Nourish Digital Cookbook - 150

FOOD SAFETY 101
Cancer and its treatment can weaken the immune system. So, when cooking for yourself or someone else with cancer, it's critical to practice good food-safety habits. Here's a quick review of the
basics; you'll find more at www.foodsafety.gov.

Keep it clean. Before cooking, wash your
hands and prep surfaces with warm or hot
soapy water. If produce will be eaten raw,
wash it thoroughly first-even prewashed
salad greens-with plenty of cold running
water. Use a vegetable brush to scrub
produce that won't be peeled.
Keep them separate. To avoid cross-contamination with disease-causing bacteria,
keep cutting boards and prep areas for raw
meats, poultry, fish and eggs separate from
the ones you use to prepare cooked foods or
vegetables, salads and other dishes meant
to be eaten raw.
Hold it safely. If you're not serving food right
away, keep it at a safe temperature, but for
no more than 2 hours. Hot food should be
at or above 140°F; cold food below 40°F. If
you have a hot dish you're planning to deliver
later, chill it first. Divide it into smaller, shallow
containers or place it in an ice or cold-water
bath to cool quickly. Put it in the fridge when
it reaches 140°F.
Send it safely. Bringing a meal to someone?
Pack it in an insulated container and make
sure someone's there to receive it and refrigerate it right away; if that's not possible, use
a cooler with at least two ice packs. Again, do
not leave anything at room temperature for
more than 2 hours.

150 NOURISH

Watch the temps. Use a food thermometer
to ensure foods are fully cooked (especially
important when heating or reheating in the
microwave, which can have hot and cold spots).
Measure temperature in the center or in the
thickest part.

Safe Cooking Temperatures
The USDA recommends cooking these
foods to the following minimum internal
temperatures. While the guidelines apply
to everyone, they're especially important
for people with cancer, as some treatments can weaken the body's ability to
fight off infection. Use an instant-read
thermometer to confirm.
Ground meats:

160°F

All poultry (parts,
whole, ground):

165°F

Fish and
shellfish:

145°F, or until
flesh is opaque
or shells open.

Steaks, roasts
and chops:

145°F

Casseroles and
leftovers:

165°F

Eggs and egg
dishes:

Cook until firm,
or to 160°F.



http://www.foodsafety.gov

Table of Contents for the Digital Edition of Nourish Digital Cookbook

Contents
Nourish Digital Cookbook - Cover1
Nourish Digital Cookbook - Cover2
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Nourish Digital Cookbook - Contents
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