to prevent health risks that can arise from the handling, preparation, and storage of food is a priority we take very seriously in every aspect of our business from our supply chain to our restaurants.

It’s important to distinguish between different types of food safety risks so we can manage and mitigate their impact. All of our restaurants operate under a U.S. Food and Drug Administration’s (FDA) Hazard Analysis and Critical Control Points (HACCP) system, by which we identify food safety risks in the system and implement corrective actions when needed. The potential for contamination of food through employee illness is our most critical control point. Our sick leave policy, in which restaurant employees are automatically given three days of sick leave from their first day of employment, is designed to reduce this risk. Crew members are also given a Wellness Check at the beginning of each shift to ensure no sick employee is working.

Looking at the supply chain, we have created new models which allow us to further mitigate risk, such as sous vide meats and secondary inhibitors in beans and corn. Additionally, we are contributing financial resources and industry expertise to assist smaller, local growers in enhancing their systems to meet our food safety standards as opposed to mandating requirements and walking away if they can’t be met. We also incentivize food safety as a performance measure in our restaurants for managers and crew members to achieve a quarterly bonus.

From our expert panel that is the Food Safety Advisory Council, to our in-house nurses that provide guidance to our crew members every day, all of Chipotle’s team members are committed to pursuing the highest level of excellence when it comes to food safety. I am lucky to work with some of the country’s most established authorities to ensure our food safety standards continue to be best-in-class. By adapting techniques and protocols from the worlds of healthcare to fine dining, there is no doubt that Chipotle’s food safety work is cutting-edge. I’m proud to say that this continues to drive our mission of cultivating a better world by providing delicious food made with responsibly sourced, real ingredients and prepared fresh daily.


FOOD SAFETY OVERVIEW

Food safety is part of our culture at Chipotle. Our Food Safety team, under the direction of our officers, is responsible for managing food safety in our restaurants. In addition to our internal Food Safety team, we have a Food Safety Advisory Council that is comprised of some of the nation’s foremost food safety authorities. The Food Safety Advisory Council and our Board of Directors oversee our food safety policies and practices to help ensure they’re appropriately designed and implemented.

We take seriously the safety of our food throughout our supply chain and restaurants. Adhering to food safety and quality standards to prevent health risks that can arise from the handling, preparation, and storage of food is a priority we take very seriously in every aspect of our business from our supply chain to our restaurants.

It’s important to distinguish between different types of food safety risks so we can manage and mitigate their impact. All of our restaurants operate under a U.S. Food and Drug Administration’s (FDA) Hazard Analysis and Critical Control Points (HACCP) system, by which we identify food safety risks in the system and implement corrective actions when needed. The potential for contamination of food through employee illness is our most critical control point. Our sick leave policy, in which restaurant employees are automatically given three days of sick leave from their first day of employment, is designed to reduce this risk. Crew members are also given a Wellness Check at the beginning of each shift to ensure no sick employee is working.

Looking at the supply chain, we have created new models which allow us to further mitigate risk, such as sous vide meats and secondary inhibitors in beans and corn. Additionally, we are contributing financial resources and industry expertise to assist smaller, local growers in enhancing their systems to meet our food safety standards as opposed to mandating requirements and walking away if they can’t be met. We also incentivize food safety as a performance measure in our restaurants for managers and crew members to achieve a quarterly bonus.

From our expert panel that is the Food Safety Advisory Council, to our in-house nurses that provide guidance to our crew members every day, all of Chipotle’s team members are committed to pursuing the highest level of excellence when it comes to food safety. I am lucky to work with some of the country’s most established authorities to ensure our food safety standards continue to be best-in-class. By adapting techniques and protocols from the worlds of healthcare to fine dining, there is no doubt that Chipotle’s food safety work is cutting-edge. I’m proud to say that this continues to drive our mission of cultivating a better world by providing delicious food made with responsibly sourced, real ingredients and prepared fresh daily.


FOOD SAFETY OVERVIEW

Food safety is part of our culture at Chipotle. Our Food Safety team, under the direction of our officers, is responsible for managing food safety in our restaurants. In addition to our internal Food Safety team, we have a Food Safety Advisory Council that is comprised of some of the nation’s foremost food safety authorities. The Food Safety Advisory Council and our Board of Directors oversee our food safety policies and practices to help ensure they’re appropriately designed and implemented.

We take seriously the safety of our food throughout our supply chain and restaurants. Adhering to food safety and quality standards to prevent health risks that can arise from the handling, preparation, and storage of food is a priority we take very seriously in every aspect of our business from our supply chain to our restaurants.

It’s important to distinguish between different types of food safety risks so we can manage and mitigate their impact. All of our restaurants operate under a U.S. Food and Drug Administration’s (FDA) Hazard Analysis and Critical Control Points (HACCP) system, by which we identify food safety risks in the system and implement corrective actions when needed. The potential for contamination of food through employee illness is our most critical control point. Our sick leave policy, in which restaurant employees are automatically given three days of sick leave from their first day of employment, is designed to reduce this risk. Crew members are also given a Wellness Check at the beginning of each shift to ensure no sick employee is working.

