Do you monitor internal cooking temperatures with a probe thermometer to ensure that pathogenic (disease-causing) microorganisms are killed in meat during the cooking and reheating process? Do you follow special precautions to prevent cross-contamination between raw meats and ready-to-eat foods, such as using separate cutting boards and/or following strict cleaning and sanitizing procedures? Do you feel that the risk of pathogenic organisms in meat and poultry is reduced in free-range/grass fed animals? Rob