Courses
Our libraries are a continually expanding selection of online certification courses specialized in the core aspects of the supermarket and food retail industry. Our courses are developed in conjunction with industry experts, affiliate faculty and staff to meet the needs of retailers worldwide. The courses are customizable without advanced editing skills. You can tailor the material with your logo and organizational procedures.
Courses
Our libraries are a continually expanding selection of online certification courses specialized in the core aspects of the supermarket and food retail industry. Our courses are developed in conjunction with industry experts, affiliate faculty and staff to meet the needs of retailers worldwide. The courses are customizable without advanced editing skills. You can tailor the material with your logo and organizational procedures.
Courses
Our libraries are a continually expanding selection of online certification courses specialized in the core aspects of the supermarket and food retail industry. Our courses are developed in conjunction with industry experts, affiliate faculty and staff to meet the needs of retailers worldwide. The courses are customizable without advanced editing skills. You can tailor the material with your logo and organizational procedures.
Courses by Libraries
Getting Started – Administrator – Learning Plans
Woman looking at courses on a tablet.
Welcome to our introductory course, Getting Started with Learning Plans. This course will introduce you to learning plans, an optional feature of our training system. Learning plans allow you to achieve specific competences, as defined by your organization. When you’ve completed this course, you will be able to describe how to access and use learning plans.
Course Duration: 35m
Getting Started – Administrator – Learning Plans
Woman looking at courses on a tablet.
Welcome to our introductory course, Getting Started with Learning Plans. This course will introduce you to learning plans, an optional feature of our training system. Learning plans allow you to achieve specific competences, as defined by your organization. When you’ve completed this course, you will be able to describe how to access and use learning plans.
Course Duration: 35m
Getting Started – Administrator – Reports
A woman looking through course list on her tablet.
Reports are an important tool for managing and maintaining a successful training program. This course shows you how to utilize the reporting tools available within our system. We recommend completing the Getting Started – Students and the Getting Started – Administrators course before starting this one.
Please be aware system updates occur regularly. As a result, you may find subtle differences between this course and your system. If you have any questions, contact us using the Contact Us page from your online training website.
This course has the following objectives:
• Describe the Summary and Custom Reports.
• Identify how to access user personal summaries and course summaries.
• Specify how to create, view and export reports.
• List the steps to create a customer report.
• Explain schedule and access options for custom reports.
Duration: 45m
Getting Started – Administrator -Reports
A woman looking through course list on her tablet.
Reports are an important tool for managing and maintaining a successful training program. This course shows you how to utilize the reporting tools available within our system. We recommend completing the Getting Started – Students and the Getting Started – Administrators course before starting this one.
Please be aware system updates occur regularly. As a result, you may find subtle differences between this course and your system. If you have any questions, contact us using the Contact Us page from your online training website.
This course has the following objectives:
• Describe the Summary and Custom Reports.
• Identify how to access user personal summaries and course summaries.
• Specify how to create, view and export reports.
• List the steps to create a customer report.
• Explain schedule and access options for custom reports.
Duration: 45m
Getting Started – Administrator
Sales clerk wearing apron using a digital tablet with store shelves on background.
Welcome to our Getting Started – Administrators course. Within our on-line training system, there are three main positions: the user, the administrator, and the curriculum, coordinator.
This course is dedicated to the Administrator functions. It will guide you through the basics you need to know to effectively manage users in the system. Every individual from your organization with access to the administrator account should complete this courses.
This course has the following objectives:
• Register new users
• Search for existing users
• Update a user’s profile information
• Delete and deactivate a user
• View a store’s training activity
• View a user’s training history
Course Duration: 60m
Getting Started – Administrator
Sales clerk wearing apron using a digital tablet with store shelves on background.
Welcome to our Getting Started – Administrators course. Within our on-line training system, there are three main positions: the user, the administrator, and the curriculum, coordinator.
This course is dedicated to the Administrator functions. It will guide you through the basics you need to know to effectively manage users in the system. Every individual from your organization with access to the administrator account should complete this courses.
This course has the following objectives:
• Register new users
• Search for existing users
• Update a user’s profile information
• Delete and deactivate a user
• View a store’s training activity
• View a user’s training history
Course Duration: 60m
Getting Started – Student
Close-up of woman looking at a course on a tablet.
This course will introduce you to our eLearning system which provides access to our large selection of online courses specializing in the food retail industry. When you’ve completed this course, you will receive a certificate, but, more importantly, you will have the knowledge necessary to take full advantage of your online training.
This course has the following objectives:
• Describe the log in process
• Identify the two types of landing pages
• Use the system navigation
Course Duration: 60m
Getting Started – Student
Close-up of woman looking at a course on a tablet.
This course will introduce you to our eLearning system which provides access to our large selection of online courses specializing in the food retail industry. When you’ve completed this course, you will receive a certificate, but, more importantly, you will have the knowledge necessary to take full advantage of your online training.
This course has the following objectives:
• Describe the log in process
• Identify the two types of landing pages
• Use the system navigation
Course Duration: 60m
Supermarket Job Descriptions
In this course you will find a wide selection of job descriptions for the supermarket and convenience stores. The job descriptions files are Word documents that you can download and tailored to your store specific requirements, even add your own logo.
Give us your feedback, we can expand the selection and upgrade the existing ones. Together we can make this better for all.
Supermarket Job Descriptions
In this course you will find a wide selection of job descriptions for the supermarket and convenience stores. The job descriptions files are Word documents that you can download and tailored to your store specific requirements, even add your own logo.
Give us your feedback, we can expand the selection and upgrade the existing ones. Together we can make this better for all.
Box Cutter Basics
Employee using a box cutter to open a box.
Box cutters are valuable and handy tools you use every day, but using them incorrectly can lead to serious injuries. In this course, you’ll learn simple, safe ways to use a box cutter to protect yourself, those around you and the products you handle. These tips will help you work safely and confidently when using a box cutter.
This course has the following objectives:
•Demonstrate safe and proper use of a box cutter
•Identify and apply techniques to prevent injuries
•Use box cutters in a way that reduces product damage
Course Duration: 10m
Box Cutter Basics
Employee using a box cutter to open a box.
Box cutters are valuable and handy tools you use every day, but using them incorrectly can lead to serious injuries. In this course, you’ll learn simple, safe ways to use a box cutter to protect yourself, those around you and the products you handle. These tips will help you work safely and confidently when using a box cutter.
This course has the following objectives:
Course Duration: 10m
Business Ethics
Black and White Horse Chess Pawns
Every day, we make decisions that affect more than us alone. So, how do we know the right decision to make? Simple. We use ethics. Ethics provides the standards which guides our behavior and actions, allowing us to make decisions which ensure the survival, growth and success of an organization or society. Without it, any decisions or actions would be solely for our benefit, rather than the common good or according to accepted standards of conduct. This course will provide you with an understanding of ethics and your ethical behavior. You’ll be introduced to ethics in business and several types of dilemmas you may encounter.
This course has the following objectives:
• Define ethics and its significance
• Describe ethical behavior
• Define business ethics
• Differentiate between ethical and unethical behavior
• Identify how to respond to ethically to dilemmas
Course Duration: 60m
Business Ethics
Black and White Horse Chess Pawns
Every day, we make decisions that affect more than us alone. So, how do we know the right decision to make? Simple. We use ethics. Ethics provides the standards which guides our behavior and actions, allowing us to make decisions which ensure the survival, growth and success of an organization or society. Without it, any decisions or actions would be solely for our benefit, rather than the common good or according to accepted standards of conduct. This course will provide you with an understanding of ethics and your ethical behavior. You’ll be introduced to ethics in business and several types of dilemmas you may encounter.
This course has the following objectives:
• Define ethics and its significance
• Describe ethical behavior
• Define business ethics
• Differentiate between ethical and unethical behavior
• Identify how to respond to ethically to dilemmas
Course Duration: 60m
Customer Service
Staff member helping customer choose between orange or red peppers.
Due to increased competition, customer service is a necessity in the food retail industry. Consumers who are not satisfied with a store’s service can easily take their business elsewhere. They will often inconvenience themselves by spending more money and traveling farther if it means doing business with a company
that appreciates them. It is vital that you learn how to provide exceptional service that builds relationships and keeps consumers coming back.
