All of the following are aseptic techniques to prevent contamination of food in the kitchen, except hand washing. using a common cutting board for meat and vegetables. cleaning cooking surfaces. covering food. The RN educates the patient regarding the importance of proper cooking temperatures to destroy microbes. As a general rule, she advises the patient to heat meat to at least 80°C and hold it there for how long? 20 minutes select 10 minutes 20 minutes 30 minutes 60 minutes The RN advises the patient that food should be stored at temperatures below 4°C or above 60°C. What statement by the patient best demonstrates understanding of the rationale behind this teaching? High and low temperatures keep food sterile. High and low temperatures kill all microbes. High and low temperatures kill most microbes. High and low temperatures inhibit bacterial growth.
All of the following are aseptic techniques to prevent contamination of food in the kitchen,
except
hand washing.
- using a common cutting board for meat and vegetables.
- cleaning cooking surfaces.
- covering food.
The RN educates the patient regarding the importance of proper cooking temperatures to destroy microbes. As a general rule, she advises the patient to heat meat to at least 80°C and hold it there for how long?
20 minutes
- select
- 10 minutes
- 20 minutes
- 30 minutes
60 minutes
The RN advises the patient that food should be stored at temperatures below 4°C or above 60°C. What statement by the patient best demonstrates understanding of the rationale behind this teaching?
High and low temperatures keep food sterile.
- High and low temperatures kill all microbes.
- High and low temperatures kill most microbes.
- High and low temperatures inhibit bacterial growth.
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