護理師進行食品安全衛教。哪些措施值得推薦？（選所有適合的）
A nurse is teaching a community class about preventing foodborne illnesses. Which practices are recommended? (Select all that apply.)
- AWash hands with soap and water for 20 seconds✓ 正解用肥皂和清水洗手 20 秒
- BUse separate cutting boards for raw meat and produce✓ 正解生肉與蔬果使用不同的切菜板
- CCook meats to the recommended safe internal temperature✓ 正解將肉類烹飪至建議的安全內部溫度
- DThaw frozen foods on the kitchen counter at room temperature在室溫下於廚房檯面上解凍冷凍食品
- ERefrigerate leftovers within two hours✓ 正解兩小時內冷藏剩餘食物
食品安全衛教旨在預防食源性疾病（Foodborne illnesses），重點在於四個原則：清潔（Clean）、分離（Separate）、烹飪（Cook）與冷藏（Chill）。正確做法包含徹底洗手以去除病原體、避免生熟食交叉污染、確保食物達到安全內部溫度以殺滅細菌、以及儘速冷藏以防止細菌在危險溫度帶（5°C-60°C）內快速繁殖。室溫解凍會提供細菌最佳的生長環境，因此是錯誤行為。
Food safety education aims to prevent foodborne illness and centers on four principles: Clean, Separate, Cook, and Chill. Correct practices include thorough handwashing to remove pathogens, avoiding cross-contamination between raw and ready-to-eat foods, ensuring foods reach a safe internal cooking temperature to kill bacteria, and refrigerating promptly to prevent rapid bacterial multiplication within the danger zone (5°C-60°C). Thawing at room temperature provides ideal conditions for bacterial growth and is therefore incorrect.
美國食品藥物管理局（FDA）對於食品安全有明確的「Dangerous Zone」定義，即 40°F-140°F（約 4°C-60°C），護理指導時應強調此概念。此外，美國常見的解凍建議是放入冰箱冷藏室、使用冷水或微波爐解凍。