By Barbara Romzek, Jocelyn Johnston, and Rebecca Yurman
Recently, Chipotle Mexican Grill temporarily closed its doors nationwide after hundreds of people became ill from the food at several of its 2,000 restaurants over a period of months. Stories like Chipotle’s – food-borne illness outbreaks in quick-service restaurant chains – have become very common. Though Chipotle is ultimately responsible for serving tainted food, public health officials from a number of federal, state, and private agencies work together to investigate and prevent further illness. So, how do these agencies find common ground and overcome challenges under the pressures of rapid response?