Warm temperatures are ideal for bacteria and other harmful pathogens to multiply and cause foodborne illness. Place all meat and poultry in the refrigerator maintained at 41 F or below. Thaw meat and poultry before grilling so it cooks more evenly. Use the refrigerator thawing for safe thawing. Microwave thawing is acceptable if the food is to be grilled immediately.
Thawing sealed packages in cold water is also acceptable.
Always marinate meats in the refrigerator, not on the countertop. Don t re-use the marinade used on raw meat or poultry unless it s boiled first to destroy harmful bacteria. If you pre-cook partially in the microwave, do it immediately before grilling. If you are catering, keep all meat and poultry refrigerated to minimize bacterial growth. Use insulated coolers, ice packs, refrigerated containers on trucks to ensure safe temperature.