Mastering Food Safety: The Ultimate Guide to School Concession Stand Handling

Photo of a high school concession stand worker following proper protocol

Running a school concession stand is more than a fun way to support sports teams and raise funds – it’s a responsibility that requires a solid understanding of food safety rules and regulations. From preventing foodborne illnesses to ensuring volunteers are properly trained, every detail matters when creating a safe and efficient stand. 

In this guide, we’ll cover everything from temperature control and cleaning protocols to handling money safely and staying compliant with local health department standards. Whether you're a parent, coach or volunteer, this resource has you covered with actionable advice and even a free template to help you get started. 

Let’s make your next concession stand operation safe, successful and stress-free! 

Explore the sections below to master food safety and streamline your high school concession stand rules management. 

 

Table of Contents 

 

 

What Are the Essential Food Safety Guidelines for School Concession Stands?

Image of a notebook and apple a student got from the high school concession stand

Running a school concession stand requires more than just enthusiasm – it demands strict adherence to food safety regulations. Whether selling hot dogs or pre-packaged chips, these rules ensure both student safety and legal compliance. Here are the key points to consider. 

 

How to Properly Handle and Store Food in Concession Stands

Improper storage is one of the leading causes of foodborne illnesses. Here are essential steps: 

  1. Label and date all stored foods to ensure rotation and avoid expired items. 
  2. Use separate containers for raw and ready-to-eat foods to prevent cross-contamination. 
  3. Store food off the ground and away from walls to deter pests and allow for proper cleaning. 

Equipment Checklist: 

Item 

Purpose 

Thermometers 

To monitor food temperatures 

Food storage bins 

To safely separate raw and cooked foods 

Gloves and utensils 

To maintain hygiene during preparation 

 

Temperature Requirements for Hot and Cold Foods

Temperature control is critical to food safety. Failing to maintain the correct temperature can lead to dangerous bacterial growth. 

Food Type 

Temperature Requirement 

Hot foods (e.g., soups) 

Above 140°F 

Cold foods (e.g., salads) 

Below 41°F 

Frozen foods 

0°F or lower 

Source: MN Health Department 

 

Tip: Invest in digital thermometers for quick and accurate readings. 

 

How to Prevent Cross-Contamination in Concession Stand Operations

Preventing cross-contamination ensures the safety of your food. Follow these tips: 

  1. Use color-coded cutting boards to separate raw meats from vegetables. 
  2. Wash utensils and surfaces with sanitizing solutions after contact with raw food. 
  3. Train volunteers on the importance of separating tasks, such as handling cash and preparing food. 

 

 

How Can Volunteers Ensure Proper Food Handling in School Concession Stands?

Volunteers are often the backbone of school concession stands. Proper training ensures they handle food safely and confidently. Key areas of focus include: 

  1. Food safety training: Volunteers should complete basic food safety training courses, such as those offered by ServSafe or local health departments. These courses cover essential topics like: 
    1. Preventing foodborne illnesses 
    2. Understanding allergen management 
    3. Maintaining proper storage practices 
  2. Written guidelines: Provide volunteers with a concise handbook outlining: 
    1. Temperature control requirement 
    2. Cross-contamination prevention techniques 
    3. Cleaning and sanitizing procedures 
  3. Handwashing protocols:
    1. Wash hands: 
      1. After touching raw food 
      2. After handling money 
      3. After using the restroom 
  4. Using gloves properly: 
    1. Always wear gloves when handling ready-to-eat food. 
    2. Change gloves after touching raw meat, trash or other contaminated surfaces. 
    3. Never reuse gloves. 
    4. Use gloves when preparing food but remove them when handling money. 
  5. Using utensils properly: 
    1. Wash utensils with hot, soapy water after each use. 
    2. Sanitize utensils regularly with approved solutions. 

 

Recommended Tools: 

Tool 

Purpose 

Tongs and spatulas 

Handle food without touching it. 

Food-safe gloves 

Minimize hand contact. 

Color-coded utensils 

Prevent cross-contamination. 

 

How to Maintain Personal Hygiene While Working in Concession Stands 

Good hygiene is nonnegotiable in food handling. Volunteers should adhere to these simple guidelines: 

  1. Dress code: 
  2. Wear clean clothing and an apron. 
  3. Tie back long hair or wear a hairnet. 
  4. Personal cleanliness: 
  5. Avoid wearing jewelry that could fall into food. 
  6. Keep fingernails short and clean. 
  7. Illness protocol: Volunteers who are sick should stay home to avoid spreading germs. 

