Don't Eat Poop! A Food Safety Podcast

DEP E63
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Matthew Regusci: Now anybody who believes in all the things that I just said, that these to be adults, they should be paid real wages. The economics of fast food does not make sense. If you want cheap fast food to hire full-time employees on a large scale, it just doesn't work. So the robot thing is going to happen. It is here.

Now everything has to now evolve to match that, including food safety.

intro: Everybody's got to eat and nobody likes getting sick. That's why heroes toil in the shadows, keeping your food safe at all points, from the supply chain to the point of sale.

Join industry veterans Francine L. Shaw and Matt Ragushi for a deep dive into food safety. It all boils down to one golden rule.

Don't eat poop. Don't eat

Matthew Regusci: poop. Oh.

Hello, hello, Francine.

Francine L Shaw: Hey, Matt. How excited are we?

Matthew Regusci: I know, it's so You know what we should do, Francine? I have an idea, okay? Since we've been doing this for, I don't know, going on 14 months now, this is like, episode 52? 62. So, yeah, 63, actually. We're recording 63. So yeah, we still have not mastered the technology that we have been using for over a year.

So I have a fantastic idea, a great idea. Why don't we introduce a new one? That's what I thought. That's exactly what

Francine L Shaw: you thought. Okay. Exactly what I thought. Let's try something different.

By

Matthew Regusci: the way, when we're looking, I am the oldest of the millennials. 42, graduated class of 2000. I am the oldest of the millennials.

And it was me who texted Francine basically this morning and was like, Are you insane?

Francine L Shaw: Let's just say yes and figure it out kind of person. We can do this.

Matthew Regusci: Yeah. Which is so funny because of the two, you would think I would be the technocrat and no.

Francine L Shaw: For Christmas, I got the kids. It's and by the kids, my kids are adults and we have grandchildren.

I'm like, we're going to take them on a vacation. Wasn't sure where it's like, what do you guys want to do? We let's just figure out what we want to do. And so we decided let's go to the beach and the girls decided they would like to go to the West coast of Florida. And I'm like, okay. So I was looking for deals on tickets to the West coast of Florida.

So finally I found a deal on tickets to the West coast of Florida. So I bought them. And so where are we staying? I don't know. I like to play tickets. With no idea where we were going to stay

Matthew Regusci: Now

Francine L Shaw: my daughter knows me well didn't surprise I don't think it shocked my daughter in law too much either, but she apparently said that my son must have asked her something like I don't know there was a conversation and He must have asked her a question about something she asked me and she said, because don't think she knows where we're staying yet.

She asked what airport are we flying into and he's like, why did you ask that? And she said, because I don't think she knows where we're staying yet. So when this conversation came up, she's like, I feel so vindicated. Because I didn't, I had no idea where we were staying yet. Just buy the plane tickets without a plan.

Matthew Regusci: Like today's podcast, we keep talking about doing a YouTube channel. And I think Francine was just like, okay, we're done talking. We're gonna force ourself to create a YouTube channel because this new technology and we're not talking about like amazing technology. It's Steam Yard, which is a really cool application, amazing technology, but like anybody can get it.

It's not that expensive, but it's more now opens up what we can do. And then I was like, okay, looking at this going, okay, we now have to create a YouTube channel and we have what three weeks to do it. So we obviously, not obviously those who don't know, we record before we post and it before we post. So this is going to be about three weeks before we actually post this.

We're having this conversation now, but then I'm like, okay, well, what do you want to talk about? And then Francine was like, well, I want to talk about my posts that I wrote today and one post that we were put in again with Jim, I think Jim just keeps doing this because he likes that. We call him out.

First off, he finds great stuff, which we like. Then I was like, okay, well then with this new technology, we can actually show the posts. And two of them are videos. And so we can actually show the videos and you and I can riff off of it, which means it's going to be a podcast. But then also we have to remember too, by the way, Francine, this is still a podcast,

Francine L Shaw: a little bit nervous.

Cause we don't have a seven seconds delay.

Matthew Regusci: Well, there's still going to be editing involved

Francine L Shaw: when it airs later. We're good. But when it's live, if we're on LinkedIn or yeah,

Matthew Regusci: yeah. And it's us. So this is going to be the first episode that will also be on YouTube. And. Yeah. We'll see how this works. You ready?

