Use special precautions when preparing and cooking food

Wash your hands, clean and disinfect kitchen surfaces before, during and after handling cooking, and serving food.Wash raw fruits and vegetables before eating them. Thaw food on a plate either in the refrigerator or in a microwave, but not on the counter.Cook food immediately after thawing.Use different dishes and utensils for raw foods than you use for cooked foods.
Cool and promptly store leftovers after food has been servedBecause harmful bacteria grow at room temperature, keep hot food hot (140 degrees) and cold food cold (40 degrees or cooler). This is especially important during picnics and buffets.Do not leave perishable foods out for more than two hours.Promptly refrigerate leftovers in shallow containers. If you have any doubts, throw it out.
Grilling Safety...
Cook food thoroughly -- Meat and poultry cooked on the grill often brown quickly on the outside. Use a stem thermometer that reads 0-220 degrees F to be sure food has reached a safe internal temperature.
Whole poultry should reach 180 degrees F
Chicken breasts should reach 170 degrees F
Hamburgers made of any ground meat or poultry should reach 160 degrees F
Beef, veal and lamb steaks, roasts and chops can be cooked to 145 degrees F
All cuts of pork should reach 160 degrees F
NEVER partially grill meat or poultry and finish cooking it later. Cook food completely to destroy harmful bacteria.
Keep hot foods hot - After cooking meat and poultry on the grill, at home or at a picnic, keep it hot until it's served. Keep it hot by setting it to the side of the grill rack, not directly over the coals where they could become overcooked.
Keep cold food cold - When having a picnic, don't open the cooler lid any more than necessary. This lets cold air out and warm air in. Pack beverages in one cooler and perishables in another cooler or container. When handling raw meat, remove from the cooler only the amount that will fit on the grill. Use an insulated cooler filled one-third with ice or ice packs to keep the food at 40 degrees.
Wash your hands - Always wash hands after handling raw meat. If you cook in an area where water and soap are not available, you should use moist disinfectant towels.
Serving the food - Never put your cooked meat on the same platter that held the raw meat. Any bacteria present in the raw meat juices could contaminate the safely cooked meat or other grilled foods. During hot weather food should never sit out for more than ONE HOUR.
Storing leftovers - Once the food has been removed from the grill, it should be refrigerated within two hours. Discard food that has been sitting out more than one hour after it was removed from the grill. Avoid using picnic leftovers since the temperatures at the picnic are questionable.
Marinate foods in the refrigerator - never on the counter top. Do not reuse marinade unless it has been boiled.