Eric Moore

And that's where, like, it's so layered and nuanced.

I mean, that's an interesting, you know, specific example you brought up, right?

Because the products that you're talking about, right, like it really gets into this, like you had said earlier, the science behind all of this.

And it becomes like the science of bacteria.

And I don't think we necessarily need to delve, like,

head over heel into that, but change the example you used to fried rice, you know, or to macaroni and cheese or some sort of like wet lo mein, you know, that could change the scenario quite a bit, you know, of, oh, I left it out on my counter all night or I left it out, I went out Friday night, came home, had this, left it out,

I slept all day, Saturday, Sunday, I'm, you know, still nursing my, my, uh, my, my, my party time.

And, you know, I consume this for brunch and, you know, two days later, I'm, I'm, uh, I'm not leaving the bathroom.

Well, you know, I think, let me say it this way.

I don't think anybody that works in any food establishment anywhere, regardless of where it is, nobody's working there to try to intentionally make something unsafe.

right?

That just isn't how humans are wired, right?

Unless you're some diabolical evil genius, right?

That just isn't happening.

Human error, absolutely, that happens, right?

And is that through lack of adequate education?

Maybe lack of adequate training?

I

By all means, right?

If an individual undercooks a raw animal product and it then gets...