I am. Let's do it. All right. Well, you wrote a post. What did you write a post about?

Francine L Shaw: So, well, first of all, this week, over the last month or so, I've written several articles that have been published on food safety culture, about food safety culture. And food safety culture is a topic that's going to be discussed at the Food Safety Summit.

And they've been very well received on LinkedIn. And food safety culture, we talked about on the last podcast. And it's something that's really important. And so this has been like the hot topic on LinkedIn for the last week or so, food safety culture. And so today, I was, I think, I don't, where did I get this?

I saw this article, NBC News.

I'm not sure where I saw it, but I don't know if somebody posted it or where I saw it, but I grabbed the link and it's talking about Flippy. Miso Robotics has this robot. They're one of a few companies that have these robots that work in the kitchens and the premises. They're talking about how wonderful these robots are and how they can perform jobs.

In the restaurant and then we want you for employees to do these jobs And I don't want to talk about get into that. It's taking jobs in the whole robot conversation. I have mixed feelings about it We don't have enough employees in the food service industry. It's been a struggle for years Service industry or the safety of the robots.

It's going to create additional jobs in different jobs That's what this is going to do in my opinion. I have a lot of Some safety concerns, some concerns about the robots working in the kitchens, and that some of that may be because I don't understand the way how they work technology. I don't know enough about how they work, but 1 of my pet peeves is whenever they, and it's just with media in general, whenever they record these pieces for their broadcast.

They don't give an ounce of consideration to the rules and regulations. And there are people that are going to come out to me and say, well, they shut the restaurants down for these. They don't always shut the restaurants down for these, these pieces. Sometimes they're open and they're functioning. I don't know if this restaurant was closed or not.

It's irrelevant to me. They were still in the back of the house. I don't care. And they still, as media folks, have a job to do. And that's to educate the public on any level. Their responsibility. I'm not sure who she is. I should know because I walked in to see a lot. But there they are in the back of the house.

Her hair's down. She looks great.

Matthew Regusci: She looks great.

Francine L Shaw: That's not what she's beautiful. I mean, she looks great. That's not how we look when we're working in a kitchen. He's got a beard going on. They look like a day at work in the office, not in the restaurant.

Matthew Regusci: Yeah.

Francine L Shaw: And I don't care if we're talking about NBC, ABC, CBS, the food network, sometimes Netflix, take your pick.

You can't walk through a kitchen looking like this. You shouldn't. You can because they've done it. But you just shouldn't because the food code applies regardless.

Matthew Regusci: So the flippy thing is pretty cool. And I, okay, so there's two separate things. So one is this video and this dude is like talking to the anchor or the reporter and walking her through a demo of flippy.

And you can see in the background of this video, we'll post it in the description below so you guys can see it too. You can see it's their test kitchen. Cause in the background, you can totally tell it's not a restaurant. It's their test kitchen. But I do, I get your point. I get your premise. Had this been a real restaurant, definitely should have been because they're trying to show how amazing flippy is, maybe he's this guy should have been like, Hey, let's act like we're really in a restaurant and do all food safety protocols, because I agree, like there are a lot of.

People are really worried about the food safety side of Flippy. People are a lot of worried about a lot of things with Flippy and these restaurant kiosks, restaurant robots, AI, a good friend of ours on the show, Jonathan, we talk about him a lot. He posted below that he would never eat from a robot AI restaurant.

I don't know how many people are like that. I'm sure there's probably a lot. I'm not one of them. I don't care for fast food. I want convenience, I want it sanitary, and I want to be out, like, I don't care if it's flippy or anything else. And when we're talking about paying, in California they raised the minimum wage for these fast food employees to 20 bucks an hour.

So, they're basically getting to be the point of their managers, in terms of pay, so they should be managing a bunch of robots.

Francine L Shaw: So I want to back up. First of all, I don't, I'm not sure this is a test kitchen. I think this is a kitchen that's operated primarily by technology. I think if we listen to it, it's operated primarily by technology.

Matthew Regusci: I see. You're right. It's a California fast food restaurant. That's only technology. Wow, it looks so, I thought it was a test kitchen, Francine.

Francine L Shaw: During the video, there, you see some employees in the kitchen.