Always remember, your consumers are the reason you have a job!
This course has the following objectives:
• Determine the reasons why good customer service is important.
• List the characteristics of consumers.
• List the store attributes that are important to consumers and the results of not providing them.
Course Duration: 60m
Customer Service
Staff member helping customer choose between orange or red peppers.
Due to increased competition, customer service is a necessity in the food retail industry. Consumers who are not satisfied with a store’s service can easily take their business elsewhere. They will often inconvenience themselves by spending more money and traveling farther if it means doing business with a company
that appreciates them. It is vital that you learn how to provide exceptional service that builds relationships and keeps consumers coming back.
Always remember, your consumers are the reason you have a job!
This course has the following objectives:
• Determine the reasons why good customer service is important.
• List the characteristics of consumers.
• List the store attributes that are important to consumers and the results of not providing them.
Course Duration: 60m
Customer Service – Conflict Resolution
Employee handing over a bag to customer.
In this course, you’ll learn key techniques for listening to and understanding customer concerns during conflicts. You’ll also gain strategies to stay calm and professional in tough situations, while improving your problem-solving skills to address complaints quickly and effectively.
This course has the following objectives:
-
Understand customer concerns, emotions, and expectations through active listening.
-
Apply strategies to stay calm and professional in tense customer interactions.
-
Evaluate and resolve customer complaints quickly using effective problem-solving techniques.
Course Duration: 15m
Customer Service – Conflict Resolution
Employee handing over a bag to customer.
In this course, you’ll learn key techniques for listening to and understanding customer concerns during conflicts. You’ll also gain strategies to stay calm and professional in tough situations, while improving your problem-solving skills to address complaints quickly and effectively.
This course has the following objectives:
-
Understand customer concerns, emotions, and expectations through active listening.
-
Apply strategies to stay calm and professional in tense customer interactions.
-
Evaluate and resolve customer complaints quickly using effective problem-solving techniques.
Course Duration: 15m
Customer Service – De-escalation
A customer showing an employee a red bell pepper.
Throughout this course, you will learn valuable techniques and strategies for effectively managing challenging customer interactions while prioritizing safety for both customers and employees. By recognizing signs of escalating customer behavior, applying de-escalation techniques to diffuse tense situations, and following established safety measures, you’ll be equipped to create a safe positive shopping environment and ensure a secure atmosphere.
This course has the following objectives:
- Describe examples of escalated customer situations.
- Recognize signs of escalating customer behavior.
- Apply de-escalation techniques to diffuse tense situations.
Course Duration: 16m
Customer Service – De-escalation
A customer showing an employee a red bell pepper.
Throughout this course, you will learn valuable techniques and strategies for effectively managing challenging customer interactions while prioritizing safety for both customers and employees. By recognizing signs of escalating customer behavior, applying de-escalation techniques to diffuse tense situations, and following established safety measures, you’ll be equipped to create a safe positive shopping environment and ensure a secure atmosphere.
This course has the following objectives:
- Describe examples of escalated customer situations.
- Recognize signs of escalating customer behavior.
- Apply de-escalation techniques to diffuse tense situations.
Course Duration: 16m
Customer Service – Selling Solutions
Woman cashier ringing out a customer while looking at the camera.
Customer service is a necessity in the food retail industry. Consumers who are not satisfied with a store’s service can easily take their business elsewhere. In this course you will learn how to interact and communicate with customers, as well as retain them.
This course has the following objectives:
• How to interact with customers.
• Identifying customers and their expectations.
• How to retain customers.
• How to deal with complaints and difficult customers.
Course Duration: 60m
Customer Service – Selling Solutions
Woman cashier ringing out a customer while looking at the camera.
Customer service is a necessity in the food retail industry. Consumers who are not satisfied with a store’s service can easily take their business elsewhere. In this course you will learn how to interact and communicate with customers, as well as retain them.
This course has the following objectives:
• How to interact with customers.
• Identifying customers and their expectations.
• How to retain customers.
• How to deal with complaints and difficult customers.
Course Duration: 60m
Customer Service – Serving Customers with Disabilities
Employee attentively looking at a customer with hearing impairment.
In this course, we will explore how to effectively serve customers with disabilities, such as physical, sensory, or cognitive disabilities. Every customer deserves excellent service, and this course will help you adjust your approach to accommodating their unique needs, ensuring a welcoming experience.
This course has the following objectives:
- Identify various types of disabilities customers may have and learn how to offer appropriate assistance.
- Learn how to communicate effectively with customers who have disabilities.
- Develop the skills to provide customized support tailored to each customer’s specific needs.
Course Duration: 14m
Customer Service – Serving Customers with Disabilities
Employee attentively looking at a customer with hearing impairment.
In this course, we will explore how to effectively serve customers with disabilities, such as physical, sensory, or cognitive disabilities. Every customer deserves excellent service, and this course will help you adjust your approach to accommodating their unique needs, ensuring a welcoming experience.
This course has the following objectives:
- Identify various types of disabilities customers may have and learn how to offer appropriate assistance.
- Learn how to communicate effectively with customers who have disabilities.
- Develop the skills to provide customized support tailored to each customer’s specific needs.
Course Duration: 14m
Customer Service – The G.I.V.I.N.G. Approach
Are you ready to take your customer service skills to the next level? Whether you’re new to the field or a seasoned professional, this course will teach you a powerful method for creating meaningful connections with your customers and providing outstanding service.
This course has the following objectives:
- Recall and define each component of the G.I.V.I.N.G. approach and its role in customer service.
- Demonstrate the ability to implement the G.I.V.I.N.G. approach in real customer service interactions by using appropriate greetings, questions, and expressions of gratitude.
- Assess the effectiveness of customer service interactions by identifying areas where the G.I.V.I.N.G. approach was successfully used and suggesting improvements.
Course Duration: 10m
Customer Service – The G.I.V.I.N.G. Approach
Are you ready to take your customer service skills to the next level? Whether you’re new to the field or a seasoned professional, this course will teach you a powerful method for creating meaningful connections with your customers and providing outstanding service.
This course has the following objectives:
- Recall and define each component of the G.I.V.I.N.G. approach and its role in customer service.
- Demonstrate the ability to implement the G.I.V.I.N.G. approach in real customer service interactions by using appropriate greetings, questions, and expressions of gratitude.
- Assess the effectiveness of customer service interactions by identifying areas where the G.I.V.I.N.G. approach was successfully used and suggesting improvements.
Course Duration: 10m
Customer Service – The G.R.E.A.T. Approach
Employee speaking to a customer at checkout.
In the world of retail, delivering exceptional service is the key to making a lasting impression on every customer. It’s not just about completing a transaction—it’s about building relationships and creating positive experiences that keep customers coming back.
This course has the following objectives:
- Explain the importance of exceptional service in building lasting customer relationships.
- Describe the five steps of the G.R.E.A.T. approach (Greet, Respond, Engage, Add, Thank).
- Demonstrate how to apply the G.R.E.A.T. approach in customer interactions to enhance satisfaction.
Course Duration: 5m
Customer Service – The G.R.E.A.T. Approach
Employee speaking to a customer at checkout.
In the world of retail, delivering exceptional service is the key to making a lasting impression on every customer. It’s not just about completing a transaction—it’s about building relationships and creating positive experiences that keep customers coming back.
This course has the following objectives:
- Explain the importance of exceptional service in building lasting customer relationships.
- Describe the five steps of the G.R.E.A.T. approach (Greet, Respond, Engage, Add, Thank).
- Demonstrate how to apply the G.R.E.A.T. approach in customer interactions to enhance satisfaction.
Course Duration: 5m
Customer Service – Way to Care – Advance
Customer handing clerk a credit card to pay for groceries.
When should our customers receive excellent service?
Course Duration: 15m
Customer Service – Way to Care – Advance
Customer handing clerk a credit card to pay for groceries.
When should our customers receive excellent service?
Course Duration: 15m
Customer Service – Way to Care – Essentials
Customer handing clerk a credit card to pay for groceries.
