Local Meat Market Owner Encourages Public to Think About Food Safety on July 4 | Newsletter Stories

PADUCAH — Alan Hughes, owner/operator of Hughes Market Meat Processing in Paducah, said the Fourth of July is a busy time for the store and encourages those cooking during the holiday to remember safety.

Here’s what the local meat processor says:

Cook the meat to the correct temperature.

According to Foodsafety.govGround meat and sausages should be cooked to an internal temperature of 160 degrees Fahrenheit. Steaks, roasts, and chops should be cooked to an internal temperature of 145 degrees Fahrenheit and rest for 3 minutes, which will allow the deeper parts and juices to cook through.

Avoid cross contamination.

According to the USDA, cross-contamination occurs when harmful bacteria are transferred from one food to another, such as when raw beef touches prepared lettuce. Hughes recommends washing your hands and other surfaces that raw meat came into contact with.

THE USDA also recommends using separate cutting boards, storing raw meat, poultry and seafood away from fruits and vegetables, and not reusing packaging materials from raw meat for other items.

Do not refrigerate and immediately store hot foods in a closed container.

Hughes said it’s best to leave lids open when putting hot foods in the refrigerator, to give them time to cool.

Hughes added that you shouldn’t leave food out for more than two hours.