How could this illness have been prevented?

How could this illness have been prevented?
This illness could have been prevented through proper storage of the lasagna to prevent microorganisms that cause food poisoning. Martha had waited for four hours before the lasagna was ready for refrigeration due to one simple mistake. Since it was thick, she should not have kept it covered while waiting for it to cool. Lasagna should be refrigerated within two hours of cooking it. Also, it is very probable that Martha did not understand that a microwave and oven are the best methods to warm it.
Based on the incubation period and symptoms of the illness, what is the most likely microorganism responsible for this illness?
Based on the fact that the stomach cramps, fever, and nausea symptoms started developing 2-3 hours after ingestion, then the organism that caused the poisoning was Staphylococcus aureus. According to research, the source of the bacteria is unrefrigerated or improperly refrigerated meat, egg salad, potatoes among other types of food.
Describe the temperature danger zone.
The aim of refrigerating is to ensure food remains under a temperature that does not allow quick bacterial multiplication. Temperatures between 4o and 60o allow rapid growth of bacteria. Thus this is called the “danger zone.” Hot and freshly cooked food must be kept at a temperature not less than 60o c. However, the food should be cool enough to be stored in the refrigerator within two hours, and it should not exceed this period.
How could Martha have sped up the cooling process of the lasagna?
For rapid cooling of food, it should be divided into large amounts and put into shallow containers.

Cutting the lasagna into large portions that would fit in shallow trays would speed up the cooling process, even though it was thick and dense. Also, she could have hastily chilled the lasagna in ice or cold water bath to speed up the cooling.
If the leftover lasagna was thoroughly reheated, (which it was), how did it still lead to food-borne illness?
First, reheating the leftover requires the use of oven and microwave and not slow cookers or chafing dishes. Martha should have ensured that the food was reheated until the internal temperature got to 74oc. The lasagna should also be reheated while covered to ensure that moisture is retained. Thus the heat is distributed evenly. Consequently, Martha must have heated the leftover for the normally recommended period but forgot that her lasagna was thick and therefore needed more time.