Don't allow anyone to conduct any activities near the grill during or immediately after use, as grills tend to stay hot for awhile.
Make sure you are not wearing any clothing that has hanging shirt tails or sleeves, apron frills or strings when you barbecue.
Once you're ready to start your grill, form a pyramid with charcoal or wood and apply lighter fluid. (Cap the fluid immediately and place it a safe distance away from the grill. Never add fluid to existing hot or warm coals.)
Never leave a grill unattended once it is lit. A fire extinguisher should always be kept handy. If you do not own an extinguisher, consider buying one, and in the meantime, keep a bucket of sand or a garden hose handy.
Make sure you thaw and marinate all foods in the refrigerator, not on the countertop or out near the barbecue, to protect yourself and your family from salmonella or other potentially harmful bacteria.
Do not reuse the marinade. Instead, make a double batch, using half to marinate your foods and the other half as a sauce at serving time. This way there is little chance for contamination from bacteria which may be in the marinade from the raw meats.
After handling raw meat, wash your hands before handling cooked meat or other foods.
Grill food immediately after pre-cooking or defrosting. Foods that are only partially cooked do not get hot enough inside to destroy the bacteria, which can lead to additional bacterial growth.
Don't leave cooked food unrefrigerated for more than two hours; if the air temperature is 90 degrees or more, don't leave food out for more than one hour
Don't store raw ground meat in the refrigerator for more than two days.
Don't put cooked food on the same platter which held raw food. If you must use the same plate, make sure you wash it thoroughly before reusing.
Even though meat, poultry and seafood may look done on the outside, it does not necessarily mean that it is thoroughly cooked on the inside. To be extra sure, use a meat thermometer and grill until internal temperatures reach 160 degrees Fahrenheit for meat and poultry, and 145 degrees Fahrenheit for fish.