Summer is here and that means many of us are firing up the outdoor grill. But according to Nationwide, as the temps soar so do the incidents of grill-caused fires. Outdoor grilling causes an average of 8,900 home fires annually.

The National Fire Protection Association says that gas grills are more dangerous than charcoal grills. It’s also the time when food poisoning peaks, according to the Centers for Disease Control and Prevention, when warmer temperatures and incorrect grill hygiene cause foodborne germs to flourish.

Here are some safety tips to keep your backyard bash safe and healthy:

1. Remember that grills are designed for outdoor use only and must be kept away from structures. The NFPA says that over a quarter of home fires begin in a courtyard or patio and almost one-third are started on an exterior balcony or open porch. Grill away from all structures and avoid overhanging tree branches.

2. Check for propane leaks. You can do this by applying a light soap and water solution on the gas hose and then starting the grill. If there is a leak, the solution will bubble. You may also smell the gas.

3. Wait to relight if the flame goes out. Experts recommend waiting at least five minutes.

4. Be wary of charcoal lighter fluid and never add more to a waning flame. Use a charcoal chimney starter that uses newspaper to light the flame instead of fluid.

5. Start with a clean grill. Culinary instructor Gerard Viverito, aka The Sustainable Chef, tells Newsmax that extra grease can contaminate food with potential carcinogens.

6. Thaw proteins completely before grilling. “That’s the best way to ensure that the food cooks evenly. Always use a meat thermometer in the thickest area to test doneness,” he says. Healthy internal temperatures are: poultry, 180 degrees; burgers, 160 degrees; pork, 160 degrees; and steaks, 145 degrees for medium rare and 160 for medium.

7. Marinate with the right cooking oil. Chef G. says that using olive oil before grilling is unhealthy because at high heat, it can break down into dangerous carcinogens. Palm oil is a safer and better bet.

8. Keep meat and vegetables separate on the grill. “Keep meat drippings from falling on the vegetables because the vegetables don’t cook long enough to destroy any bacteria present in the drippings.”

9. Keep food away from flies. “Use food covers to keep insects from sharing your meal and spreading germs,” says the expert. “And if you use a spray insect repellent keep it away and downwind from the food. “You don’t want to eat the chemicals.”

10. Be ready to put out the fire. Have a fire extinguisher handy for most flareups and use baking soda to control a grease fire. You can also keep a bucket of sand near the grill to put out a fire, but never pour water on the flames.