Kerry Bridges is the Vice President of Food Safety at Chipotle Mexican Grill. In this role, Kerry oversees food safety standards, quality assurance and procedures.
Kerry joined Chipotle in January of 2019 and oversees a team of individuals who are committed to enforcing Chipotle’s zero-tolerance policy and industry-leading processes, focusing on supply chain, in-restaurant practices, food prep and employee training. Food safety is more than a collection of programs and processes; it’s part of Chipotle’s culture. Food Safety is incorporated in all elements of the business, from our supply chain, restaurant design, product development, and day-to-day operations as an underlying prerequisite to operate.
Prior to joining Chipotle, Kerry oversaw supplier food safety for the world’s largest food retailer, Wal-Mart, serving over 200 million customers around the world on a weekly basis. During her time at Wal-Mart, Kerry’s food safety oversight included tens of thousands of Wal Mart’s, Neighborhood Market’s, and Sam’s Clubs food suppliers, in addition to researching and assessing new and emerging food safety issues and handling regulatory compliance. Prior to Wal-Mart, Kerry’s food safety career also included roles with TESCO and Jack in the Box, Inc.
Kerry is the past president of the International Association for the Southern California Affiliate of Food Protection (IAFP) and former board member of the Global Food Safety Initiative (GSFI). Kerry attended California Polytechnic State University, where she received a bachelor’s degree in Food Science.