Holiday Food Safety Tips: Keep Your Feast Safe

0:00It's March 30th. This is Dallas News Today, powered by AI, I'm Cory with the story. With holidays like Easter, Passover, and Mother's Day coming up, families of firing up the kitchen for hands, brisket and branches, the U.S. Department of Agriculture is dropping key food safety tips to dodge foodborne bacteria. Main Rule Keep food out of the danger zone, that's 40 to 140 degrees Fahrenheit, where germs multiply fast, no more than 2 hours, or toss it. They break it down by dish, for ready to eat hands, look for the fully cooked label and reheat to 140 degrees. Uncooked ones hit 145 degrees internally, check with the thermometer, then rest 3 minutes. Brisket's go fat side up in a 325 degree oven, till they reach that same 145 with the rest. These meals hit home hard, because food poisoning ruins gatherings. Eggs get sick yearly from undercooked meats. Folks often skip their monitors, but USDA says it's non-negotiable for lamb too, 145 degrees

1:05for cuts, 160 for ground. Eggs and dishes need 160 degrees, and hard boiled ones they chilled. For Easter hunts, make separate batches, one to hide, one to eat, and use food grade dye if they mix. Just push the four steps, clean hands and surfaces, separate raw from ready. Separate raw from ready, follow these, and your feast stays safe. Check the USDA site for full charts on storage times and thawing, keeping those family bives strong without. The hospital run.