Course Duration: 20m
Customer Service – Way to Care – Essentials
Customer handing clerk a credit card to pay for groceries.
Course Duration: 20m
Diversity And Inclusion
Illustration of a diverse group of people.
Diversity and inclusion entail more than just rules, initiatives, and staff numbers. Ethical employers exceed their competition by valuing each team member’s individual needs, views, and capabilities. As a result, organizations that are diverse and inclusive receive greater trust and commitment from their employees. In this course, we discuss how diversity and inclusion overlap with discrimination, and what companies can do to promote diversity and inclusion in an effort to prevent discrimination.
This course has the following objectives:
- Define diversity and inclusion.
- List examples of diversity and inclusion in the workplace.
- Identify practices that you can utilize to implement within your company.
Course Duration: 15m
Diversity And Inclusion
Illustration of a diverse group of people.
Diversity and inclusion entail more than just rules, initiatives, and staff numbers. Ethical employers exceed their competition by valuing each team member’s individual needs, views, and capabilities. As a result, organizations that are diverse and inclusive receive greater trust and commitment from their employees. In this course, we discuss how diversity and inclusion overlap with discrimination, and what companies can do to promote diversity and inclusion in an effort to prevent discrimination.
This course has the following objectives:
- Define diversity and inclusion.
- List examples of diversity and inclusion in the workplace.
- Identify practices that you can utilize to implement within your company.
Course Duration: 15m
Emotional Intelligence
Illustration of a person’s head with a check marked list in it.
Leadership is not a title on a business card. Successful leaders, unlike traditional hierarchical manager’s show to have a high degree of emotional intelligence. This course is an introduction to the key competencies that will help you become a better leader.
Course Duration: 40m
Emotional Intelligence
Illustration of a person’s head with a check marked list in it.
Leadership is not a title on a business card. Successful leaders, unlike traditional hierarchical manager’s show to have a high degree of emotional intelligence. This course is an introduction to the key competencies that will help you become a better leader.
Course Duration: 40m
Equity
People reaching citrus fruit from a tree.
This course provides an in-depth look into workplace equity. It highlights the importance for both employees and employers to create an environment where people from different backgrounds feel valued and respected. We’ll explore the difference between equality and equity, which is essential for ensuring fairness at work. Promoting equity is a responsibility shared by all. By the end, you’ll have the skills to recognize and address unfairness, making the workplace more equitable and inclusive for everyone.
This course has the following objectives:
- Define workplace equity.
- Identify the differences between equity and equality.
- Detect workplace bias to prevent it proactively.
Course Duration: 18m
Equity
People reaching citrus fruit from a tree.
This course provides an in-depth look into workplace equity. It highlights the importance for both employees and employers to create an environment where people from different backgrounds feel valued and respected. We’ll explore the difference between equality and equity, which is essential for ensuring fairness at work. Promoting equity is a responsibility shared by all. By the end, you’ll have the skills to recognize and address unfairness, making the workplace more equitable and inclusive for everyone.
This course has the following objectives:
- Define workplace equity.
- Identify the differences between equity and equality.
- Detect workplace bias to prevent it proactively.
Course Duration: 18m
Introduction to Food and Health
Home Weight Scale with dinnerware and tape measure on it.
The consumer population is becoming increasingly concerned with healthier diets. For this reason, it is vital that food retail associates understand the impact food has on health.
This course provides you with up-to-date nutrition information, as well as innovative tools to further your commitment to living a healthy lifestyle. By developing a better understanding of how the things you eat influence your own health, you will be better equipped to serve the health-conscious consumers who visit your store.
This course has the following objectives:
• Identify the purpose of food guides.
• Identify information on food product nutrition labels.
• Identify FDA health claims.
Course Duration: 135m
Introduction to Food and Health
Home Weight Scale with dinnerware and tape measure on it.
The consumer population is becoming increasingly concerned with healthier diets. For this reason, it is vital that food retail associates understand the impact food has on health.
This course provides you with up-to-date nutrition information, as well as innovative tools to further your commitment to living a healthy lifestyle. By developing a better understanding of how the things you eat influence your own health, you will be better equipped to serve the health-conscious consumers who visit your store.
This course has the following objectives:
• Identify the purpose of food guides.
• Identify information on food product nutrition labels.
• Identify FDA health claims.
Course Duration: 135m
Introduction to Food Retail
Man reading from a cereal box.
The food retailing industry constantly changes. The economy, food and shopping trends, and the types of products available have a large impact on the industry. This in turn plays an important role in how retailers run a supermarket business. In order to better serve consumers, savvy retailers must understand and adapt to the industry’s changing conditions.
This course informs you about what is currently occurring in the food retail industry. It looks at many of the different aspects that impact the buying and selling of grocery products.
This course has the following objectives:
• Identify current retail economic facts.
• List the types of retail formats and current growth rates.
• Identify features of the retail distribution system.
Course Duration: 150m
Introduction to Food Retail
Man reading from a cereal box.
The food retailing industry constantly changes. The economy, food and shopping trends, and the types of products available have a large impact on the industry. This in turn plays an important role in how retailers run a supermarket business. In order to better serve consumers, savvy retailers must understand and adapt to the industry’s changing conditions.
This course informs you about what is currently occurring in the food retail industry. It looks at many of the different aspects that impact the buying and selling of grocery products.
This course has the following objectives:
• Identify current retail economic facts.
• List the types of retail formats and current growth rates.
• Identify features of the retail distribution system.
Course Duration: 150m
Introduction to Food Retail – Overview
Vibrant illustration of part of a supermarket with with potted plants, grocery cart and produce.
This course explores the essentials of the retail food industry providing a sound foundation to new entrepreneurs or those wanting to improve their basic knowledge. The retail food industry is rapidly evolving, driven by changing customer preferences for convenience and healthier food options. Food retailers must adapt to stay competitive by embracing technological advancements like AI and a planet friendly approach in their businesses.
This course has the following objectives:
Course Duration: 5m
Introduction to Food Retail – Overview
Vibrant illustration of part of a supermarket with with potted plants, grocery cart and produce.
This course explores the essentials of the retail food industry providing a sound foundation to new entrepreneurs or those wanting to improve their basic knowledge. The retail food industry is rapidly evolving, driven by changing customer preferences for convenience and healthier food options. Food retailers must adapt to stay competitive by embracing technological advancements like AI and a planet friendly approach in their businesses.
This course has the following objectives:
Course Duration: 5m
Introduction to Food Retail – Understanding Store Layout
Isometric layout of a supermarket.
This course will explore how grocery stores are organized and how each department and operational area contributes to an efficient shopping experience.
This course has the following objectives:
Course Duration: 10m
Introduction to Food Retail – Understanding Store Layout
Isometric layout of a supermarket.
This course will explore how grocery stores are organized and how each department and operational area contributes to an efficient shopping experience.
This course has the following objectives:
Course Duration: 10m
Key U.S. Supermarkets
3D rendering wireframe of office building, white background. Concept – modern architecture, designing.
In this course, you will learn about many of today’s top and most unique retail food store chains in the United States. This course outlines how these stores differentiate themselves from the competition. You will learn about these stores’ company overview, human resources and finances.
By learning what others are doing, you will be able to adapt successful business formats into
your own store’s practices.
Course Duration: 25m
Key U.S. Supermarkets
3D rendering wireframe of office building, white background. Concept – modern architecture, designing.
In this course, you will learn about many of today’s top and most unique retail food store chains in the United States. This course outlines how these stores differentiate themselves from the competition. You will learn about these stores’ company overview, human resources and finances.
By learning what others are doing, you will be able to adapt successful business formats into
your own store’s practices.
Course Duration: 25m
Managing Stress At Work
Man with stress touches his head because of a headache.
Eu-stress and Di-stress. One positive, one negative. One can push us to new levels of achievement, the other can kill. In this course, learn the difference between positive and negative stress, and how to manage both to help you achieve the results you desire. Reduce the negative stress in your world by using application exercises and a rich multimedia process. Check process to identify pain points and take action to regulate the stress you experience.
Man with stress touches his head because of a headache.