 

 

What Equipment and Supplies Are Necessary for a Safe School Concession Stand?

Having the right tools ensures safe and efficient operations. Here are the must-have items for every concession stand: 

 

Essential Cleaning and Sanitizing Supplies 

Proper cleaning keeps surfaces and equipment safe for food preparation. Key items include: 

  1. Sanitizing solutions: For disinfecting counters, utensils and equipment 
  2. Disposable towels: For single-use cleaning and avoiding cross-contamination 
  3. Trash bags and bins: To maintain a clean workspace 


Proper Storage Containers and Packaging Materials

Storing food safely requires the right materials: 

  1. Airtight containers: Keep dry goods fresh and prevent contamination 
  2. Separate bins: For raw and ready-to-eat foods 
  3. Food-grade wraps and bags: Ensure proper packaging for takeaway items 

Equipment Checklist: 

Equipment 

Purpose 

Digital thermometers 

Monitor and maintain correct food temperatures. 

Coolers with ice packs 

Keep perishable items cold. 

Portable handwashing stations 

Ensure hygiene in temporary setups. 

Gloves and tongs 

Reduce direct contact with food. 

 

 

How to Create a Safe Menu for School Concession Stands

Offering safe, appealing menu options starts with thoughtful planning. Consider these tips. 

 

Choose Low-Risk Food Items

Stick to items that are less likely to spoil or require complex preparation, such as: 

  1. Pre-packaged chips and snacks 
  2. Non-perishable drinks like soda or bottled water 
  3. Fresh fruits like apples or bananas 

 

Observe Safe Handling Procedures for High-Risk Foods

For items like meat and poultry, follow these guidelines: 

  1. Keep raw foods refrigerated until they are cooked. 
  2. Cook meat to the correct internal temperature (e.g., 165°F for chicken). 
  3. Use separate utensils for raw and cooked foods to prevent cross-contamination. 

 

Follow Best Practices for Serving Drinks and Condiments

  1. Offer individually packaged condiments to minimize contact. 
  2. Use disposable cups to reduce dishwashing needs. 

 

Safe Menu Items Examples: 

Category 

Examples 

Safety Tip 

Snacks 

Chips, popcorn, fresh fruits 

Use airtight packaging for freshness. 

Drinks 

Bottled water, canned soda 

Keep chilled in coolers. 

Cooked foods 

Hot dogs, nachos 

Serve immediately after cooking. 

 

 

What Are the Cleaning and Sanitation Procedures for School Concession Stands?

A clean workspace is essential for food safety. Regular cleaning prevents contamination and ensures compliance with health department regulations. 

 

Daily Cleaning Checklist for Concession Stand Operations 

  1. Wipe down counters and tables with a sanitizing solution after each shift. 
  2. Empty trash bins and replace liners. 
  3. Sweep and mop floors to remove food debris. 
  4. Wash utensils and cutting boards with hot, soapy water. 

 

How to Properly Clean and Sanitize Food Contact Surfaces 

  1. Scrape off leftover food debris. 
  2. Wash the surface with hot, soapy water. 
  3. Rinse with clean water. 
  4. Apply a food-safe sanitizer and allow it to air dry. 

 

Pest Control Measures for Concession Stand Facilities

  1. Store food in sealed containers to deter pests. 
  2. Regularly inspect the area for signs of pests like droppings or nests. 
  3. Keep doors and windows closed to prevent entry. 

 

 

How to Handle Money and Food Safely in School Concession Stands

Handling both money and food requires strict protocols to avoid contamination. 

 

Best Practices for Separating Cash Handling and Food Preparation

  1. Assign specific roles to volunteers: one group handles food, while another manages transactions. 
  2. Use disposable gloves and replace them immediately after handling money. 

 

Using Technology to Minimize Cash Transactions

Encourage the use of cashless payment systems to improve safety and efficiency. 

  1. QR codes for mobile payments reduce physical contact. 
  2. Implementing school-focused systems like Vanco’s online payment solutions ensures seamless transactions. 

cashless-campus-kit-blog_CTA

Training Volunteers on Proper Money-Handling Procedures

  1. Volunteers should wash or sanitize their hands after each transaction. 
  2. Keep hand sanitizer at every payment station. 

 

 

What Are the Legal Requirements and Regulations for School Concession Stands?

