Here are some important tips to keep your Easter Eggs safe this Easter.
Easter is just around the corner. Here are some important food safety tips to remember this time of year when you’re decorating, cooking and/or hiding Easter eggs:
- Be sure and inspect the eggs before purchasing them, making sure they are not dirty or cracked. Dangerous bacteria may enter a cracked egg.
- Store eggs in their original cartons in the refrigerator rather than in the refrigerator door.
- Wash your hands thoroughly with hot soapy water and rinse them before handling the eggs when cooking, cooling, dyeing and hiding them. Thoroughly wash utensils, counter tops and anything else the eggs will come into contact with.
- It’s a good idea to use one set of eggs for dyeing, decorating and hunting and a second set for eating. If you’re planning to eat the Easter eggs you dye, use food-grade dyes only.
- If you’re having an Easter egg hunt, consider your hiding places carefully. Avoid areas where the eggs might come into contact with pets, wild animals, birds, reptiles, insects or lawn chemicals.
- Make sure you find all the eggs you’ve hidden and then refrigerate them within two hours. Discard any cracked eggs. As long as the eggs are NOT out of refrigeration for more than two hours, they will be safe to eat. Do not eat eggs that have been out of refrigeration for more than two hours.
- Throw cooked eggs away after 7 days.
- Or, you can use colorful plastic Easter eggs with treats or toys inside for your Easter egg hunt.
Enrol into CFT food safety training to stay up to date with food safety awareness.