Looking at the supply chain, we have created new models which allow us to further mitigate risk, such as sous vide meats and secondary inhibitors in beans and corn. Additionally, we are contributing financial resources and industry expertise to assist smaller, local growers in enhancing their systems to meet our food safety standards as opposed to mandating requirements and walking away if they can’t be met. We also incentivize food safety as a performance measure in our restaurants for managers and crew members to achieve a quarterly bonus.

From our expert panel that is the Food Safety Advisory Council, to our in-house nurses that provide guidance to our crew members every day, all of Chipotle’s team members are committed to pursuing the highest level of excellence when it comes to food safety. I am lucky to work with some of the country’s most established authorities to ensure our food safety standards continue to be best-in-class. By adapting techniques and protocols from the worlds of healthcare to fine dining, there is no doubt that Chipotle’s food safety work is cutting-edge. I’m proud to say that this continues to drive our mission of cultivating a better world by providing delicious food made with responsibly sourced, real ingredients and prepared fresh daily.


FOOD SAFETY OVERVIEW

Food safety is part of our culture at Chipotle. Our Food Safety team, under the direction of our officers, is responsible for managing food safety in our restaurants. In addition to our internal Food Safety team, we have a Food Safety Advisory Council that is comprised of some of the nation’s foremost food safety authorities. The Food Safety Advisory Council and our Board of Directors oversee our food safety policies and practices to help ensure they’re appropriately designed and implemented.

We take seriously the safety of our food throughout our supply chain and restaurants. Adhering to food safety and quality standards to prevent health risks that can arise from the handling, preparation, and storage of food is a priority we take very seriously in every aspect of our business from our supply chain to our restaurants.

It’s important to distinguish between different types of food safety risks so we can manage and mitigate their impact. All of our restaurants operate under a U.S. Food and Drug Administration’s (FDA) Hazard Analysis and Critical Control Points (HACCP) system, by which we identify food safety risks in the system and implement corrective actions when needed. The potential for contamination of food through employee illness is our most critical control point. Our sick leave policy, in which restaurant employees are automatically given three days of sick leave from their first day of employment, is designed to reduce this risk. Crew members are also given a Wellness Check at the beginning of each shift to ensure no sick employee is working.

Looking at the supply chain, we have created new models which allow us to further mitigate risk, such as sous vide meats and secondary inhibitors in beans and corn. Additionally, we are contributing financial resources and industry expertise to assist smaller, local growers in enhancing their systems to meet our food safety standards as opposed to mandating requirements and walking away if they can’t be met. We also incentivize food safety as a performance measure in our restaurants for managers and crew members to achieve a quarterly bonus.

From our expert panel that is the Food Safety Advisory Council, to our in-house nurses that provide guidance to our crew members every day, all of Chipotle’s team members are committed to pursuing the highest level of excellence when it comes to food safety. I am lucky to work with some of the country’s most established authorities to ensure our food safety standards continue to be best-in-class. By adapting techniques and protocols from the worlds of healthcare to fine dining, there is no doubt that Chipotle’s food safety work is cutting-edge. I’m proud to say that this continues to drive our mission of cultivating a better world by providing delicious food made with responsibly sourced, real ingredients and prepared fresh daily.


FOOD SAFETY OVERVIEW

Food safety is part of our culture at Chipotle. Our Food Safety team, under the direction of our officers, is responsible for managing food safety in our restaurants. In addition to our internal Food Safety team, we have a Food Safety Advisory Council that is comprised of some of the nation’s foremost food safety authorities. The Food Safety Advisory Council and our Board of Directors oversee our food safety policies and practices to help ensure they’re appropriately designed and implemented.

We take seriously the safety of our food throughout our supply chain and restaurants. Adhering to food safety and quality standards to prevent health risks that can arise from the handling, preparation, and storage of food is a priority we take very seriously in every aspect of our business from our supply chain to our restaurants.

It’s important to distinguish between different types of food safety risks so we can manage and mitigate their impact. All of our restaurants operate under a U.S. Food and Drug Administration’s (FDA) Hazard Analysis and Critical Control Points (HACCP) system, by which we identify food safety risks in the system and implement corrective actions when needed. The potential for contamination of food through employee illness is our most critical control point. Our sick leave policy, in which restaurant employees are automatically given three days of sick leave from their first day of employment, is designed to reduce this risk. Crew members are also given a Wellness Check at the beginning of each shift to ensure no sick employee is working.

Looking at the supply chain, we have created new models which allow us to further mitigate risk, such as sous vide meats and secondary inhibitors in beans and corn. Additionally, we are contributing financial resources and industry expertise to assist smaller, local growers in enhancing their systems to meet our food safety standards as opposed to mandating requirements and walking away if they can’t be met. We also incentivize food safety as a performance measure in our restaurants for managers and crew members to achieve a quarterly bonus.

