Food Safety Infosheet Highlights:
– Handwashing after handling animals, even cute ones, reduces risk of illness. Children can get sick by touching birds and then putting their hands directly in their mouths or touching food.
– Eggs can carry Salmonella and need to be cooked to 145°F for 15 seconds to reduce risk, or until the yolk sets.
– Raw shell eggs should be stored in the refrigerator held at or below 45°F.
– Use pasteurized eggs as a replacement in raw egg dishes to reduce risks.
