 Hazard analysis and critical control point. We had her on the air and it was something that always stuck with me. She said, you know, all these rules and all these things that we require the restaurant to do all came out of foodborne illnesses and we had to figure out how it happened. It's kind of like seeing a show like CSI where they see something that happened and they have to figure out why it happened. And she said most of these rules came from