Have a fun and safe Easter by following these Easter food safety tips:
Ham
Fully cooked/spiral cut: temperature should reach at least 140 degrees F.
Uncooked, fresh ham: temperature should reach at least 145 degrees F. Ham should not sit out after cooking for more than two hours.
Eggs
Large eggs should be boiled about 12 minutes to ensure they are fully cooked. If you plan on eating your eggs, it is important to use only foodgrade dyes.
The date on the carton “guarantees” the grade of the egg up to that date. If the raw shell eggs have been handled and stored safely, most can be used up to 30 days after the date.
Hard-boiled eggs tend to spoil faster than uncooked eggs so plan your meals accordingly.
Do not consume cracked eggs or eggs that were placed on the ground.
Do not consume hard-boiled eggs that have been sitting out for more than two hours.
Once eggs have been dyed and dried, then put them in the refrigerator immediately.
Keep your refrigerator at 40 degrees or below and do not store eggs in the door.
Do not eat dough that has raw eggs as an ingredient. Do not lick utensils that have touched dough made with raw eggs.
Discard all food left out at room temperature after two hours. On a hot day, 90 F or above, discard after one hour.
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