Sunset Little League
League ID #4050814
League Safety Plan 2025
Belmont Fields
6401 Belmont Place
Stockton, CA 95207
For distribution to Managers, Coaches, Umpires, and Volunteers
Table of Contents
Cover 1
Sheet…………………………………………………….................................
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Table of 2
contents………………………………………………....................................
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Emergency contact 3
list……………………………………...............................................
Introduction 4
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First Aid 5
Basics……………………………………………….........................................
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Emergency 6
Procedures………………………………………............................................ Volunteers 7
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Player 8
Safety…………………………………………………....................................
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Communicable 9
Diseases……………………………………….......................................... Inclement 10
Weather……………………………………………........................................
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Incident 12
Reporting……………………………………………......................................
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Equipment 13
Shed………………………………………………..........................................
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Snack Bar 14
Safety………………………………………………........................................
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Snack Bar 17
Postings…………………………………………….........................................
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Appendix / Forms
Emergency Contact List
Emergency Contacts:
Fire, Police, Ambulance Dial 911
Non-Emergency / San Joaquin County Sheriff’s Dept. (209) 468-4400 Poison Control Center (800) 222-1222
League Official Contacts:
| President |
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| Vice President |
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| Safety Officer | Ezequiel Lua | 209.430.1495 |
Introduction
The purpose of this League Safety Plan is to provide current information and best practices to ensure the safety of all League players, managers, coaches, umpires, volunteers, and spectators. It was reviewed and approved by the Sunset Little League Board of Directors and a copy of the League Safety Plan was filed with Little League International. The goal of this document is to provide the most fun, educational, and competitive experience possible for all members of the Sunset Little League community.
Copies of this League Safety Plan will be made available to all managers, coaches, umpires, and volunteers as a means of promoting awareness of safety. A copy of this Leagues Safety Plan will be kept at the Snack Bar. In recognition that ensuring player, volunteer and spectator safety is not just the responsibility of the Sunset Little League Board of Directors, the League Safety Plan also will be posted online for players and families to view at www.sunsetlittleleague.com
Little League International publishes formal requirements for league safety. These requirements are updated periodically. As of January 2014, Little League International stipulates 15 requirements in order to ensure optimal league safety.
- Have an up-to-date Safety Officer on file with Little League International
- Publish and distribute a paper copy of the league safety plan to all appropriate and applicable volunteers
- Post and distribute emergency and key officials’ contact information
- Use the Little League official Volunteer Application Form and check for sexual abuse
- Provide and require fundamentals training, with at least one coach or manager from each team attending (fundamentals including hitting, sliding, fielding, pitching, etc.)
- Require first-aid training for coaches and managers, with at least one coach or manager from each team attending
- Require coaches/umpires to walk fields for hazards before use
- Complete the annual Little League Facility survey
- Have written safety procedures for concession stand; concession manager trained in safe food handling/prep and procedures
- Require regular inspection and replacement of equipment
- Implement prompt accident reporting and tracking procedures
- Require a first-aid kit at each game and practice
- Enforce Little League rules, including proper equipment
- Utilize the Qualified Safety Plan Registration form
- Register all League Player Registration Data or Player Roster Data, Coach and Manager Data by way of the online Little League Data Center
First Aid Basics
First Aid Kits
First Aid Kits will be provided to all Managers. The first aid kits should be accessible by the team while practicing or playing at any location; Managers must make sure that First Aid Kits are with them at all times while practicing or playing games. In addition, kits will also be located at the Sunset Little League’s playing facility. One will be located inside of the snack bar and one inside of the equipment shed. Safety Officer will check weekly to make sure that the first aid kits are replenished as used. The Snack Bar will provide ice packs when needed.
