護理師進行食品安全衛教，應包含哪些內容？（選所有適合的）
A nurse is teaching about food safety. Which of the following should be included? (Select all that apply.)
- AWash hands before handling food✓ 正解處理食物前洗手
- BCook meat to the appropriate internal temperature✓ 正解將肉類烹煮至適當的內部溫度
- CKeep raw meat separate from ready-to-eat foods✓ 正解將生肉與即食食物分開存放
- DThaw frozen food on the kitchen counter at room temperature在廚房檯面上於室溫下解凍冷凍食品
- ERefrigerate leftovers within two hours✓ 正解兩小時內將剩菜放入冰箱冷藏
食品安全衛教的核心在於預防食源性疾病（foodborne illness）。護理師需教導個案遵循清潔（clean）、分離（separate）、烹煮（cook）與冷藏（chill）四原則。室溫解凍會導致食物處於危險溫度範圍（4°C-60°C），細菌會迅速繁殖，因此必須在冷藏環境或流動冷水下解凍。此題評估護理師對於預防交叉污染與細菌增殖的專業指引能力。
The core of food safety education is the prevention of foodborne illness. The nurse should teach the client to follow the four principles of clean, separate, cook, and chill. Thawing at room temperature places food in the temperature danger zone (4 degrees C - 60 degrees C), where bacteria multiply rapidly; thawing must therefore occur in the refrigerator or under cold running water. This item evaluates the nurse's ability to provide professional guidance for preventing cross-contamination and bacterial growth.