Great Lakes Wire

Spring brings a variety of celebrations, including Easter and Passover, which often feature food-centered traditions. The Michigan Department of Agriculture and Rural Development (MDARD) reminds Michigan residents to keep food safety a priority when preparing meals for family and friends.

Several precautions can ensure guests remain healthy and enjoy the festivities. One of the key steps is frequent handwashing, which can significantly reduce the rates of respiratory and gastrointestinal infections. MDARD advises that hands should be thoroughly washed with soap and warm, running water, not only during food preparation but also after using the restroom or blowing one’s nose.

A clean kitchen is essential for food safety. This includes washing all surfaces and utensils and using separate cutting boards for raw meats and other foods.

When dealing with eggs, MDARD suggests refrigerating hard-boiled eggs until they are ready to be served. Egg dishes should be cooked until firm, and food-grade dye is recommended for painted eggs. Importantly, eggs used in Easter egg hunts should not be consumed afterward.

The preparation of meats such as ham, brisket, lamb, and poultry requires careful attention to ensure they are cooked thoroughly. Using a food thermometer can help ensure that meats reach a safe minimum internal temperature. Additionally, planning ahead for safe thawing and cooking is advised.

For side dishes, it is important to maintain safe temperatures. MDARD notes that bacteria grows rapidly between 40 F and 140 F. Cooked hot foods should be kept in warming trays or slow cookers, while cold foods should be placed on ice. Foods should not be left unrefrigerated for more than two hours.

Leftovers can be safely stored if they have not been left at room temperature for over two hours. To cool leftovers quickly, use small, shallow containers, and consume them within four days. For longer preservation, leftovers should be frozen within the four-day period, and they maintain best quality within two to six months.

“Always reheat leftovers to an internal temperature of 165 F, using a food thermometer,” encourages MDARD. Additional information is available at www.foodsafety.gov or www.Michigan.gov/foodsafety.