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Hi I'm Donna Kalsons with the Food Safety & Inspection Service
at the U.S. Department of Agriculture.
Today we're in the kitchen to give you food safety
advice for your springtime celebrations.
We'll teach you how to prevent foodborne illness
when preparing your meal.
Let's talk about safely handling and preparing eggs.
Refrigerate raw eggs within two hours of purchase
and store them in the carton In your refrigerator
set at 40 degress F or below.
Eggs will keep good quality for 3-5 weeks
from the date purchased.
Before handling any type of food, make sure to wash
your hands with soap and warm water for 20 seconds,
and make sure all food contact surfaces,
such as countertops, and cooking utensils are clean.
Many springtime celebrations call for hard cooking eggs.
Cook the eggs until the yolks and whites are firm.
Cool them in cold running water
and refrigerate within two hours.
If you are going to dye the eggs and hide them,
they'll still be safe to eat if you hide them
in clean places , and retrieve them within two hours.
You may want to consider using plastic eggs for the hunt.
If you know the eggs have been at room temperature
for longer than two hours, or if there is any doubt,
throw them out. If you have food safety questions,
"Ask Karen"
at AskKaren.gov.
Or call the USDA Meat & Poultry Hotline at
1-888-MPHotline.
Both are available in English and Spanish.
For further information visit FSIS.USDA.GOV.