— 安全與感染控制 · MEDIUM · SATA —
護理師指導病人預防食源性疾病。應包含哪些建議？（選所有適合的）
A nurse is teaching a client about preventing foodborne illness. Which instructions should be included? (Select all that apply.)
- AWash hands thoroughly before handling food✓ 正解處理食物前徹底洗手
- BCook meat to the proper internal temperature✓ 正解將肉類烹煮至適當內部溫度
- CAvoid cross-contamination of cutting boards✓ 正解避免砧板交叉污染
- DKeep hot food above 140°F (60°C)✓ 正解將熱食保持在華氏 140 度 (攝氏 60 度) 以上
- EThaw frozen meat on the kitchen counter在廚房檯面上解凍冷凍肉類
— Explanation · 中文詳解 —
預防食源性疾病（Foodborne illness）的關鍵在於中斷細菌污染鏈：(1) 手部衛生能移除手上病原體；(2) 確保中心溫度能殺滅肉類中的致病菌（如沙門氏菌）；(3) 生熟食分開避免交叉污染；(4) 食物保溫防止細菌在危險溫度帶（40°F-140°F）快速繁殖。正確的解凍方式應為冷藏解凍，而非室溫解凍。
For a client with heart failure exhibiting signs of fluid overload, priority interventions include administering IV loop diuretics to reduce preload and monitoring strict intake and output to evaluate diuresis effectiveness. Assessing breath sounds for crackles detects pulmonary congestion, while positioning the client in high-Fowler's position facilitates lung expansion and reduces cardiac workload.