Labor Day Food Safety
August 30, 2013

Labor Day is infamous for families and friends sharing food and having fun in the sun. Whether barbecuing in the backyard or having an end-of-summer celebration at the beach, you should always practice careful food handling in order to keep yourself and others safe.

Cleaning. Remember to wash your hands, utensils, tables and countertops with hot, soapy water after they have been in contact with eggs and foods that contain eggs.

Cooking. Make sure to cook eggs until both the yolk and white are firm. Use a food thermometer to determine if egg-containing casseroles have been cooked to at least 160°F. Always use pasteurized eggs or egg products for recipes that call for raw eggs.

Serving. Cooked eggs and egg-containing dishes should not sit out at room temperature for more than two hours, and no more than 30-minutes to one-hour when it is 85°F or hotter. Try to serve them  immediately after cooking and do your best to keep hot dishes hot and cold dishes cold.

Storing. Hard cooked eggs can be kept refrigerated, inside their shells, for up to one week. Store leftover cooked egg dishes in shallow containers, refrigerate and use within three to four days.

Traveling. If traveling with cooked eggs, pack them in an insulated cooler with enough ice or frozen gel packs to keep them cold. Place coolers in the air-conditioned area of the car, as opposed to the trunk, so it is easier to keep it cold.

Now that we’ve covered holiday egg safety tips, try this recipe for Classic Deviled Eggs at your summer’s end celebration.