Matthew Regusci: Oh, you're right. But as part of it, it looks like a test kitchen. Yeah. But all of these dudes aren't looking like they should be working in the kitchen.

That's why I thought it was a test kitchen. Yeah, that's not good because we're trying to minimize if you wanted to really, if you want to make flippy for the public, then when you should have it be like, the actual employees look like they're working there. But this guy is UCLA. 1 of the guys is UCLA labor center, senior research analysis.

Yeah, I'm here to research how robots are going to take labor, or no, just kidding. I'm going to research how to make labor more efficient in the marketplace. Sorry, that's how they rephrase it.

Francine L Shaw: Yeah. And this is the other thing. If we're watching Rachel Ray or Martha Stewart, or sometimes they'll prepare the food and they take it out to the audience.

I don't know if they do that anymore or not, but they used to. What the people that are watching this don't understand is there's a kitchen where that food's prepared. Right. That, frankly, they're following the policies and procedures, regulations. And then it's being taken out to the audience. They're not serving the food that they're preparing in the kitchen that we're watching on TV.

Matthew Regusci: Right. Well, they even show that, too, in all the steps or whatever, and then you put the casserole in the oven, and then right below, and then you pull the casserole out of the oven, and it's a fully cooked casserole.

Francine L Shaw: Again, some of the people that are watching this don't fully grasp. I've been in, I was in the classroom for a lot of years, and we were told consistently that, Well, that's not how they do it on such and such.

Or that's not how Gordon Ramsey does it. Or that's not how it's entertainment. It's entertainment. God. Now she's eating in the kitchen.

Matthew Regusci: I did that just for you. So then in this video too, she's in the kitchen. Yeah, Francine, when I first watched this, I totally thought it was a test kitchen. But now that I've watched it a second time, you're absolutely right.

This is the actual restaurant. And so then she's in the back of the kitchen, just gnawing on this burger. And the guy's super stoked. Yeah, look at my flippy made this for you. And then the girl in the kitchen's, dude, you're just breaking three policies right now, woman.

Francine L Shaw: Look at that. It tastes so good. She says, aww.

It's principle, you know what I mean? It's just the it.

Matthew Regusci: Yeah, I agree. But this is the future. Absolutely amazing.

Francine L Shaw: I understand the value. I understand the need. If I had a food allergy, I would not eat in a restaurant like that. If I had a food allergy, I would not eat in a restaurant like that. Would I myself eat there?

I would order fries from a place like that. I don't know if I'd order a burger or not. I don't know. I think I have a concern about cross contamination and I don't know how clean it is in the back.

Matthew Regusci: I'm the complete opposite. I think when you can automate these robots, there's going to be zero human error.

And so unless there's some sort of malfunction with the code, unless there's some sort of malfunction that happens, They're going to be very consistent with everything. They're going to be consistent with the size. They're going to be consistent with weight. They're going to be consistent with temperature, right?

Cause they're going to know they're going to have centers that are going to tell them exactly what the temperature is for every single Patty. They're going to be consistent with the time. The consistency of these automated products are going to be unhinged. There's going to be zero human element.

Francine L Shaw: I was asked to look at the policies and procedures for a company that was Automated.

I looked at the policies and procedures and they needed a HACCP plan. They didn't have a HACCP plan. They had no food safety management plan of any kind. Personal hygiene plans did not exist and they were already operating in multiple settings and a couple of states. And I did a proposal and I made a recommendation and they did nothing because it was too expensive.

So, while I want to agree with you,

Matthew Regusci: I don't. Well, there's a difference between this is new technology, right? And so with new technology comes new processes, new procedures, new understanding of the ROI return on investment. And you're talking about one company. How many companies have we talked about where you and I have talked with lots of different companies and some are amazing, some are not.

I think as these is this technology becomes better. And as labor prices. are forcing the issue, right? We're getting to the point now where restaurants are closing down in droves because of a lot of issues, because of crime, because they can't get labor, because labor is too expensive, because A theft coming into restaurants and actually stealing things.

This kind of alleviates a lot of stuff. There's not very many people to go steal from, right? Like with these robots, you go steal these robots, but then how are you going to sell them? Somebody's got to buy them the software. I bet you that they're going to have some sort of way of protecting these things from getting stolen.

