Eric Moore

I got a crazy deal on this side of beef.

You want it?

And I mean, depending on like who you are, where you work and in what your, your, your, your, your, you know, statement looks like what your, what your operating budget is like, you might be like, yeah, man, I'll, I'll take that.

And you have no idea where that meat came from, how it was treated, was it properly, properly slaughtered, anything like that.

So those are the five things, right?

All those numbers that I threw out earlier.

You know, one in six people, 128,000 people hospitalized and 3,000 deaths.

All of those, those five things are the causes for, I think the statistic is 75% of deaths.

foodborne illness, you know, issues, right?

It's those five things.

I'll say it again.

Improper holding, poor hygiene, inadequate cooking, contaminated equipment, and unsafe sources.

And three of those are really, really quite controllable depending on who you talk to.

That's a good one, right?

In my personal philosophy, I do my best to plan for contingencies, right?

And that's where, like...

I have sort of evolved into this, this, this sort of, I have a risk averse view on a lot of things, especially when it comes to like my professional, my, my work, right.

My, my career, the things that I do and, and, and the things that I try to try to help are,

my organization um create right it's it's to avoid risk it's to engineer risk out of processes but some some places some people they aren't they aren't like that they're they're kind of um they'll cover their eyes and be like all right i'm just gonna hope and pray

Well, yeah, you and me both.