Ok...the chicken. The old 7-10-7 method.
Turn it in the gravy 7 times, pat it 10 times. then spin it 7 times again.
problem - mind you this was the late 80's so OH&S may have caught up with them.
The flour/egg mix unused from the previous day, curdling under the effects of dripping blood was covered and used again the following day. The bottom of the chook sink resembled a massacre with a combination of bits, guts, and blood. Although they cleaned everything else this was rarely cleaned as they topped up the mix every day.
Did you never get a piece of chook with a wierd crumby thing hanging off it that may have appeared a bit reddish?
If so, then you've eaten crap that may be a few days old and the only thing that stopped you getting food poisoning is the 7 day old lard that killed all the bacteria.
NOW DON'T ASK ABOUT THE FREEZERS