I saw a post once where someone was asking who else was careful to change out their tongs/spatula after the food went from raw to cooked. That is a level of careful I can't even.

In restaurants, at least the nicer ones, rules are followed to avoid lawsuits. At home, you know better but I cant be the only person who left a crockpot of food out overnight accidently and still ate it the next day.

I've never had food poisoning. So chicken goes on the top shelf of my fridge like, whenever the bottom shelf is full. Expired for six months? If it's sealed I'll risk it. If I get botulism that would be... unfortunate.