- 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
