The Michigan Department of Agriculture and Rural Development (MDARD) reminded residents on Apr. 2 to follow key food safety practices as they prepare spring meals for family and friends.
This guidance is important because safe food handling helps prevent foodborne illnesses, which can impact public health during gatherings. MDARD’s recommendations include washing hands frequently, cleaning surfaces and utensils, separating raw meats from other foods, properly handling eggs, cooking meats to safe temperatures, keeping side dishes at appropriate temperatures, and safely storing leftovers.
Handwashing remains one of the most effective ways to reduce the risk of illness. Research cited by MDARD shows that handwashing can lower rates of respiratory and gastrointestinal infections by up to 23 percent and 48 percent respectively. The department advises thorough washing with soap and warm water before preparing food, after using the restroom or blowing your nose, and after leaving or returning to the kitchen during meal preparation.
For eggs commonly used in spring celebrations, MDARD recommends refrigerating hard-boiled eggs until serving time and ensuring all egg dishes are cooked until firm. Painted or dyed eggs should use only food-grade dye. Eggs used in hunts should not be eaten afterward; instead, prepare separate sets for hunting and eating.
When it comes to meats such as ham, brisket, lamb or poultry often served at seasonal gatherings, MDARD says cooks should use a thermometer to ensure proper internal temperatures are reached. Hot foods should be kept hot with warming trays or slow cookers while cold foods should remain chilled on ice. Food left out at room temperature for more than two hours may become unsafe due to rapid bacterial growth between 40°F and 140°F.
Leftovers can be refrigerated if they have not been left out too long; store them in shallow containers for faster cooling. Consume refrigerated leftovers within four days or freeze them within that period for longer storage—though quality is best if frozen items are consumed within two to six months—and always reheat leftovers thoroughly.
MDARD plays a role in preserving the environment to support farming communities that supply consumer needs according to the official website. The department safeguards a food and agriculture system valued at nearly $126 billion according to the official website, while fostering economic growth in this sector alongside efforts protecting public health, animal welfare and environmental resources according to the official website.
MDARD extends its reach across Michigan’s entire food system according to the official website, contributing through environmental preservation efforts aimed at supporting farming communities according to the official website. It also enforces laws related to weights and measures while overseeing commodity boards according to the official website. Through innovative strategies promoting economic growth in agriculture—and regulations ensuring animal health—the department aims both for sustainability in farming practices as well as consumer protection via regulatory oversight according to the official website.
