The outbreaks of norovirus, salmonella and E.coli linked to restaurants within the Chipotle chain in the United States provide a stark warning about the potential cost of food safety issues. Over 500 people have become ill since July 2015 after eating at the company’s restaurants, with outbreaks centred around different locations in the US.

Leaving aside the physical impact on those customers (and staff) that suffered from food poisoning, Chipotle’s experiences demonstrate five main effects that food safety issues can have on any business.

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