Eric Moore

Figure things out.

And that's what I kind of brought it up like super, super quickly earlier.

Like it's engineering risk out of the system or the process.

That's something that I've just always tried to do.

you know, for the last, you know, 20 plus 25 years in working in food safety, it's like, okay, I'm going to, I'm going to sit, I'm going to watch, I'm going to analyze what's going on here.

And then I want to figure out ways to make it easier and safer at the same time.

Even like one step removed, you know, from just actually probing food and taking, you know, individual product temperatures, right?

It's knowing that you're holding equipment, hot or cold, right?

Like if you've got bain maries, right, that are holding, you know, soups, casseroles, whatever, or your refrigeration units, it's knowing and ensuring that they're operating at the right temperatures as well.

It's a blend of both, you know,

I don't, I don't like, I don't go too overboard.

Like when I go out to eat anymore, but for a long time, my wife wouldn't even join me.

Like you just pick everything apart.

Like it's no fun going out to eat with you.

um you know i think you kind of nailed several like key indicators of um you know like how do you how do you know like where you are dining if it is safe reputable etc you know there are certain places in the u.s where uh the local regulatory jurisdictions have tried to take some of the guesswork out of that where they they're required to actually um

post their health department rating, even those places, they could have an a placard in the, in the window.

Just keep in mind where that's a spot in time inspection that resulted in that, in that rating that they may or may not have had prior knowledge of, of it actually taking place.

So being able to like have good judgment, um, I think goes a long way.

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