This course has the following objectives:
- Identify different types of stress and stressors in your life
- Create a personalized stress management plan by determining your own stress level
- Utilize effective methods and techniques for reducing stress
Course Completion: 20 min
Managing Stress At Work
Man with stress touches his head because of a headache.
Eu-stress and Di-stress. One positive, one negative. One can push us to new levels of achievement, the other can kill. In this course, learn the difference between positive and negative stress, and how to manage both to help you achieve the results you desire. Reduce the negative stress in your world by using application exercises and a rich multimedia process. Check process to identify pain points and take action to regulate the stress you experience.
Man with stress touches his head because of a headache.
This course has the following objectives:
- Identify different types of stress and stressors in your life
- Create a personalized stress management plan by determining your own stress level
- Utilize effective methods and techniques for reducing stress
Course Completion: 20 min
Organic and Natural Foods
USDA Organic Logo.
This course defines the terms, organic and natural. It also describes the difference between each as well as how to handling and merchandise these products within your store.
This course has the following objectives:
• Define organic and natural foods
• Describe the difference between organic and natural products
• Discuss the key handling procedures for organic and natural foods
• List the ways on how to merchandise organic and natural foods
Course Duration: 15m
Organic and Natural Foods
USDA Organic Logo.
This course defines the terms, organic and natural. It also describes the difference between each as well as how to handling and merchandise these products within your store.
This course has the following objectives:
• Define organic and natural foods
• Describe the difference between organic and natural products
• Discuss the key handling procedures for organic and natural foods
• List the ways on how to merchandise organic and natural foods
Course Duration: 15m
Professionalism – Basics
Employee and customer smiling to each other.
Professionalism is the foundation of a positive and productive workplace. This means showing respect, being dependable, and representing your store with a good attitude. Acting professionally builds trust with customers and coworkers and helps create a welcoming environment. This course will guide you through the key behaviors that define professionalism and explain why they matter in your everyday role.
This course has the following objectives:
• Identify the main characteristics of professionalism.
• Explain why professionalism is important when working with customers and coworkers.
• Describe how to demonstrate professionalism in everyday work situations.
Course Duration: 10m
Professionalism – Basics
Employee and customer smiling to each other.
Professionalism is the foundation of a positive and productive workplace. This means showing respect, being dependable, and representing your store with a good attitude. Acting professionally builds trust with customers and coworkers and helps create a welcoming environment. This course will guide you through the key behaviors that define professionalism and explain why they matter in your everyday role.
This course has the following objectives:
• Identify the main characteristics of professionalism.
• Explain why professionalism is important when working with customers and coworkers.
• Describe how to demonstrate professionalism in everyday work situations.
Course Duration: 10m
Professionalism – First Impressions
Employee smiling at at customer.
Making a great first impression is key to how customers see you—and your store. In this course, you’ll learn how your appearance, hygiene, and daily habits help build trust, show professionalism, and create a positive customer experience.
This course has the following objectives:
Course Duration: 9m
Professionalism – First Impressions
Employee smiling at at customer.
Making a great first impression is key to how customers see you—and your store. In this course, you’ll learn how your appearance, hygiene, and daily habits help build trust, show professionalism, and create a positive customer experience.
This course has the following objectives:
Course Duration: 9m
Professionalism – Teamwork
Team of employees standing and smiling in an aisle.
Professionalism relies on teamwork, clear communication, and mutual respect. Every role matters, and store success depends on employees supporting one another. In this course, you’ll learn how working together helps operations run smoothly, strengthens cooperation among coworkers, and creates a safe, positive experience for customers. When everyone communicates clearly and steps in when needed, the entire store benefits.
This course has the following objectives:
- Explain how teamwork helps the grocery store run smoothly and creates a positive experience for customers.
- Recognize how sharing responsibility and helping others supports your coworkers and the whole store.
- Apply simple accountability practices to keep the store safe, clean, and well organized.
Course Duration: 10m
Professionalism – Teamwork
Team of employees standing and smiling in an aisle.
Professionalism relies on teamwork, clear communication, and mutual respect. Every role matters, and store success depends on employees supporting one another. In this course, you’ll learn how working together helps operations run smoothly, strengthens cooperation among coworkers, and creates a safe, positive experience for customers. When everyone communicates clearly and steps in when needed, the entire store benefits.
This course has the following objectives:
- Explain how teamwork helps the grocery store run smoothly and creates a positive experience for customers.
- Recognize how sharing responsibility and helping others supports your coworkers and the whole store.
- Apply simple accountability practices to keep the store safe, clean, and well organized.
Course Duration: 10m
Professionalism – Communication
An employee smiling to an elderly customer.
Effective and respectful communication is essential to professionalism. Whether you’re helping a customer, collaborating with a coworker, or speaking with a manager, the way you communicate reflects on you personally. It also influences your team’s environment and the overall success of the store.
This course has the following objectives:
-
Identify and prevent common communication issues
-
Apply effective communication strategies
-
Understand the importance of professionalism beyond the workplace
Course Duration: 14m
Professionalism – Communication
An employee smiling to an elderly customer.
Effective and respectful communication is essential to professionalism. Whether you’re helping a customer, collaborating with a coworker, or speaking with a manager, the way you communicate reflects on you personally. It also influences your team’s environment and the overall success of the store.
This course has the following objectives:
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Identify and prevent common communication issues
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Apply effective communication strategies
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Understand the importance of professionalism beyond the workplace
Course Duration: 14m
Seafood – Sustainable Practices
Illustration of fish swimming.
When customers are searching for sustainable seafood options, they may ask you questions about where the product comes from, how it was raised and the benefits of buying sustainable seafood products. They may also ask about freshness and quality, have ethical concerns and ask about labels. This course will prepare you to explain what seafood sustainability means and to answer your customer’s questions.
This course has the following objectives:
• Define what seafood sustainability means.
• Explain the benefits of buying sustainable seafood.
• Identify the types of sustainable seafood labels.
• Review seafood products’ recommendations based on environmental guidelines.
Course Duration: 10m
Seafood Sustainability
Illustration of fish swimming.
When customers are searching for sustainable seafood options, they may ask you questions about where the product comes from, how it was raised and the benefits of buying sustainable seafood products. They may also ask about freshness and quality, have ethical concerns and ask about labels. This course will prepare you to explain what seafood sustainability means and to answer your customer’s questions.
This course has the following objectives:
• Define what seafood sustainability means.
• Explain the benefits of buying sustainable seafood.
• Identify the types of sustainable seafood labels.
• Review seafood products’ recommendations based on environmental guidelines.
Course Duration: 10m
Stress Management
Man with stress touches his head due to a headache.
Stress is a normal part of life, but too much of it can have devastating effects
on physical and mental health. It stems from many causes, among them lack of sleep, depression, work and financial stability.
This course will test your stress levels and help you determine if you need to reduce
the stress in your life. You will also learn causes and effects, as well as simple steps and small changes you can make to manage your stress.
This course has the following objectives:
• List the characteristics and levels of stress.
• List events that could produce stress.
• Identify the body’s reaction to stress.
• List healthy and unhealthy ways to reduce stress.
Course Duration: 90m
Stress Management
Man with stress touches his head due to a headache.
Stress is a normal part of life, but too much of it can have devastating effects
on physical and mental health. It stems from many causes, among them lack of sleep, depression, work and financial stability.
This course will test your stress levels and help you determine if you need to reduce
the stress in your life. You will also learn causes and effects, as well as simple steps and small changes you can make to manage your stress.
This course has the following objectives:
• List the characteristics and levels of stress.
• List events that could produce stress.
• Identify the body’s reaction to stress.
• List healthy and unhealthy ways to reduce stress.
Course Duration: 90m
Sustainability – Top 10 Waste Reduction Practices
Illustration of a talking trashcan.
We proudly present the Top 10 Waste Training, highlighting the ten easy operational practices that can help your grocery store boost waste and recycling rates and perhaps most important your store’s revenue.
