Anna enjoys grilling hamburgers, but she wants to reduce the chances that her food preparation practices result in food-borne illness. which of the following steps should she avoid?
a. washing her hands in warm soapy water for at least 20 seconds after touching the raw ground meat.
b. sanitizing the plate that she used to carry the raw hamburgers to the grill before using it again.
c. grilling the hamburgers until the internal temperature of the meat reached 160°f.
d. thawing the frozen ground meat on the kitchen counter.

The step Anna should avoid to reduce the risk of food-borne illness is option D, thawing the frozen ground meat on the kitchen counter.

Explanation:

Any frozen food should be defrosted in a colder environment than room temperature. That is because at room temperature there is a greater risk of microorganisms being able to reproduce, while in colder temperatures than 5ºC pathogens and toxins aren't able to multiply.

i don't think so because different teachers have different materials. tehy teach differently, unless you know for sure your teacher is the exact same as others. i would just contact ur teacher