Carl Fiodini

Right.

And we got into this conversation about how... And, you know, Aaron actually...

Want to test those, you know, you know, Aaron, he was, so he was, he was in studio as well.

And the conversation came up and ultimately chef was like, in our kitchen, everything is, is temp.

A thermometer is used each and every time.

And it's not just for accuracy, but it's to make sure people don't get hurt.

They don't get sick.

And I think, I think the whole culture is starting to shift that way.

And I think that's a positive thing.

Once you build your protocols and you have your, you know, like a lot of people have their HACCP plans and their processes and their critical control points and they figure out, hey, like what's what and, you know, how are we going to tackle these things?

I think it's natural.

It's a natural progression to want to temp check everything because, you know, the fact is temperature abuse is a big deal.

And I don't think that things are done purposely.

It's just a matter of you being the unlucky one, if it happens to you.

A lot of times it comes down to something as simple as a thermometer.

It's as simple as that.

You know, just temp, temp the meat, you know, for all the different proteins, you know, how many pork dishes, how many chicken dishes, how many beef, you know, just probe it.

That's all you have to do.

Testo carries all of these products.

It's something that, you know, obviously there's going to be links and everything you can find all over Walk & Talk Media.