Using a Shared or Public Grill? 5 Things Food Safety Experts Say You Need to Know

It’s time for one al fresco cooking myth to go up in smoke: Yes, it’s perfectly safe to cook on a public grill. In fact, “public grills at places like your local park are a fantastic option, especially if you don’t have a grill at home,” confirms USDA food safety specialist Meredith Carothers.

That said, since the grill is not in your backyard, it’s impossible to know how it was taken care of (or not) prior to you using it. This presents two potential hurdles: Physical hazards, such as rust or “general grossness from cooked on fat or meat juices,” says Rutgers University professor of food microbiology Donald Schaffner, Ph.D., and microbes, which may be present since the grill is open to the elements (and to susceptible to potential contamination by animals or pests). 

“The good news is that when any kind of grill gets heated to the temperatures needed for proper grilling, virtually all bacteria are killed,” Dr. Schaffner says, and a few other spiff-up strategies can set you up for an extremely food safe experience. Follow the steps below, and you’ll be set up for safe and scrumptious grilling on any public grill.

5 Food Safety Tips For Public Grills

Before you head out to the park or other community grill, it’s wise to gear up. Dr. Schaffner and Carothers recommend packing your ingredients of course, your usual kit of grill tools, plus a high-quality metal bristle scrub brush or metal scraper. Bring soap and paper towels for tidying up, and if you anticipate there won’t be access to running water nearby, bring bottled water, too.

Now you’re all set to follow these five steps to public grilling success (and safety).

Scrape off any residue and inspect for grease.

Before doing anything else, inspect the inside of the grill for any grease build-up, Carothers instructs. This is crucial because “too much grease in the grill basin can be a fire hazard!” Remove any excess grease, then use your bristle brush to do a preliminary scrub of the cold grill grates. Sometimes, public grills and home grills can become rusted or form layers of cooked-on debris. “A few minutes of elbow grease with a good metal bristle brush or scraper can do wonders,” Dr. Schaffner says.

Clean with soap and water.

Whether you’re using a gas or charcoal grill, a public or personal one, “it’s best to clean the grates with soap and water before each use,” Carothers tells us. Now use your brush to spread soapy water on the grates. Scrub your way across the surface to dislodge any final particles and help remove germs and bacteria, then rinse the grill grates well with fresh water. While you have the plain water handy, rinse the brush, too.

Preheat the grill.

Once the grill is as clean as you can get it, turn on the gas or light the charcoal. “Make sure that your public grill gets nice and hot before you put any food on it,” Dr. Schaffner says, because “the heat will help kill any remaining bacteria before cooking,” Carothers adds. Once the grill top gets nice and hot, use your now-clean brush to make one more pass across the grates. (Just make sure that the heat is not so hot that your hand gets burned while you're scraping, Dr. Schaffner warns.) Once everything is hot and tidy, you’re all set to start grilling.

Remember food safety best practices.

As you handle your ingredients, do so with care. Keep in mind that any surface or tools that come into contact with raw meat need to be washed before any other edible items are invited to the party. Cross contamination presents a risk for foodborne illness. Always bring a food thermometer and follow the USDA’s safe minimum internal temps, Carothers says. And since foodborne illness-triggering bacteria tend to multiply when food is between 40°F to 140°F (a range nicknamed the “danger zone” by the USDA), aim to refrigerate or discard any leftovers within 2 hours max. This time limit shrinks to 1 hour if the mercury rises to 90°F or higher, according to the USDA. 

Pay it forward.

“As a courtesy to the next person using the grill if it's a public grill—or as a courtesy to yourself if it's your home grill—allow the grill grates to cool down to warm, then give them a final brush to scrape off any residue,” Dr. Schaffner suggests. Wipe down any other surfaces that have spills on them, and take all trash with you so that the area is tidy. Lastly, “if it’s a charcoal grill, make sure the embers have cooled appropriately before you leave,” Carothers says. 

Now that you’ve studied up on public grill safety, all that’s left to do is solidify your menu. If you happen to be seeking inspiration, here are a few of our greatest hits this summer:

• Grilled Watermelon Panzanella
• Buffalo-Style Grilled Carrots
• Street Corn Salsa
• Smoky Paprika Garlic Chicken
• Parrillada
• Ina Garten’s Grilled Halibut with Tomato and Caper Sauce