Denver, Colorado-based Mexican fast-casual restaurant chain Chipotle has always set a food safety bar higher than industry standards. Its goal of serving food with fresh and raw ingredients that are locally sourced adds complexity to its scale of more than 1,900 outlets that is hard to master, according to experts at Wharton and New York University. The company’s stakes are higher now as it battles the fallout of food contamination outbreaks at its outlets in nearly a dozen U.S. states. If Chipotle wants to recover from the crisis, it must revamp food safety processes across its supply chain and build a corporation-wide culture to reinforce those, they noted. Chipotle has grown quickly since 1993, when its founder, Steve Ells, a culinary graduate, opened his first outlet in Denver with an $85,000 loan from his father and an ambition to fuse fine dining with fast food. In the first nine months ended September 2015, the company earned $3.5 billion in revenue and net income of $408 million.…