護理師在社區衛教食品安全。哪些習慣可預防食源性疾病？（選所有適合的）
A nurse is teaching a community class about food safety. Which practices prevent foodborne illness? (Select all that apply.)
- AWashing hands before handling food✓ 正解處理食物前洗手
- BThawing meat on the kitchen counter在廚房檯面上解凍肉品
- CCooking meat to the proper internal temperature✓ 正解將肉品烹調至適當內部溫度
- DPreventing cross-contamination between raw and cooked food✓ 正解防止生食與熟食之間的交叉污染
- ERefrigerating leftovers within 2 hours✓ 正解兩小時內冷藏剩餘食物
食源性疾病（Foodborne illness）的預防核心在於切斷細菌傳播途徑與抑制細菌生長。正確的操作包含維持手部衛生，避免致病菌透過接觸傳播；徹底加熱食物至安全溫度（Internal temperature）以殺滅病原體；嚴格隔離生食與熟食，防止交叉污染（Cross-contamination）；以及遵守「危險溫度帶」（Danger Zone, 4°C-60°C）原則，剩食應在2小時內冷藏，以阻斷細菌快速繁殖的環境。
Preventing foodborne illness requires strict adherence to hygiene and safe food handling practices, including washing hands, cooking meat to proper internal temperatures, and preventing cross-contamination between raw and cooked foods. Leftovers must be refrigerated within two hours to avoid the danger zone where bacteria proliferate rapidly. Thawing meat on the counter is unsafe as it allows bacteria to grow at room temperature.