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Food Manager Safety tips for Spring Holidays

Food Manager Safety tips for Spring Holidays

DATE: 17th April, 2019

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

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.

When cooking in the oven, simply set the temperature to 350 °F. Any lower 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. A good rule to follow: cook for one hour per pound of meat.

Eggs

Eggs have been eaten for more than 6 million years. By about 7000 BC, people in China and India were keeping chickens and eating their eggs, so they didn’t have to go hunting for wild bird eggs anymore.

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 this ancient food?

  • Refrigerate immediately at 40°F (4°C).
  • The outside or inside of an egg can be contaminated. So wash hands and all surfaces after contact and discard the shells in the trash.
  • Recipes containing eggs mixed with other foods should be cooked to an internal temperature of 160ºF (71ºC).
  • 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's course is a great way to get ahead. Our food manager's course helps students learn how the industry works and, more importantly, how to manage their team.