And so then as it goes, this is the future. I do not see this just disappearing those processes, those practices, everything like that, they're going to get those down. And this is probably going to be significantly safer in terms of neurovirus will cease to exist in fast food restaurants. Within a decade.

I'm not saying you won't get an outbreak of E. coli or salmonella or other supply chain type of a pathogen, but neurovirus.

Francine L Shaw: I don't know if it'll cease to exist. It'll definitely be minimized because you're still going to have employees in there.

Matthew Regusci: Yes. Yeah, but not, but all the food prep, all the food touch, all the, that could be gone.

Francine L Shaw: I'm a fan of the technology, so I don't want to sound like I'm not. I think that the technology is a good thing and I, we need it. The industry needs it. I'm also concerned about how it's going to operate and be monitored and are the employees going to be trained properly to, to take care of it properly.

I mean, that's where my concern is. I totally

Matthew Regusci: agree with you. I 100 percent agree with you on that. And I think so. I think the employees are all going to end up being maintenance, repair, and software analysts. It's like. This is going to get to the point where that's their job is to make sure these robots don't die and are clean, because part of the cleaning aspect of it is both for pathogens, but also part of the cleaning and lubing and all this stuff is that these machines continue to operate efficiently without having major malfunctions.

So I think it's going to be a process that's going to combine both.

Francine L Shaw: Some of these machines, depending on what they are and what they do, are going to have to be cleaned every four hours.

Matthew Regusci: Yes.

Francine L Shaw: They're going to have to be broken down and cleaned every four, once every four hours. Can you imagine if one of those machines, somebody's like, Oh, I don't feel like doing it.

It goes 24 hours without being cleaned.

Matthew Regusci: Yes. But with this type of technology, I see now instead of pencil whipping workbooks that are on paper, these are going to end up having some sort of computer chip in them. That if they have not been cleaned correctly, it will tell them like a check engine light is going to come on to these things.

Francine L Shaw: And there's also the possibility of like sensors that will set off alarms in somebody's house or office. Right,

Matthew Regusci: right.

Francine L Shaw: Sally did not break down the machine and it did not get cleaned. Also, that's a very real and a very likely possibility. But if we're looking at as a devil's advocate, which you have to, we're talking about people's lives, what could go wrong?

Matthew Regusci: Yep. I think there is a conversation too, about insurance, like insurance in a lot of ways is going to decrease because of this, like OSHA type insurance stuff, but they're going to argue the major franchisees and restaurateurs are going to argue, oh, my food safety risk has gone down too, but they're going to have to prove that to the insurance companies slash actuators.

That it does so they can get a reduction of the rate on that. So I think there's going to be a lot. This is going to alter and change how a lot of things are done. And I agree with you, including food safety.

Francine L Shaw: So liability insurance, workers comp insurance, what's going to affect. across the board. A lot of things.

Matthew Regusci: Yeah.

And really this has come to a head because when you and I, I mean, this really has changed over the last, I would say 20 years, my step mom's family owned five Taco Bells in our County. And we grew up around that and those jobs, there were full time jobs, but a lot of those jobs as a franchisor, they were family jobs, right?

The managers were and you probably saw that a lot too when you were working. The franchisors, they owned a few franchises, three or four, and the managers were the family. Now it's changing where these guys have a hundred, 200, like my, my Step grandpapa sold his five to a franchisor that had 120 brand.

type of operations. And that was decade, 15, 20 years ago. So I'm sure that guy has now a hundred, like two to three, 400 of these things. So I know it's changed, but because of that, it went from like more of a family operated type of a deal. And you hired teenagers. It was your first job, right? It was a teenage job.

Now people are saying like these fast food jobs are their career. So they need to get paid like 20 bucks an hour to do this. Well, if you change the way the business is hiring and is being thought of, right, this is not a first time job. This is now a job that you're going to have for a very long time.

Then the mechanics of the hiring and managing of the company has to change as well. If you're not hiring a bunch of 14, year olds for their first time job, and now you're hiring adults and you're saying you can work here for 10 years. Well, that pay scale is very different. So you have to then force and this is being forced by the state.

This is not just being like decision forced by the states in a lot of ways. The child labor laws, good or bad. I think obviously child, I don't want child labor everywhere, but I think that it's been.

A bad thing that teenagers can't get first time jobs anymore. I don't think that's been good for society.

