Eating Well. Eating Healthy.Your Food Safety Guide When Undergoing CAR T Cell TherapyFor more information and resources about CAR T cell therapy,
visit ExploreCARTtherapy.com.
The information presented in this guide does not replace medical guidance from your healthcare team. Always talk with your healthcare provider if you have any questions about your condition, treatment, or symptoms. Do not change your diet without first talking to your healthcare provider.
© 2020 Bristol-Myers Squibb Company. All Rights Reserved. 09/20 US-CLG-20-0432
Your body needs nutrients and fluids to help manage your health. You may or may not have any dietary restrictions while undergoing CAR T cell therapy. However, to possibly lower your chances of getting an infection or getting sick, it’s recommended that you make healthy choices and follow proper safety guidelines when preparing food.
This guide offers tips and suggestions that can help you make sure your food is handled and prepared safely. Keep this guide with you when grocery shopping, preparing meals at home, and when going out to eat.
Good nutrition is always important
During the CAR T cell therapy process, you may find that your appetite and taste for food has changed. For example, you may:
• Not feel hungry
• Find that foods have a strange taste or no taste at all
• Feel queasy from the smell or taste of food
3
Talk with your healthcare team if you need help making sure that you’re getting the nutrients you need.
Preparing foodNow that your kitchen is clean and organized, you can start cooking.
• Wash the tops of canned foods before opening
• Use a clean utensil each time you taste your food when cooking
• Thaw meat, fish, and poultry in the refrigerator away from raw fruits and vegetables. Place on a dish to catch drips
• Avoid eating raw or undercooked eggs, meat, or seafood by using a food thermometer
• Rinse all produce—even if prepackaged—under cold, clean, running water just before use. It’s also a good idea to rinse the outside skins of produce that you skin or peel before eating, such as oranges, bananas, or melons
• Avoid foods that look or smell strange. If in doubt, ask your care partner for a second opinion
FISH 145° F POULTRY 165° F MEAT 160° F
Recommended minimum cooking temperatures
6 2
At homeYou have control over how your food is prepared when it’s made at home—and it all starts with a clean kitchen:
• Use disposable disinfectant wipes or paper towels with disinfectant sprays to clean stove and counter tops and other equipment (such as microwaves, can openers, toasters, and blenders) before and after each use
• Use liquid dish soap when washing dishes by hand
• Replace dish cloths, dish towels, and sponges often
• Always use separate cutting boards for cooked foods and raw foods, and make sure to wash with hot soapy water or place in the dishwasher after each use
Storing foodUse this opportunity and work with your care partner to clear out the pantry and the refrigerator of old and expired foods.
Here are a few other tips:
• Keep the refrigerator clean
• Store all foods in sealed containers. Discard any broken containers or cans with cracks or bulging seals
• Write a discard date on all sealed leftovers 2 days after the date you first store them in the refrigerator, and throw away foods that have reached their use-by/discard dates
• Freeze leftovers you don’t expect to eat within 2 days
• Eat home-canned foods within 1 year of canning
• Don’t let perishable foods sit out at room temperature for too long. Put items back into the refrigerator once you are done with them
Healthy remindersFrom the grocery store to your plate, it’s important to take steps to lower your risk of being exposed to harmful bacteria that may make you sick.
The first step is to start with clean hands.
• You and your care partner should wash your hands often with soap and warm water for at least 20 seconds, especially before handling food and eating
• You may also be able to use an alcohol-based hand sanitizer if soap and water are not readily accessible
Grocery shoppingWhen at the grocery store, choose fresh and prepackaged food (such as those that come in a sealed box, bag, or other container) that you can make for yourself at home. While prepared foods that come from the deli, such as salads and other premade items, are convenient, it’s best to avoid food that has been made by others and that may have been sitting out too long. It’s also a good idea to avoid free samples.
Here are a few other tips:
• Check that packaged and boxed foods are properly sealed
• Buy fresh, unblemished fruits and vegetables
• Avoid unrefrigerated cream-filled or custard-filled desserts and pastries
• Buy pasteurized dairy products, fruit juices, and honey
• Avoid self-service bulk bins (you never know whose hands have been in it!)
• Put your perishable groceries away as soon as you get home
54
At homeYou have control over how your food is prepared when it’s made at home—and it all starts with a clean kitchen:
• Use disposable disinfectant wipes or paper towels with disinfectant sprays to clean stove and counter tops and other equipment (such as microwaves, can openers, toasters, and blenders) before and after each use
• Use liquid dish soap when washing dishes by hand
• Replace dish cloths, dish towels, and sponges often
• Always use separate cutting boards for cooked foods and raw foods, and make sure to wash with hot soapy water or place in the dishwasher after each use
Storing foodUse this opportunity and work with your care partner to clear out the pantry and the refrigerator of old and expired foods.
