B. Grilling equipment was required to be shut off, cleaned, and sterilized for every two to four hours of use.
<em><u>Explanation:</u></em>
David Theno established the HACCP (Hazard Analysis and Critical Control Points) framework after this debacle. This required real microbial examining of hamburger so guarantee that it was not defiled with e. coli.
Preceding this, organizations normally utilized visual inspecting, which obviously was mistaken. The utilization of HACCP has ideally made the business more secure and diminish the measure of deadly episodes.