This course has the following objectives:
The Top 10 Waste Training Practices are:
1. Litter Inspection in the Parking Lot
2. Signs for recyclables
3. Recycling Bins
4. Locked Dumpster or Compactor Chute
5. Understand the Value of Commonly Recycled Materials
6. Hazardous Waste
7. Regulated Waste Streams: Handling Universal Waste
8. Conditions of the Compactor or Dumpster
9. Preventing Food Waste
10. Employee Engagement
Course Duration: 18m
Sustainability – Top 10 Waste Reduction Practices
Illustration of a talking trashcan.
We proudly present the Top 10 Waste Training, highlighting the ten easy operational practices that can help your grocery store boost waste and recycling rates and perhaps most important your store’s revenue.
This course has the following objectives:
The Top 10 Waste Training Practices are:
1. Litter Inspection in the Parking Lot
2. Signs for recyclables
3. Recycling Bins
4. Locked Dumpster or Compactor Chute
5. Understand the Value of Commonly Recycled Materials
6. Hazardous Waste
7. Regulated Waste Streams: Handling Universal Waste
8. Conditions of the Compactor or Dumpster
9. Preventing Food Waste
10. Employee Engagement
Course Duration: 18m
Sustainability – Top 5 Grocery Store Energy Savers
Tiny cart with light bulbs in surrounded by change.
The objective of this course is to help your grocery store use energy more efficiently and to engage your team by implementing five simple practices.
This course has the following objectives:
The objective of this course is to help your grocery store use energy more efficiently and to engage your team by implementing these five simple practices:
1. Check Air Curtain Flow
2. Close Walk-in Doors
3. Fix Leaky Walk-in Doors
4. Turn Off Appliances at Night
5. Switch off Vending Lights in the Breakroom
Course Duration: 18m
Sustainability – Top 5 Grocery Store Energy Savers
Tiny cart with light bulbs in surrounded by change.
The objective of this course is to help your grocery store use energy more efficiently and to engage your team by implementing five simple practices.
This course has the following objectives:
The objective of this course is to help your grocery store use energy more efficiently and to engage your team by implementing these five simple practices:
1. Check Air Curtain Flow
2. Close Walk-in Doors
3. Fix Leaky Walk-in Doors
4. Turn Off Appliances at Night
5. Switch off Vending Lights in the Breakroom
Course Duration: 18m
Time Management 1 – Getting Control
Illustration of a clock.
This course has the following objectives:
• Discuss physical de-cluttering, how to avoid information overload and manage stress
• Describe a three-week scheduling exercise for increasing your productivity
• Explain the “mind over matter” approach
• Discuss the importance of exercise and fitness to remain focused and in control
Course Duration: 7m
Time Management 1 – Getting Control
Illustration of a clock.
This course has the following objectives:
• Discuss physical de-cluttering, how to avoid information overload and manage stress
• Describe a three-week scheduling exercise for increasing your productivity
• Explain the “mind over matter” approach
• Discuss the importance of exercise and fitness to remain focused and in control
Course Duration: 7m
Time Management 2 – Mastering Time Management
Illustration of a clock.
This course has the following objectives:
• List how to manage time
• Identify ways to master workflow
• List the steps for taking action and their significance
Course Duration: 11m
Time Management 2 – Mastering Time Management
Illustration of a clock.
This course has the following objectives:
• List how to manage time
• Identify ways to master workflow
• List the steps for taking action and their significance
Course Duration: 11m
Time Management 3 – Beating Procrastination
Illustration of a clock.
This course has the following objectives:
• Discuss the significance of prioritizing tasks
• State how to stay focused while prioritizing
• Describe the practices to end procrastination
Course Duration: 8m
Time Management 3 – Beating Procrastination
Illustration of a clock.
This course has the following objectives:
• Discuss the significance of prioritizing tasks
• State how to stay focused while prioritizing
• Describe the practices to end procrastination
Course Duration: 8m
Time Management 4 – Prioritizing
Illustration of a clock.
This course has the following objectives:
• Discuss physical de-cluttering, how to avoid information overload and manage stress
• Describe a three week scheduling exercise for increasing your productivity
• Explain the “mind over matter” approach
• Discuss the importance of exercise and fitness to remain focused and in control
Course Duration: 10m
Time Management 4 – Prioritizing
Illustration of a clock.
This course has the following objectives:
• Discuss physical de-cluttering, how to avoid information overload and manage stress
• Describe a three week scheduling exercise for increasing your productivity
• Explain the “mind over matter” approach
• Discuss the importance of exercise and fitness to remain focused and in control
Course Duration: 10m
Time Management 5 – Actions for Maximum Productivity
Illustration of a clock.
This course has the following objectives:
• Describe how to identify and select appropriate tasks
• Define guidelines for supporting productivity
• List strategies to manage time successfully
• Explain methods for changing your behavior
Course Duration: 12m
Time Management 5 – Actions for Maximum Productivity
Illustration of a clock.
This course has the following objectives:
• Describe how to identify and select appropriate tasks
• Define guidelines for supporting productivity
• List strategies to manage time successfully
• Explain methods for changing your behavior
Course Duration: 12m
Time Management 6 – Adopting a Growth Mindset
Illustration of a clock.
This course has the following objectives:
• Describe mindset and the characteristics of growth and fixed types
• List the advantages of a growth mindset
• Identify ways to adopt a growth mindset
• Define strategies to foster a growth mindset in others
Course Duration: 7m
Time Management 6 – Adopting a Growth Mindset
Illustration of a clock.
This course has the following objectives:
• Describe mindset and the characteristics of growth and fixed types
• List the advantages of a growth mindset
• Identify ways to adopt a growth mindset
• Define strategies to foster a growth mindset in others
Course Duration: 7m
Active Shooter Awareness – Office
Man walking holding a gun in an office.
This course was created thanks to a Grant funded by the Department of Homeland Security. It was produced by Houston’s Mayor’s Office of Public Safety and the Department of Homeland Security with the purpose of prepare associates in the event of an active shooter in an office.
DISCLAIMER: This video contains gun violence that some viewers may find disturbing.
The following methodologies recap best practices for surviving an active shooter event as recommended by local law enforcement. It is important to note that all individuals must use their own discretion during an active shooter event.
Course Duration: 6m
Active Shooter Awareness – Office
Man walking holding a gun in an office.
This course was created thanks to a Grant funded by the Department of Homeland Security. It was produced by Houston’s Mayor’s Office of Public Safety and the Department of Homeland Security with the purpose of prepare associates in the event of an active shooter in an office.
DISCLAIMER: This video contains gun violence that some viewers may find disturbing.
The following methodologies recap best practices for surviving an active shooter event as recommended by local law enforcement. It is important to note that all individuals must use their own discretion during an active shooter event.
Course Duration: 6m
Active Shooter Awareness – Supermarket
Illustration of person running, hiding and defending himself.
The “Run. Hide. Defend” video provides information on how to survive an active shooter event in a retail environment, and trains and prepares individuals in dealing with an active shooter situation. This video recaps best practices for surviving an active shooter event as recommended by local law enforcement.
DISCLAIMER: This video contains gun violence that some viewers may find disturbing. It is important to note that all individuals must use their own discretion during an active shooter event.
This course has the following objectives:
- Identify the three key actions to take during an active shooter event: Run, Hide, Defend.
- Explain the appropriate actions to take during each phase of an active shooter event, including how to escape, how to hide, and how to defend yourself as a last resort.
- Develop an exit plan and be aware of your surroundings to increase your chances of survival during an active shooter event.
Course Duration: 5m
Active Shooter Awareness – Supermarket
Illustration of person running, hiding and defending himself.
The “Run. Hide. Defend” video provides information on how to survive an active shooter event in a retail environment, and trains and prepares individuals in dealing with an active shooter situation. This video recaps best practices for surviving an active shooter event as recommended by local law enforcement.
DISCLAIMER: This video contains gun violence that some viewers may find disturbing. It is important to note that all individuals must use their own discretion during an active shooter event.
This course has the following objectives:
- Identify the three key actions to take during an active shooter event: Run, Hide, Defend.
- Explain the appropriate actions to take during each phase of an active shooter event, including how to escape, how to hide, and how to defend yourself as a last resort.
- Develop an exit plan and be aware of your surroundings to increase your chances of survival during an active shooter event.
Course Duration: 5m
Cashier – Alcohol Sales Compliance
Bottles and glasses with different types of alcohol.
