During spring break, families and friends gather together to eat Easter ham, Passover brisket, and Mother’s Day egg-based brunch dishes. As consumers across the United States prepare these traditional meals for gatherings, following basic food safety practices can help reduce the risk of foodborne illness.
“Spring break is a cherished tradition of sharing Easter ham, Passover brisket or Mother’s Day brunch with loved ones,” said Mindy Brashears, Deputy Secretary for Food Safety. “Don’t let foodborne illness ruin this special moment. When preparing your favorite holiday meal, keep your loved ones safe by following the United States Department of Agriculture’s (USDA) Four Steps to Food Safety.”
USDA recommends that consumers follow these food safety tips during Easter, Passover, and Mother’s Day:
danger zone
- Bacteria grow rapidly between 40 and 140 degrees Fahrenheit. This temperature range is called the danger zone.
- Food should not be left in the danger zone for more than 2 hours (known as the 2-hour rule). After two hours, bacteria can reach dangerous levels that can cause food poisoning.
- Perishable foods such as ham slices, brisket, and deviled eggs should be discarded if left in the hazard area for more than two hours.
ham
Ham is a popular Easter meal. There are many different types of ham, and it is important to know whether the ham is ready to eat or needs to be cooked before consumption.
- Ready-to-eat ham is fully cooked in the processing plant and can be safely eaten reheated or cold without further cooking. Look for the USDA inspection mark and “fully cooked” on the package. Reheat this ham to 140 degrees Fahrenheit and follow the manufacturer’s instructions if possible.
- Cook raw, fresh, and raw ham to the minimum safe internal temperature of 145 degrees F, as measured with a food thermometer. Remove from heat and let sit for 3 minutes before carving.
- If your ham’s package says “Cook thoroughly,” follow all manufacturer’s instructions and use a food thermometer to ensure that the ham has reached a safe minimum internal temperature of 145 degrees F after resting for 3 minutes.
For more information, see Ham and Food Safety.
brisket
- Allow enough time for frozen brisket to thaw safely in the refrigerator. A trimmed, first-cut brisket may take about 24 hours to thaw, but a whole brisket weighing about 10 pounds may take several days.
- Place the brisket in a baking dish and bake in the oven set to at least 325°F. Brisket is safe to eat when the internal temperature reaches 145°F and rested at that temperature for 3 minutes.
For more information, visit Beef from Farm to Table.
lamb
Lamb is another traditional spring holiday dish.
- Cook legs and other parts of lamb to a minimum safe internal temperature of 145 degrees F, as measured with a food thermometer.
- Cook ground lamb to the minimum safe internal temperature of 160 degrees Fahrenheit.
Additionally, leftover food should be refrigerated within two hours to prevent the growth of harmful bacteria.
For more information, see Lamb from Farm to Table.
Eggs and egg dishes
Eggs and egg dishes are commonly served during spring break and brunch gatherings.
- All egg dishes should reach a safe minimum internal temperature of 160 degrees F, as measured with a food thermometer.
- Edible eggs should not be left at room temperature for more than 2 hours. Store hard-boiled eggs in the refrigerator until ready to serve.
- If you plan on eating your decorated Easter eggs, use only edible dyes. Make two sets of eggs, one to decorate and hide and one to eat. For egg hunting, use non-food decorative eggs instead of consumption eggs.
For more information, see Eggshells from Farm to Table.
question?
Explore resources in our Spring Holiday Food Safety Guide, your one-stop guide to how to cook, serve, and store safe holiday foods.
Call the USDA Meat and Poultry Hotline at 1-888-MPHotline (1-888-674-6854) or email MPHotline@usda.gov, Monday through Friday, 10 a.m. to 6 p.m. Eastern Time.
Visit the FSIS website at www.fsis.usda.gov/newsroom for press releases and other information. Follow FSIS at @usdafoodsafety USDA (Instagram @usdagov and Facebook)
