Grilling Out Safely
Use of a meat thermometer is essential whether cooking meat and poultry in the kitchen or outside on the grill to be sure the food has reached a safe internal temperature. Poultry should reach 180 degrees F and hamburger made of any ground meat should reach 160 degrees F.
Never partially grill meat or poultry and finish cooking later. Cook the food completely. When reheating take-out foods or fully cooked foods such as hot dogs, grill to 165 degrees F.
After cooking meat and poultry on the grill keep it hot until ready to be served. After cooking hold the hot food at 140 degrees F or warmer for no more than two hours.
When removing the cooked food off the grill, place it on a clean platter and not the same plate which held the raw meat. Bacteria present on the raw meat will contaminate the safely cooked meat or other grill foods.
After eating, be certain to store leftovers in the refrigerator or freezer within 2 hours of taking the food off the grill. In hot weather of 90 degrees and above, food should never sit out for more than one hour. Discard any food left out more than 2 hours or again one hour in hot weather.
Follow the safe grilling checklist...
Source: Barbecue Food Safety, USDA Food Safety and Inspection Service