Easter Egg Safety Tips

Health and Safety Watch wants to ensure that Canadians have a happy and healthy Easter holiday. The organization is reminding everyone that eggs must be stored, prepared and handled properly to prevent cross contamination, the growth of bacteria and food-borne illness. Many don't realize that due to their porous nature eggs are susceptable to bacteria like Salmonella. So, while the eggs you decorated may look good enough to eat, it is not safe to consume hard-boiled eggs left out at room temperature. HSW has outlined important steps to follow if you want to re-use them:
•Wash your hands with soap and warm water for 20 seconds before and after handling any eggs.

•Clean and sanitize your work area before and after working with your Easter eggs. Clean food contact surfaces with warm water and a detergent. Rinse with water and sanitize using a bleach solution of 200 ppm (1 teaspoon of bleach / 1 litre of water).
•Cool hard boiled eggs after boiling by running cold water over the eggs and refrigerating them immediately.
•Use only clean, uncracked eggs.
•When colouring use non-toxic food grade dyes (liquid food colouring, fruit drink powders), and store eggs in a covered container.
•Refrigerate eggs at 4°C or less before and after dyeing. Eggs should never be left out at room temperature for longer than two hours if you intend to eat them.
•Coloured eggs can be safely refrigerated for one week.
•When hiding the eggs, keep them away from potential sources of contamination including pets, or dirty surfaces.
•Discard eggs that are visibly dirty, cracked or that have not been stored in the refrigerator within two hours.

HSW seeks to keep Canadians abreast of advisories, warnings and recalls, and also offers tips on what to do with recalled products, information on any illness or injuries reported, and general advice on a variety of health hazards.