Chipotle touts food safetyThe New York Times (tiered sub.) 09/21/2016
Timers now go off every 30 minutes in Chipotle and restaurant workers are required to stop what they are doing to wash their hands. This is just one of the steps Chipotle says it has taken since its business tanked after patrons were sickened by tainted food purchased at its restaurants. Dr. James Marsden, Chipotle’s executive director of food safety, was recently hired by the chain after retiring as a professor at Kansas State University.