I completely agree. I worked as a cook when I was younger and so I had a considerable amount of formal and informal training in safe food handling. None of diff

I completely agree. I worked as a cook when I was younger and so I had a considerable amount of formal and informal training in safe food handling. None of differed from what I learned in my families kitchen, and our never really had food poisoning with the notable exception of my father who ate a bad lobster after being repeatedly warned it had sat out too long (trunk of the car in summer, long story, stubborn man who could not admit he was wrong, and he was so sick he had to go to the hospital). I think a lot of the time when people say they have "food poisoning" what they really have is digestive distress from eating poorly handled food. There's an incredible lack of awareness around safe food handling (which is really very simple) and most of it stems from laziness or inattention. Even if you only have one cutting board, cut the chicken last, and clean the cutting board correctly, etc. Don't leave a knife on the counter and use it over and over. Wash it with the rest of the dishes. If it was used to cut meat, don't use it again until it is properly sanitized. Don't leave leftovers sitting on the stove or counter for hours, esp. things prone to going off. And so on.