Don’t allow raw meat and fish to come into contact with other foods. Use separate cutting boards or thoroughly sanitize the one you are using. Wash with hot soapy water, spray with a 5 per cent solution of chlorine bleach and air dry. Plastic cutting boards can also be sanitized in the dishwasher.

Marinades and aluminum don’t mix. It creates a chemical reaction that darkens the food. When using an acid-based marinade, be sure to use food-safe plastic zip-lock bags or containers made of glass, ceramic or stainless steel.

Use two sets of plates and utensils—one for handling the raw meat and one for serving the cooked meat.

Always wash your hands and preparation surfaces regularly.

To save time cleaning up, wrap cookware that’s going on the barbeque with aluminum foil.

Always take a clean platter out to the barbeque with you. Putting cooked foods back on the plate where the raw meat was can contaminate it.