Ten Food Safety Tips for Grilling

It's a snap to keep grilled foods safe, healthy and delicious. Just follow these ten steps and you'll serve up safe food and great taste.

1. Keep cold foods cold and separate meat from other foods.
   
   
2. Serve promptly. Your food will taste best right off the grill. Food should never sit out for more than one hour.
   
   
3. Put food away quickly. Store all fresh food in the refrigerator and freezer as soon as possible. Never let food sit around on counters.
   
   
4. Keep counters clean. Wipe all kitchen surfaces carefully and often while preparing and cooking food. Use paper towels and hot, soapy water.
   
   
5. Defrost foods carefully and never defrost at room temperature. Thaw frozen foods in refrigerator or use a microwave and cook immediately.
   
   
6. Marinate meats in the refrigerator, never at room temperature. Use a food-safe plastic bag or glass utility dish with a tight lid or cover.
   
   
7. Use marinades only once. Never save and reuse a marinade. Any liquid that has touched uncooked meat must be brought to a boil before serving.
   
   
8. Cook meat thoroughly. Check internal temperature with an instant-read thermometer. Do not rely on color to determine doneness.
   
   
9. Don't cross-contaminate. Use separate, CLEAN plates and utensils for raw, cooked, and ready-to-eat foods. When in doubt, use a new plate or fork.
   
   
10. Store remainders in the refrigerator within two hours of cooking -- sooner in hot, humid weather.

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