You attend a barbecue on the 4th of July at your friend's house in Phoenix, AZ where the average temperature in July is 106 degrees Fahrenheit. The hostess tells you they have so much food that her husband was marinating chicken breasts on the kitchen counter this morning to make room in their fridge. As she's talking to you, she uses her hands to place more raw chicken on a plate to be grilled. She then wipes her hands on a towel and tells you to head outside for food and drinks. You walk outside and notice appetizers and side dishes located on a shaded table under a tree. The dishes on the table include a raw veggie tray with ranch dip, a bag of chips with onion dip, a seven-layer dip, potato salad and a three bean salad. There are also hamburger and hot dog buns, and various condiments on the table including ketchup, mustard and mayonnaise. There is also a large cooler filled with ice and drinks next to the table and the drinks are the only items on ice After snagging a chicken breast directly off the grill, you sit down to eat. Upon cutting through the chicken breast, you notice the inside is a little pink.
Which of the following issues from the party is contributing to increased risk of foodborne illness? Please select all that apply. a. The hamburger and hot dog buns are sitting outside on a hot day. b. Chicken breasts were marinating on the kitchen counter c. Chicken is not cooked to the appropriate temperature. d. The dips and salads are not being properly cooled on a hot day.