· Marinate foods in the refrigerator, not on the counter or outdoors. If some of the marinade is to be used as a sauce on the cooked food, reserve a portion separately before adding the raw meat, poultry, or seafood. Don't reuse marinade.
· Don't use the same platter and utensils that previously held raw meat or seafood to serve cooked meats and seafood.
· If you partially cook food in the microwave, oven, or stove to reduce grilling time, do so immediately before the food goes on the hot grill.
· When it's time to cook the food, cook it thoroughly. Use a food thermometer to be sure the food has reached an adequate internal temperature before serving.
o Beef, veal, and lamb steaks and roasts--145°F for medium rare, 160°F for medium, and 170°F for well done.
o Ground pork and ground beef--160°F.
o Ground poultry--165°F.
o Poultry breasts--170°F.
o Whole poultry (take measurement in the thigh)--180°F.
o Fin fish--145°F or until the flesh is opaque and separates easily with a fork.
o Shrimp, lobster, and crabs--the meat should be pearly and opaque.
o Clams, oysters, and mussels--until the shells are open.
· Grilled food can be kept hot until served by moving it to the side of the grill rack, just away from the coals where it can overcook.