In this episode of Don’t Eat Poop!, our hosts Matt and Francine are going through the things we put in our refrigerator that don’t actually need to be in there.

Prepare to be surprised about some of the 20 food items they cover. We for sure thought they had to be refrigerated, but it turns out they don’t.

In other cases, you’ll discover that putting these items in the refrigerator is not only unnecessary but can actually lower the quality of the product, so that’s a big no-no.

This episode is for you, Lynn.

In this episode:

💩 [01:19] Here we are at episode 99. Wow!

💩 [04:11] A recap of the holidays and the passing of dear ones

💩 [06:36] The inspiration for today’s episode

💩 [10:02] #1 Ketchup and #2 potatoes

💩 [12:41] #3 Mayonnaise (you heard that right) and #4 mustard

💩 [16:13] #5 Soy sauce and Worcestershire sauce

💩 [17:28] #6 Tomatoes and #7 hot sauce

💩 [21:59] The long-lasting consequences of working in a restaurant

💩 [25:43] #8 Avocados and #9 fresh basil

💩 [27:31] #10 Stone fruit and buying in bulk

💩 [29:31] Potatoes and acrylamide

💩 [30:20] #11 Nuts and #12 chocolate (Francine’s favorite)

💩 [34:55] #13 Coffee and the cry once mentality

💩 [38:09] #14 Apples and apple trivia

💩 [41:32] #15 Nutella and peanut butter and #16 honey

💩 [42:39] #17 Cucumbers and #18 citrus fruit

💩 [43:12] #19 Fresh peppers, #20 onions, and crying

Disclaimer: Episode title and content do not constitute legal or health advice.

Resources from this episode

Read the article Matt and Francine used for this episode in full here.

Noteworthy quotes from this episode

“ Benjamin Franklin is quoted for saying, ‘God loves us because he gave us beer.’ I actually think that we know God loves us because he gave us coffee and tea.” – Matthew Regusci

“ Ironically, when you work in a restaurant, you eat a lot of room-temperature food. You eat a lot of food standing up. You learn how to eat very fast. You're always the first one done eating at the table, clearing away the dishes before anybody else is done eating. Everybody gets really annoyed with you.” – Francine L Shaw

We hope you enjoy this episode!

Remember to subscribe, rate, and review the podcast on your favorite podcast platform. Together, we can raise awareness and make a positive impact in the world of food safety!

We'd love to hear from you!

Connect with Francine, Matt, and the "Don't Eat Poop!" show on LinkedIn!

Share your thoughts and feedback on the show, and feel free to offer any topics you would like to hear discussed.

Check out Francine's book Who Watches the Kitchen? on Amazon!

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Produced by Ideablossoms

In this episode of Don’t Eat Poop!, our hosts Matt and Francine are joined by Sharon Beals from SKKB LLC, straight from the Food Safety Consortium 2024.

Sharon truly cares about this work of keeping food safe. She has more than 40 years of experience in food safety, quality, and regulatory compliance, and during that time held senior-level roles across foodservice and manufacturing companies, and today she’s sharing her expertise with us.

Tune in to find out the lessons Sharon has learned throughout her career and that will help us keep food safe. They’ll talk through a culture of doing things right (even when no one is watching), the biggest food safety challenge of the next 20 years, and more.

In this episode:

💩 [01:10] Meet Sharon and her pu pu platter career

💩 [03:25] We need more people like Bob Jackson in our plants

💩 [06:26] A culture of doing the right thing

💩 [07:44] How to get people to always do the right thing

💩 [09:24] The need for a change in mindset in the industry

💩 [12:16] The two most dangerous phrases in the food business

💩 [13:25] We, in the food industry, need to learn from each other

💩 [15:04] The biggest changes in food safety during Sharon’s career

💩 [15:59] The biggest challenge for the next 20 years

💩 [18:37] The importance of having a cross-functional team

💩 [19:15] Always dealing with the crisis du jour

💩 [20:57] Supporting instead of criticizing those involved in an outbreak

💩 [22:40] Being in the industry for the right reasons

💩 [25:24] Preaching to the choir and the stories that need to be told

💩 [29:40] Our workforce should reflect our population

💩 [32:35] Learning from past food safety crises

💩 [35:18] What’s good and bad about the Food Safety Consortium 2024

Disclaimer: Episode title and content do not constitute legal or health advice.

Resources from this episode

Learn more about SKKB LLC at skkbllc.com.

Get a hold of Sharon at skkbeals@outlook.com.

Catch up with Matt and Francine’s conversation with Deborah Blum, Episode 85 | The Road to Food Safety with Deborah Blum, Award-Winning Author of “The Poison Squad”.

Listen to Matt and Francine’s conversation with Steve Mandernach, Episode 90 | Rethinking How Things Are Done to Solve Food Safety Problems with Steven Mandernach from AFDO.

Noteworthy quotes from this episode

“ Don't get me started on food safety culture. Because you cannot have any niche culture – food safety, quality, personal safety, any of them – if you don't have a company culture of doing the right thing. It's not sustainable.” – Sharon Beals

We hope you enjoy this episode!

Remember to subscribe, rate, and review the podcast on your favorite podcast platform. Together, we can raise awareness and make a positive impact in the world of food safety!

We'd love to hear from you!

Connect with Sharon, Francine, Matt, and the "Don't Eat Poop!" show on LinkedIn!

Share your thoughts and feedback on the show, and feel free to offer any topics you would like to hear discussed.

Check out Francine's book Who Watches the Kitchen? on Amazon!

_______

Produced by Ideablossoms