Spring holidays bring families and friends together for Easter ham, Passover brisket, and Mother’s Day egg-based brunch dishes. As consumers across America prepare these traditional meals for large gatherings, following basic food safety practices can help reduce the risk of foodborne illness.
“Spring holidays are about cherished traditions—sharing Easter ham, Passover brisket, or a Mother’s Day brunch with those you love,” said Under Secretary for Food Safety Dr. Mindy Brashears. “Don’t let foodborne illness spoil these special moments. Keep your loved ones safe by following the U.S. Department of Agriculture’s (USDA) Four Steps to Food Safety when preparing your favorite holiday meal.”
USDA encourages consumers to follow these food safety tips during Easter, Passover, and Mother’s Day:
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.
Click here to see more...