"Most food doesn't start out being hazardous, but it can all become hazardous if not handled correctly."

Note: Some of these have been edited for length and/or clarity.

"Professional chef here. This is not an exaggeration. You know those things at the bottom of menus that read 'consuming raw or undercooked beef, eggs, or seafood can increase your risk of contracting a food borne illness?' Yeah, those are there for a reason. The thing is, most food doesn't start out being hazardous, but it can all become hazardous if not handled correctly. It's always shocking to me how little people pay attention to what they eat and drink — like, you literally put this sh** in your body."

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