Chipotle’s Struggle with Food Safety When five customers entered the Chipotle restaurant, Seattle, Washington, in July o

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Chipotle’s Struggle with Food Safety
When five customers entered the Chipotle restaurant,Seattle, Washington, in July of 2015, they placed their normalorders…burritos, bowls, tacos—you name it. These customers expectedto indulge in what they had come to love over the years,what Chipotle has preached since opening its doors in1993, “Food with Integrity.” Real, fresh, responsibly raisedingredients that “just taste better.”
Unfortunately, for these five patrons, integrity was not servedup on that summer day. Approximately three days after consumption,the symptoms of an E. coli bacterial infectionbegan to set in—upset stomach, body aches, sporadic cramping, andworst of all, persistently bloody stools. The infected people wereable to trace their ingestion of bacteria back to theirbeloved Chipotle meals. However, the source ingredient of thisparticular outbreak was not immediately determined. Unfortunately,this incident was just a precursor of the crisis to come.
Months later, in December of 2015, Boston College studentsflocked to their local Brighton,Massachusetts Chipotle restaurant, looking for a quickand hearty meal. Members of the varsity men’s basketball team, clubhockey players, and many others were expecting to have theircravings satisfied as usual and placed their orders withouthesitation. However, like the Chipotle patrons inSeattle, the students became ill shortly after they ate their food.Unbeknownst to the diners, the chicken that had been prepared inthe restaurant was not kept at a warm enough temperature in theassembly line. The lack of heat combined with workers showingphysical symptoms of illness provided the perfect breeding groundsfor a Norovirus to spread. Like an E.coli infection, a Norovirus infection is notinstantaneous, so these folks still enjoyed their meals, but theycertainly paid for them later on. The students found themselveswith persistent diarrhea, painful stomach cramps, fevers, andvomiting.
The problems did not stop with this incident. Within weeks ofthe Boston incident, outbreaks of E.coli from Chipotle meals began to occur acrossthe nation with no explanation as to their origins. The company’sstock price began to slide, making the fall of 2015 a verydifficult quarter for Chipotle. Overall, from July to December2015, there were over 10 reported outbreaks nationwide, rangingfrom E. coli to Norovirus to Salmonella. Atleast 500 people across 13 states were affected by theoutbreaks—luckily, no deaths were reported.
1) What an introduction/ summary- overview of the event, policy,issue or crisis in question. This includes a description of theorganization and its participants in question are affected by theseadverse events, policies, culture, managment practice, ethicaldilemma, issue, crisis etc
2) Who are the stakeholders involved and identify theirclaims/stakes.