Never put cooked meat or poultry on the same plate that held the raw meat unless you have thoroughly washed the plate. Make sure the temperature of the grill is hot enough. You should allow coals to burn until they are white before you begin cooking. To avoid charring food, trim fat from meats to help prevent flame-ups. The safest way to clean your grill rack is with hot, soapy water as soon as you finish cooking.
Some people just let the residue burn off, but washing is the safer alternative.
If you plan to baste your food, do not use the same liquid from the raw meat marinade. You could be adding bacteria back onto your food. Make sure your meat is cooked thoroughly. The best way to tell when it s cooked properly is to use a meat thermometer or a metal stem-type test thermometer. Once the food is cooked, make sure it can be kept at 140 degrees F or above for serving.