BBQ safety for charity events: essential food, fire and gas safety tips

This guide explains how to prepare for your event, cook food safely and shut down your BBQ correctly. By following these best practices and briefing your volunteers beforehand, you can help protect your guests while delivering a successful fundraising event.

Preparing for your charity BBQ

Choose a safe BBQ location

The location of your BBQ is one of the most important safety decisions you'll make. Barbecues should always be used outdoors in open, well-ventilated areas. Never use a BBQ inside a building, tent, marquee, gazebo or other enclosed space, as dangerous levels of carbon monoxide can build up quickly and may be fatal. BBQs should also never be used on balconies because flames, sparks and hot embers can spread rapidly to nearby buildings.

Position the grill on stable, level ground away from sheds, fences, trees, dry grass and other combustible materials. Avoid placing BBQs on decking wherever possible, and never use petrol, paraffin or other accelerants to light charcoal. Once lit, the BBQ should remain in place until it is completely extinguished and cooled.

Before the event begins, inspect and clean the barbecue thoroughly and ensure food preparation arrangements follow good food hygiene practices.

Inspect and maintain your BBQ

A well-maintained BBQ is safer and easier to control. If you are using a gas barbecue, examine hoses, regulators and connections for signs of cracking, wear or damage. If there is any doubt about the equipment's condition, do not use it and seek advice from a Gas Safe registered engineer. Gas Safe Register recommends checking for leaks and ensuring all connections are secure before use.

Cleaning the grill before cooking is equally important. Removing old grease, food residue and fat deposits reduces the risk of flare-ups while also improving food hygiene standards. The Food Standards Agency recommends cleaning BBQ equipment before use, particularly if it has been stored outdoors.

Dress safely around the grill

Loose clothing can easily catch fire when cooking over open flames. Anyone operating the BBQ should wear fitted clothing, keep sleeves rolled up and avoid garments made from highly flammable synthetic materials. Heat-resistant gloves are recommended when handling hot utensils, trays and cookware.

Food safety for charity BBQs

Defrost food properly

Frozen meat does not cook evenly on a barbecue and can remain undercooked in the centre. Meat should be defrosted fully in the refrigerator, ideally overnight and on a lower shelf where juices cannot drip onto other foods. If time is limited, food can be defrosted using a microwave immediately before cooking and should be eaten within 24 hours.

Cook meat thoroughly

Cooking food to the correct temperature is essential for preventing food poisoning. If using charcoal, wait until the coals are glowing red and covered with a light grey ash before placing food on the grill.

Steaks and whole cuts of red meat can be served pink or rare when the outside surface has been thoroughly seared. Chicken, pork, sausages, burgers, kebabs and other minced meat products must be cooked all the way through. Harmful bacteria can exist throughout minced meat, making undercooked burgers particularly risky. For this reason, burgers served at public events should always be cook “well done”.

Keep raw and cooked foods separate throughout cooking and serving. Use different utensils where possible and regularly rotate food on the grill to ensure even cooking. Before serving chicken, burgers, sausages or pork, check that the meat is steaming hot throughout, there is no pink meat visible in the centre and the juices run clear.

For larger events, consider cooking chicken and pork in an oven before finishing them on the BBQ. This approach helps achieve safe internal temperatures while retaining the flavour and appearance of barbecued food.