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Egg Safety at Easter and Passover

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The USDA shares these tips on egg safety to stay healthy and avoid foodborne illness:

  • Always buy eggs from a refrigerated case. Choose eggs with clean, uncracked shells.
  • Buy eggs before the “Sell-By” or “EXP” (expiration) date on the carton.
  • Take eggs straight home from the grocery store and refrigerate them right away. Check to be sure your refrigerator is set at 40°F or below. Don’t take eggs out of the carton to put them in the refrigerator — the carton protects them. Keep the eggs in the coldest part of the refrigerator — not on the door.
  • Raw shell eggs in the carton can stay in your refrigerator for three to five weeks from the purchase date. Although the “Sell-By” date might pass during that time, the eggs are still safe to use. (The date is not required by federal law, but some states may require it.)
  • Always wash your hands with warm water and soap before and after handling raw eggs. To avoid cross-contamination, you should also wash forks, knives, spoons, and all counters and other surfaces that touch the eggs with hot water and soap.
  • Don’t keep raw or cooked eggs out of the refrigerator for more than two hours.
  • Egg dishes such as deviled eggs or egg salad should be used within 3 to 4 days.

If you have a question about meat, poultry or egg products, call the USDA Meat and Poultry Hotline toll free at  1-888-MPHotline  1-888-MPHotline or  1-888-674-6854  1-888-674-6854 , TTY:  1-800-256-7072  1-800-256-7072.


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