It's one of those sure things about summer. When the weather starts to get hot, so do the backyard grills. But don't get burned. Before you bring on the burgers, make sure the hot coals are under control.

  To stay safe, backyard chefs should remember three stages of grill safety. First, know your grill. Read any warning labels and make sure your grill is in good condition. This is especially relevant for gas grills, which can develop leaks and blockages. Next, keep the flames in check. Prevent fires and burns by setting up in a safe location and using safe tools and lighting methods. Finally, follow food safety rules. Avoid the dangers of food poisoning by properly handling raw meat.

  Safety tips for all three stages are below.

  Because gas and charcoal grills each have inherent dangers, the U.S. Consumer Product Safety Commission offers safety advice for both.

For gas grills:

• Clear any blockages in the tubes that flow to the burner.
• Make sure hoses are not cracking, leaking or sharply bent.
• Shield hoses from dripping grease and hot surfaces.
• Replace damaged connectors.
• Turn off the gas if you find a leak. Fix the leak before using the grill.
• For repairs, see a qualified dealer or repairperson.
• Store gas containers upright and never under the grill or indoors.

For charcoal grills:

• Make sure the grill's legs are sturdy and secure.
• Allow for proper ventilation around the grill and never use it inside your home, tent or camper. Burning charcoal emits carbon monoxide (CO) that can reach toxic levels when not properly ventilated.
• Because of the CO dangers, never move the grill inside until the coals have cooled completely.

  Baptist Memorial Health Care "Health Guides" suggests the following tips for keeping the flames where they belong.

Start with a safe location. Make sure your grill is on a sturdy surface. Stay away from buildings and tree branches.

Use long-handled tools. The more distance between your skin and the heat, the less likely you are to get burned. Also, use a mitt.

Light it up safely. Let starter fluid soak in before lighting. Never use gasoline, and never squirt starter fluid onto smoldering coals. Keep the lid up when lighting gas grills.

Dress for the job. Keep your clothing away from the coals. Don't wear loose shirttails or frilly aprons.

Be prepared for flare-ups. Keep within reach some water in a spray bottle. For more serious grease fires, keep a water hose and baking soda handy.

Stay serious. Keep children safely away and don't show off near the hot coals or cooking rack. 

  Because raw meat can sometimes harbor dangerous bacteria, the Pennsylvania Department of Agriculture offers the following advice on handling food for cookouts.

• Thaw meat on the bottom shelf in the refrigerator for one or two days, not on the counter. Meat stored above other food could drip potentially dangerous juices on items below.
• Do not store marinating meat on the counter. Refrigerate it in a covered glass dish.
• For basting, use marinade that never touched the raw meat.
• Wash your hands thoroughly before handling food. If water is not available, use disposable wet wipes.
• Disinfect cutting boards that have touched raw meat. Wash with a brush in hot, soapy water and soak for a few minutes in a quart of water mixed with one teaspoon chlorine bleach. Use clean water to rinse and pat dry.
• Preheat gas or electric grills on high heat with the lid closed for 10 minutes.
• Avoid cross contamination. Use at least two plates, one for the raw food, and one for the cooked food.
• Refrigerate or discard cooked food after two hours.
• Use a food thermometer to ensure meats are cooked to a safe internal temperature. When cut, juices should be clear, and the meat should not appear pink.

Use the following guidelines for safe cooking temperatures:

For cuts of beef, 145 degrees is medium rare, and 160 degrees is medium.

For meat patties, 160 degrees is safe.

For cuts of poultry, 180 degrees is safe.

For ground poultry, 165 degrees is safe.

Fish that flakes when forked is safe.