Before pulling out the grill and throwing on coals, it's important to make sure you're grilling safely. Start by making sure separate utensils and storage containers are used for raw and cooked meats. When grilling, flare-ups (from dripping fat and smoke) may produce cancer-causing agents. Following are ways to help minimize grilling risks:

• Choose a safe grilling area. Make sure the area is well ventilated. Keep mitts, utensils with long handles, and a squirt bottle filled with water nearby.
• Clean the grilling surface thoroughly before cooking. Removing charred food debris helps reduce exposure to possible cancer-causing substances.
• Heat the grill before adding food. This helps kill bacteria. Gas grills should heat about 10 minutes; charcoal grills should have ash-white coals.
• Completely defrost meat before grilling so that it cooks evenly. Thaw meats in the refrigerator instead of at room temperature, and grill immediately after defrosting.
• Avoid flare-ups by using lean meats and trimming visible fat. Use the higher racks on your grill to increase the distance between food and fire. Position meat to the side of the heat source instead of directly above it. Placing foil under the meat also helps reduce flare-ups.

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