Compliance with local and federal regulations protects schools from fines and ensures public safety. 

 

Understanding Local Health Department Regulations

Each region has specific rules for food safety and licensing. Always consult your local health department for detailed guidelines. 

 

USDA Guidelines for School Concession Stands

  1. Ensure all foods meet temperature control standards. 
  2. Follow USDA recommendations for allergen labeling on packaged foods (The National Agricultural Law Center). 

 

Recordkeeping and Documentation Requirements

  1. Keep logs of temperature checks for hot and cold foods. 
  2. Maintain a list of volunteers and their completed food safety training. 
  3. Document any incidents of illness or contamination for review. 

 

 

Free School Concession Stand Rules and Guidelines Template

To help your school administer a safe concession stand, we created a free template you can use. Simply review it and adjust it to fit your needs. 

Concession Stand Rules and Guidelines Template

 

[School Name] Concession Stand Rules 

General Rules 

  1. All volunteers must complete a basic food safety training course before their first shift. 
  2. Volunteers must sign in and out for every shift for recordkeeping purposes. 
  3. Only authorized personnel are allowed in the concession stand area during operations. 

 

Food Safety Rules 

  1. Handwashing: 
    • Wash hands with soap and water for at least 20 seconds: 
      • Before starting work 
      • After using the restroom 
      • After handling money or trash 
    • Use hand sanitizer if soap and water are not available but wash hands as soon as possible. 
  2. Glove Use: 
    • Wear disposable gloves when handling unpackaged food. 
    • Change gloves after touching raw meat, trash or any non-food item. 
    • Never reuse gloves. 
  3. Temperature Control: 
    • Keep hot foods at or above 140°F. 
    • Store cold foods at or below 41°F. 
    • Use digital thermometers to check temperatures regularly and log them. 
  4. Cross-Contamination Prevention: 
    • Use separate utensils and cutting boards for raw and cooked foods. 
    • Store raw meats below ready-to-eat foods in coolers or refrigerators. 


Personal Hygiene 

  1. Volunteers must wear clean clothing and a hair restraint (hat or hairnet). 
  2. No jewelry, except plain wedding bands, may be worn while handling food. 
  3. Volunteers feeling ill or exhibiting symptoms (e.g., fever, cough) should not report to work. 

 

Cleaning and Sanitation 

  1. All food contact surfaces must be sanitized before and after each use. 
  2. Utensils must be washed, rinsed and sanitized after each use. 
  3. Trash bins should be emptied regularly to maintain cleanliness. 

 

Money Handling 

  1. Volunteers handling food should not handle money unless they change gloves and sanitize their hands. 
  2. Use separate volunteers or stations for food preparation and cash handling when possible. 
  3. Encourage cashless payments to minimize contact. 

 

Pest Control 

  1. Food must be stored in sealed, labeled containers. 
  2. All spills must be cleaned immediately to prevent attracting pests. 
  3. Keep doors and windows closed during operations. 

 

Emergency Procedures 

  1. Report any incidents of foodborne illness or contamination immediately to the stand supervisor. 
  2. Follow all health department guidelines for food recalls or contamination events. 
  3. First aid kits and fire extinguishers must be accessible at all times. 

 

Volunteer Responsibilities 

  1. Arrive at least 15 minutes before your shift for setup and orientation. 
  2. Follow all posted rules and supervisor instructions. 
  3. At the end of the shift: 
  4. Clean your workstation. 
  5. Log any temperature checks or equipment issues. 
  6. Restock supplies as needed. 

 

Acknowledgment 

By signing below, I acknowledge that I have read, understood and will adhere to the above rules while working in the school concession stand. 

Volunteer Name: ____________________________ 

Signature: _________________________________ 

Date: ______________________________________ 

 

 

The "I Can't Believe This Is Free" Concession Stand Survival Kit

Everything You Need to Run a Concession Stand - For Free!

Running a concession stand shouldn't make you want to hide in the supply closet. Get our ridiculously awesome free kit and become the concession stand hero you were meant to be. It Includes: 

  • A no-stress menu template (no more guesswork!) 
  • Pricing guides that actually make sense 
  • A time-saving volunteer schedule template 
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  • An easy-to-follow how-to video 
  • A complete guide explaining how to master school concession stands. 

 

[ GRAB YOUR FREE SURVIVAL KIT ]  

 

Because life's too short for concession stand-induced stress. 

 

 

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