Carl Fiodini

Well, if I can give you, well, let me say it like this.

If I didn't have that support, I don't know that I would have gone.

And, you know, I'm stubborn.

I'm one of those people.

And the reality is for me, it would take a lot for me to just have to go bring myself to the urgent care or emergency room.

Most people know if you get too dehydrated, you should, you got to go.

You got to get fluids.

I even know that.

But I would wait till the very end.

Well, that's the truth.

I think a lot of this comes back around.

People who are sick tend to still go to work, right?

And when you do that, that is what opens a lot of this Pandora's box.

Everybody in the business says they care about food safety.

But the truth is, what does that actually look like day to day?

Some of the biggest challenges you have E. coli, you have cross-contamination, you have temperature abuse, like a lot of these things, it's a spectrum.

When you're talking about food safety, it's not just like one thing.

It's a multi-layered category of potential challenges.

All right, Eric, in the food industry, there's risk factors and there's layers of them.

What does that look like for the average person, for them to understand that properly?