護理師教導居家食品安全，應建議哪項做法？
A nurse is educating a client on how to prevent foodborne illness at home. Which practice should the nurse recommend?
- ARefrigerate leftovers after 4 hours剩菜放置4小時後再冷藏
- BUse the same cutting board for raw meat and vegetables生肉和蔬菜使用同一塊砧板
- CCook poultry to an internal temperature of 165°F (74°C)✓ 正解將禽肉烹飪至內部溫度165°F (74°C)
- DThaw frozen meat on the kitchen counter在廚房檯面上解凍冷凍肉品
食品安全（Food safety）的核心在於阻止細菌繁殖與交叉污染。烹飪是殺滅食源性病原體（如沙門氏菌）最直接的方式，達到 165°F（74°C）是美國食品藥物管理局（FDA）規定的家禽類安全中心溫度。錯誤的做法會導致細菌在危險溫度帶（Danger Zone，40°F-140°F）內快速增殖，增加感染風險。
The core of food safety is to prevent bacterial growth and cross-contamination. Cooking is the most direct way to kill foodborne pathogens (such as Salmonella), and reaching 165°F (74°C) is the safe internal temperature for poultry mandated by the U.S. Food and Drug Administration (FDA). Incorrect practices allow bacteria to multiply rapidly within the Danger Zone (40°F-140°F), increasing the risk of infection.
美國食品安全規範由 USDA 與 FDA 嚴格制定，強調「危險溫度帶」觀念。在台灣，民眾對於食物冷藏與解凍的觀念較為寬鬆，護理師在衛教時應特別強調 2 小時冷藏原則與 165°F 溫度標準。