EG Farms Snack Shack Instructions

EG Farms Snack Shack Instructions

The snack Shack should be opened at each game by the HOME team. An adult must be responsible for the shack. An adult may supervise a child - children may not be left in the shack alone and definitely not several children unless an adult is there with them. Children must follow FVHD rules – do not eat in the shack and no animals please.

All surfaces should be sanitized prior to use (counter/cooking items/ meat thermometer). If the sanitizer bottle is empty a new batch can be mixed using 1 TBSP bleach to a gallon of water. This is a FVHD requirement. The hand wash station should be set up as per the diagram.

The window will need to be opened (may stick a little, but both windows do open)

Items can be placed on the window ledge to display. A copy of the menu can be placed on the counter. Another copy should be located in the cash box.

Chocolate candy bars need to be stored in the refrigerator to prevent melting. All other items must be stored in the bins to reduce the attraction of pests.

The FVHD preferred method of cooking would be using the microwave or cooking on the Foreman Grill. These methods require a cooked temperature of 165 degrees F as indicated on the meat thermometer. Sanitize grill, tongs and thermometer prior to use. Wear rubber gloves when handling hot dogs. Hand sanitizer is also available and should be used as needed while in the shack. Although, the preferred method is to wash your hands with soap and water (for at least 20 seconds) at the wash station that is provided.

Coffee can be made from the Keurig if it is needed using the gallon jugs of drinking water. Hot Chocolate can be made heating water in the Keurig, as well (whipped cream in refrigerator).

Volunteer Umpires are allowed a drink & snack free of charge
*most umpires are paid – they will be required to pa y for their items

The End of the Shift

*Make sure all chocolate is stored in the refrigerator and the refrigerator shelves are restocked with drinks.

*Make sure the window has completely closed and cannot be pushed open from the outside.

*Make sure all displayed/opened boxes are stored in the bins and tarp covers items in back.

*Make sure the grill has been unplugged & washed in hot soapy water & sanitized.

*Any spills are cleaned and garbage removed from shack. Hand wash drain bucket is emptied.

Prior to locking up please put all money (bills only- leave $20 in ones and all change in the cash box) into the envelopes provided in the cash box. Label the envelope with the date and your team name and total cash in envelope. If you have any concerns/suggestions please jot in down and seal it in the envelope also. Give the envelope to the team parent or coach or deliver to Jill Guyer (cell 860-324-9634) (5 Old Rd)as soon as possible. There have been too many break-ins to leave cash inside the shack.

Any questions that cannot be answered by the coach or parent manager or if stock is low, contact the Concessions Coordinator, Jill Guyer (cell 860-324-9634) or

Thank you!