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