Here are a few other tips:
• Keep the refrigerator clean
• Store all foods in sealed containers. Discard any broken containers or cans with cracks or bulging seals
• Write a discard date on all sealed leftovers 2 days after the date you first store them in the refrigerator, and throw away foods that have reached their use-by/discard dates
• Freeze leftovers you don’t expect to eat within 2 days
• Eat home-canned foods within 1 year of canning
• Don’t let perishable foods sit out at room temperature for too long. Put items back into the refrigerator once you are done with them
Healthy remindersFrom the grocery store to your plate, it’s important to take steps to lower your risk of being exposed to harmful bacteria that may make you sick.
The first step is to start with clean hands.
• You and your care partner should wash your hands often with soap and warm water for at least 20 seconds, especially before handling food and eating
• You may also be able to use an alcohol-based hand sanitizer if soap and water are not readily accessible
Grocery shoppingWhen at the grocery store, choose fresh and prepackaged food (such as those that come in a sealed box, bag, or other container) that you can make for yourself at home. While prepared foods that come from the deli, such as salads and other premade items, are convenient, it’s best to avoid food that has been made by others and that may have been sitting out too long. It’s also a good idea to avoid free samples.
Here are a few other tips:
• Check that packaged and boxed foods are properly sealed
• Buy fresh, unblemished fruits and vegetables
• Avoid unrefrigerated cream-filled or custard-filled desserts and pastries
• Buy pasteurized dairy products, fruit juices, and honey
• Avoid self-service bulk bins (you never know whose hands have been in it!)
• Put your perishable groceries away as soon as you get home
54 3
At homeYou have control over how your food is prepared when it’s made at home—and it all starts with a clean kitchen:
• Use disposable disinfectant wipes or paper towels with disinfectant sprays to clean stove and counter tops and other equipment (such as microwaves, can openers, toasters, and blenders) before and after each use
• Use liquid dish soap when washing dishes by hand
• Replace dish cloths, dish towels, and sponges often
• Always use separate cutting boards for cooked foods and raw foods, and make sure to wash with hot soapy water or place in the dishwasher after each use
Storing foodUse this opportunity and work with your care partner to clear out the pantry and the refrigerator of old and expired foods.
Here are a few other tips:
• Keep the refrigerator clean
• Store all foods in sealed containers. Discard any broken containers or cans with cracks or bulging seals
• Write a discard date on all sealed leftovers 2 days after the date you first store them in the refrigerator, and throw away foods that have reached their use-by/discard dates
• Freeze leftovers you don’t expect to eat within 2 days
• Eat home-canned foods within 1 year of canning
• Don’t let perishable foods sit out at room temperature for too long. Put items back into the refrigerator once you are done with them
Healthy remindersFrom the grocery store to your plate, it’s important to take steps to lower your risk of being exposed to harmful bacteria that may make you sick.
The first step is to start with clean hands.
• You and your care partner should wash your hands often with soap and warm water for at least 20 seconds, especially before handling food and eating
• You may also be able to use an alcohol-based hand sanitizer if soap and water are not readily accessible
Grocery shoppingWhen at the grocery store, choose fresh and prepackaged food (such as those that come in a sealed box, bag, or other container) that you can make for yourself at home. While prepared foods that come from the deli, such as salads and other premade items, are convenient, it’s best to avoid food that has been made by others and that may have been sitting out too long. It’s also a good idea to avoid free samples.
Here are a few other tips:
• Check that packaged and boxed foods are properly sealed
• Buy fresh, unblemished fruits and vegetables
• Avoid unrefrigerated cream-filled or custard-filled desserts and pastries
• Buy pasteurized dairy products, fruit juices, and honey
• Avoid self-service bulk bins (you never know whose hands have been in it!)
• Put your perishable groceries away as soon as you get home
54 4
Your body needs nutrients and fluids to help manage your health. You may or may not have any dietary restrictions while undergoing CAR T cell therapy. However, to possibly lower your chances of getting an infection or getting sick, it’s recommended that you make healthy choices and follow proper safety guidelines when preparing food.
This guide offers tips and suggestions that can help you make sure your food is handled and prepared safely. Keep this guide with you when grocery shopping, preparing meals at home, and when going out to eat.