This course is designed for food retailers who sell alcohol. Alcohol sales are strictly regulated, so associates will occasionally have to refuse a sale to a minor or a person who is intoxicated.
Additionally, this course explains the effect alcohol has on behavior, defines blood alcohol content, classifies legal forms of identification and discusses what to do with fake IDs.
This course has the following objectives:
• Identify the behavioral effects of different alcohol quantities.
• List the features of legal forms of identification.
• List how to avoid liability and comply with alcohol regulations.
Course Duration: 75m
Cashier – Alcohol Sales Compliance
Bottles and glasses with different types of alcohol.
This course is designed for food retailers who sell alcohol. Alcohol sales are strictly regulated, so associates will occasionally have to refuse a sale to a minor or a person who is intoxicated.
Additionally, this course explains the effect alcohol has on behavior, defines blood alcohol content, classifies legal forms of identification and discusses what to do with fake IDs.
This course has the following objectives:
• Identify the behavioral effects of different alcohol quantities.
• List the features of legal forms of identification.
• List how to avoid liability and comply with alcohol regulations.
Course Duration: 75m
Cashier – Tobacco Law Compliance – New York State Certified
Cigarette pack on white isolated background.
This course has been reviewed by the New York State (NYS) Department of Health. It has been accepted as a NYS Certified Tobacco Sales Training Program. The IGA Coca-Cola Institute’s provider number is 083-1007.
Below is more the information you need to successfully complete this course and be certified in the State of New York. View the full directions and approval letter.
1. Before you begin the course, a manager must complete an attendance roster form.
2. During the course, a manager must be present.
3. After you finish the course, a manager must complete a certificate form.
A manager must print and give the following document to each student.
Course Duration: 195m
Certified in the state of New York
For more information, click here.
Cashier – Tobacco Law Compliance – New York State Certified
Cigarette pack on white isolated background.
This course has been reviewed by the New York State (NYS) Department of Health. It has been accepted as a NYS Certified Tobacco Sales Training Program. The IGA Coca-Cola Institute’s provider number is 083-1007.
Below is more the information you need to successfully complete this course and be certified in the State of New York. View the full directions and approval letter.
1. Before you begin the course, a manager must complete an attendance roster form.
2. During the course, a manager must be present.
3. After you finish the course, a manager must complete a certificate form.
A manager must print and give the following document to each student.
Course Duration: 195m
Certified in the state of New York
For more information, click here.
Cashier – Tobacco Sales Compliance
Man taking out a cigarette from the box.
Tobacco products are addictive and have many serious and detrimental effects on health. For this reason, the sale of tobacco products is strictly regulated, and there are laws prohibiting tobacco sales to minors.
As a tobacco sales associate, it is your responsibility to understand the consequences of tobacco use, so you can better implement tobacco laws. Ensure that your store stays in compliance by checking identification and, if necessary, refusing a tobacco sale.
Tobacco Sales Awareness topics:
•Select the affects that tobacco can have on your health.
•List characteristics that are common for adolescent tobacco users.
Course Duration: 105m
Cashier – Tobacco Sales Compliance
Man taking out a cigarette from the box.
Tobacco products are addictive and have many serious and detrimental effects on health. For this reason, the sale of tobacco products is strictly regulated, and there are laws prohibiting tobacco sales to minors.
As a tobacco sales associate, it is your responsibility to understand the consequences of tobacco use, so you can better implement tobacco laws. Ensure that your store stays in compliance by checking identification and, if necessary, refusing a tobacco sale.
Tobacco Sales Awareness topics:
•Select the affects that tobacco can have on your health.
•List characteristics that are common for adolescent tobacco users.
Course Duration: 105m
Cashier – Tobacco Sales Compliance – Arkansas
Man taking out a cigarette from the box.
Tobacco products are addictive and have many serious and detrimental effects on health. For this reason, the sale of tobacco products is strictly regulated, and there are laws prohibiting tobacco sales to minors.
As a tobacco sales associate in the state of Arkansas, it is your responsibility to understand the consequences of tobacco use, so you can better implement tobacco laws. Ensure that your store stays in compliance by checking identification and, if necessary, refusing a tobacco sale.
This course has the following objectives:
• List the affects that tobacco can have on your health.
• List characteristics that are common for adolescent tobacco users.
• List characteristics to recognize minors.
• List how to comply with tobacco regulations in the state of Arkansas.
• List features to look for when reviewing legal forms of identification.
• Determine the correct way to respond to someone when refusing to sell them tobacco products.
Course Duration: 105m
Cashier – Tobacco Sales Compliance – Arkansas
Man taking out a cigarette from the box.
Tobacco products are addictive and have many serious and detrimental effects on health. For this reason, the sale of tobacco products is strictly regulated, and there are laws prohibiting tobacco sales to minors.
As a tobacco sales associate in the state of Arkansas, it is your responsibility to understand the consequences of tobacco use, so you can better implement tobacco laws. Ensure that your store stays in compliance by checking identification and, if necessary, refusing a tobacco sale.
This course has the following objectives:
• List the affects that tobacco can have on your health.
• List characteristics that are common for adolescent tobacco users.
• List characteristics to recognize minors.
• List how to comply with tobacco regulations in the state of Arkansas.
• List features to look for when reviewing legal forms of identification.
• Determine the correct way to respond to someone when refusing to sell them tobacco products.
Course Duration: 105m
Cashier – WIC Overview 1: About the Program
WIC Logo.
WIC is a special supplemental nutrition program for women, infants, and children. In this course, we’ll introduce you to the WIC program. You’ll learn who benefits from the program and what made them eligible to participate. You’ll also be introduced to the program’s structure, and, most specifically, the types of foods it provides.
This course has the following objectives:
- Define WIC, its purpose and who it serves
- Describe how WIC addresses specific nutritional requirements among infants, children, and women
- Identify aspects of the WIC approved foods list
Course Duration: 9m
Cashier – WIC Overview 1: About the Program
WIC Logo.
WIC is a special supplemental nutrition program for women, infants, and children. In this course, we’ll introduce you to the WIC program. You’ll learn who benefits from the program and what made them eligible to participate. You’ll also be introduced to the program’s structure, and, most specifically, the types of foods it provides.
This course has the following objectives:
- Define WIC, its purpose and who it serves
- Describe how WIC addresses specific nutritional requirements among infants, children, and women
- Identify aspects of the WIC approved foods list
Course Duration: 9m
Cashier – WIC Overview 3: Within Your Store
Illustration of WIC Storefront Logo.
As you complete a transaction for your WIC customer, there are common situations you may encounter during the checkout process. In this course, you’ll learn the proper way to resolve those issues, while providing exceptional service to your WIC customer.
This course has the following objectives:
- Explain how to identify eligible WIC foods
- Specify how to respond to customers when a WIC item is out of stock
- Discuss additional savings and promotions available to WIC customers
- Describe ways to provide the best customer experience for your WIC customers
Course Duration: 9m
Cashier – WIC Overview 3: Within Your Store
Illustration of WIC Storefront Logo.
As you complete a transaction for your WIC customer, there are common situations you may encounter during the checkout process. In this course, you’ll learn the proper way to resolve those issues, while providing exceptional service to your WIC customer.
This course has the following objectives:
- Explain how to identify eligible WIC foods
- Specify how to respond to customers when a WIC item is out of stock
- Discuss additional savings and promotions available to WIC customers
- Describe ways to provide the best customer experience for your WIC customers
Course Duration: 9m
Cashier – WIC Overview: EBT Process at End
Illustration of a WIC Card with a calendar and bag of groceries next to it.
The WIC EBT card is an electronic benefits card, issued to participants, for purchasing WIC foods. As a cashier, you must be familiar with your store’s procedure for completing a transaction with a WIC EBT card. Since this process varies from store to store, you’ll guide your customers through the process.
This course will introduce you to WIC EBT cards. You’ll also learn how to process a WIC transaction with an EBT card, required at the end of the transaction.
