Do not mix utensils and plates used for raw meats with cooked meats
Use a meat thermometer to determine if food is cooked thoroughly
Fatty meats drip and cause flare-ups which means the outside of the meat will burn
Research has shown that charred meat can contain two potentially carcinogenic compounds called PAHs (polycyclic aromatic hydrocarbons) and HCAs (heterocyclic amines)
To prevent charring, remove visible fat before cooking and marinade your meat
Scrub your grill with a brush before and after grilling to remove built up carcinogens
Don’t leave perishable food out of the refrigerator for more than 2 hours
If the weather is hot, don’t leave food out for more than 1 hour