Good nutrition is always important
During the CAR T cell therapy process, you may find that your appetite and taste for food has changed. For example, you may:
• Not feel hungry
• Find that foods have a strange taste or no taste at all
• Feel queasy from the smell or taste of food
3
Talk with your healthcare team if you need help making sure that you’re getting the nutrients you need.
Preparing foodNow that your kitchen is clean and organized, you can start cooking.
• Wash the tops of canned foods before opening
• Use a clean utensil each time you taste your food when cooking
• Thaw meat, fish, and poultry in the refrigerator away from raw fruits and vegetables. Place on a dish to catch drips
• Avoid eating raw or undercooked eggs, meat, or seafood by using a food thermometer
• Rinse all produce—even if prepackaged—under cold, clean, running water just before use. It’s also a good idea to rinse the outside skins of produce that you skin or peel before eating, such as oranges, bananas, or melons
• Avoid foods that look or smell strange. If in doubt, ask your care partner for a second opinion
FISH 145° F POULTRY 165° F MEAT 160° F
Recommended minimum cooking temperatures
65
Your body needs nutrients and fluids to help manage your health. You may or may not have any dietary restrictions while undergoing CAR T cell therapy. However, to possibly lower your chances of getting an infection or getting sick, it’s recommended that you make healthy choices and follow proper safety guidelines when preparing food.
This guide offers tips and suggestions that can help you make sure your food is handled and prepared safely. Keep this guide with you when grocery shopping, preparing meals at home, and when going out to eat.
Good nutrition is always important
During the CAR T cell therapy process, you may find that your appetite and taste for food has changed. For example, you may:
• Not feel hungry
• Find that foods have a strange taste or no taste at all
• Feel queasy from the smell or taste of food
3
Talk with your healthcare team if you need help making sure that you’re getting the nutrients you need.
Preparing foodNow that your kitchen is clean and organized, you can start cooking.
• Wash the tops of canned foods before opening
• Use a clean utensil each time you taste your food when cooking
• Thaw meat, fish, and poultry in the refrigerator away from raw fruits and vegetables. Place on a dish to catch drips
• Avoid eating raw or undercooked eggs, meat, or seafood by using a food thermometer
• Rinse all produce—even if prepackaged—under cold, clean, running water just before use. It’s also a good idea to rinse the outside skins of produce that you skin or peel before eating, such as oranges, bananas, or melons
• Avoid foods that look or smell strange. If in doubt, ask your care partner for a second opinion
FISH 145° F POULTRY 165° F MEAT 160° F
Recommended minimum cooking temperatures
6
Eating food prepared by othersGoing to restaurants, ordering takeout, and having meals prepared by others is not only convenient, but it can also be a nice treat. Here are some ways to help limit risk of exposure to foodborne illnesses when eating foods you have not prepared:
• Skip shared dips/appetizers, anything another person’s fingers or utensils may have touched
• Avoid buffets, delicatessens, condiment counters, and salad bars
• Ask for single-serve condiment packages
• Ask that your meal be prepared fresh at restaurants (avoid foods that have been previously prepared)
• Pack your own food when attending parties and events
To the Chef,
I’m undergoing medical treatment that increases my risk of infection. To help protect my health, my meal needs to have been prepared fresh, with clean utensils, and cooked through (well done).
Can you recommend something to fit my needs?
Thank you for your understanding!
To the Chef,
I’m undergoing medical treatment that increases my risk of infection. To help protect my health, my meal needs to have been prepared fresh, with clean utensils, and cooked through (well done).
Can you recommend something to fit my needs?
Thank you for your understanding!
Grocery guideHere are a few things to keep in mind when at the grocery store:
• Check the sell-by and use-by dates. Pick only the freshest products
• Be sure that packaged and boxed foods are properly sealed
• Choose unblemished fruits and vegetables
• Check that your dairy products, juices, and honey are pasteurized
• Stay away from the premade salads, meats, and other foods in the deli
• Avoid unrefrigerated cream and custard desserts and pastries
• Do not eat foods that come from self-serve or bulk containers
• Do not take any samples
• Get your frozen and refrigerated foods just before you check out at the grocery store, especially during the summer months
• Refrigerate groceries right away. Never leave food in a hot car
7
Print out the Grocery Guide and Restaurant Request cards on the next page to take with you when shopping and dining out.
