Just ahead of the Easter long weekend, here are some egg safety tips from Health Canada:
Egg Safety
Shop carefully: Purchase refrigerated eggs at the end of your shopping trip. Check their best before date and inspect them to make sure they aren’t dirty or cracked. Dangerous bacteria can enter a cracked egg.
Keep eggs cold: Store eggs in the original carton in the body of the refrigerator instead of in the refrigerator door.
Keep clean: Wash hands, utensils, cutting boards and counters carefully with soap and warm water before and after handling raw eggs. This helps avoid potential cross contamination and prevent the spread of foodborne illness.
Easter eggs
If you hard-boil eggs:
Cook eggs thoroughly in boiling water.
Cool eggs completely by immersing in cold tap water, and make sure they are kept cold before and after they are dyed.
Use a non-toxic colouring dye to decorate eggs.
Decorated eggs that have been left out for longer than two hours are not safe to eat and should be thrown away after Easter.
If you’re having an Easter egg hunt, carefully consider where you hide your eggs. Avoid areas where the eggs might come into contact with pets, wild animals, birds, insects or chemicals.
Chocolate eggs:
Although chocolate is not usually associated with foodborne illness, it is best eaten within one year of production. Check for the best before date.
If you have food allergy concerns, be sure to read the label carefully for the presence of allergens such as peanuts or other nuts.
Remember, don’t overdo it! Most chocolate is high in sugar and fat and is best consumed in moderation.
