Assignment Problem: You are the food service manager of a long term care home. At the beginning of your workday, you notice that the lunch cook has placed several 5 kg packages of frozen ground beef in a sink with cold running water. Although this is an accepted way to defrost meat. It wastes water and makes the cook anxious that she will not be ready with the meal on time. You have seen this happen several times before and you know that using frozen meat takes extra time for the cook to prepare and may change the quality of the final product, which in this case is spaghetti and meat sauce. Using quality assurance and risk management as a guide, analyze the risks that this situation presents. Consider what steps you could take to ensure this doesn't happen again. Include when the changes will start and who will be responsible for completing the work and for supervising staff for these changes in the procedure.