Summer cookout safety tips:

• Wash your hands before, during and after handling food.  Outdoors with no clean water?  Use wipes or hand sanitizer.
• Wash all fruits and vegetables before eating.
• Clean cooking and preparing surfaces often.
• ALWAYS use clean cooking tools and clean them right away after using them.
• ALWAYS put cooked foods on clean plates, NEVER on the plate that had raw meat or food.

Cook:

• Use a thermometer!  It's the only way to know your food is cooked to a safe temperature.
• ALWAYS cook food all the way, the first time.  NEVER cook food part way.

• When shopping, buy meat and poultry last to keep it as fresh as possible and bring it home in a cooler.
• Marinate all meats in the fridge, NOT on the counter.
• Follow the "one hour rule" by not keeping foods that can go bad out for more than an hour.
• The beverage cooler is always opened most often.  So keep your other foods cold by keeping them in a separate cooler that will stay shut and cold until you're ready to cook.

• Keep meat, poultry and seafood in well sealed containers or plastic bags and keep them separate from other foods.
• Use one cutting board for meat and another for produce.
• NEVER put marinade on cooked food that was used for raw meat, poultry or seafood without boiling it before re-using it.

Source: http://www.foodsafety.gov/~fsg/fs-mon02.html