Really it's still a long shot to get any foodborne illness these days f you just keep things tidy, because our food sources and water supplies are pretty clean. I still get super paranoid about meats and temperatures just because some of the rare stuff is really really nasty, especially when the bacteria start multiplying and they produce enough waste for it to become a toxin. I changed careers and it still drives me nuts to go in the conference room at 9:30am and see that someone has plunked the cold meatballs for the afternoon potluck into a cold crock pot, set it to Low and wandered off.
Ever think about working for chipotle? They could use you.
