https://padlet.com/ambild/sinv827wf6it Try writing a scenario followed by two connected questions based on your program content. en-us 2017-03-03 20:32:10 UTC 2026-03-07 22:28:58 UTC hello@padlet.com https://padlet-assets.s3.amazonaws.com/icons/File.png ambild https://padlet.com/ambild/sinv827wf6it/wish/157737363 Susan was making chili for her restaurant. She crumbled ground beef into a pan lightly browning it, and drained off the grease. Susan chopped onions on her cutting board and added it to the meat along with sauce, spices and beans. She let the beef cool in the mixture and left it on the stove so it was ready to heat freshly just prior to dinner service.  The next day, Susan got multiple calls from customers that had gotten sick from the chili.  What is the likely pathogen that made customers ill?

A. Hepatitis B. B. E-coli C. Botulinus D. Trichinella

In the previous question, Susan missed several Critical Control Points when preparing food safely. All of these specific actions would have ensured customer safety except which of the following?

A. Cooling the mixture in shallow pans to 41°F or below within six hours.

B. Reheating the mixture to 165­° F for at least 15 seconds before serving. 

C. Washing and sanitizing her cutting board.

D. Washing her hands after she added the ground beef to the pan.

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