Design a safe plan for a family picnic where you will serve grilled chicken, a green salad, and potato salad. Which combined set of practices correctly applies the core four to minimize foodborne illness risk?

• A. Keep raw chicken separate from ready-to-eat foods during transport (separate containers), cook chicken to 165°F measured with a thermometer (cook), keep hot foods hot above 140°F and cold foods cold below 40°F with insulated containers and ice packs (chill), and ensure handwashing or sanitizer availability and clean utensils and surfaces (clean).
• B. Marinate the chicken in the potato salad dressing so both acquire flavor simultaneously and that shared solution prevents contamination; cook chicken to any temperature because marinating neutralizes pathogens.
• C. Prepare everything the night before and leave all foods at room temperature on the picnic table to save time, then serve; cleaning utensils after the picnic is sufficient because pathogens die in sunlight.
• D. Grill the chicken to 145°F because surface searing is enough to kill bacteria, store all dishes together in a single cooler, and avoid washing hands during the event to reduce the risk of cross-contamination from public restrooms.

Answer: (A)