Take care that juices and marinades from meat and poultry do not drip onto other foods particularly foods that are not usually cooked, such as cheese, salad greens and cold cuts.

Use a clean plate to transfer cooked patties from the barbecue. NEVER place cooked meat on the same platter that contained raw meat unless the platter has been thoroughly washed after holding the raw meat.

Prevent cross-contamination by using separate cutting boards for meats, poultry, fruits, vegetables and breads.

Before adding beef to a homemade or bottled marinade, save � cup (50 mL) for basting the meat during cooking. Throw away leftover marinade.