Eric Moore

hands, staph is a naturally occurring component inside of your nostrils.

And there you go.

If you're shedding staph, then you could actually be the root cause of a staph outbreak.

Um, inadequate cooking is the third one, right?

So if I've got a piece of chicken and isn't just interesting salmonella, which commonly found in raw poultry, uh, it's just a naturally occurring thing.

Uh, if you don't cook the poultry, right.

Then you don't eradicate that bacteria.

And if you ingest it, then, you know, up to 72 to X, so many hours later, you could become ill.

So.

improper holding, poor personal life, being inadequate cooking.

The next is contaminated equipment.

And this gets into actually like when you're in an establishment or you're operating an establishment, allowing people the time to properly wash, rinse, sanitize, and not just like use a cutting board and a knife to, you know,

cut up meat, poultry, make meatballs or meatloaf, and then go over and use it.

It's a classic cross-contamination example.

You then go and you would cut some sort of vegetable or product that is ready to eat that isn't going to go through any additional thermal processing.

That's where this contamination component begins to come into place.

And then the final one, which I'm sure you'll get this, is obtaining food from unsafe sources, right?

Some people probably, they're like, who's going to do that?

Who's going to buy food from somebody that they don't trust?

Well, it happens more frequently than one might guess, especially when you're running a restaurant and let's say your vegetable purveyor just pulls up and says, hey, you know what?