STOP & SHOP REMINDS CUSTOMERS TO BE "EGGSTRA" CAREFUL DURING THE SPRING HOLIDAYS
Quincy, MA (March 27, 2006) - The Stop & Shop Supermarket Company reminds consumers
that, during the spring holidays, safe food handling needs to be a priority. As families
prepare for their Easter holiday or Passover Seder over the next few weeks, Stop &
Shop is offering tips to help consumers minimize the risks that are associated with
improper food handling.
"Eggs are a central part of spring celebrations and Stop & Shop wants to make sure
that customers keep egg safety tips in mind as they prepare for their Easter egg hunt or
Passover Seder," said Andrea Astrachan, Stop & Shop's Consumer Advisor. "During these
holidays, proper cooking, handling and storage of eggs should be a priority and we want
to make our customers aware of the dangers of food-borne illness that can be overlooked
in the midst of preparing for the holidays."
Egg Tips
- Buy Clean Eggs - At the store, choose Grade A or AA eggs with clean, un-cracked
shells. Make sure they've been refrigerated in the store. Consumers shouldn't have to
wash eggs: Government regulations require that USDA-graded eggs be carefully washed and
sanitized using special detergent before they are packaged.
- Keep Eggs Refrigerated - Take eggs straight home and store them immediately in a
refrigerator set at 40 °F or slightly below. Store them in the carton in the main
section of the refrigerator- not on the door.
- Use Eggs Within Recommended Times - Use raw eggs within 3 to 5 weeks. Hard-boiled
eggs will keep refrigerated for 7 days.
- Handle Eggs Safely - Wash hands, utensils, equipment, and work areas with warm,
soapy water before and after contact with eggs.
- Cook Eggs Properly - Eggs should be cooked thoroughly until yolks are firm. For
hard-boiling eggs, cover eggs in a saucepan with cold water and bring to a boil. Turn
off heat, cover and then let stand for15 minutes. Then put in cold water to stop
cooking. Then refrigerate immediately.
- During your Seder:
- Keep the hard-boiled eggs in the refrigerator until ready to serve and
refrigerate the eggs not eaten within 2 hours.
- For Easter Egg hunts:
- After cooking eggs, check and make sure there are no cracks. Color only
un-cracked eggs. Use food-grade dye if you plan to eat decorated eggs.
- If eggs crack during dyeing, discard them.
- Chill eggs in the refrigerator until just before the hunt and if left out for
more than 2 hours, throw them out. To be safe, you could make 2 sets of eggs- one
for the hunt; one for eating! And avoid hiding the eggs in locations where they
could come in contact with dirt or animals.
- Remember the 2 hour rule- don't keep eggs out of the refrigerator more than 2 hours
if you plan to eat them. Eggs kept at room temperature for more than 2 hours lose
moisture and become susceptible to bacterial growth.
Source: American Egg Board, www.aeb.org
For additional food safety tips, visit Stop & Shop's website at
www.stopandshop.com.
About Stop and Shop
The Stop & Shop Supermarket Company LLC, based in Quincy, Massachusetts, employs more
than 58,000 associates and operates 365 stores throughout Massachusetts, Rhode Island,
Connecticut, New Hampshire, New York and New Jersey. For more on Stop & Shop, visit
www.stopandshop.com.
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