Now you can totally argue with me, fine, whatever. That's being taken away. That job pool is gone. It's very hard. When I was managing Starbucks, it was very hard for me to hire teenagers. Because of all the restrictions that I had around hiring teenagers. I did because I believed in it. And I was like the only Starbucks in the county that did.

So look at you and me, Francine making our lives more complicated based upon our values. So, but that's, it's really hard to do. So now you're creating these full time jobs. For adults, the job has to change and everybody is seeing this. It's taken a generation to see this. It's taken a generation to change this, but now anybody who believes in all the things that I just said, that these two be adults, they should be paid real wages.

The economics of fast food does not make sense. If you want cheap fast food to hire full time employees, you on a large scale, it just doesn't work.

So the robot thing is going to happen. It is here. Now, everything has to now evolve to match that, including food safety.

What a fascinating job that's going to be our audience.

Think about this. If you're like, man, my food safety gig is so boring. I'm looking for an adventure. I would start looking into this because seriously, figure out how to be the expert in this.

Francine L Shaw: This

Matthew Regusci: is going to be an adventure. You want to start another company, Francine? We have nothing else to do. Just straight up.

I do not. Yeah, me neither. I do not. Me neither. I would love to be on the periphery of this. I want whoever becomes the expert in this food safety adventure to come on our show and talk about this because this is going to be fascinating. It's going to be things that we have not even thought of are going to be risks and issues.

Francine L Shaw: I'm certain. What's the first outbreak going to be?

Matthew Regusci: It's going to be some computer virus. Sorry, that's such a terrible joke. Can you imagine McDonald's suing Taco Bell for their robot getting the other robot sick?

Francine L Shaw: Let me rephrase. What's the first thing you want all his help writing?

Matthew Regusci: Okay, so it's a good question.

This doesn't change supply chain issues. So that is still going to be a problem. What do I mean by that? Okay. In the restaurant industry, there are two ways of getting outbreaks versus if you go buy food from the grocery store, there's really only one way. Okay. Both of them have a potential for massive.

Statewide multi state supply chain outbreaks that we hear about that Romaine something like E. coli or salmonella or something like that. Listeria on Romaine or cantaloupes or something like that. Right? That happened in the field. It went through the supply chain. Whoever buys that product and doesn't kill the pathogen on it.

That's going to get passed on so regardless of if you're getting it from a robot Or you're getting it from a person if you're buying that product from the supply chain It has that issue on it from that supplier. It's gonna happen So this is not going to kill that if there are pathogens on lettuce and tomatoes and stuff like that.

What it does almost eliminate, and that's what I was saying earlier, is the second cause of food safety outbreaks, which happen frequently in restaurants, and that would be hepatitis, neurovirus, like our little neuroman on our logo here, where you get shooting out of both ends, right? COVID was a potential thing.

So anything where, because you're being served by another human, if that human has that bacteria or virus They could pass that on to you, right? This alleviates or minimizes that significantly by minimizing human touch, right? But that didn't answer your question. Is there going to be a new one because of this?

It would be isolated, right? It would either have to be a supply chain issue or be isolated to that restaurant. Something weird happened. Right.

Francine L Shaw: So it's going to minimize those path or viruses, but the illnesses, the foodborne illnesses that take the path of equal oral route have studies. A equal line, norovirus, salmonella, the ones that have to say the ones that we talk about the most in the food service industry.

It's going to restaurant. It's going to minimize. And I agree. It's going to minimize risks. If employees. Now, we saw in that video, we saw employees dressing the burgers. Yes. So, in that case, may minimize because we don't have as many employees touching the food. So, it might minimize. To a degree because there aren't as many employees dealing with the food.

So I think I would agree with that

Matthew Regusci: when it gets to be fully automated, which I totally see this happening where it's just conveyor belts. There's not going to be people, human beings, even adding lettuce, tomatoes, pickles, mayo, mustard. It's just going to be like a machine that just is just going down the line.

Pickles are going everywhere. Yeah. Yeah. The robots start a food fight. Grease starts flying across the kitchen.

Francine L Shaw: We were at the NAC conference and we were eating, we were at a restaurant and it was, there were several people there. It was Jeremy Zendaya and Valmir and Darren Detweiler. And Darren, I think it was Darren was like, Oh, look at that.

