CHIPOTLE 0, MODERNITY 1: Chipotle: The Long Defeat Of Doing Nothing Well.
These episodes reveal several things. First and foremost, Chipotle is a company so out of control and negligent that it repeatedly endangers the public. But they also illustrate something important about food safety: Although the crops, meats and other foods produced by modern conventional agricultural technologies may not bring to mind a sentimental Norman Rockwell painting, they are on average safer than food that reflects pandering to current fads.
And Chipotle knows it.
“We may be at a higher risk for food-borne illness outbreaks than some competitors,” the company admits in its filings with the Securities and Exchange Commission, “due to our use of fresh produce and meats rather than frozen, and our reliance on employees cooking with traditional methods rather than automation.” (Think about that: Would you agree to open-heart surgery if the anesthesiologist planned to use “traditional methods” instead of state-of-the-art technology?)
One wonders whether Chipotle’s “traditional methods” include employees’ neglecting to wash their hands before preparing food, which is how norovirus is usually spread. And the fresh versus frozen dichotomy is nothing more than a snow-job. Freezing E. coli-contaminated food does not kill the pathogens; it preserves them.