CONCESSION STAND SAFETY
Concession Stand Manager
The Concession Stand Manager is responsible for ensuring the concession stand volunteers are trained in the safety procedures as set forth on this webpage. Download the Concessions Weekly Check List for guidance.
CONCESSION STAND SAFETY
● No person under the age of fifteen will be allowed in the concession stands without direct supervision of an adult.
● People working in the concession stands will be trained in safe food preparation.
● Barbecue Grill (BBQ) is used at Bahia and VHSP ONLY (wash station is provided outside snack bar)
● Concession Stand Manager will train Team Moms and Parents at the Team Parent meeting in proper safety and food handling while working in the concession stands.
● There will be a “WASH HANDS” poster in EVERY concession stand. Workers are taught to WASH their hands after handling anything dirty (money), using the restroom, and at the beginning of every session.
● Cooking equipment will be inspected periodically and repaired or replaced if need be. (See “Concession Stand Checklist”)
● Food not purchased by League to sell in its concession stands will not be cooked, prepared, or sold in the concession stands.
● Carbon Dioxide tanks will be secured with chains so they stand upright and can’t fall over. Report damaged tanks or valves to the supplier and discontinue use. (See “Concession Stand Weekly Checklist”)
● Cleaning chemicals must be stored in a locked container.
● A Certified Fire Extinguisher suitable for grease fires must be placed in plain sight at all times.
● All concession stand workers are to be instructed on the use of fire extinguishers.
● A fully stocked First Aid Kit will be placed in each Concession Stand.
● The Concession Stand main entrance door will not be locked or blocked while people are inside.
Concession Stand Safety Guidelines
The following information is intended to help you run a healthful concession stand. Following these guidelines will help minimize the risk of food borne illness.
1. Menu: Keep your menu simple, and keep potentially hazardous foods (meats, eggs, dairy products, protein salads, cut fruits and vegetables, etc.) to a minimum. Avoid using precooked foods or leftovers. Use only foods from approved sources, avoiding foods that have been prepared at home. Complete control over your food, from source to service, is the safe key to sanitary food service.
2. Cooking: Use a food thermometer to check on cooking and holding temperatures of potentially hazardous foods. All potentially hazardous foods should be kept at 41o F or below (if cold) or 140o or above (if hot). Ground beef and ground pork products should be cooked to an internal temperature of 155o F, poultry parts should be cooked to 165o F. Most food borne illnesses from temporary events can be traced to lapses in temperature control.
3. Reheating: Rapidly reheat potentially foods to 165o F. Do not attempt to reheat food in crock pots, steam tables, over sterno units or other holding devices. Slow-cooking mechanisms may activate bacteria and never reach killing temperature.
4. Cooling and Cold Storage: Foods that require refrigeration must be cooled to 41o F as quickly as possible and held at that temperature until ready to serve. To cool food down quickly, use an ice water bath (60% ice to 40% water), stirring the product frequently, or place the food in shallow pans no more than 4 inches in depth and refrigerate. Pans should not be stored one atop of the other and lids should be off or ajar until the food is completely cooled. Check the temperature periodically to see if the food is cooling properly. Allowing hazardous foods to remain unrefrigerated for too long has been the number ONE cause of food borne illness.
5. Hand Washing: Frequent and thorough hand washing remains of defense in preventing food borne disease. The use of disposable gloves can provide an additional barrier to contamination, but they are no substitute for hand washing.
6. Health and Hygiene: Only healthy workers should prepare and serve food. Anyone who shows symptoms of disease (cramps, nausea, fever, vomiting, diarrhea, jaundice, etc.) or who has open sores or infected cuts on the hands should not be allowed in the food concession area. Workers should wear clean outer garments.
7. Avoid hand contact of raw, ready-to-eat foods and food contact surfaces. Use an acceptable dispensing utensil to serve food. Touching food with bare hands can transfer germs to food.
8. Dishwashing: Use disposable utensils for food service. Keep your hands away from food contact surfaces and never reuse disposable dishware. Ideally, dishes and utensils should be washed in a four-step process:
1. Washing in hot soapy water;
2. Rinsing in clean water;
3. Chemical or heat sanitizing;
4. Air drying
9. Ice: Ice used to cool can/bottles should not be used in cup beverages and should be stored separately. Use a scoop to dispense ice; never use your hands. Ice can become contaminated with bacteria and viruses and cause food borne illness.
10. Wiping Cloths: Rinse and store your wiping cloths in a bucket of sanitizer (example: 1 gallon of water and ½ teaspoon of chlorine bleach). Change the solution every two hours. Well sanitized work surfaces prevent cross-contamination and discourage flies.
11. Insect Control and Waste: Keep food covered to protect them from insects. Store pesticides away from foods. Place garbage and paper waste in a refuse container with a tight-fitting lid. Dispose of wastewater in an approved method (do not dump outside). All water used should be potable water from an approved source.
12. Food Storage and Cleanliness: Keep food stored off the floor at least six inches. After your event is finished, clean the concession area and discard unusable food.