LOS ANGELES (CBSLA.com) — Chipotle is implementing several changes to the way in which food is prepared amid recent E. coli and norovirus outbreaks.
Steve Ells, the founder of the popular Mexican grill based in Denver, says the company plans to roll out the changes, which include adjustments to sanitation procedures.READ MORE: Vigil To Honor Life Of Cinematographer Halyna Hutchins Killed In Movie Set Shooting
“From the beginning, all of our food safety programs have met or exceeded industry standards,” Ells wrote in a letter posted on the company’s website.
He added: “But recent incidents, an E. coli outbreak that sickened 52 people and a norovirus outbreak that sickened approximately 140 people at a single Chipotle restaurant in Boston, have shown us that we need to do better, much better.”READ MORE: 'Supercharge' Storm Expected To Bring Heavy Rainfall To Southland
Some of the changes include submerging onions in boiling water to kill germs before they are chopped.
Raw chicken will be marinated in resealable plastic bags rather than in bowls and cilantro will be added to freshly cooked rice so the heat gets rid of microbes in the garnish.MORE NEWS: 101 Freeway Near Sixth Street In Downtown Reopens Ahead Of Schedule
Chipotle says the changes will be put into place in the coming weeks. For more information on the changes, click here.