What is the “crude” attack rate? 2. What are the food-specific attack rates for those who consumed, and did not consume, each food item? 3. How many times more likely are the people who consumed specific food items to get sick compared to those who did not consume each item? 4. Which food item is the most likely cause of this “common source” outbreak? 5. What are the incubation period and most likely cause of the outbreak? 6. What are the roles of the Health Care Managers in an epidemic investigation?