Spring celebrations are a time for family gatherings and traditional meals, including ham, brisket, lamb, and eggs – many of these fresh from your small farm and neighbouring farms. Following basic food safety practices help prevent foodborne illness and keep celebrations safe.
To ensure you keep away from foodborne illness, keep your loved ones safe by following Four Steps to Food Safety when preparing your favorite holiday meal. You have put a great deal of care into raising animals, it is important to apply as much care into the food preparation.
Bacteria grow quickly in the temperature range of 4°C to 60°C (40°F to 140°F), known as the danger zone. Perishable foods should not sit at room temperature for more than two hours. After that, harmful bacteria can multiply to unsafe levels.
Always use a food thermometer to ensure the meat is safe.
Lamb cuts should be cooked to 65°C (145°F), while ground lamb must reach 70°C (160°F).
Ham is popular during the spring holidays. Raw or fresh hams must be cooked to 145°F and rested for three minutes before serving. If you are not getting farm fresh ham, ready-to-eat hams are fully cooked and can be eaten cold or reheated to 60°C (140°F).
Bake brisket fat side up in an oven set at 165°C (325°F) or higher. It is safe to eat when it reaches 145°F and rests for three minutes.
Eggs and egg dishes are common for brunch. Cook all egg dishes to 70°C (160°F). Hard-cooked eggs should remain refrigerated until serving. When decorating Easter eggs, use food-safe dye and consider separate sets for decoration and consumption.
Refrigerate leftovers promptly, within two hours, to reduce bacterial growth. Following these simple steps ensures farm fresh food for spring holiday meals are safe and enjoyable for everyone.