This course has the following objectives:
- List the advantages offered by a WIC EBT card
- Describe PIN authentication and the security it offers
- Identify common features shared among all WIC EBT cards
- Describe the significance of the card balance and how to access it
- List the steps for processing a WIC EBT card transaction
Course Duration: 13m
Cashier – WIC Overview: EBT Process at End
Illustration of a WIC Card with a calendar and bag of groceries next to it.
The WIC EBT card is an electronic benefits card, issued to participants, for purchasing WIC foods. As a cashier, you must be familiar with your store’s procedure for completing a transaction with a WIC EBT card. Since this process varies from store to store, you’ll guide your customers through the process.
This course will introduce you to WIC EBT cards. You’ll also learn how to process a WIC transaction with an EBT card, required at the end of the transaction.
This course has the following objectives:
- List the advantages offered by a WIC EBT card
- Describe PIN authentication and the security it offers
- Identify common features shared among all WIC EBT cards
- Describe the significance of the card balance and how to access it
- List the steps for processing a WIC EBT card transaction
Course Duration: 13m
Cashier – WIC: EBT Process at Start
Illustration of a WIC Card with a calendar and bag of groceries next to it.
The WIC EBT card is an electronic benefits card, issued to participants, for purchasing WIC foods. As a cashier, you must be familiar with your store’s procedure for completing a transaction with a WIC EBT card. Since this process varies from store to store, you’ll guide your customers through the process.
This course will introduce you to WIC EBT cards. You’ll also learn how to process a WIC transaction with an EBT card, required at the start of the transaction.
This course has the following objectives:
- List the advantages offered by a WIC EBT card
- Describe PIN authentication and the security it offers
- Identify common features shared among all WIC EBT cards
- Describe the significance of the card balance and how to access it
- List the steps for processing a WIC EBT card transaction
Course Duration: 13m
Cashier – WIC: EBT Process at Start
Illustration of a WIC Card with a calendar and bag of groceries next to it.
The WIC EBT card is an electronic benefits card, issued to participants, for purchasing WIC foods. As a cashier, you must be familiar with your store’s procedure for completing a transaction with a WIC EBT card. Since this process varies from store to store, you’ll guide your customers through the process.
This course will introduce you to WIC EBT cards. You’ll also learn how to process a WIC transaction with an EBT card, required at the start of the transaction.
This course has the following objectives:
- List the advantages offered by a WIC EBT card
- Describe PIN authentication and the security it offers
- Identify common features shared among all WIC EBT cards
- Describe the significance of the card balance and how to access it
- List the steps for processing a WIC EBT card transaction
Course Duration: 13m
Cashier -Tobacco Sales Compliance – California
Man holding box of cigarettes and taking out a cigarette.
Tobacco products are addictive and have many serious and detrimental effects on health. For this reason, the sale of tobacco products is strictly regulated, and there are laws prohibiting tobacco sales to minors.
As a tobacco sales associate, it is your responsibility to understand the consequences of tobacco use, so you can better implement tobacco laws. Ensure that your store stays in compliance by checking identification and, if necessary, refusing a tobacco sale.
This course has the following objectives:
• Select the affects that tobacco can have on your health.
• List characteristics that are common for adolescent tobacco users.
Course Duration: 65m
Cashier -Tobacco Sales Compliance – California
Man holding box of cigarettes and taking out a cigarette.
Tobacco products are addictive and have many serious and detrimental effects on health. For this reason, the sale of tobacco products is strictly regulated, and there are laws prohibiting tobacco sales to minors.
As a tobacco sales associate, it is your responsibility to understand the consequences of tobacco use, so you can better implement tobacco laws. Ensure that your store stays in compliance by checking identification and, if necessary, refusing a tobacco sale.
This course has the following objectives:
• Select the affects that tobacco can have on your health.
• List characteristics that are common for adolescent tobacco users.
Course Duration: 65m
Cashier – Alcohol Sales Compliance (Montana Certified)
An illustration of alcohol assortment with bottles and wine glasses.
This course is designed for retail and food employees who sell alcohol in Montana off-premise, including grocery stores and convenience stores. Selling alcohol carries serious responsibilities, and the law requires that all sales be made only to individuals 21 years or older and not visibly intoxicated. Alcohol sales are strictly regulated, so associates will occasionally have to refuse a sale to a minor or a person who is intoxicated. Please note that this course and certificate apply only to off-premises alcohol sales and do not certify you to work in an on-premises location, such as a bar.
*Note: In order to receive certification for the State of Montana, you must speak to your administrator about including your date of birth in your account information within the Institute’s online training system, specifically in the “Birth date” field.
Licensees and employees may conduct a search to verify if an individual has current alcohol sales and service training. To conduct a search, enter the person’s name (first and last) and their date of birth. If the person has valid training, you may print a training verification. The certification through the state of Montana is the ONLY VALID certificate that should be used.
Upon completion of the course, your results will be sent to the state of Montana on the 1st of every month. Please check the state of Montana’s site for training verification.
Course Duration: 60m
Cashier – Alcohol Sales Compliance (Montana Certified)
An illustration of alcohol assortment with bottles and wine glasses.
This course is designed for retail and food employees who sell alcohol in Montana off-premise, including grocery stores and convenience stores. Selling alcohol carries serious responsibilities, and the law requires that all sales be made only to individuals 21 years or older and not visibly intoxicated. Alcohol sales are strictly regulated, so associates will occasionally have to refuse a sale to a minor or a person who is intoxicated. Please note that this course and certificate apply only to off-premises alcohol sales and do not certify you to work in an on-premises location, such as a bar.
*Note: In order to receive certification for the State of Montana, you must speak to your administrator about including your date of birth in your account information within the Institute’s online training system, specifically in the “Birth date” field.
Licensees and employees may conduct a search to verify if an individual has current alcohol sales and service training. To conduct a search, enter the person’s name (first and last) and their date of birth. If the person has valid training, you may print a training verification. The certification through the state of Montana is the ONLY VALID certificate that should be used.
Upon completion of the course, your results will be sent to the state of Montana on the 1st of every month. Please check the state of Montana’s site for training verification.
Course Duration: 60m
Cashier – WIC Overview 2: Participant Benefits
Illustration of produce surrounding the WIC logo.
The WIC program prescribes specific nutritious foods to women, infants and children. When participants purchase these prescribed foods, they must follow the quantity, variety and size specifications designated in their benefits. In this course, you’ll learn how WIC benefits are prescribed and how to identify the WIC foods your customer may purchase.
This course has the following objectives:
- Describe the WIC food packages assigned to different participant groups
- Identify any restrictions associated with WIC monthly benefits
- Distinguish between WIC checks and EBT cards
- Explain how to use a customer’s current WIC benefits to determine which WIC foods they may purchase
Course Duration: 10m
Cashier – WIC Overview 2: Participant Benefits
Illustration of produce surrounding the WIC logo.
The WIC program prescribes specific nutritious foods to women, infants and children. When participants purchase these prescribed foods, they must follow the quantity, variety and size specifications designated in their benefits. In this course, you’ll learn how WIC benefits are prescribed and how to identify the WIC foods your customer may purchase.
This course has the following objectives:
- Describe the WIC food packages assigned to different participant groups
- Identify any restrictions associated with WIC monthly benefits
- Distinguish between WIC checks and EBT cards
- Explain how to use a customer’s current WIC benefits to determine which WIC foods they may purchase
Course Duration: 10m
Crisis Preparedness
List of Checkmarks
According to the Food Marketing Institute (FMI), each of the intervention approaches presented in this course requires strategic planning, communication and flexibility to ensure effective response. To achieve maximum benefit, develop and implement a strategy to encourage beneficial personal protective measures, environmental protective measures and community distancing measures.
Course Duration: 5m
Crisis Preparedness
List of Checkmarks
According to the Food Marketing Institute (FMI), each of the intervention approaches presented in this course requires strategic planning, communication and flexibility to ensure effective response. To achieve maximum benefit, develop and implement a strategy to encourage beneficial personal protective measures, environmental protective measures and community distancing measures.
Course Duration: 5m
Cybersecurity 1 – Ransomware
Illustration showcasing a computer, people, and cybersecurity.
