Guidelines for safe food consumption during Easter, and especially goat and sheep meat and eggs, which are consumed in greater quantities during this time, were issued by the Hellenic Public Health Organization (EODY).
The EODY's guidelines in detail:
- Eggs should not be left at room temperature for more than 2 hours. Keep hard-boiled eggs in the refrigerator until they are served.
- Avoid eating foods that contain raw or undercooked eggs (e.g., homemade mayonnaise), as well as raw dough containing flour or eggs.
- If you plan to eat the eggs you’ve dyed or decorated, make sure you’ve used food-safe dye.
- Store the eggs in their packaging in the refrigerator (not in the refrigerator door). Dyed eggs should also be stored in the refrigerator.
- Be sure to thaw the meat by following the correct steps: thawing in the refrigerator can take about 24 hours for a small piece. A quantity of meat weighing about 4.5 kilograms takes several days to thaw completely.
- Thaw goat and sheep meat by placing it in the refrigerator, in the microwave, or in cold water—not at room temperature. Once thawed, it can be stored in the refrigerator for 3 to 5 days—if it’s steaks or chops—and 1 to 2 days if it’s ground meat. Once thawed in the microwave or in cold water, it should be cooked immediately.
- Store raw meat in the refrigerator, separate from other raw foods (such as fruits or vegetables) or cooked foods, to prevent cross-contamination. Store goat and sheep meat in the refrigerator at a temperature of 4°C.
- Place the marinated meat in the refrigerator until you are ready to cook it. Discard any marinade that you did not use during cooking.
- Cook the meat at a temperature of at least 160°C. The meat is ready to eat when its internal temperature reaches 63°C and we let it «rest» at that temperature for 3 minutes. If you don’t have a thermometer, cook the meat thoroughly until the juices run clear.
- Cooked goat and sheep meat can be stored in the refrigerator for up to 3–4 days.
- If you wish to eat packaged goat or lamb meat (takeout or delivery), make sure it is hot when you receive it. Consume the cooked meat within 2 hours (or 1 hour if the temperature is 32°C). If you are not going to eat it right away, store it in the refrigerator at ?4°C in covered containers and consume it within 3–4 days, either cold or after heating it to 74°C.
- Remember that it is essential to wash your hands with soap and water before, during, and after handling food.
- Use separate work surfaces and utensils (e.g., knives) for raw and cooked foods. Follow the same procedure for meat and other foods.
