September 29, 2016

Easter Ham? Follow These USDA’s Food Safety Tips

If you’re serving ham for Easter, follows these food safety tips from the U.S. Department of Agriculture (USDA). There are many different kinds of ham and each has its own set of food safety rules. Is your ham fresh or cooked? Fresh ham is an uncured leg of pork. The word "fresh" usually appears on the label of a fresh ham to indicate that it has not been cured. These hams must be cooked to an internal temperature of 160 °F  in an oven set no lower than 325 °F. Use a food thermometer to measure the temperature. After the ham is removed from the oven, let it stand for three minutes before carving. Cooked vacuum packed, canned hams and spiral cut cooked hams can be eaten cold, according to the USDA. If you’d like to warm them, heat the slices in oven until they reach a temperature of … [Read more...]

Spring Celebration Egg Food Safety Advice

The folks at FightBac.org are offering some tips for keeping your food safe during spring celebrations. Easter and Passover feature lots of eggs, which can be contaminated with Salmonella bacteria, especially Salmonella enteritidis. Clean hands are key. Always wash your hands with soap and warm water for 20 seconds before and after food handling. Be careful about cross-contamination. Always wash utensils, food contact surfaces, cooking equipment, blenders, cutting boards, etc. in hot water and soap between uses. Since bacteria grow in moist, protein-rich foods, always refrigerate eggs and foods made with egg. Make sure your refrigerator is set at 40°F or below, and always use a refrigerator thermometer to monitor the temperature. Remember the two hour rule: after two hours, … [Read more...]

At Easter, Keep Cats Away from Lilies, Dogs Away from Chocolate

We cover food safety for animals at Food Poisoning Bulletin. The FDA is concerned bout them too, so are issuing a warning for cat and dog lovers about things that are common for Easter celebrations. Make sure that all member of your family stay safe. For humans, read our post about food safety and Easter eggs. White lilies, a common household plant, are very toxic to cats. (Tiger lilies, day lilies, and lily of the valley are toxic to dogs.) Make sure, if you choose to have any for your house, that your cat does not eat or touch any part of the plants. The entire plant, including leaf, pollen, and flower, is toxic. Symptoms of lily toxicity in cats include lethargy, vomiting, and loss of appetite. These symptoms will begin within a few minutes of eating any part of the plant. Kidney … [Read more...]

Food Safety And Easter Eggs

Getting ready for Easter brunch or an Easter egg hunt? Here are some food safety tips from the U.S. Department of Agriculture (USDA) about eggs. Raw in-shell eggs can be kept in the refrigerator for three to five weeks. Never eat eggs that have an off smell when you crack them or eggs with whites that are pink or iridescent. Both are indications of spoilage. Raw eggs combined with other ingredients according to recipe directions, should be cooked immediately or refrigerated and cooked within 24 hours. Eggs should be cooked until their yolks are firm. Egg casseroles should be cooked to a minimum internal temperature of 160 °F as indicated by a food thermometer to be sure. Hard-boiled eggs can be kept in the refrigerator for up to one week. If you are dyeing, coloring or decorating … [Read more...]

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