And there was this little robot coming out and it looked like Rosie the robot from the Jetson came out with this tray of food, carrying the food to the tables. It was so cool. She was delivering the food to the tables. That's the only time I've ever seen anything like that. I live in Fulton County, Pennsylvania.

We do not have a Rosie the Robot.

Matthew Regusci: You have a Rosie at the diner, but not Rosie the Robot.

Francine L Shaw: We do not have Rosie the Robot delivering food to the tables.

Matthew Regusci: Yeah, this is going to be, we've talked about robots a few times so far in other episodes. This is going to be a continual thread, I think, throughout our podcast because it's not going anywhere. How cool is it going to be when somebody reaches out to us and be like, Hey, you remember when you talked in your podcast about that food safety expert for the robots?

I'd love to interview with you guys. That's the case. Give us a call or I am in us on DMS, DMS on LinkedIn.

Francine L Shaw: Yeah. Because I would love to understand more about the back end and like how they control food allergen aspect of it and a couple of things.

Matthew Regusci: Oh yeah. The allergen aspect of it.

Francine L Shaw: Because contact and cross contamination are two entirely different things.

So how do we control?

Matthew Regusci: Okay, so now I'm forcing you to change subject. Oh, hey

Francine L Shaw: Long have you known me?

Matthew Regusci: That's true, I'm nudging you I'm nudging you to take it topics Okay, so by the way, the whole agenda today was driven by a Francine So you want to talk about our friend Jim and what he but and he literally look at the comments You We're Francine says to Jim's post and Jim's post is jobsite pizza.

Curious as to what my food safety professionals think about this, especially Francine Shaw and Matt Ragushi, maybe a topic for discussion on Don't Eat Poop podcast. Francine writes. Oh my god, Jim, just in time for Donnie Pooh podcast recording. And this was two hours ago. Well, and this will be three weeks later, unfortunately.

Francine L Shaw: Can you really clean and sanitize that thing? I love it because I'm thinking that, okay, so it did look like they cleaned it, but do you really think they sanitized it?

Matthew Regusci: Yeah. And so then we'll show you what this thing looks like. Cause this is, and we'll talk through on this with our friends on the podcast here.

So

Francine L Shaw: can I say something? We love it when people send us stuff all the time and it's, I love it when people send us this stuff because sometimes they find way cooler stuff than we do.

Matthew Regusci: Well, yeah, it's like we have our own research team on LinkedIn. It's awesome.

Francine L Shaw: It is amazing.

Matthew Regusci: Okay. So we have to talk through this.

So this is at a job site and these guys are making a pizza. This is extremely creative. I have to give him definitely an A for creativity.

Francine L Shaw: Construction site is what this is and he's taking the roller, like the blacktop roller, over top of the pizza dough.

Matthew Regusci: Yeah, like the asphalt roller over the top of the pizza dough.

Francine L Shaw: disc that they use to cover up like a manhole on the road.

Matthew Regusci: Oh,

Francine L Shaw: chemical sprayer. They're oiling that disc.

Matthew Regusci: So the question is, okay, so there, this massive, huge, it's a huge pizza. I think the diameter of this thing has to be three feet, maybe four feet. And they're rolling over the dough with this, literally an asphalt roller.

And they said everything was cleaned. Okay, cleans. Yeah. And so then they're using construction buckets. They're using asphalt. Like, gosh, this is so many things wrong with this thing.

Francine L Shaw: And she's out of their, their construction helmet to dump on top of the pizza. And then my thought throughout this was, okay, they're going to put it in.

Don't ask me why I was thinking this, Matt. I don't know. Okay, maybe they're going to put it in a pizza oven. Maybe they have a pizza oven on the side. That will kill anything. The pizza oven is high enough temperature that the pizza oven will kill anything. So, what, 700, 800 degrees a pizza oven? The leaf blower they have there blowing that flour, what's in it?

So, my response to this? That the temperature of that charcoal got hot enough?

Matthew Regusci: Oh, it probably did. It probably did. And yeah, you're right though. I don't know. It's pretty hot. Those get charcoal fires or

Francine L Shaw: they're not getting hot enough to kill. I don't think they're getting hot enough to kill whatever might

Matthew Regusci: be on it.

