Spring is a season of rebirth and celebrating, including the celebration of Easter and Passover and the food-centered traditions they bring. As Michiganders prepare to celebrate, the Michigan Department of Agriculture and Rural Development (MDARD) reminds hosts to keep food safety in mind as they cook for their families and friends.

Taking a few simple precautions to keep your food safe and your guests happy and healthy can ensure a successful celebration.

– Wash Hands Frequently: Handwashing is one of the most important steps to preventing foodborne illness. Research shows that handwashing lowers the rates of certain respiratory and gastrointestinal infections up to 23 and 48 percent, respectively. Hands should be thoroughly washed with soap and warm, running water before, during, and after preparing foods; after using the restroom or blowing your nose; and after returning to the kitchen if you have to leave during food preparation.

– Clean and Separate: Start with a clean kitchen by washing all surfaces and utensils and use separate cutting boards for raw meats and other foods.

– Eggs: Hard boiled eggs should not be left at room temperature. Instead, refrigerate them until ready to serve. Cook all egg dishes until firm and set. If you plan to consume painted or dyed eggs, make sure to use food-grade dye. If you use real eggs in an Easter egg hunt, these should not be consumed after the hunt.

– Meats: Ham, brisket, lamb, and poultry are classic supper entrees. Keep in mind that various meats require different techniques of preparation. Use a food thermometer to ensure the meat is thoroughly cooked to a safe minimum internal temperature. Plan ahead to allow enough time for meat to thaw safely and cook thoroughly before serving. Follow thawing and cooking instructions on the label.

– Side Dishes: The rule of thumb for side dishes is “keep hot foods hot and cold foods cold”. Bacteria grow most rapidly in the “danger zone” range of temperatures between 40 °F and 140 °F, doubling in number in as little as 20 minutes. If possible, place cooked hot foods in chafing dishes, preheated steam tables, warming trays, or slow cookers. Place cold foods in containers on ice. Never keep foods, whether served hot or cold, out of the refrigerator for more than two hours.

– Leftovers: If food has not been left at room temperature for more than two hours, leftovers can be safely refrigerated or frozen to be enjoyed later. Store leftover food in small, shallow containers in the refrigerator or in the freezer for later use. Shallow containers help cool leftovers more quickly than storing them in large containers. Leftovers should be consumed within four days. If you want to keep leftovers longer, freeze them within that four-day period. Frozen food stays safe indefinitely, though the quality may decrease over time. If you store leftovers in the freezer, they will be of best quality within two to six months. Always reheat leftovers to an internal temperature of 165°F, using a food thermometer.

For more tips and resources regarding food safety, visit www.foodsafety.gov or www.Michigan.gov/foodsafety.