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" Following its harsh year of salmonella, norovirus, and e. coli outbreaks, Chipotle decided to make some serious changes with food-safety practices and employee regulations. During the company&amp;#039;s closed-door meeting, we learned that one off-site\u00A0kitchen would churn out diced tomatoes and other produce to reduce the risk of cross-contamination and that employees would be encouraged to take sick time.\u00A0But now, after\u00A0dramatically low\u00A0sales were reported, the burrito chain might be reverting back to its old ways. According to Consumerist, Chipotle is toying with the idea of ending safety tests on their meat. With\u00A0new protocols in place, beef is cooked in said\u00A0central kitchen to a temperature that kills foodborne bacteria and other pathogens and later\u00A0arrives at each restaurant\u00A0inside sealed bags. According to company reps, this\u00A0leaves\u00A0no leeway for uncooked meat to cross-contaminate with the cooked stuff.\u00A0 It&amp;#039;s also a major\u00A0change from previous procedure, when raw\u00A0chicken and beef were left to marinate overnight and then grilled on site every day. And apparently Chipotle is considering applying this same preparation\u00A0process to its chicken. All of this means\u00A0means the company might quit expensive\u2014albeit accurate and safety-guaranteeing\u2014DNA-based pathogen\u00A0testing,\u00A0the\u00A0Wall Street Journal reports. It&amp;#039;s not unheard of or cavalier per se, but it\u00A0would still be an incredibly bold move\u2014especially after the company tried to do some serious damage control\u00A0by hiring food-safety consulting firms and even\u00A0win back its fans with a number of\u00A0free burrito promotions.\u00A0 Follow Delish on Instagram. "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/food-news/a46433/chipotle-could-go-back-to-its-old-ways/>