To help protect yourself from food poisoning, follow these simple steps when you grill:

If you plan to use a marinade to baste meat while it's grilling, or as a sauce when it's done, set some aside for this purpose before marinating the meat in it.
Keep hot foods hot and cold foods cold. Bacteria prefer the middle range between 40 and 140 degrees Fahrenheit. So, transport food in an insulated cooler, and keep it there until you're ready to grill. Partially precooking food in the microwave or oven is OK - but only if you grill it immediately afterward.
Wash hands before and after handling raw meat. If you're grilling at a campsite or park where water isn't available, bring some along.
Never use the same platters and utensils for raw and cooked meat.