Chipotle Research Paper

Attention Employees of Chipotle,
In our workplace safety is important. There are several health topics but contamination is an important one. There are different types of contamination depending in workplace you are in. There are three main types of contamination in the food industry. There are chemical contamination, biological contamination and physical contamination that we must be aware of for your safety. Chemical can be an example, maintaining the cleanliness of an area for instance using chemical products and chemicals making its way to the food giving the risk of contamination. But, there are chemicals that can naturally occur such as toxins. They are some minimal contaminations but can lead to certain illness. The second one would …show more content…
One of them if foodborne disease. Most bacteria are transmitted naturally but disease can also be transmitted through viruses and parasitic diseases. It can be reduced by safety, doing the proper food handling and preparation techniques. Another one would be toxins and poisons. Sometimes the way food is stored can cause food to rot or it can potentially become a toxic. The food or ingredients may also be exposed to toxic substances such as cleaning solutions or other chemicals. An important and big one is employees going sick to work. Some work places will do the right thing except send their employees home who may have a contagious disease or who don't follow the proper protocol of hand washing resulting in passing their disease or pathogen. Icon: Man and woman20M
"About 20 million people get sick from norovirus each year, most from close contact with infected people or by eating contaminated food". (cdc.gov) Icon: U.S. map#1
"Norovirus is the leading cause of disease outbreaks from contaminated food in the US". …show more content…
We have a duty for the safety in our work environment and the food our customers consume. If the restaurant is in engaged actions to where it knows that the food being served is unsafe, causing their clients to get sick or injured, we are held reliable for the damages suffered by the restaurant. We may be reliable for the acts under the employee under theories of negligence of hiring, training or supervising. There are many implemented personal hygiene programs which enforce us to lessen the possibility of food contamination. There are policies that have been addressed with critical hand practices such as the proper hand washing procedures, hand care or the use of gloves. It is important that if an employee uses the restroom after handling raw meat, seafood or poultry, that they have washed their hands using paper towel or hand dryer instead of any part of the uniform to dry. (National Restaurant Association) It also addresses the cleanliness of staff such as bathing, clean clothes, hair restraining and prohibited jewelry. Another policy states are making sure employees come to work healthy and notify of any illnesses or wound should be known of. Employees have to be aware of the use of the equipment properly using different utensils specifically for raw meat, seafood and poultry. If different utensils aren't possible, then there are scheduled times of when prepping foods at different times. Work surfaces,

Show More