Chipotle employees say managers still ‘cut corners,’ putting food safety at risk

When a series of foodborne illness scares forced Chipotle stores to adapt upgraded food-handling procedures in 2015, the burrito chain’s founder Steve Ells declared that his restaurants would soon “be the safest place to eat.”

Five years later, however, nearly 50 current and former Chipotle employees based in New York have said current managerial practices are putting proper food safety procedures on the back burner and consumers may be at risk.

On Thursday, the nonprofit consumer advocacy group National Consumers League published a report about New York City-based Chipotles failing to comply with food safety standards. The NCL’s executive director Sally Greenberg, who co-authored the report, told TODAY Food the league interviewed 47 current and former workers throughout 2019 at 25 locations around the city.


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