1. Why do organizations downplay these threats?
2. How can organizations respond and recovery effectively?
What could be the cause of Sally and her family members’ illness?
How could this illness have been prevented?
Sally was making marinated shish-kabobs to grill for dinner. She made a beautiful marinade and then cut up the raw chicken on a cutting board. She put the chunks of chicken in the marinade and let it sit on the counter for about three hours until it was time to cook.
While the chicken was marinating, Sally prepared the vegetables. She cut them using the same cutting board and knife. She rinsed both the cutting board and knife off with warm water between cutting the chicken and the vegetables.
Once the chicken had marinated, Sally put the chicken and vegetables on skewers to be grilled. She also started rice in the rice cooker to go with the shish-kabobs. As the shish-kabobs were grilling, Sally put the marinade in a serving dish for extra sauce to put over the rice.
Several hours later, Sally and her family members all developed nausea, vomiting, diarrhea, fever, headache, and abdominal pain.