Which of the following are areas of concern for food safety in a shelter?

Food safety in a shelter is crucial, especially in disaster scenarios where resources may be limited and the risk of foodborne illnesses can increase significantly. All of the mentioned concerns highlight important aspects that can compromise the safety of food being served in a temporary shelter environment.

When meats and vegetables are prepared on the same work surface, there is a risk of cross-contamination. Bacteria from raw meats can transfer to fresh vegetables, posing a serious health risk if these vegetables are consumed without proper cooking.

During a power outage, foods kept refrigerated for more than 4 hours can reach unsafe temperatures, allowing harmful bacteria to grow. The USDA advises that food left in the danger zone (between 40°F and 140°F) for too long should be discarded to prevent illness.

Additionally, without proper labeling of cooked foods stored in airtight containers, it becomes difficult to manage food safety. Labels ensure that there is clear identification of the type of food, the date it was cooked or stored, and appropriate usage guidelines. Without this information, people may inadvertently consume food that has spoiled or has not been properly stored.

Thus, all the points mentioned represent significant food safety concerns, making the choice that encompasses all of them the best answer.