Easter is just around the corner, and families across the country are getting ready for a fun celebration. It’s that special time of the year when decorating eggs and enjoying yummy food with loved ones takes center stage. But hold on, let’s make sure we remember about keeping our food safe to avoid any icky stomach aches from food poisoning.
Egg Safety
Eggs are a big part of Easter, standing for fresh starts and new life. We love using them for crafts and adding them to tasty dishes like potato salad. But we need to be careful because if we don’t handle eggs right, they can get bacteria called salmonella which makes people sick.
When kids put eggs in their Easter baskets next to their candy, there could be a risk. Also, adding eggs to salads or other dishes can be a problem if we don’t handle them correctly.
Helpful Tips
Here’s what you can do to stay safe:
- Always pick eggs that are clean and fresh.
- Wash your hands really well before and after touching eggs.
- Use safe, edible dyes if you’re planning to eat your decorated eggs. Most dyes in store-bought kits are good to eat, but read the label just to make sure.
- Think about using natural dyes you can make at home. You can use beets for pink, cabbage for blue, onion skins for orange, spinach for green, and blueberries for a purple color.
- Cook eggs until they’re not runny anymore and dishes with eggs reach 160 degrees F inside.
- Put eggs or egg dishes in the fridge two hours after cooking to stop bacteria from growing.
Pickled Eggs
Pickled eggs are really cool for holiday tables, but making them at home needs extra care to prevent sickness. If you’re up for making homemade pickled eggs, be sure to use recipes that are safe and follow them exactly. Don’t can them at home because it’s risky.
More Holiday Food Safety
Besides eggs, it’s super important to cook other foods like ham, beef brisket, or lamb right too.
- Ham should hit at least 145 degrees F inside and rest a few minutes before you cut it.
- Beef brisket is tough, so it needs slow cooking in the oven. Bake it with water and cover it, cooking for about an hour per pound and until it reaches at least 145 degrees F inside.
- Lamb should also be cooked to at least 145 degrees F inside.
Always watch out so raw meats don’t touch other food you’re going to eat without cooking.
Put leftovers in the fridge fast and use airtight containers to keep them fresh. And tell your guests to put their leftovers in their fridges as soon as they get home.
Where to Find More Info
If you want to learn more about food safety, check out places like USDA’s Food Safety and Inspection Service or groups like Stop Foodborne Illness for lots of great tips. Following these rules means you can have a fun and safe holiday, full of delicious food and no worries about getting sick.
With a little bit of care and the right steps, everyone can enjoy a happy and healthy holiday feast!