Eric Moore

And the reason I want to provide that sort of foundational component is that the Centers for Disease Control, along with the FDA, for the last more than 20 years, they've done these very, very in-depth studies.

research studies that go in five or 10 year periods where they look at, you know, illness, actual illness statistics, right?

So from people actually going and seeking medical care, they cross-reference those with like restaurant inspection reports and things like that.

And the output of that from the first 10 year study of this was they identified five leading risk factors,

that were the essential cause of almost all foodborne illness outbreaks.

And those risk factors are improper holding of food, right?

So whether it's hot food or cold food, is it within what is classified as a safe temperature?

And I'll generalize this, right?

For cold food, it's gotta be below 40 degrees in general.

And for hot food,

depending on where you live in the country, it's either going to be above 140 or above 135 degrees Fahrenheit.

And when you have food that falls within that window, the above, say, above 40 degrees and below 140 degrees, that's called the danger zone.

That's where bacteria proliferate very, very rapidly.

And that is the leading largest cause of people becoming ill.

The next one is personal hygiene.

You kind of indicated that just a minute ago, right?

People going to work sick.

It also relates to improper hand washing, right?

Someone picks their nose.

They forget they don't wash their hands.