From our expert panel that is the Food Safety Advisory Council, to our in-house nurses that provide guidance to our crew members every day, all of Chipotle’s team members are committed to pursuing the highest level of excellence when it comes to food safety. I am lucky to work with some of the country’s most established authorities to ensure our food safety standards continue to be best-in-class. By adapting techniques and protocols from the worlds of healthcare to fine dining, there is no doubt that Chipotle’s food safety work is cutting-edge. I’m proud to say that this continues to drive our mission of cultivating a better world by providing delicious food made with responsibly sourced, real ingredients and prepared fresh daily.


FOOD SAFETY OVERVIEW

Food safety is part of our culture at Chipotle. Our Food Safety team, under the direction of our officers, is responsible for managing food safety in our restaurants. In addition to our internal Food Safety team, we have a Food Safety Advisory Council that is comprised of some of the nation’s foremost food safety authorities. The Food Safety Advisory Council and our Board of Directors oversee our food safety policies and practices to help ensure they’re appropriately designed and implemented.

We take seriously the safety of our food throughout our supply chain and restaurants. Adhering to food safety and quality standards to prevent health risks that can arise from the handling, preparation, and storage of food is a priority we take very seriously in every aspect of our business from our supply chain to our restaurants.

It’s important to distinguish between different types of food safety risks so we can manage and mitigate their impact. All of our restaurants operate under a U.S. Food and Drug Administration’s (FDA) Hazard Analysis and Critical Control Points (HACCP) system, by which we identify food safety risks in the system and implement corrective actions when needed. The potential for contamination of food through employee illness is our most critical control point. Our sick leave policy, in which restaurant employees are automatically given three days of sick leave from their first day of employment, is designed to reduce this risk. Crew members are also given a Wellness Check at the beginning of each shift to ensure no sick employee is working.

Looking at the supply chain, we have created new models which allow us to further mitigate risk, such as sous vide meats and secondary inhibitors in beans and corn. Additionally, we are contributing financial resources and industry expertise to assist smaller, local growers in enhancing their systems to meet our food safety standards as opposed to mandating requirements and walking away if they can’t be met. We also incentivize food safety as a performance measure in our restaurants for managers and crew members to achieve a quarterly bonus.

From our expert panel that is the Food Safety Advisory Council, to our in-house nurses that provide guidance to our crew members every day, all of Chipotle’s team members are committed to pursuing the highest level of excellence when it comes to food safety. I am lucky to work with some of the country’s most established authorities to ensure our food safety standards continue to be best-in-class. By adapting techniques and protocols from the worlds of healthcare to fine dining, there is no doubt that Chipotle’s food safety work is cutting-edge. I’m proud to say that this continues to drive our mission of cultivating a better world by providing delicious food made with responsibly sourced, real ingredients and prepared fresh daily.


FOOD SAFETY OVERVIEW

Food safety is part of our culture at Chipotle. Our Food Safety team, under the direction of our officers, is responsible for managing food safety in our restaurants. In addition to our internal Food Safety team, we have a Food Safety Advisory Council that is comprised of some of the nation’s foremost food safety authorities. The Food Safety Advisory Council and our Board of Directors oversee our food safety policies and practices to help ensure they’re appropriately designed and implemented.

We take seriously the safety of our food throughout our supply chain and restaurants. Adhering to food safety and quality standards to prevent health risks that can arise from the handling, preparation, and storage of food is a priority we take very seriously in every aspect of our business from our supply chain to our restaurants.

It’s important to distinguish between different types of food safety risks so we can manage and mitigate their impact. All of our restaurants operate under a U.S. Food and Drug Administration’s (FDA) Hazard Analysis and Critical Control Points (HACCP) system, by which we identify food safety risks in the system and implement corrective actions when needed. The potential for contamination of food through employee illness is our most critical control point. Our sick leave policy, in which restaurant employees are automatically given three days of sick leave from their first day of employment, is designed to reduce this risk. Crew members are also given a Wellness Check at the beginning of each shift to ensure no sick employee is working.

Looking at the supply chain, we have created new models which allow us to further mitigate risk, such as sous vide meats and secondary inhibitors in beans and corn. Additionally, we are contributing financial resources and industry expertise to assist smaller, local growers in enhancing their systems to meet our food safety standards as opposed to mandating requirements and walking away if they can’t be met. We also incentivize food safety as a performance measure in our restaurants for managers and crew members to achieve a quarterly bonus.

From our expert panel that is the Food Safety Advisory Council, to our in-house nurses that provide guidance to our crew members every day, all of Chipotle’s team members are committed to pursuing the highest level of excellence when it comes to food safety. I am lucky to work with some of the country’s most established authorities to ensure our food safety standards continue to be best-in-class. By adapting techniques and protocols from the worlds of healthcare to fine dining, there is no doubt that Chipotle’s food safety work is cutting-edge. I’m proud to say that this continues to drive our mission of cultivating a better world by providing delicious food made with responsibly sourced, real ingredients and prepared fresh daily.