Simple Spring Holiday Food Safety Tips

The Easter holiday weekend is just days away! As you plan to share the table with family and friends, keep basic food safety practices in mind to prevent the risk of foodborne illness.

The Danger Zone

• Bacteria multiply rapidly between 40 degrees F and 140 degrees F. This temperature range is called the Danger Zone.
• Food should not be left in the Danger Zone for more than two hours (called the two-hour rule). After two hours, bacteria can reach dangerous levels that can cause foodborne illness.
• Perishable foods, such as ham slices, brisket, and deviled eggs, should be discarded if left out for longer than two hours in the Danger Zone.

Ham

Ham is a popular choice for Easter meals. There are many different types of hams available and knowing ham is ready to eat or requires cooking before consumption matters.

• Ready-to-eat hams are fully cooked at the processing plant and can be reheated or safely eaten cold without additional cooking. Look for the USDA mark of inspection and “Fully Cooked” on the packaging. Reheat these hams to 140 degrees F and follow the manufacturer’s instructions when available.
• Cook raw, fresh, and uncooked hams to a safe minimum internal temperature of 145 degrees F, as measured with a food thermometer. Remove from heat and let rest for three minutes before carving.
• If a ham says “Cook Thoroughly” on the packaging, follow all manufacturer’s instructions and use a food thermometer to ensure the ham has reached a safe minimum internal temperature of 145 degrees F with a three-minute rest.

More information at Hams and Food Safety.

Eggs and Egg Dishes

Eggs and egg dishes are commonly served during spring holidays and brunch gatherings.

• All egg dishes should reach a safe minimum internal temperature of 160 degrees F, as measured by a food thermometer.
• Eggs intended for eating should not sit out at room temperature for more than two hours. Keep hard-cooked eggs in the refrigerator until ready to serve.
• If you plan to eat decorated Easter eggs, use only food-grade dye. Consider making two sets of eggs, one for decorating and hiding and another for eating. For egg hunts, use non-food decorative eggs instead of eggs intended for consumption.

More information at Shell Eggs from Farm to Table.

Cooking for Large Groups

Are you cooking for a large group? Whether it is a potluck or the meal is prepared onsite, use safe food handling practices. Learn more in the Cooking for Groups: A Volunteer’s Guide to Food Safety from UDSA Food Safety and Inspection Service.

Source: Simple Food Safety Steps for Spring Holiday Meals – USDA