There are a few basic guidelines that you should follow to keep grilled foods safe.
First, always marinate meat, poultry or seafood in the refrigerator. If a marinade is to be brushed on food while it cooks, for safety's sake, do not brush it on during the last five minutes of grilling. If it will be served as a dipping sauce, be sure to boil it for 1 or 2 minutes before serving.
Be sure to follow basic grilling safety tips and cook foods thoroughly.
When grilling poultry, meat or seafood, transfer the grilled food to a clean plate, not to the plate used for the raw food.
Hamburger patties should be grilled until they are no longer pink in the center or reach an internal temperature of 160 degrees Fahrenheit.
Keep hot foods hot and cold foods cold when transporting or serving. Do not add fresh food to a serving bowl; replace the bowl instead. Throw away food that has been at room temperature for two hours or more. When in doubt, always throw it out.
To learn more about the best ways to grill, see the next section of this article.
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