A client asks how she can minimize her risk of food borne illness. Which of the following should the nurse expect to include in the response as the best way to reduce the risk? Select all that apply. a. “Wash your hands before and after handling food.” b. “Rely on organically grown foods as much as possible.” c. “Cook foods thoroughly.” d. “Avoid cross-contamination by using separate surfaces for meats and foods that will be eaten raw.”
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