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Food Manager Safety tips for Spring Holidays


Food Manager Safety tips for Spring Holidays

Spring has arrived! And as yards begin to green, flowers bloom, and our world begins to thaw, people are coming together everywhere to celebrate this season’s holidays: Easter and Passover.

If you’re managing a special holiday lunch or dinner, follow some of these simple tips in order to keep everyone safe and healthy.


Ham is a springtime staple for Easter. Historically, hogs were slaughtered in the fall, when it’s cold enough outside to keep the hog fresh during the several days it takes to break down the meat. The hams would then be cured over the winter and be ready to eat by the time spring or Easter rolled around.

Use these tips to keep your holiday menu safe:

  • Fresh and Uncooked Hams: Make sure the meat is cooked to a safe minimum internal temperature of 145 °F and then allow it to rest for three minutes before serving.
  • Country Ham: Try and soak this product for around 12 hours in the refrigerator in order to reduce the salt content prior to cooking. After the soaking process is finished, cook the ham to a minimum internal temperature of 145 °F.

Beef & Lamb

Brisket and lamb are common and popular springtime dishes. These dishes can be time-consuming, so it’s important to plan ahead.

Both beef and lamb roasts must be cooked to and held at a minimum temperature for a period of time listed in the chart below. It is important to measure the temperature with a thermometer to ensure that it reaches the minimum temperature specified. Note that roasts can be cooked at a lower temperature over a longer period of time.

Temperature (℉)Time in minutes

Temperature (℉)Time in seconds

Any deviation from the times and temperatures listed above and there’s a risk that the meat may come out undercooked. Also, place the brisket fat-side up and cover the meat with about a half inch of water throughout the cooking time. When cooking a beef or lamb roast in a convection oven, it is recommended to preheat your oven to at least 325°F for roasts that are less than 10 pounds in weight, and at least 250°F for roasts that are larger than 10 pounds.


Humans beings have been eating eggs for about as long as we’ve been on the Earth, but our ancient Egyptian and Chinese ancestors began domesticating hens around 1500 BC. That marked a large shift in human eating habits as we no longer had to go scavenging for wild bird eggs.

But eggs can contain a deadly bacteria if they aren’t handled properly: salmonella. One of the most common causes of foodborne illnesses, salmonella can cause nausea, vomiting, diarrhea, cramps, and fever, and can be found on both the outside and inside of eggs that look perfectly normal.

So how should we handle eggs?

  • Refrigerate immediately at 45°F (7°C).
  • The outside or inside of an egg can be contaminated. So wash your hands and all food contact surfaces after handling eggs and discard the shells in the trash.
  • Recipes containing eggs mixed with other foods should be cooked to an internal temperature of 155ºF (69ºC).
  • For recipes that call for raw or lightly cooked eggs, consider using pasteurized shell eggs or pasteurized egg products.

About Responsible Training’s Food Manager Courses:

Food managers need to be certified in most states so they can keep up-to-date on new state regulations, provide better supervision at the establishments they work in and keep their business and the community safe. Whether you are already in the industry or a newcomer, a food manager course is a great way to get ahead. Our food manager course helps students learn how the industry works and, more importantly, how to manage their team.