6
Eating food prepared by othersGoing to restaurants, ordering takeout, and having meals prepared by others is not only convenient, but it can also be a nice treat. Here are some ways to help limit risk of exposure to foodborne illnesses when eating foods you have not prepared:
• Skip shared dips/appetizers, anything another person’s fingers or utensils may have touched
• Avoid buffets, delicatessens, condiment counters, and salad bars
• Ask for single-serve condiment packages
• Ask that your meal be prepared fresh at restaurants (avoid foods that have been previously prepared)
• Pack your own food when attending parties and events
To the Chef,
I’m undergoing medical treatment that increases my risk of infection. To help protect my health, my meal needs to have been prepared fresh, with clean utensils, and cooked through (well done).
Can you recommend something to fit my needs?
Thank you for your understanding!
To the Chef,
I’m undergoing medical treatment that increases my risk of infection. To help protect my health, my meal needs to have been prepared fresh, with clean utensils, and cooked through (well done).
Can you recommend something to fit my needs?
Thank you for your understanding!
Grocery guideHere are a few things to keep in mind when at the grocery store:
• Check the sell-by and use-by dates. Pick only the freshest products
• Be sure that packaged and boxed foods are properly sealed
• Choose unblemished fruits and vegetables
• Check that your dairy products, juices, and honey are pasteurized
• Stay away from the premade salads, meats, and other foods in the deli
• Avoid unrefrigerated cream and custard desserts and pastries
• Do not eat foods that come from self-serve or bulk containers
• Do not take any samples
• Get your frozen and refrigerated foods just before you check out at the grocery store, especially during the summer months
• Refrigerate groceries right away. Never leave food in a hot car
7
Print out the Grocery Guide and Restaurant Request cards on the next page to take with you when shopping and dining out.
Eating food prepared by othersGoing to restaurants, ordering takeout, and having meals prepared by others is not only convenient, but it can also be a nice treat. Here are some ways to help limit risk of exposure to foodborne illnesses when eating foods you have not prepared:
• Skip shared dips/appetizers, anything another person’s fingers or utensils may have touched
• Avoid buffets, delicatessens, condiment counters, and salad bars
• Ask for single-serve condiment packages
• Ask that your meal be prepared fresh at restaurants (avoid foods that have been previously prepared)
• Pack your own food when attending parties and events
To the Chef,
I’m undergoing medical treatment that increases my risk of infection. To help protect my health, my meal needs to have been prepared fresh, with clean utensils, and cooked through (well done).
Can you recommend something to fit my needs?
Thank you for your understanding!
To the Chef,
I’m undergoing medical treatment that increases my risk of infection. To help protect my health, my meal needs to have been prepared fresh, with clean utensils, and cooked through (well done).
Can you recommend something to fit my needs?
Thank you for your understanding!
Grocery guideHere are a few things to keep in mind when at the grocery store:
• Check the sell-by and use-by dates. Pick only the freshest products
• Be sure that packaged and boxed foods are properly sealed
• Choose unblemished fruits and vegetables
• Check that your dairy products, juices, and honey are pasteurized
• Stay away from the premade salads, meats, and other foods in the deli
• Avoid unrefrigerated cream and custard desserts and pastries
• Do not eat foods that come from self-serve or bulk containers
• Do not take any samples
• Get your frozen and refrigerated foods just before you check out at the grocery store, especially during the summer months
• Refrigerate groceries right away. Never leave food in a hot car
7
Print out the Grocery Guide and Restaurant Request cards on the next page to take with you when shopping and dining out.
Eating food prepared by othersGoing to restaurants, ordering takeout, and having meals prepared by others is not only convenient, but it can also be a nice treat. Here are some ways to help limit risk of exposure to foodborne illnesses when eating foods you have not prepared:
• Skip shared dips/appetizers, anything another person’s fingers or utensils may have touched
• Avoid buffets, delicatessens, condiment counters, and salad bars
• Ask for single-serve condiment packages
• Ask that your meal be prepared fresh at restaurants (avoid foods that have been previously prepared)
• Pack your own food when attending parties and events
To the Chef,
I’m undergoing medical treatment that increases my risk of infection. To help protect my health, my meal needs to have been prepared fresh, with clean utensils, and cooked through (well done).
Can you recommend something to fit my needs?
Thank you for your understanding!
To the Chef,
I’m undergoing medical treatment that increases my risk of infection. To help protect my health, my meal needs to have been prepared fresh, with clean utensils, and cooked through (well done).
Can you recommend something to fit my needs?
Thank you for your understanding!