Things to Do
- Reassure and aid children who are injured, frightened or lost
- Provide assistance in obtaining medical attention for those who require it
- Know your limitations. Call 9-1-1 for emergency police, fire, and medical attention
- Make sure there is a first aid kit available at all games and practices
- Make sure there is a functioning / charged cell phone at all games and practices
- Keep players’ medical release and information forms at all games and practices Remember to:
- LOOK for signs of injury
- LISTEN to the injured person describe what happened and what hurts, if they are conscious
- FEEL gently and carefully the injured area Things to avoid:
- Administer medications
- Provide any food/beverage other than water
- Hesitate to give aid when needed
- Being afraid to ask for help if you’re not sure of the proper procedures (i.e. CPR, etc.)
- Transport injured individuals except in extreme emergencies
- Leave an unattended child at a practice or game
- Hesitate to report any present or potential safety concerns to the Safety Officer
Emergency Procedures
The most important help you can provide to a victim who is seriously injured is to call for professional medical help. Make the call quickly, preferably from a cell phone near the injured person. If this is not possible, send someone else to make the call from a nearby telephone. Be sure that you or another caller follows these steps:
STEP 1 – DIAL 911
STEP 2 – Give the dispatcher the necessary information. Answer any questions that he or she might ask.
Most dispatchers will ask:
- Exact location or address of the emergency. Include the name of the city, or town, nearby intersections, landmarks, etc. as well as the field name and location of the facility
- Address:
- Belmont Fields
- 6401 Belmont Place
- Stockton, CA 95207
- Our major Cross-Streets are:
- Phone number from where the call is being made
- Caller’s name
- What happened i.e., a baseball related accident, bicycle accident, fire, fall, etc
- How many people involved
- The condition of the injured person i.e., unconscious, chest pains, or severe bleeding?
- What help is being given (first aid, CPR, etc.)?
STEP 3 – Do not hang up until the dispatcher hangs up. They may be able to tell you how to best care for the victim
STEP 4 – Continue to care for the victim until professional help arrives
STEP 5 – Appoint someone to go to the street and look for the ambulance or fire engine and flag them down if necessary. This saves valuable time. Remember, every minute counts.
Volunteers Background Checks
- ● All volunteers (managers, coaches, umpires, etc.) who may come into contact with players shall be required to submit a completed Volunteer Application Form to the Board of Directors, prior to the start of the season.
- ● All prospective managers shall be interviewed and approved by a Board appointed selection committee prior to League try-outs
- ● All new volunteers who volunteer more than 16 hours a month or 32 hours a year will be required to complete a Live Scan background check.
- ● All other volunteers must complete a background check via JDP – this includes team moms, snack bar volunteers, umpires, etc.
- ● League President will retain background check info for entirety of season
Training
- All managers and coaches shall attend a fundamentals training course prior to the start of the regular season play, but no later than the first week of March. Umpires are also encouraged to attend the training course
- All managers and coaches will receive first aid training prior to the season
Player Safety
Rules of Competition
- Fair play and good sportsmanship are not only consistent with the mission of Little League International, but they also ensure the safety of the Sunset Little League Community. All players, managers, and coaches will observe the Local Rules that govern competition. Failure to adhere to the Local Rules may result in expulsion from the premises.
- Head-first slides are not permitted
- Managers and Coaches—REMEMBER YOU ARE NOT ALLOWED TO WARM UP PITCHERS AT PRACTICE OR GAMES (RULE 3.09)
Field
- Before games and/or practice, managers or coaches are required to survey the infield, outfield and surrounding areas of play for potential hazards to players, noting and reporting holes, uneven playing surface, rocks, glass etc. If repair is needed, then the Safety Officer needs to be promptly informed on the specifics and then he/she can relay to the Field Maintenance for repair.
