By Farms.com
Spring is a time of joy, marking the celebration of Easter, Eid, and Passover with special meals that bring families together. The USDA urges everyone to prioritize food safety during these occasions to avoid the risk of foodborne illnesses.
Begin with proper thawing of meats like ham, lamb, or brisket, choosing from refrigerator, cold water, or microwave methods to keep bacteria at bay. Cooking meat to the right temperatures is vital for safety, with the USDA recommending specific internal temperatures for various meats, including 145 F for most meats and fish, 160 F for eggs and ground meats, and 165 F for poultry and stuffing.
Keeping food out of the "Danger Zone" is critical. Any perishable food left out for over two hours should be discarded to prevent bacterial growth. Embrace good practices by storing leftovers properly, using shallow containers for quick cooling, and keeping them in the fridge for up to four days or in the freezer for longer storage, though quality may decline after three to four months.