護理師正在教導病人有關安全的食物處理。下列何種做法是預防食源性疾病的關鍵？
A nurse is teaching a client about safe food handling. Which practice is essential to prevent foodborne illness?
- AWashing hands thoroughly before, during, and after food preparation✓ 正解在食物準備前、中、後徹底洗手
- BWashing cutting boards only when they look dirty僅在砧板看起來髒時才清洗
- CUsing the same cutting board for raw meat and vegetables without washing生肉和蔬菜共用同一塊砧板且不清洗
- DLeaving cooked food at room temperature for several hours將煮熟的食物在室溫下放置數小時
食源性疾病（Foodborne illness）多由交叉污染引起，洗手是切斷病原體傳播鏈最有效的方式。在處理食物的所有階段（準備前、中、後）徹底清潔雙手，可大幅減少細菌（如沙門氏菌、大腸桿菌）從手部轉移至食物的風險。護理師應強調洗手步驟（至少 20 秒）及處理生熟食的分離原則，這是居家食品安全衛教的重點。
Foodborne illnesses are largely caused by cross-contamination, and handwashing is the most effective way to break the chain of pathogen transmission. Thorough hand hygiene before, during, and after all phases of food preparation greatly reduces the risk of bacterial transfer (e.g., Salmonella, E. coli) from hands to food. Nurses should emphasize correct handwashing steps (at least 20 seconds) and the principle of separating raw and cooked foods—the cornerstone of home food-safety education.