• Wash hands with hot, soapy water before and after handling any meat products.

• Marinate foods in the refrigerator, not at room temperature. Discard remaining marinade - do not re-use unless using to immediately baste food on the grill.

• Never chop vegetables or salad ingredients on the same cutting board used to prepare raw meats, fish or poultry, unless board is sanitized between uses.

• Do not use the plate used to carry raw meat to the grill for bringing cooked meat from the grill without first washing in hot, soapy water.

• Use a meat thermometer to judge the doneness of large pork cuts. For lean, tender cuts like loin roast and tenderloin, remove pork from grill when internal temperature reaches 150-155 degrees F. (Many Hatfield pork items come packaged with convenient temperature indicators).

• Refrigerate or freeze leftovers promptly. Never leave perishable foods at room temperature for longer than two hours.

• Thoroughly wash all utensils, containers, cutting boards and work surfaces in hot, soapy water.