1. Grilling Safety

2. Meal Preparation
Never marinate meat at room temperature. Always keep meat refrigerated until it’s ready to be cooked.
Never reuse a marinade; once it has touched the raw meat it is contaminated.
Chicken and all other poultry should be used within 2 days of marinating and beef should be used within 5 days.

3. Lighting the Grill
Make sure the grill is set up outdoors in an open and well ventilated space.
Gas Grills
Charcoal Grills
Make sure the lid is open; never light the grill with the lid closed.
Never add lighter fluid once the coals have been lit.
An alternative to lighter fluid is a Charcoal Chimney. Once the coals are hot, pour them in the grill.
Turn on the fuel source and start the electric ignition.
If using a lighter, hold the flame next to the burner before starting the flow of gas.

4. Cooking the Meal Always cook meat to the recommended temperatures:
Ground Meat: 160° F
Steak: 140°F
Poultry: 165°F
Pork and Ham: 145°F
Fish: 145°F or cook until flesh is opaque and separates easily with a fork

5. Serving the Meal
Do not use the same plate that initially held the raw meat to serve with. The bacteria from the raw food is still on the plate and could cause food poisoning.
Do not let the meat sit too long If some food is done before the rest, keep the meat warm either on the grill or in a warming tray.

6. Cleaning the Grill
Make sure to clean the grill before and after each use.
After starting the grill, let it warm up for 5-10 minutes, then scrape all of the remaining burnt pieces and grease off of the cooking surface.
Make sure your grill brush does not have any loose or broken metal pieces. The loose bits of metal can contaminate the meat and enter the digestive tract.
After you have removed your meal from the grill, give the grill another brushing to knock off any remaining bits.

7. Storing the Leftovers
Make sure to store any leftovers in the refrigerator within 2 hours of removing it from the grill. If the temperature is above 90°F, you only have 1 hour to get the meat refrigerated before it becomes unsafe. Refrigerated leftovers will be good for 3-4 days.

8. Sources