Well, okay. First, I'm not worried about what I wrote about. Like, the comment to Jim was, I'm not worried about the pathogens. It's definitely getting hot enough for a long enough time to kill off any pathogens. Pathogens aren't the issue.

This is an industrial site using industrial equipment to make pizza.

The amount of heavy metals, resin, all the equipment has, and chemicals that are going to be

Francine L Shaw: in this

Matthew Regusci: thing.

Francine L Shaw: Well, I don't know. Who knows what they rolled that roller through, pot roller, who knows what they've rolled that thing through. And hair.

Matthew Regusci: Oh, yeah. Well, I mean, yes, yes, yes, totally. I would like a pizza with the side of metal shavings.

Francine L Shaw: It was potentially in that now.

Matthew Regusci: Well, we know what they when they ruled the asphalt roller with asphalt. So you have petroleum chemicals, right? You have whatever type of rock is being used. So with heavy metals is just in our earth, right? Like they're part of rocks. They're part of minerals. So it's going to be just so much nastiness.

So are you going to die overnight with this? Probably not unless there's some sort of shavings of metal that didn't glass and shit that's in there. I just had the bad word chemical sprayer. So but can you die? You're right. You could probably was if that chemical sprayer was not brand new, 100 percent whatever was in there could have been.

Francine L Shaw: This is my thought. I don't know if they eat that pizza. I think they might have had a different. Oh no.

I

Matthew Regusci: positively ate that pizza. They're so proud of this thing. They probably, they totally eat this pizza. Come on Francine. You don't think it. Okay. Me, if I was on this job site. As a kid, when I was on job sites, the type of stuff I would do just because the group was doing it, I wouldn't have never known that this would, like all the things I know now, I totally would have eaten a pizza piece of piece of this pizza, and I would have been happy eating a piece of this pizza because it's so cool.

Totally would have done it. I positively ate this thing.

Francine L Shaw: I guess Joe Caruso has, you know what I'm talking about? He's got this very nice pizza oven. Beautiful pizza oven in his kitchen. Not at work, at home. I harass him about his pizza oven all the time. Anyway, he would be appalled. I need to time him. I don't know.

Matthew Regusci: Joe, I think Joe would think this is pretty cool. I think he'd be appalled. He probably wouldn't eat it. But I, knowing Joe Caruso, I think. No.

Francine L Shaw: That they're destroying a pizza like this? That they're destroying a

Matthew Regusci: pizza!

Francine L Shaw: It's pizza ingredients, that they destroyed a pizza like this? I don't think they're destroying a pizza though.

I think they think this is super cool. Now, okay, 100%, I agree with you. Joe would think that they're Of course, he may think they're using subpar ingredients and may not.

Matthew Regusci: We're talking about quality while these people are using industrial equipment to make an industrial sized pizza on an industrial site.

Yeah, I'm guessing they weren't worried about the quality of it. They just had

Francine L Shaw: the pepperoni with some kind of jigsaw or something, I don't know.

Matthew Regusci: So you quickly? Will this kill you over a period of time? Yeah, you're probably going to die of cancer if you're eating this more than a few times in your lifetime.

Francine L Shaw: We don't know enough about it to be able to answer that. We don't know if any chemicals were in that sprayer.

Matthew Regusci: Although I can say with some authority that given the equipment that they used, There's probably a lot of heavy metals in that thing.

Francine L Shaw: Well, there's all kinds of the chemical, the risk of chemical contamination, the risk of there's some kind of cross contamination from something happening there.

There's no doubt. There's cross contamination all throughout that. Chemical contamination is likely happening. There is risk. How large is that risk? We don't know.

Matthew Regusci: Okay. Wow.

Thank you again, Jim, from Saldija. We really have to ask him how to pronounce that. I

Francine L Shaw: think. That's in my head. Yeah. We probably should.

Maybe he can put a fanatic pronunciation in a DM for us.

Matthew Regusci: You know what he's going to say to us? He's going to be like, come on, Francine. Come on, Matt. I've met you guys and talked to you multiple times. You've been to my booth at multiple conferences. You've heard me say the name multiple times. Is your memory that terrible?

And if that is the question that's going through your head. Jim, the answer is yes, it is. Is that terrible? I don't know. Okay, well on that note, don't eat poop.