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- Marinate foods in the refrigerator, not on the counter or outdoors. If some of the marinade is to be used as a sauce on the cooked food, reserve a portion separately before adding the raw meat, poultry or seafood. Don't reuse marinade.


- Don't use a platter and utensils that have held raw food to serve cooked meats and seafood.

- If you partially cook food to reduce grilling time, do so immediately before the food goes on the hot grill.

- When it's time to cook the food, cook it thoroughly. Use a food thermometer.

- Steaks and roasts: beef, veal and lamb - 145 degrees Fahrenheit.

- Ground pork, beef, veal and lamb - 160 degrees Fahrenheit.

- Poultry breasts and ground poultry - 165 degrees Fahrenheit.

- Whole poultry (take measurement in the thigh) - 165 degrees Fahrenheit.

- Fin fish - 145 degrees Fahrenheit or until the flesh is opaque and separates easily with a fork.

- Shrimp, lobster and crabs - the meat should be pearly and opaque.

- Clams, oysters and mussels - until the shells are open.

- Grilled food can be kept hot until served by moving it away from the coals, where it can overcook.

Source: U.S. Food and Drug Administration