Equipment
- Team equipment is not allowed in the area of the fields defined as “in play.” An assigned player, the team’s manager, or the team’s coaches are responsible for keeping the bats and other loose equipment off the field of play
- Bats are not permitted in dugouts at any time
- Foul balls should be retrieved from the playing area in a safe manner
- Equipment should be inspected regularly for proper condition and fit
- Batters must wear Little League approved helmets during batting practice and games. All player base coaches and base runners must also wear batting helmets
- Batters in the Farm division of minors must wear helmets with face masks
- All male players are encouraged to wear protective cups and supporter for practices and games
- Catchers must wear a catcher’s helmet, mask, throat guard, long model chest protector, and shin guards. Male catchers also must wear a protective cup with athletic supporter for all practices and games without exceptions. Full equipment must be worn even while warming up pitchers
- Players who wear glasses are encouraged wear safety glasses or goggles
- Players must not wear watches, rings, bracelets, chains, necklaces or other metallic items during games or practices
Managers, coaches and umpires need to regularly inspect players equipment, helmets, catchers gear, bats, etc. to ensure all safety features are intact and that equipment is in good working order. If equipment is damaged, it should be disposed of and a safety officer contacted, who will then inform the equipment manager of needed equipment to be replaced.
Communicable Diseases Blood-Borne Pathogens
- Bleeding must be stopped, the wound covered, and the uniform changed, if there is blood on it before the player may continue to participate
- Gloves must be used to prevent skin exposure when in contact with blood or other bodily fluids are anticipated
- Immediately wash hands and other skin surfaces if contaminated with blood
- Clean all Blood contaminated surfaces and equipment. Properly dispose of any contaminated materials immediately
- Managers, coaches and volunteers with open wounds should refrain from all direct contact until the condition is resolved
Skin and Respiratory Infections
- Gear should be inspected and sanitized regularly throughout the season to prevent the spread of colds, influenza, and methicillin resistant staphylococcus aureus (MRSA).
- A solution of ¾ cup bleach to 1 gallon of water is sufficient to disinfect bats, balls, and hard plastic equipment. Bleach free alternatives are also available to preserve fabric and plastic color over time
- Players should be encouraged to launder their uniforms and gear regularly to prevent the development and spread of infection
Resource Documents
Inclement Weather Monitoring
- A responsible person should be designated to monitor weather conditions at all practices and competitions. Local weather forecasts should be monitored 24 hours prior to events. Weather conditions may be monitored through internet / cell phones via app or applicable weather forecast outlet
Heat Precautions
- Never leave anyone in a closed, parked vehicle during hot weather, even for a short time
- Drink plenty of fluids but avoid drinks with caffeine or a lot of sugar. Start drinking fluids before going out into the heat
- Plan strenuous activity for early morning or evening when the temperature is lower, whenever possible
- Take frequent breaks when practicing and playing outside
- Wear sunblock, hats, and light-colored, loose-fitting clothing
- Stay indoors in air conditioning as much as possible
- Eat more frequently, but be sure meals are well balanced and light
- Check frequently on the elderly and those who are ill or may need help
- Check with a doctor about the effects of sun and heat when taking prescribed medicines
- At first signs of heat illness, dizziness, nausea, headaches, or muscle cramps, move to a cooler place and rest a few minutes then slowly drink a cool beverage. Seek medical attention immediately if conditions do not improve
- The best defense again heat-related illness is prevention. Staying cool, drinking plenty of fluids, wearing cool clothing and monitoring outdoor activities are keys to staying healthy in hot weather
Lightning Precautions
- Safe evacuation sites include metal vehicles with windows up, enclosed buildings like the snack bar, or if necessary, low ground
- Unsafe shelter areas include all outdoor metallic objects like flagpoles, fences, light poles and bleachers. Avoid trees, water, open fields, and using the telephone
- Lightning's distance from you can be referenced by noting the time from its flash to the bank of associated thunder. For each 5-second count, lightning is one mile away; for example, a 10-second different is equivalent to a storm that is 2 miles away
- Since the distance from one strike to the next can be up to 1.5 miles, the National Lightning Safety Institute suggests you activate your lightening evacuation plan no later than a count of 15
If you feel your hair standing on end or hear cracking noises, you are in lightnings electric field. Immediately remove metal objects and objects with metal pieces like baseball caps, place your feet together, duck your head, and crouch like a catcher with hands on knees
Apply cardiopulmonary resuscitation (CPR) immediately if appropriate and you are qualified and get emergency help. People who are struck by lightning do not carry an electrical charge and are safe to handle Resource Documents
Incident Reporting What to Report:
- Any incident that causes any player, manager, coach, umpire, or volunteer to receive medical treatment and /or first aid must be reported to the Safety Officer. This includes even passive treatments or evaluation and diagnosis of the extent of the injury or periods of rest
- Near-misses count! Make sure to report even close calls so they can be analyzed and prevented. Often, near-misses are related to circumstances or practices that can be changed to avoid an injury
When to Report:
- All incidents described above must be reported to the Sunset Little League Safety Officer within 48 hours of the incident
- Safety Officer contact information for 2021;
How to Make the Report:
- The report can be made by phone or e-mail.
