The correct answer is D. All the above.

Reference:

Front and Back-of-House staff have the same responsibilities to maintain high standards of food safety. Though they serve different roles from organization to organization, food safety practices are standard regardless of operation.

You and your staff can manage your food handling practices by breaking them down into these four basic categories:

• Cross-Contamination
• Cleaning
• Chilling
• Cooking

https://ucanr.edu/sites/cottagefoods/files/209272.pdf