It is one hour before the store opens and the kitchen staff are busy preparing and cooking food ready for sale to the public. There are five Critical Control Points that need to be controlled and monitored to ensure the safety of your customers. The CCPs are; Reheating a meat pie that has been cooled to 5 degrees Celsius; Preparing raw chickens ready for cooking; Storing cold salads in the display cabinet; Preparing raw seafood alongside fresh fruit; Frozen hotdogs which need to be cooked. Select the correct solution to handle each food hazard. Using the drop-down lists provided, select the correct solution for handling each food hazard situation listed below. #1: Reheating a meat pie that has been cooled to 5 degrees Celsius #2: Preparing raw chickens to be ready for cooking #3: Storing cold salads in the display cabinet #4: Preparing raw seafood next to fresh fruit #5: Cooking hotdogs which are still frozen