Food safety precautions begin while you are shopping. If you plan to spend much time in the supermarket that day, purchase the meat last, just before you’re ready to check, it can remain, as far as possible, chilled for the return trip. When shopping, pick up some handiwipes offered to remove the handles of the shopping cart. Use them to remove your hands after harvest to chicken, pork or fish. If you live in a warm climate of meat, frozen vegetables and diary items in a cooler to take home. This is especially important if you plan to complete another committee, the swim club to get children after the purchase. Even with the air conditioning in the rear can begin warm. Remember that none of the air reaches the trunk. Meat should be refrigerated immediately when you get home, in the coldest part of the refrigerator or in a compartment of the flesh. If you buy frozen meat, it should be thawed in the refrigerator overnight, not a temperature. The same goes for chicken or turkey meat. If the poultry is raised, more than 15 books, you can start thawing by immersion in Turkey still packed filled in the bathtub or large sink with cold water. Do not use hot. The increase hot outside Turkey, to dangerous, while the inside is still frozen. After an hour remove the poultry from the water and let it finish defrosting in the refrigerator. Do you wash out your hands before and after handling raw poultry or meat. In the kitchen, do not use the same work surface, cutting board, etc. ready for raw meat or poultry for the grill, as you do for other foods. If more than one person is in the kitchen during the preparation phase, make sure to coordinate with them to know which utensils and surfaces that come into contact with raw meat or poultry. Trim excess fat from meat can help prevent flare-ups during the cooking process. This can burn three benefits: leaner meat is healthier for you and your guests, a torch and can potentially ruin the dinner you have so carefully planned and prepared, and can be dangerous to head outdoors. The risk, burned for cooking may also be reduced by long tongs and spatula. If you are grilling other items with the meat, make sure they are not in contact with the meat while it is in the rough. Enter meat and other elements of their own separate areas on the grill. Use separate tongs or spatulas to handle these items. When the meat is ready to be absorbed from the air, put it on a flat fee or freshly washed and cope with a new set of tongs or spatula. Make sure to wash all utensils, cutting boards and countertops after they have been in contact with raw meat or poultry. It is also important to burn the remains in the fridge quickly. Do not let them on the counter at room temperature for very long after you finish eating.