- Complete the accident form (copies are found in the appendix of this document) and provide to Safety Officer by email
- At minimum, the following information must be provided;
- The name and phone number of the individual(s) involved
- The date/time/location of the incident
- as much a detailed description of the incident as possible
- a preliminary estimation of the extent of the injury
- the name and phone number of the person reporting the incident
Safety Officer’s Responsibilities
- The Safety Officer will complete an accident report form for all reported injuries
- Within 48 hours of receiving the incident report, the Safety Officer will;
- Contact the injured party of the injured party’s parent/guardian
- Verify the information provided
- Obtain any other information deemed necessary
- Check on the status of the injured party
- Advise parent or guardian of the Sunset Little League insurance coverage and the provisions for submitting a claim, in the event that the injured party required
medical diagnosis or treatment; if the extent of the injuries are more than minor in nature, the Safety Officer will periodically contact the injured party to:
- Determine the status of any injuries
- Assess whether any additional assistance is necessary in the areas such as
submission of insurance forms, etc. until such time as the incident is considered, “closed” (i.e., no further claims are expected and/or the individual is participating in the league again”
Resource Documents
Equipment Shed
- This policy applies to all storage sheds used by Sunset Little League. It applies to anyone who has been issued a key to use the sheds
- All individuals with keys to the storage shed should be aware of their responsibilities for the orderly and safe storage of rakes, shovels, bases, and other equipment
- Before you use any equipment stored in the sheds, be sure you are aware of their proper operating procedures
- Check to be sure that the equipment is in safe operating condition before use
- All chemicals and organic materials stored in the storage sheds shall be properly marked and labeled as to its contents
- All chemicals and organic materials stored within the sheds will be separated from the areas used to store machinery and gardening equipment to minimize the risk of puncturing storage containers
- Any observed loose or spilled chemicals or organic materials within the storage sheds should be cleaned up and properly disposed of as soon as possible to prevent poisoning
Snack Bar Safety Food Safety Menu:
- The menu should be simple. It should keep potentially hazardous foods to a minimum, including meats, eggs, dairy products, protein salads, cut fruits and vegetables
Food Transportation:
- When transporting food, keep it cool to minimize bacterial growth. Pack meat, poultry, salads, and other perishables in an insulated cooler with ice
Cold Foods:
- Cold foods at high risk for contamination should be maintained at a temperature of 41* F or below
- Foods that require refrigeration must be cooled as quickly as possible and held at that temperature until ready to serve
- To cool foods down quickly, use an ice water bath (60% ice to 40% water), stirring the product frequently, or place the food in shallow pans no more than 4 inches in depth and refrigerate
- Pans of refrigerated food should not be stored one atop the other and lids should be off or ajar until the food is completely cooled
- Check the temperature of refrigerated food periodically to see if the food is cooling properly. Allowing hazardous foods to remain unrefrigerated for too long is the most common cause of food-borne illness
Cooked Foods:
- Special precautions should be taken to ensure all cooked items served at the Snack Bar are cooked thoroughly. Rare or medium meat or poultry can harbor harmful bacteria. Fish should always be fully cooked. For greatest safety, ground meat should reach 160*F for doneness. A meat thermometer will be available for use at the Snack Bar. Since grilled food often browns very fast on the outside, make a “sample cut” to visually check for doneness. The juices should run clear and meat should not be pink. However, meat color should not be the only way doneness is determined, because this method is not accurate.
