Food Safety: How do I safely cook meats on the grill?

How do I safely cook meats on the grill?

When shopping for meat and poultry put them in the shopping cart last, right before checkout. Load meat and poultry into the air-conditioned car - not the trunk - and take the groceries straight home. In the summer if home is more than a 30-minute drive away, bring a cooler with ice from home and place perishable food in it for the trip. At home, place meat and poultry in the refrigerator immediately. Freeze poultry and ground meat that won't be used in 1 or 2 days.
Completely thaw meat and poultry before grilling so it will cook more evenly.
If the recipe calls for marinating the meat, always marinate the food in the refrigerator, not on the counter. If some of the marinade is to be used as a sauce on the cooked food, boil it first to destroy any bacteria.
Pre-cook immediately before grilling to destroy bacteria if you want to save time.
Use a meat thermometer to be sure the food has reached a safe internal temperature, and cut into the food to check for visual signs of doneness.
After cooking meat and poultry on the grill, keep it hot until served.
When taking food off the grill, don't put the cooked items on the same platter which held the raw meat.