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Food Safety Tips for Easter and Passover

Easter and Passover are when families across Wisconsin gear up for Easter egg hunts, and prepare the Seder plate for Passover. Make sure to keep your family safe from foodborne illness by following these tips:

  • Always wash hands with soap and water before and after handling raw eggs.
  • Avoid cross-contamination by washing utensils, counters and other surfaces that touch the eggs.
  • Refrigerate eggs until they are going to be used. (Uncracked air-dried eggs can remain unrefrigerated up to a day.)
  • Donít eat cracked or dirty eggs. Bacteria can enter cracked eggs.
  • For Easter, consider decorating one set of eggs for eating, and another for hiding. Use only food-grade dyes when decorating eggs.
  • Hide eggs in places that are protected from dirt, pets and other sources of bacteria.

Inspect eggs before purchase at the store. Make sure they are not cracked, broken or dirty. Buy and use eggs before the "Sell-By" or "EXP" (expiration) date on the carton. You can store hard-boiled eggs in the refrigerator (at 41 degrees or below) for up to a week.

So get ready Ė and have a safe and happy holiday time!

Last Revised: August 19, 2014