Casey is a manager of a local bakery-café. Casey enters the walk-in refrigerator to take inventory. She finds sliced deli meat packaged, dated and stored in the meat locker for use during today's lunch and dinner service. She sees frozen soups thawing in sealed containers on the bottom shelf of the refrigerator. She also notices raw chicken thawing directly above sliced tomatoes and prewashed salad greens. Identify the food safety hazard(s)?

a. Storing meat, poultry and seafood in the same refrigerator as produce violates the FDA's Food Safety Modernization Act.

b. Deli meat should not be refrigerated once it is sliced because it promotes microbial growth

c. Meat, poultry and seafood should be thawed below fresh produce or ready prepared items to prevent juices from dripping on other foods

d. Frozen items should be thawed at room temperature on a kitchen countertop and not in the refrigerator