Food poisoning guarantees that your guests will call after the party, but it won't be to thank you. Grilling meats and poultry can be tricky since they often brown quickly on the outside. Use a meat thermometer to ensure that food is cooked to an internal temperature that destroys any harmful bacteria. The U.S. Department of Agriculture recommends a minimum internal temperature of 145 degrees F for whole meats, including pork, and then a three-minute rest before slicing. Ground meats should reach at least 160 degrees F, and all poultry should reach 165 degrees F or higher. Finfish should be cooked until it reaches a minimum of 145 degrees F or until flesh is opaque and separates easily with a fork. Never partially grill these foods with the intent of finishing the cooking later.