HIV/AIDS clients are already in an immune-compromised state so they have to be especially careful about foodborne illnesses
What strategies can the nurse teach the HIV/AIDS clients to help them avoid contracting a foodborne illness? Select all that apply. A) Refrigerate foods immediately after purchase.
B) Discard leftovers after five days.
C) Avoid salad bars and buffets when eating out.
D) Thaw food in the microwave, never at room temperature.
E) Keep hot foods above 140°F and cold foods below 40°F.
A, C, E
Feedback:
There are various steps individuals can do to limit the risk of acquiring a foodborne illness. Refrigerating foods immediately after purchase, avoiding salad bars and buffets when eating out, and keeping hot foods hot and cold foods cold are just a few.
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