NCLEX-PN® ExaminationSafety and Infection ControlEasy
An LPN is reinforcing teaching with a client about safe food handling practices to prevent foodborne illness. Which statement by the client indicates a need for further teaching?
- AI need to cook ground beef to an internal temperature of at least 160°F (71°C).
- BI can thaw frozen meat on the kitchen counter for a few hours before cooking.
- CI should wash my hands with soap and water before and after handling raw meat.
- DI will use separate cutting boards for raw poultry and fresh vegetables.
Show answer & explanationAnswer & explanation
Correct answer: B. I can thaw frozen meat on the kitchen counter for a few hours before cooking.
Thawing frozen meat on the kitchen counter allows the outer layers to warm to temperatures conducive to bacterial growth while the inside remains frozen. This practice creates a 'danger zone' for bacterial multiplication. Safe thawing methods include refrigeration, cold water, or microwave.
Why the other options are wrong
- A. Cooking ground beef to 160°F (71°C) is the recommended safe internal temperature to kill harmful bacteria.
- C. This is a correct and essential hand hygiene practice for food safety.
- D. Using separate cutting boards prevents cross-contamination, which is a correct practice.
Safe Food Thawing
The process of safely defrosting frozen food to prevent bacterial growth, primarily through methods that keep food out of the 'danger zone' (40°F-140°F or 4°C-60°C).
- Never thaw food at room temperature.
- Safe methods: refrigerator, cold water (changed every 30 mins), microwave.
- Cook food immediately after thawing in cold water or microwave.
Memory trick: Clean, Separate, Cook, Chill