Chapter 5 Concession Stand Safety The Concession Director of the league will be knowledgeable of the following: Agents that cause food-borne illnesses Personal Hygiene Safe practices for handling and preparing food Cleaning and sanitation of food service equipment and utensils Food stand facilities Our league has the following safety rules in place regarding the concession stand: No person under the age of eighteen will be allowed to work the grill. No child under the age of 15 will be allowed to work the registers. People working in the concession stands will follow Safe Food Preparation measures. Cooking equipment will be inspected periodically and repaired or replace, if needed. Propane tanks are turned off between seasons. They are located outside of the concession and are kept on during the season because of the pilot light. Grill hoods will be cleaned by County Maintenance at least once a year or whenever it is needed. Cooking grease will be stored safely in containers away from open flames. Cleaning chemicals will be safely stored in a back storage room and not in the concession where food is prepared. A Certified Fire Extinguisher suitable for grease fires must be placed in plain sight at all times. Fire Extinguishers are checked by the County Fire Chief every year. The Concession Manager is instructed in 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. Hand washing will be followed by all volunteers on a frequent basis when handling food. Use the Concession Stand Weekly Checklist at the end of this chapter to keep track of any safety issues. 5 1
E. coli Breakouts No league wants the reputation of having an E. coli breakout. Eating meat, especially ground beef that has not been cooked sufficiently to kill the E. coli O157:H7 bacteria, can cause infection. Contaminated meat looks and smells normal. The number of organisms required to cause disease is very small. Other known sources of infection are consumption of sprouts, lettuce, spinach, salami, unpasteurized milk and juice, and by swimming in or drinking sewage-contaminated water. Bacteria in loose stool of infected persons can be passed from one person to another if hygiene or hand washing habits are inadequate. This is particularly likely among toddlers who are not toilet trained. Family members and playmates of these children are at high risk of becoming infected. Parents need to ensure that when their children use the restroom, they wash their hands thoroughly. Let the Concession Stand know if there is not enough toilet paper, soap or towels in the restrooms. 5 2
Safe Food Preparation CLEAN WASH HANDS AND SURFACES OFTEN! Wash hands with hot soapy water before handling food. Wash cutting boards, dishes, utensils and counters with hot soapy water after preparing each food item. All wiping cloths must be stored in a sanitizing solution made up of bleach and water at approximately 1 capful of bleach per 1 gallon of water. A supply of disposable towels and hand soap must be available. Use the thin plastic-type gloves when preparing/handling any type of food. COOK COOK FOOD TO PROPER TEMPERATURES When cooking in a microwave oven, cover food, stir and rotate for even cooking. Keep hot foods hot, and cold foods cold! Hot foods must be kept at 140 F or above, and cold foods must be kept at 41 F or below. Hamburgers should be cooked to 160 F; or by not having patties that are pink in the middle. Use a clean metal stemmed thermometer to measure the internal temperature of cooked food to ensure it is thoroughly done. SEPARATE DON T CONTAMINATE Keep raw meat separate from ready-toeat foods. Use a clean plate for cooked foods. Never place cooked food on a plate that previously held raw food. All food items should be covered, whenever possible. Wash fruits and vegetables under running water, especially those that will not be cooked. Be aware that bacteria are sticky, so even thorough washing may not remove all contamination. Remove the outer leaves of leafy vegetables. Store food at least six inches off the floor to minimize contamination and allow proper floor cleaning. Wash hands frequently! CHILL REFRIGERATE PROMPTLY Refrigerate foods quickly. Cold temperatures keep harmful bacteria from growing and multiplying. Refrigerator temperature must be set at 40 F or lower, and freezer at 00 F or lower. Check these temperatures often. Thaw food in the refrigerator. Divide large amounts of food into small, shallow containers for quick cooling. Don t over-pack the refrigerator. Keep the freezer and refrigerator closed when not in use. This keeps the cold air inside. 5 3