Grocery guideHere are a few things to keep in mind when at the grocery store:
• Check the sell-by and use-by dates. Pick only the freshest products
• Be sure that packaged and boxed foods are properly sealed
• Choose unblemished fruits and vegetables
• Check that your dairy products, juices, and honey are pasteurized
• Stay away from the premade salads, meats, and other foods in the deli
• Avoid unrefrigerated cream and custard desserts and pastries
• Do not eat foods that come from self-serve or bulk containers
• Do not take any samples
• Get your frozen and refrigerated foods just before you check out at the grocery store, especially during the summer months
• Refrigerate groceries right away. Never leave food in a hot car
7
Print out the Grocery Guide and Restaurant Request cards on the next page to take with you when shopping and dining out.
7
Eating food prepared by othersGoing to restaurants, ordering takeout, and having meals prepared by others is not only convenient, but it can also be a nice treat. Here are some ways to help limit risk of exposure to foodborne illnesses when eating foods you have not prepared:
• Skip shared dips/appetizers, anything another person’s fingers or utensils may have touched
• Avoid buffets, delicatessens, condiment counters, and salad bars
• Ask for single-serve condiment packages
• Ask that your meal be prepared fresh at restaurants (avoid foods that have been previously prepared)
• Pack your own food when attending parties and events
To the Chef,
I’m undergoing medical treatment that increases my risk of infection. To help protect my health, my meal needs to have been prepared fresh, with clean utensils, and cooked through (well done).
Can you recommend something to fit my needs?
Thank you for your understanding!
To the Chef,
I’m undergoing medical treatment that increases my risk of infection. To help protect my health, my meal needs to have been prepared fresh, with clean utensils, and cooked through (well done).
Can you recommend something to fit my needs?
Thank you for your understanding!
Grocery guideHere are a few things to keep in mind when at the grocery store:
• Check the sell-by and use-by dates. Pick only the freshest products
• Be sure that packaged and boxed foods are properly sealed
• Choose unblemished fruits and vegetables
• Check that your dairy products, juices, and honey are pasteurized
• Stay away from the premade salads, meats, and other foods in the deli
• Avoid unrefrigerated cream and custard desserts and pastries
• Do not eat foods that come from self-serve or bulk containers
• Do not take any samples
• Get your frozen and refrigerated foods just before you check out at the grocery store, especially during the summer months
• Refrigerate groceries right away. Never leave food in a hot car
7
Print out the Grocery Guide and Restaurant Request cards on the next page to take with you when shopping and dining out.
Eating food prepared by othersGoing to restaurants, ordering takeout, and having meals prepared by others is not only convenient, but it can also be a nice treat. Here are some ways to help limit risk of exposure to foodborne illnesses when eating foods you have not prepared:
• Skip shared dips/appetizers, anything another person’s fingers or utensils may have touched
• Avoid buffets, delicatessens, condiment counters, and salad bars
• Ask for single-serve condiment packages
• Ask that your meal be prepared fresh at restaurants (avoid foods that have been previously prepared)
• Pack your own food when attending parties and events
To the Chef,
I’m undergoing medical treatment that increases my risk of infection. To help protect my health, my meal needs to have been prepared fresh, with clean utensils, and cooked through (well done).
Can you recommend something to fit my needs?
Thank you for your understanding!
To the Chef,
I’m undergoing medical treatment that increases my risk of infection. To help protect my health, my meal needs to have been prepared fresh, with clean utensils, and cooked through (well done).
Can you recommend something to fit my needs?
Thank you for your understanding!
Grocery guideHere are a few things to keep in mind when at the grocery store:
• Check the sell-by and use-by dates. Pick only the freshest products
• Be sure that packaged and boxed foods are properly sealed
• Choose unblemished fruits and vegetables
• Check that your dairy products, juices, and honey are pasteurized
• Stay away from the premade salads, meats, and other foods in the deli
• Avoid unrefrigerated cream and custard desserts and pastries
• Do not eat foods that come from self-serve or bulk containers
• Do not take any samples
• Get your frozen and refrigerated foods just before you check out at the grocery store, especially during the summer months
• Refrigerate groceries right away. Never leave food in a hot car
7
Print out the Grocery Guide and Restaurant Request cards on the next page to take with you when shopping and dining out.
Eating Well. Eating Healthy.Your Food Safety Guide When Undergoing CAR T Cell TherapyFor more information and resources about CAR T cell therapy,
visit ExploreCARTtherapy.com.
The information presented in this guide does not replace medical guidance from your healthcare team. Always talk with your healthcare provider if you have any questions about your condition, treatment, or symptoms. Do not change your diet without first talking to your healthcare provider.
© 2020 Bristol-Myers Squibb Company. All Rights Reserved. 09/20 US-CLG-20-0432
