Easter: 14 tips for the festive table

As Easter approaches and the festive feast is prepared, you should remember to follow certain rules when handling food.

According to the National Public Health Organization, goat meat and eggs, which are the most consumed, require special attention. 14 ΕΟΔΥ tips:

1. Eggs should not be left at room temperature for more than 2 hours. Store hard-boiled eggs in the refrigerator until ready to serve.
2. Avoid foods that contain raw or undercooked eggs (such as homemade mayonnaise), or raw dough containing flour or eggs.
3. For colored/decorated eggs, use food coloring.
4. Store eggs in their carton in the refrigerator (not on the refrigerator door). Dyed eggs should also be stored in the refrigerator.
5. Be sure to defrost the meat following the correct steps: defrosting a small piece in the refrigerator may take about 24 hours. It takes several days to completely defrost meat weighing about 4.5 kg.
6. Thaw goat meat by placing it in the refrigerator, microwave, or cold water, not at room temperature. Once defrosted, meat can be stored in the refrigerator for 3 to 5 days – if it is steaks or ribs and 1 – 2 days if it is minced meat. When thawing in the microwave or in cold water, meat should be cooked immediately.
7. Store raw meat in the refrigerator separately from other raw (such as fruits or vegetables) or cooked foods to avoid contamination.
8. Store meat in the refrigerator at <4°C.
9. Marinated meat should be stored in the refrigerator. Discard any marinade not used in cooking.
10. Bake meat at a temperature not lower than 160°C. The meat is ready to eat when its internal temperature reaches 63°C, and we let it rest at this temperature for 3 minutes. If you don't have a thermometer, boil the meat until the broth is clear.
11. Cooked lamb can be stored in the refrigerator for up to 3-4 days.
12. Consume cooked meat within 2 hours (or 1 hour if temperature >32°C). If not consumed immediately, refrigerate at ≤4°C in sealed containers and consume within 3-4 days when cold or after preheating to 74°C.
13. Remember that it is very important to wash your hands with soap before, during and after handling food.
14. Use separate work surfaces and kitchen utensils (eg knives) for raw and cooked foods.

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