- Avoid using the same platter and utensils for raw and cooked meats and poultry. Be sure there are plenty of clean utensils and platters to allow separate handling of raw foods and cooked foods.
- Use caution with marinades. marinade is a savory acidic sauce in which a food is soaked to tenderize and add flavor. always marinate meats in the refrigerator, not on the
counter. reserve a portion of the marinade that hasn’t touched raw meat for a dip or basting sauce. reuse of marinade used in raw meat or poultry should be avoided unless it has been boiled first to destroy any bacteria.
- Meats and poultry may be precooked on the stove, microwave or oven to reduce grilling times. If foods are partially precooked, place immediately on the grill to finish cooking. Never partially cook meats and poultry and wait to finish cooking later. If meats and poultry are completely cooked ahead of time and chilled, they may be reheated on the grill to provide a barbecued flavor.
- Most temporary food-borne illnesses can be traced back to lapses in temperature control. However, based on current research findings, eating moderate amounts of grilled meats, fish and poultry cooked thoroughly without charring, does not pose a health problem
Reheating Foods:
- Precooked foods or leftovers should be avoided. Only foods from approved sources should be used. Preparing foods at home should also be avoided. Complete control over food, from source to service, is the key to safe, sanitary food service. Rapidly reheat potentially hazardous foods to 165*F. Do not attempt to heat foods in crockpots, steam tables, over sterno units or other holding devices. Slow-cooking mechanisms may activate bacteria and never reach killing temperatures. If take-out foods such as fried chicken or barbecued beef will be reheated on the grill, and they won’t be reheated/eaten within two hours of purchase, buy them ahead of time and chill thoroughly.
Volunteer Hygiene:
- 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!
- 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. If a snack bar volunteer presents with illness or injury, their shift will be rescheduled.
- Snack bar volunteers must by 16 years of age or older.
- Snack bar volunteers 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.
- 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. Gloves will be provided for purposes of food preparation at the Snack Bar.
Clean Up:
- Use clean, soapy sponges, clothes and wet towelettes for cleaning surfaces and hands. Consider using a food grade antibacterial soap that does not require water and would be ideal to carry on a picnic for cleaning platters and utensils. If a water-based method is favored, wiping cloths should be stored in a bucket of sanitizer, such as ½ teaspoon of chlorine bleach for each gallon of water. Sanitizer should be changed at least every 2 hours. Wiping cloths should be washed and stored carefully to avoid contamination.
- Disposable utensils should be used for food service
- Foods should be covered to protect them from insects
- Pesticides must be stored away from foods
- Garbage and paper wastes should be placed in refuse containers with tightfitting lids to control insects
- Wastewater must be disposed of in an approved method. All water used should be potable water from an approved source
Grill Safety:
- Before use, the gas grill must be checked and cleaned thoroughly. Check for leaks, cracking or brittleness of hoses and connections. Clean out the tubes that lead into the burner as needed, paying particular attention to blockages from spiders or food waste.
- The grill must be located at least 10 feet from any buildings or trees. The grills must never be left unattended.
Resource Documents:
- Little League International www.littleleague.org
- Barbeque Safety
- Concession Stand Tips: Safety First
- USDA www.fsis.udsa.gov
- USDA Consumer Information Publication, 1996 “Barbecue Food Safety”
- USDA Food Safety Publications
- USDA Meat & Poultry hotline 1-800-535-4555
- Material written by Mary Abrall and Scottie Misner, 1998. Part of Food Safety Tips, College of Agriculture, University of Arizona. Document located at ag.arizona.edu/pubs/health/foodsafety/az1069.html
Snack Bar Postings
Included in physical hand out are two postings for snack bar.
- “Volunteers Must Wash Hands” poster
- www.litleleague.org/learn/forms
- “Fight bac! Keep food safe from bacteria posting”
- www.littleleague.org/learn/forms