With this week leading up to Easter Sunday for Christians plus having the Jewish holiday of Passover starting Wednesday through April 9, many families will gather for traditional meals. Mother’s Day, too, is just around the corner.

With that in mind, the the U.S. Department of Agriculture, or USDA, has offered some advice for marking the holidays safely.

“Spring holidays are about cherished traditions–sharing Easter ham, Passover brisket, or a Mother’s Day brunch with those you love,” Dr. Mindy Brashears, undersecretary for Food Safety at the USDA, said in a news release. “Don’t let foodborne illness spoil these special moments. Keep your loved ones safe by following the U.S. Department of Agriculture’s Four Steps to Food Safety when preparing your favorite holiday meal.”

USDA encourages consumers to follow these food safety tips during Easter, Passover and Mother’s Day —

— The Danger Zone: Bacteria multiply rapidly between 40 degrees F and 140 degrees F. This temperature range is called the Danger Zone. Food should not be left in the Danger Zone for more than two hours — called the two-hour rule. After two hours, bacteria can reach dangerous levels that can cause food-borne illness. Perishable foods, such as ham slices, brisket and deviled eggs, should be discarded if left out for longer than two hours in the Danger Zone.

— Ham: Ham is a popular choice for Easter meals. There are many different types of hams available and knowing ham is ready to eat or requires cooking before consumption matters.

Ready-to-eat hams are fully cooked at the processing plant and can be reheated or safely eaten cold without additional cooking. Look for the USDA mark of inspection and “Fully Cooked” on the packaging. Reheat these hams to 140 degrees F and follow the manufacturer’s instructions when available.

Cook raw, fresh, and uncooked hams to a safe minimum internal temperature of 145 degrees F, as measured with a food thermometer. Remove from heat and let rest for three minutes before carving.

If a ham has “Cook Thoroughly” on the packaging, follow all manufacturer’s instructions and use a food thermometer to ensure the ham has reached a safe minimum internal temperature of 145 degrees F with a three-minute rest. More information is available at the USDA’s Hams and Food Safety page, https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/meat-catfish/hams-and-food-safety.

— Brisket: Allow enough time to thaw frozen brisket safely in the refrigerator. Thawing can take about 24 hours for a trimmed, first-cut brisket, while a whole brisket weighing about 10 pounds can take several days. Bake the brisket fat side up in a baking dish, in an oven set no lower than 325 degrees F. Brisket is safe to eat when it reaches an internal temperature of 145 degrees F and is allowed to rest at that temperature for three minutes.

More information is available at the USDA’s Beef from Farm to Table page, https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/meat-catfish/beef-farm-table.

— Lamb: Lamb is another traditional spring holiday dish. Cook a leg of lamb and other cuts to a safe minimum internal temperature of 145 degrees F, as measured with a food thermometer. Cook ground lamb to a safe minimum internal temperature of 160 degrees F.

Consumers are also reminded to refrigerate leftovers within two hours to help prevent harmful bacteria from multiplying.

More information is available at the USDA’s Lamb from Farm to Table page, https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/meat-catfish/lamb-farm-table.

— Eggs and egg dishes: Eggs and egg dishes are commonly served during spring holidays and brunch gatherings.

All egg dishes should reach a safe minimum internal temperature of 160 degrees F, as measured by a food thermometer.

Eggs intended for eating should not sit out at room temperature for more than two hours. Keep hard-cooked eggs in the refrigerator until ready to serve.

If you plan to eat decorated Easter eggs, use only food-grade dye. Consider making two sets of eggs, one for decorating and hiding and another for eating. For egg hunts, use non-food decorative eggs instead of eggs intended for consumption.

More information is available at the USDA’s Shell Eggs from Farm to Table page, https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/eggs/shell-eggs-farm-table.

Questions? Explore resources on the Spring Holiday Food Safety Guide, a one-stop guide to cooking, serving, and storing a safe holiday meal.

Contact the USDA Meat and Poultry Hotline at 1-888-MPHotline, 1-888-674-6854, or email MPHotline@usda.gov from 10 a.m. to 6 p.m. Eastern time Monday through Friday.