Concession Stand Safety

UpdatedWednesday January 27, 2016 byNKYA Baseball.

• Cooking equipment will be inspected periodically and repaired/replaced as needed.
• Propane tanks and Grills will be turned off after use.
• Food not purchased by NKYA Baseball to sell in its Concession Stand will not be cooked, prepared, or sold in the Concession Stand
• Cooking grease will be stored safely in containers away from open flames
• Cleaning chemicals must be stored in a locked container
• A 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 the Concession Stand and in plain view at all times
• The Concession Stand main entrance door will not be locked or blocked while people are inside
• Adult supervision must be in effect at all times
• All volunteers will wash their hands on a regular basis
• Everything must be cleaned up and put away at the end of each event
• A list of emergency phone numbers will be posted in the concession stand

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 F 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.

Reheating

Rapidly reheat potentially hazardous foods to 165º F. Do not attempt to heat foods in crock pots, steam tables, over sterno units or other holding devices. Slow-cooking mechanisms may activate bacteria and never reach killing temperatures.

Hand Washing

Frequent and thorough hand washing remains the first line 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!

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 and should not smoke in the concession area. The use of hair restraints is recommended to prevent hair ending up in food products.

Food Handling

Avoid hand contact with 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.

Dishwashing

Use disposable utensils for food service. Keep your hands away from food contact surfaces, and never reuse disposable dishware. Wash in a four-step process:

1. Washing in hot soapy water;
2. Rinsing in clean water;
3. Chemical or heat sanitizing;
4. Air drying.

Ice

Ice used to cool cans/bottles should not be used in cup beverages and should be stored separately. Use a scoop to dispense ice; never use the hands. Ice can become contaminated with bacteria and viruses and cause food borne illness.

Wiping Cloths

Rinse and store your wiping cloths in a bucket of sanitizer (example: 1 gallon of water and 1⁄2 teaspoon of chlorine bleach). Change the solution every two hours. Well sanitized work surfaces prevent cross-contamination and discourage flies.

Food Storage and Cleanliness

Keep foods stored off the floor at least six inches. After your event is finished, clean the Concession area and discard unusable food.