BEATRICE, Neb. - One of the best parts of the changing of the seasons is the sizzle on the grill and friends and family in the back yard. But with a great grill out, comes great responsibility.

According to the Food and Drug Administration, each year over 48-million Americans get sick from forebode illnesses. Hanna Guenther of the Nebraska Extension says there’s certain guidelines to follow to make sure you, or someone you host, its one of them. The first comes with marinating your meat before eve cooking.

“I am continually shocked how many recipes say marinate on the counter top… That’s because they want that meat to come closer to room temperature before it goes on the grill,” Guenther said. “If you’re marinating for 30 minutes or four hours, no matter what, that should be done in the fridge.”

And that’s done to prevent the possibility of spoilage. When it comes to taking food out in the first place, particularly raw meat, Guenther says to follow the two-plate rule - one plate for raw meat and one for cooked meat.

“There should be one plate the meat goes out when it’s raw and one that it comes in on when it’s cooked,” Guenther said. “A lot of times we see people put the meat on a baking sheet or a dinner plate, they take it out on that same dinner plate… That’s a big no no when it comes to food safety.”

Guenther also emphasizes weekly cleaning and up-keep of your grill. She recommends using a grill brush or a weed up piece of aluminum foil to take off food residue and wiping down any grill surfaces where raw meat may have been sitting.

And maybe of the utmost importance, washing your hands… Not only before taking food out of the fridge or freezer, but after as well. In addition, continue to separate raw meat utensils from cooked.

“I always say it’s better to be safe than sorry so washing your hands is obviously very important,” Guenther said. “Also, separate your utensils - cutting boards, knives utensils. Because of raw vs. not raw with meat, with the goal to avoid cross contamination.”