Are you craving for a tasty barbecue and savory grilled meats? You may want to follow these food safety grilling tips from the U.S. Department of Agriculture Food Safety and Inspection Service before firing up your grill:

• Thaw meat thoroughly before you grill it, so it cooks evenly. Otherwise, still-frozen spots in the meat may be undercooked, allowing bacteria to survive the cooking process.
• Be sure to discard used marinade as it contains juices from the raw meat, which could be contaminated with bacteria.
• Use separate cutting boards and utensils for raw meat and ready-to-eat items like vegetables or bread.
• Use a food thermometer to make sure meat and poultry are cooked thoroughly to their safe minimum internal temperatures.