Chicken and pork scare me...I'll flip a hamburger or a steak etc. with the same utensil from start to finish..
Vinny, I'm not as concerned with beef usually either, and I've kinda gotten over the trichinosis(sp?) fears my Mom instilled in me at an early age, but chicken is the one that always keeps me on my toes.
When I grill stuff, I almost always start off with a searing step, then go to indirect heat to finish stuff off. When I go to indirect heat is when I usually swap utensils, I figure the cooties on the outside of the meat have been killed off by the direct heat.