Chipotle has named food safety expert Jim Marsden to the newly created position of executive director of food safety. The Mexican food fast casual chain has been plagued by food safety issues over the past year that caused illnesses across several states.
Marsden joined the Kansas State University’s Animal Science and Industry faculty in 1994 as the Regent’s Distinguished Professor of Food Safety and Security, a 100 percent research appointment. He also has served as the associate director of the Biosecurity Research Institute located at KSU.
His research focus has been on the safety of food products. This work has included the control of E. coli O157:H7 in raw ground beef and other processed beef products and Listeria monocytogenes in processed meats. Marsden is the author of numerous publications and book chapters on food safety and quality and has received awards for research and teaching. In 2014, he was inducted into the Meat Industry Hall of Fame.
Marsden, who will report directly to company CEO Monty Moran and founder Steve Ells, is tasked with helping the 2,000-restaurant chain achieve Ells’ vision of becoming the leader in food safety in the restaurant industry.
Meatingplace asked Marsden to elaborate on his plans and goals for this new venture. Marsden has written the "Safety Zone" blog for Meatingplace for the past five years.
Meatingplace: What made you decide to take this job after a long, successful career in academia and working with food manufacturers on food safety?
MARSDEN: I want to apply the things I've learned in developing safe food processes in food manufacturing plants to the foodservice industry. I will strive to identify safe processes for every ingredient and every supplier. This will involve the use of natural, innovative food safety technologies.
MEATINGPLACE: What perspectives are you hoping to bring to a Foodservice chain after so many years working with processors?
MARSDEN: My philosophy has always been that safe food processes are necessary to assure safe food. I plan to apply that philosophy at Chipotle. I will address supply chain safety and the safety of the procedures at restaurants with the objective of establishing safe food processes throughout the system.
MEATINGPLACE: What do you see as your first priorities in this new job?
MARSDEN: I will systematically reduce risks in all raw materials. This includes beef, chicken and produce. This will involve the application of innovative technologies and close working relationships with every supplier.
MEATINGPLACE: Will you be working from the Chipotle headquarters?
MARSDEN: Yes. The position is based at Chipotle headquarters in Denver.
MEATINGPLACE: In what ways do you believe you will be able to share a foodservice perspective with processors as part of your new job?
MARSDEN: I will be transparent in my interactions with processors. I expect Chipotle suppliers to do everything possible to reduce food safety risks. I will also work to assure we do everything possible in our restaurants to promote food safety. The adoption of a food safety culture will be essential. We are committed to having the premier food safety systems in the foodservice industry. This will require partnerships with processors and technology providers.