BBQ & Grilling Safety

After marinating meat, poultry or seafood, discard the marinade. This is easier to do if you marinate the food in a large resealable plastic food storage bag. Just toss out the bag.
To use a marinade as a dipping or basting sauce, set aside a portion before adding raw food.
Always wash hands thoroughly in hot, soapy water after handling raw meat, poultry or seafood.
Let meat, poultry and seafood cook on the grill for at least 5 minutes after the last brush with a basting sauce. This prevents contamination since the basting brush was probably used on the food when it was raw.
Discard any leftover basting sauce that has been in contact with raw meat, poultry or seafood.
Test meat, poultry and seafood for proper doneness. Here are some guidelines:

Beef, Veal, Pork & Lamb (Ground)	No pink color (160°F)
Beef, Veal & Lamb (Chops, Steaks)	Medium (160°F) - Well-Done (170°F)
Pork (Pieces)	No pink color; clear juices (170°F)
Chicken or Turkey (Ground)	No pink color (165°F)
Chicken or Turkey (Whole or Pieces)	No pink color; clear juices (180°F)
Fish Fillets	Flake easily with a fork

Use clean plates to transfer cooked food from grill to table. Never place cooked food on the same unwashed plate that held raw food.
Eat grilled foods while they are hot. Keep food covered until ready to serve.
Use separate serving utensils for meat and salads.
Discard food after 1 hour in the sun