WASHINGTON, D.C. — As families prepare for Easter, Passover, and Mother’s Day gatherings, the U.S. Department of Agriculture is reminding consumers to follow basic food safety practices to reduce the risk of foodborne illness.

In a March 25 release, the USDA said large holiday meals and extended serving times can increase the chance of unsafe food handling if precautions are not taken.

Officials highlighted the agency’s “Four Steps to Food Safety” — clean, separate, cook, and chill — as a simple way to keep meals safe. Under Secretary for Food Safety Dr. Mindy Brashears said following these steps can help prevent illness during holiday gatherings.

The USDA also warned about the “Danger Zone,” the temperature range between 40 and 140 degrees Fahrenheit where bacteria multiply quickly. Perishable foods should not be left out for more than two hours, and leftovers should be refrigerated within that timeframe.

Guidance also covers safe cooking temperatures for common holiday foods, including ham, brisket, lamb, and egg dishes. Using a food thermometer is recommended to ensure food reaches safe internal temperatures.

The agency also advises thawing meats in the refrigerator and keeping eggs and egg dishes properly refrigerated. For Easter activities, consumers are encouraged to use food-grade dyes for eggs intended for eating or use separate eggs for decorating.

Additional information is available through the USDA’s Spring Holiday Food Safety Guide and the agency’s Meat and Poultry Hotline.

Safe Cooking Temperature Guidelines