Taco Bell Case Study

|Control is required to ensure that the risks of any infection, as a result of bad handling of food, are minimised. | | | |

With yet another set of recalled food products in the past month, this time for flour and frozen vegetables, we thought we should revisit how the MN certified food manager can keep the food safe in an industry where there are times where the safety of the food supply is uncertain.

It must be inherent in all aspects of the restaurant. Everything from food to the physical manifestation of the restaurant must follow a specific protocol to ensure exceptional results. This is why the restaurant worked so well in the past. The exceptional customer service left the clients extremely satisfied. Saltgrass received five star ratings from the most renown critics in the state and became an amazing symbol of what cuisine should be. This is changed based on the recklessness of the employees as well as the failure to adhere to a system of workplace safety. It was soon after the great firing that it became apparent the new employees were poorly trained. The restaurant had several food poisoning cases within the first two weeks. These were caused by mishandling of the food by the employees. It is a problem that is prevalent in the food service community. In fact, “ During January 1, 2009 through December 31, 2010, public health departments reported 1,527 foodborne disease outbreaks, resulting in 29,444 cases of illness, 1,184 hospitalizations, and 23 deaths. Among the 790 outbreaks with a laboratory-confirmed illness, norovirus was the most commonly reported infection, accounting for 42% of outbreaks; followed by Salmonella, with 30% of outbreaks.” Needless to say, the process and sanitary measures used on food served in restaurants must be top notch. If they prove to be anything less than

Here, Taco Bell had a customer that started a crisis for their organization, by saying that the hamburger meat used in the ingredient was not real meat. Furthermore, the customer file a lawsuit against the organization. Here, when a crisis occur the first step is to convening with your crisis management team. However, maybe only one team member is present at this crisis, it is their job to assess casualty. Once this done the terms member will contact all other crisis member were they can meet to collaborate a plan for this crisis. If there are any human injury, this step in very important crisis team out to the family member that has love  one involved in this crisis. The organization should be the first one reach to the family this show that

Chipotle is facing numerous challenges due to the fact that E. coli outbreak which requires the corporation from the key stakeholders to keep it under control and apply the new food safety protocols which can aid to bring the regular customers back. Although the main cause remains a mystery, Chipotle’s E. coli outbreak has been authoritatively declared officially over by the experts. However, since the poisoning outbreak, the impact of the reduced number of customers affects the profit which the company used to enjoy before such eventuality (Scholes 27).

The first KFC was opened in Tiananmen Square, China 1987; it struggled as western food was unknown to the east. This was still a very conservative nation, not prepared for the “Fast Food” takeover. The restaurant did pretty well, but grew slowly. The Harvard business review, stated that “in 1992 the Chinese government granted foreign companies greater access to markets, KFC China’s managers gradually developed the blueprint that would transform the chain.” (Yums' China, 2017) Although they have done well for themselves they struggled, as growth was steady but slow and their customer base was shrinking. “In November 2016 Yum China Holdings, Inc. became a licensee of Yum brands in Mainland China; they have exclusive rights to KFC.” (Yums' China, 2017) Yum controls approximately 7,300 restaurants and more than 400,000 employees in more than 1, 100 cities. YUMS generated over $8bln in sales in 2015.

When the Washington Post releases the finding from “Friends of the Earth” that Kraft Foods product labeled Taco Bell Originals taco shells contain “Cry9c” known as StarLink, Taco Bell Corporation will face a public perception that Taco Bell restaurants are serving or selling tinted food products. Less than one year ago (November 1999) Taco Bell Corporation lost some public confidence due to the E-coli outbreak from tainted ground meat. Our response during the November 1999 outbreak should be duplicated to assist with the public perception related to tainted products. While the restaurant products are separate from the home products, they will be linked by our Taco Bell branding. Our use of media outlets, phone banks, and websites should be used. Our legal team will need to begin its preliminary research into the subject for reports and recommendations before the press release. Senior executives from Kraft Foods are being contacted to begin planning a united response to the upcoming press

After receiving several accolades, including being hailed as one of Forbes “50 of America’s Best,” Blue Bell faced a devastating set back in 2015 when a listeria outbreak occurred (FDA). Samples taken from a Blue Bell

McDonald’s emphasizes cleanliness and food safety, in addition to quality and value service (QSC&V), through which it has succeeded in obtaining customer trust. The company also stresses ethical practices, dependability, and truthfulness in dealing with customers (McDonald’s, 2012, p. 1). Moreover, McDonald’s employs a coordinated marketing strategy that involves analyzing customer wants, creating products to satisfy his or her needs, setting the right prices and enhancing awareness of

Steve Ells is the founder and CEO of Chipotle. Steve is a trained chef and opened his first Chipotle store in 1993 at a former Dolly Madison ice cream store in Denver, Colorado. His goal was to serve high quality, delicious food quickly and in a “fast-casual” setting (Ells).

The Your Family Cow dairy, in conjugation with Pennsylvania Department of Health, sent some samples of raw milk that were produced during the week of outbreak be pathogen tested. However, there was no any single pathogen found in the samples, including Campylobacter jejuni, Salmonella, Listeria monocytogenes, and Ecoli 0157:H7. Even though their pathogen test didn’t show any sign of contamination, the farm had decided to voluntarily stop their raw milk sale for a moment. After passing a health inspection, on February 6 the farm was allowed to continue production [10]. The Pennsylvania Department of Agriculture will continue to monitor Family Cow’s raw milk. They also keep suggesting people to avoid raw milk even it’s legal to drink

Nutritional Foods Inc., a company that manufactures healthful products, has a major problem to address. Some of the company's products are allegedly responsible for a number of acute food poisoning cases. The problem has escalated from just a few cases of food poisoning to dozens of other reported cases. The company's chief executive, Fred James, has convened an emergency meeting comprising of members of the Crisis Action Committee. The key agenda of the meeting is how the situation that is threatening to get out of hand should be handled.

In 2014, China and Japan markets were negatively affected due to food quality issues discovered in McDonald’s supplier, which resulted into loss of sales and profitability and also incurring expense to gain back customers confidence and trust. Any such future instance could negatively the affect business profitability, its reputation and overall brand image. Also,

From 2006 to 2011 Taco Bell’s reputation was suffering tremendously and it all started when there was an E. Coli outbreak. E. Coli or Escherichia coli is for the most part being a common yet harmless bacteria but extreme strains have been known to cause a variety of symptoms from abdominal cramps to diarrhea. The E. coli outbreak resulted in 71 infections, 53 hospitalizations, and 8 cases of people with kidney failure that spread over the course of 5 states. Taco Bell which is a Mexican-style restaurant market in the U.S. that serves burritos, tacos and other Mexican specialties. The illnesses onset ranged from November 20 to December 6. The peak of the people becoming ill was the very last week of November. Past December 6 there was no further outbreak of the disease. After the outbreak CDC, the center for disease and control and

I met up with Mao Yang and her Assistant Manager Arnold. This time I asked about the safety aspects and how employees are trained. I also spoke with serval employees about how they felt about the safety of the store.