護理師教導食品安全，哪些習慣能預防食物中毒？（選所有適合的）
A nurse is teaching a client about food safety. Which practices prevent foodborne illness? (Select all that apply.)
- AWash hands with soap and water before handling food✓ 正解處理食物前用肥皂和水洗手
- BThaw frozen meat at room temperature在室溫下解凍冷凍肉品
- CCook poultry to an internal temperature of 165°F (74°C)✓ 正解將禽肉烹煮至內部溫度達 165°F (74°C)
- DUse the same cutting board for raw meat and vegetables生肉和蔬菜使用同一塊切菜板
- EStore perishable foods in the refrigerator✓ 正解將易腐壞食物存放在冰箱內
食品安全的核心在於阻斷病原體傳播途徑。正確的衛生習慣能有效降低食源性疾病（Foodborne illness）風險。護理師應教導病人從手部清潔、適當儲存溫度及徹底烹調三個面向落實。洗手可減少觸摸食物時的細菌轉移；確保內部溫度達到安全標準能殺滅肉品中的沙門氏菌或大腸桿菌；而低溫儲存則能抑制微生物在易腐爛食物中的快速繁殖。
The core of food safety is to interrupt the transmission of pathogens. Proper hygiene practices effectively reduce the risk of foodborne illness. The nurse should teach the client from three perspectives: hand hygiene, appropriate storage temperature, and thorough cooking. Handwashing reduces bacterial transfer when handling food; ensuring the internal temperature reaches the safety standard kills bacteria such as Salmonella or E. coli in meat; and refrigeration suppresses the rapid multiplication of microorganisms in perishable foods.
美國食品藥物管理局（FDA）對食品安全的指引極為嚴格，尤其是關於危險溫度帶（Danger Zone）的教育，這在 NCLEX 中是常見考點。台灣臨床教育雖觀念一致，但美國護理師更強調這類衛教的實證依據（Evidence-based practice）。