Easter food safety

Easter is right around the corner. While Easter celebrations may vary, many of us will enjoy the day with food and possibly Easter egg hunts. Here are some things to remember about food safety for Easter.

• Always wash your hands before handling eggs, serving food, or eating food.


• Do not let food sit out for more than two hours at room temperature. Bacteria love growing rapidly at room temperature and can make food unsafe to eat after the two hour mark. Use smaller serving dishes and refill as needed or surround dishes with ice to keep below 40 degrees.


• Be careful not to crack eggs when dying, hiding, or retrieving them. It is also best to keep them refrigerated until they are to be hidden. If the shells are cracked during hiding or retrieving, it is best to throw those eggs away because bacteria can contaminate through the cracks.


• If you are planning to eat the eggs after the hunt, the total hiding and hunting time should not exceed 2 hours (or 1 hour if the outside temperature is above 90 degrees). The eggs should be washed, refrigerated, and eaten within 7 days of when they were cooked.


• If the eggs or any food has been left out for more than 2 hours, it must be thrown away to prevent foodborne illness. If eggs were used as decoration and left at room temperature for 2 hours or more, they also need to be thrown out.


• If you purchase a ham, pay attention to the label for storage information. It should have a best if used by date for best quality. Leftover cooked ham should be used within 3-4 days or frozen.


• The American Egg board has easy instructions for hard-boiling eggs.  

Enjoy the Easter holiday with friends and family!