Concession Stand Weekly Checklist Date: DELIVERIES Yes No All products meet visual quality standards and have no off odors or spoilage. All packaging is in good condition not wet, no stains, leaks, holes, tears or crushing. Items put away in proper order (frozen, refrigerated, dry storage) in 30 minutes or less. Expiration dates have not passed. DRINK MACHINES Yes No Soft drink and ice machines are free of soil. Temperature of coffee/tea water is at least 180 F. Cup and lid dispensers (if applicable) are clean and in good repairs Cup and lid holders (if applicable) are clean. Ice machine is clean and sanitized; with no standing water. Water filter(s) is replaced regularly. Syrup tanks (if applicable) are flushed clean and sanitized. FREEZER/FOOD STORAGE Yes No Freezer(s) interior is clean and sanitized. Temperature of freezer is not more than 20 F. Seals are not loosed, cracked or missing. Freezer has a properly functioning thermometer in place (visible, built in or clamped on) 5 4
REFRIGERATOR/FOOD STORAGE Yes No Refrigerator interior is clean and sanitized. Temperature of refrigerator is between 33-43 F. Interior light is working and properly shielded. Seals are not loosed, cracked or missing. Shelving is clean, free of rust and in good repair. All items are covered and a minimum of 6 off the floor. Refrigerator has a properly functioning thermometer in place (visible, built in or clamped on). FRYER AREA Yes No All stainless and walls above and around fryer and clean. No excessive grease build-up under the fryers. Hood filters are in place and clean. Light(s) work and are properly shielded. Cooking grease is safely stored in containers away from open flame. Used grease is disposed of properly. GRILL AREA Yes No Grill and hood are cleaned by a professional at least once a year. All tile and stainless around grill are clean and sanitized Propane tanks (if applicable) are properly connected. Fuel lines from propane tanks to the grill have been inspected for leaks (if applicable). Propane tank values are turned off when not in use (if applicable). All air vents and valves are clear of obstruction. All grease is cleaned from under and around the grill. Rubber floor mat is in front of grill area to prevent slipping on grease. Floors in front of grill area regularly cleaned of grease build-up. 5 5
SANITATION Yes No Dishes and utensils are properly washed using hot water and soap. Hand sanitizer dispensers are available and in use. Personal items are stored away from traffic and food items. Floors are swept daily; thoroughly cleaned of grease, etc. each week. Floor drains are unobstructed and there is proper drainage flow. No leaks or openings around pipes/plumbing. There is no sign of pest infestation (insects, rodents, etc.) All trash is emptied from containers within concession stand. Dumpster enclosure (if applicable) and surrounding area is clean and free of debris. Dumpster is closed. CHEMICALS Yes No Chemicals and cleaning agents are stored in locked containers and not on the same shelf or the shelf above food items, food storage pans or tables where food is prepared. Manufacturer s labels are on and easily visible on containers. OTHER Yes No Concession workers have been properly trained on concession stand procedures. Concession workers have read the Concession Safety procedures in the EPLL ASAP Plan (Chapter 5). Children under the age of 15 are not allowed in the concession stand at any time. A fire extinguisher with a current certification is in plain sight. A fully-stocked First Aid Kit is in plain sight. Other not listed above: Notify the Concession Director and Safety Officer of any continuing non-conformances to the checklist. 5 6
Hand Washing Steps 1. Wet hands with running water. 2. Rub hands together with soap and lather well, covering all surfaces. 3. Weave fingers and thumbs together and slide them back and forth. 4. Rinse hands under a stream of clean, running water until all soap is gone. 5. Blot hands dry with a clean towel. 5 7
Chapter 6 Appendix The following safety/volunteer forms will be used at East Point Little League as part of our Safety Plan: Little League Volunteer Application 2017; Returning Volunteer Application - 2017 Hillsborough County Athletics Department s Policy No. AS 100 (February 2007) Little League Medical Release Form East Point Little League Field and Game Safety Checklist ASAP Incident/Injury Tracking Report Little League Baseball Accident Notification Form Claim Form Instructions General Liability Claim Form What Parents Should Know About Little League Insurance letter 6 1
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