Concession Safety

Concession Stand Safety Policy

Concession stand safety is just as important to SLP Little League as any other concern.  SLP Little League is constantly striving to provide the community with safe, nutritious, and otherwise healthy foods.  By following the policy listed below, we will ensure that we are doing everything we can do to reach our goal.  This policy will be posted in both concession stands at all times.  The Safety Officer will work with the Concession Manager to review, implement and update this policy as needed.

  • The menu will be approved by the Board prior to being posted.
  • SLP Little League will not allow anyone under the age of 18 years old to be in the concession stands unless when being accompanied and supervised by a parent.
  • SLP Little League will not allow anyone under the age of 16 years old to touch, handle, prepare, or come into contact with any hot food item or equipment.
  • SLP Little League will require that at least three workers be present at the time the concession stands close for safety and accountability reasons. These ‘closers’ must be over the age of 18 years old.
  • All volunteers in the concession stands must wash their hands on a regular basis.
  • All volunteers must wear gloves when handling and preparing food. (i.e. hotdogs, hamburgers, etc.).
  • Nothing in glass containers will be sold in the concession stands.  They are also not allowed on the fields.
  • All equipment must be turned off and cleaned thoroughly at the end of shift.
  • All food utensils must be properly cleaned and stored away at the end of shift.
  • The floors must be swept and mopped (including the bathroom), garbage emptied, and recycling placed outside at the end of shift.
  • A complete first aid kit must be kept in the concession stands at all times. 
  • The Hennepin County Health Certificate will be posted in the concession stands at all times.
  • A list of emergency phone numbers will be posted in the concession stands.
  • Volunteers must report any and all accidents or injuries, to themselves, another volunteer, or customer immediately to the Concessions Manager and/or Safety Officer.
  • Any volunteer who sustains an injury that results in an open cut and bleeding, no matter how minor, must leave the concession area until the injury is properly treated and covered.  Any utensils or equipment involved must be taken out of service until it is sterilized.
  • Any volunteers who are feeling ill, who have an active cough or runny nose, or have come into contact with anyone who is ill are asked to reschedule their volunteer shift.
  • If there is a cooking grill available for use by the concession stand, it should be monitored by an adult at all times.  No children are allowed to manage or access the grill at any time.  A perimeter should be established around the grill to ensure safety of everyone and to limit access.
  • In the event of a robbery, volunteers should do the following:
    • Try to remain calm.
    • Comply with their demands. DO NOT resist.  Life is valued much more than monetary or property losses.

Once the individual has left the area:

  • Immediately close the concession stand.
  • Call 911.
  • Ask all witnesses, if any, to remain nearby for police.
  • Take a moment to write down everything you can remember about what occurred;
    • Description of the suspect(s). (Clothing, Height, Weight, Nationality)
    • Whether or not a weapon was seen or implied.
    • Direction last seen going and mode of transportation. (Walking, bike, car)
    • Description of vehicle.
    • Exactly what you remember of the actual event. (What was said)

Contact the Concession Manager and Safety Officer as soon as possible.

Food Poisoning

Food poisoning is caused by consuming foods or beverages that have become contaminated by the presence of harmful substances or organisms.

There are at least eight major food-handling errors commonly made which can cause food borne disease outbreaks.

  • Failure to properly cook food.
  • Failure to properly cool food.
  • Failure to properly reheat cooked food to temperatures to kill bacteria.
  • Allowing foods to remain in the temperature danger zone (45˚F to 145˚F).
  • Preparing food several hours to several days in advance of serving.
  • Raw, contaminated ingredients mixed into foods that receive no additional cooking (cross-contamination)
  • Cross-contamination through improperly cleaned equipment and utensils.
  • Contamination of food from volunteers who are ill or who practice poor personal hygiene.

In the event of someone complaining of food poisoning.  Volunteers should do the following:

  • Stop serving the suspected food.
  • Advise the affected person to contact their doctor or to seek medical attention.
  • Notify the Concession Manager and Safety Officer, who will then contact the Minnesota Department of Health
  • Save the questionable food.  Separate and label suspected food to prevent its use.

It is important to act immediately so other people do not become ill.  Safety is our number ONE priority in everything that we do.