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Food Safety Nutrition Therapy
This nutrition therapy addresses the food safety concerns of individuals whose immunity is
suppressed and who are at high risk for foodborne illness.
This handout offers guidelines for which foods to eat and which foods to avoid to lower your risk
of foodborne illness, tips for how to handle fresh fruits and vegetables, and proper cooking
temperatures to keep your food safe to eat.
Variations among institutions and physicians may occur, as well as updates with new food safety
information.
Cooking Foods to Proper Temperatures
Proper cooking temperatures kill harmful bacteria present in food. Use a meat thermometer to
check when meat, poultry, seafood, and dishes containing eggs are done cooking. The USDA-
FDA recommends safe minimum internal temperatures for numerous foods, which are listed
below.
Beef, veal, pork, lamb: 145°F (allow to rest 3 minutes before carving or eating)
Poultry: 165°F
Ground beef, veal, pork, lamb: 160°F
Ground poultry: 165°F
Casseroles, egg dishes: 160°F
Fin fish: 145°F or until opaque flesh flakes with a fork
Scallops: cook until flesh is milky white or opaque and firm
Shrimp, lobster, and crab: cook until they turn red and the flesh is pearly and opaque
Clams, oysters, and mussels: cook until shells open during cooking
Leftovers: reheat to at least 165°F
Deli-style meats and hot dogs: reheat until steaming hot or 165°F
Soups, gravies, and sauces: bring to a boil
Meat marinade: discard marinade or boil for several minutes if you plan to reuse it
Eggs: make sure the yolks and whites are firm, not runny, unless using pasteurized eggs
Copyright Academy of Nutrition and Dietetics. This handout may be duplicated for client education.
Food Safety Nutrition Therapy—Page 1
Handling Produce (Fresh Fruits and Vegetables)
Fresh Fruits and Vegetables
Rinse surface dirt off raw fruits and vegetables.
Soak raw fruits and vegetables, including those with skins or rinds that will be removed,
in water for 2 minutes. Thoroughly rinse fruits and vegetables under running water before
eating, peeling, or slicing. Do not use soap, detergents, or bleach solutions.
Use a small vegetable brush to remove remaining surface dirt. Sanitize the brush between
uses.
Cut away damaged or bruised areas. Bacteria can thrive in these places.
At the store, buy produce that is not bruised or damaged. If buying fresh already cut
produce, be sure it is refrigerated or surrounded by ice.
At home, chill and refrigerate foods. After purchase, put produce that needs refrigeration
away promptly. (Fresh whole produce such as bananas and potatoes do not need
refrigeration.) Fresh produce should be refrigerated within 2 hours of peeling or cutting.
Leftover cut produce should be discarded if left at room temperature for more than 2
hours.
Don’t cross-contaminate. Use clean cutting boards and utensils when handling fresh
produce. If possible, use one clean cutting board for fresh produce and a separate one for
raw meat, poultry, and seafood.
During food preparation, wash cutting boards, utensils, or dishes that have come into
contact with fresh produce, raw meat, poultry, or seafood.
Do not consume ice that has come into contact with fresh produce or other raw products.
Use a cooler with ice or use ice gel packs when transporting or storing perishable food
outdoors, including cut fresh fruits and vegetables.
Raw Sprouts
The FDA offers the following advice about sprouts:
Cook all sprouts thoroughly before eating to reduce the risk of illness.
Sandwiches and salads purchased at restaurants and delicatessens often contain raw
sprouts.
When eating away from home, ask that raw sprouts not be added to your food.
Homegrown sprouts also present a health risk, if eaten raw or lightly cooked, and should
be avoided.
Copyright Academy of Nutrition and Dietetics. This handout may be duplicated for client education.
Food Safety Nutrition Therapy—Page 2
Meal Planning Tips
You may tolerate small, frequent meals more easily than larger meals.
Choose high-calorie foods if you can’t eat much. Good choices may include:
o Breaded meats
o Vegetables with sauces and fruits and vegetables with toppings or dips
o Starches such as rice, potatoes, and pasta
o Whole milk products and cheese
If you experience diarrhea, bloating, gas, or stomach pain after having milk or dairy
foods, talk with your doctor or registered dietitian nutritionist (RDN). You may need to
avoid these foods or take lactase enzyme supplements.
If you are losing weight because you cannot eat enough, talk to your doctor or RDN.
Commercial supplements may be helpful, particularly between meals.
Food Safety Resources
The US Department of Agriculture Food Safety and Inspection Service and the US Department
of Health and Human Services’ Food and Drug Administration provide many resources on food
safety topics. This information can be found at www.foodsafety.gov and www.fda.gov/food.
Notes:
Copyright Academy of Nutrition and Dietetics. This handout may be duplicated for client education.
Food Safety Nutrition Therapy—Page 3
