Safe Grilling Tips
Don’t cross-contaminate. When cutting raw meats, be sure to keep their juices away from other food.
After cutting raw meats always wash hands, cutting boards, knives, and counter tops with hot, soapy water.
Sanitize cutting boards regularly and consider designating a special cutting board.
Thaw and marinate meats, poultry and seafood in the refrigerator — not at room temperature.
Cook meat, poultry, and seafood thoroughly. Don’t start to cook and then stop, intending to finish later, as bacteria grow faster in partially cooked food.
When taking food off the grill, always use a clean plate. Never put cooked food on a plate that previously held raw meat.
Eat hot grilled foods immediately and serve on clean plates.
Bacteria grows rapidly at room temperature, so never leave food out for over 2 hours. If outdoor temperature is above 90°F, do not leave food out longer than 1 hour.
Cooking Temperatures for Natural Meat
We highly recommend that you cook all meat thoroughly to kill any harmful bacteria. This does not mean that you have to cook the meat until it is dry and tough.

The best way to ensure juicy, flavorful, perfectly cooked meat is to use an instant read thermometer and follow these simple temperature guidelines:
Ground beef, lamb and pork: 160°F
Ground poultry: 165°F
Beef roasts and steaks: (at least) 145°F; (for medium) 160°F
Pork chops, roasts and tenderloin: 160°F
Poultry: 180°F
How to use an instant read thermometer
Insert the thermometer into the middle of the thickest part of the meat being careful not to touch bone. Wait a couple of minutes before reading. For whole poultry, insert the thermometer into the thickest part of the thigh.