Which manager is using safe practices while transporting food to an off-site event? A. Felicia tells her staff to only use insulated containers to pack and store hot chicken stew. B. Lakiesha tells her staff to only cover containers that contain dairy products with cold cloth towels. C. Norman tells his staff to pack the raw chicken and potatoes for the chicken salad in the same cooler. D. Stepanie tells her staff to only check the internal temperature of TCS foods. E. Kimiko tells her staff that all cooked food must have the best-by date and time on the label