Hellenic Food Authority Issues Food Safety Tips for Easter

As Easter approaches and families across the country prepare to celebrate with traditional foods like dyed eggs, tsoureki, and roasted lamb, the Hellenic Food Authority (EFET) is reminding consumers to prioritize food safety alongside festive preparations.

In a new advisory issued ahead of the Easter holiday, EFET outlined a series of essential tips to prevent foodborne illness, avoid food waste, and ensure that the joy of the season isn’t interrupted by health concerns. With large meals and religious traditions taking center stage during this time, officials urge consumers to be especially vigilant. “Planning our purchases, consciously choosing foods, and properly handling and storing raw materials help us enjoy safe meals and are also financially beneficial,” the agency noted.

Smart Shopping and Safe Storage

EFET recommends buying food only from official and regulated vendors. Consumers are encouraged to carefully read food labels, including best-before dates and storage instructions, and to observe cleanliness in stores and markets.

Special attention is required for separating raw meats from ready-to-eat items like salads to prevent cross-contamination, a key source of foodborne illnesses.

Focus on Festive Favorites

Lamb and Goat

For those buying whole or half carcasses, EFET highlights the importance of checking for official inspection seals:

• Bright blue/turquoise seals for animals raised and slaughtered in Greece or EU countries.

• Colored seals (chosen by each EU member state) for meat imported from elsewhere in the EU.

• Brown seals for imports from third countries.

Greek-born, raised, and slaughtered animals should also bear a “HELLAS” stamp, a turquoise rectangular seal identifying the meat as 100% Greek.

Offal and Meat

All meat products should be kept refrigerated and away from direct exposure. Frozen offal must have clear labeling with freezing and expiration dates.

Handling Eggs with Care

Eggs play a central role in Greek Easter, from baking to dyeing. But they can also be a major source of salmonella if mishandled. EFET advises:

• Never wash eggs before storing.

• Keep fresh eggs in the fridge and store boiled eggs separately, consuming them within one week.

• Only use approved dyes when coloring eggs and follow package directions.

• Never dye eggs that have cracked during boiling.

Holiday Meal Preparation

• Maintain clean surfaces and utensils when preparing raw meats.

• Keep cooked foods above 60°C until served and avoid leaving them at room temperature for more than 2 hours.

• Ask guests about potential food allergies and label dishes appropriately.

• Refer to EU Regulation 1169/2011 for a list of allergens that must be disclosed on packaged food.

See Something? Say Something

EFET encourages the public to report any spoiled products, misleading labeling, or suspicious sales practices by calling the consumer complaint line at 11717 or filing an online report at efet.gr.