Federal food safety officials are reminding Americans to follow proper food handling practices as families prepare traditional meals for spring holidays, including Easter, Passover and Mother’s Day.
The U.S. Department of Agriculture said large gatherings and popular dishes such as ham, brisket and egg-based meals can increase the risk of foodborne illness if proper precautions are not taken.
“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.”
Officials emphasized the importance of keeping food out of the “danger zone,” defined as temperatures between 40 and 140 degrees Fahrenheit, where bacteria can multiply rapidly. Perishable foods such as sliced ham, brisket and deviled eggs should not be left out for more than two hours.
The agency also outlined safe cooking guidelines for common holiday foods. Fully cooked hams can be reheated to 140 degrees, while raw or fresh hams should be cooked to an internal temperature of 145 degrees and allowed to rest before serving. Brisket and lamb should also reach at least 145 degrees, while ground lamb and egg dishes should be cooked to 160 degrees.
Consumers are encouraged to thaw meats safely in the refrigerator and to refrigerate leftovers within two hours to prevent bacterial growth.
For egg dishes, officials recommend keeping hard-cooked eggs refrigerated until serving and avoiding leaving eggs at room temperature for extended periods. Those planning Easter egg hunts are advised to use food-grade dyes and consider using separate eggs for decoration and consumption.
The USDA said additional guidance is available through its Spring Holiday Food Safety Guide, and consumers can contact the agency’s Meat and Poultry Hotline at 1-888-MPHotline (1-888-674-6854) or email MPHotline@usda.gov from 10 a.m. to 6 p.m. Eastern Time, Monday through Friday.
