Egg and Ham Safety Tips for Easter
There are some important safe handling methods to remember this time of year when you’re decorating, cooking, or hiding Easter eggs as well as for preparing the main course for your family’s Easter celebration.
Remember to wash your hands thoroughly with hot soapy water and rinse them before handling the eggs when cooking, cooling, dyeing and hiding them. Be sure and inspect the eggs before purchasing them, making sure they are not dirty or cracked.
Alice Henneman, University of Nebraska Extension Educator, has some more advice. Hear her thoughts by clicking here.
- If using hard-cooked eggs for the Easter Egg Hunt, hide them in clean places away from pets, wild animals, birds, insects, lawn chemicals, etc.
- Eggs should not be out of refrigeration temperature for more than 2 hours.
- Consider decorating two batches – one for the hunt and one to eat later or to make into egg salad.
- Once an egg is hard cooked it should be eaten within 7 days.
- For the traditional Easter ham: carefully read the directions that come with the ham.
o A fresh, uncooked ham should be cooked to an internal temperature of 160-degrees.
o A fully-cooked ham can be served cold or re-heated.
- Beef brisket and lamb should be cooked to an internal temperature of 145-degrees.