3.A consumer advocacy group is interested in gauging perceptions about food safety among professionals in the food industry. Specifically, the analysts in the advocacy group wish to determine the percentage of professional food preparers in Canada who believe food safety has improved. The analysts use an alphabetized list of members of the Chefs Collaborative organization and use Excel to generate a randomly shuffled list of the members. The analysts then select members to contact from this list until they have succeeded in contacting 150 members.

a.What is the population?

b. What is the sampling frame?

c.What is the population parameter of interest?

d. What sampling method is used? LO O, O