What is the primary concern in grill management related to food safety?

The primary concern in grill management related to food safety is avoiding cross-contamination. This issue is critical because it involves preventing harmful bacteria and pathogens from transferring from raw foods—such as meats—to cooked foods or ready-to-eat items. Proper practices, such as using separate cutting boards and utensils for raw and cooked foods, are crucial to ensure that surfaces and tools that come into contact with raw ingredients do not contaminate foods that are safe to eat.

While cooking food at high temperatures, keeping the grill clean, and timing when to flip food are all important aspects of grill management, they are more focused on cooking efficiency and quality rather than direct food safety. High cooking temperatures primarily ensure that food is cooked properly to eliminate bacteria, while keeping the grill clean contributes to the overall sanitary condition of the cooking environment. Timing and flipping food effectively affect texture and cooking level but do not directly address the transfer of contaminants that can lead to foodborne illnesses.