The retail industry has been one of the top targets for malicious ransomware attacks. The growing threat posed by ransomware to organizations big and small is only getting more frequent and more costly. Often these attacks rely on unknowing assistance from someone inside an organization to be effective. The best safeguard against these types of attacks is to be more educated on the techniques used and how to identify them. In this course we will learn what cybersecurity is and its importance. We’ll also learn about ransomware and phishing, two types of harmful and fraudulent attacks. Finally, we will discuss ways to protect yourself and identify from future cybersecurity threats.
This course has the following objectives:
- Explain the definition of cybersecurity
- Define what ransomware means
- Describe an example of phishing
- List ways you can help
Course Duration: 15m
Cybersecurity 1 – Ransomware
Illustration showcasing a computer, people, and cybersecurity.
The retail industry has been one of the top targets for malicious ransomware attacks. The growing threat posed by ransomware to organizations big and small is only getting more frequent and more costly. Often these attacks rely on unknowing assistance from someone inside an organization to be effective. The best safeguard against these types of attacks is to be more educated on the techniques used and how to identify them. In this course we will learn what cybersecurity is and its importance. We’ll also learn about ransomware and phishing, two types of harmful and fraudulent attacks. Finally, we will discuss ways to protect yourself and identify from future cybersecurity threats.
This course has the following objectives:
- Explain the definition of cybersecurity
- Define what ransomware means
- Describe an example of phishing
- List ways you can help
Course Duration: 15m
Cybersecurity 2 – Physical Cyber – Attacks
Illustration of blocks moving, a ladder and a magnifying glass.
A physical cyber-attack causes computer hardware or data availability to be disrupted, damaged, or destroyed. If the cyber-attack is successful, cybercriminals will be able to steal financial information such as bank account numbers, payment card information, causing significant damage to the organization as well as a potential loss of millions of dollars. Let’s take a look at how store employees, managers, and supervisors may safeguard their business against physical cyber-attacks.
This course has the following objectives:
- Define a physical cyber-attack
- Identify employee responsibilities in physical security
- Describe IT policies that prevent physical cyber-attacks
- List physical security countermeasures
Course Duration: 10m
Cybersecurity 2 – Physical Cyber – Attacks
Illustration of blocks moving, a ladder and a magnifying glass.
A physical cyber-attack causes computer hardware or data availability to be disrupted, damaged, or destroyed. If the cyber-attack is successful, cybercriminals will be able to steal financial information such as bank account numbers, payment card information, causing significant damage to the organization as well as a potential loss of millions of dollars. Let’s take a look at how store employees, managers, and supervisors may safeguard their business against physical cyber-attacks.
This course has the following objectives:
- Define a physical cyber-attack
- Identify employee responsibilities in physical security
- Describe IT policies that prevent physical cyber-attacks
- List physical security countermeasures
Course Duration: 10m
Cybersecurity 3 – Social Engineering
Illustration of cyber attacker collecting sensitive information, access or assets.
Social engineering is a deceptive method that uses human error to get sensitive information, access, or assets. It can be used to collect financial information such as bank account numbers and credit card information, causing significant damage to the organization and potentially resulting in a loss of millions of dollars. This course will look at how retail employees, managers, and supervisors can safeguard their organizations from social engineering attacks.
This course has the following objectives:
- Define different types of social engineering tactics.
- Identify employee responsibilities in preventing social engineering attacks.
- List ways to stay safe and protect against social engineering attacks.
Course Duration: 20m
Cybersecurity 3 – Social Engineering
Illustration of cyber attacker collecting sensitive information, access or assets.
Social engineering is a deceptive method that uses human error to get sensitive information, access, or assets. It can be used to collect financial information such as bank account numbers and credit card information, causing significant damage to the organization and potentially resulting in a loss of millions of dollars. This course will look at how retail employees, managers, and supervisors can safeguard their organizations from social engineering attacks.
This course has the following objectives:
- Define different types of social engineering tactics.
- Identify employee responsibilities in preventing social engineering attacks.
- List ways to stay safe and protect against social engineering attacks.
Course Duration: 20m
Ecolab – Food Retail: Cleaning and Sanitizing
Man washing spatula in sink.
Cleaning and sanitizing are essential in preventing cross-contamination. This course dives into cleaning and sanitizing, including an explanation of the preparation requirements for sanitizers. You will also learn how to differentiate between food contact and non-food contact surfaces.
Course Duration: 12m
Ecolab – Food Retail: Cleaning and Sanitizing
Man washing spatula in sink.
Cleaning and sanitizing are essential in preventing cross-contamination. This course dives into cleaning and sanitizing, including an explanation of the preparation requirements for sanitizers. You will also learn how to differentiate between food contact and non-food contact surfaces.
Course Duration: 12m
Ecolab – Food Retail: Food Allergens
Image of Crawfish, Mussels and Shrimp.
Food allergens can be life-threatening, and an understanding of allergens is critical for any Food Handler. This course provides an overview of food allergens, the symptoms associated with allergic reactions and how to handle food allergens.
Course Duration: 13m
Ecolab – Food Retail: Food Allergens
Image of Crawfish, Mussels and Shrimp.
Food allergens can be life-threatening, and an understanding of allergens is critical for any Food Handler. This course provides an overview of food allergens, the symptoms associated with allergic reactions and how to handle food allergens.
Course Duration: 13m
Ecolab – Food Retail: Food Contact Washing and Sanitizing
Man washing pan in sink.
In this course you will go through the proper procedure for using the three-compartment sink and a mechanical dishwasher. You will also learn the clean in place method and why following these washing and sanitizing steps are so important.
Course Duration: 13m
Ecolab – Food Retail: Food Contact Washing and Sanitizing
Man washing pan in sink.
In this course you will go through the proper procedure for using the three-compartment sink and a mechanical dishwasher. You will also learn the clean in place method and why following these washing and sanitizing steps are so important.
Course Duration: 13m
Ecolab – Food Retail: Handwashing
Person washing their hands.
Handwashing can help prevent foodborne illness and stop it from spreading. In this course you will learn the correct procedure for properly washing hands and when washing your hands is required.
Course Duration: 23m
Ecolab – Food Retail: Handwashing
Person washing their hands.
Handwashing can help prevent foodborne illness and stop it from spreading. In this course you will learn the correct procedure for properly washing hands and when washing your hands is required.
Course Duration: 23m
Ecolab – Food Retail: Introducing the Lobster Ink Food Safety Program
Bakery employee taking a cookie out of a bag.
This course, Introducing the Lobster Ink Food Safety Program, describes the human and operational cost that foodborne illnesses can have on an establishment. You will learn about the importance of a food safety culture and how to effectively use this program.
Course Duration: 8m
Ecolab – Food Retail: Introducing the Lobster Ink Food Safety Program
Bakery employee taking a cookie out of a bag.
This course, Introducing the Lobster Ink Food Safety Program, describes the human and operational cost that foodborne illnesses can have on an establishment. You will learn about the importance of a food safety culture and how to effectively use this program.
Course Duration: 8m
Ecolab – Food Retail: Non-food Contact Cleaning and Disinfecting
Person mopping the floor.
To prevent cross-contamination, non-food contact cleaning and disinfecting is just as important as food contact cleaning. This course provides guidelines for proper cleaning and disinfecting, and focuses on high traffic and touch areas. It also covers how to proactively disinfect.
Course Duration: 8m
Ecolab – Food Retail: Non-food Contact Cleaning and Disinfecting
Person mopping the floor.
To prevent cross-contamination, non-food contact cleaning and disinfecting is just as important as food contact cleaning. This course provides guidelines for proper cleaning and disinfecting, and focuses on high traffic and touch areas. It also covers how to proactively disinfect.
Course Duration: 8m
Ecolab – Food Retail: The Importance of Food Safety
Person cutting avocado slices on a table.
This course, The Importance of Food Safety, provides an understanding of what foodborne illnesses are, their causes and impact, and the role you play in preparing food safely for customers.
Course Duration: 17m
Ecolab – Food Retail: The Importance of Food Safety
Person cutting avocado slices on a table.
This course, The Importance of Food Safety, provides an understanding of what foodborne illnesses are, their causes and impact, and the role you play in preparing food safely for customers.
Course Duration: 17m
Food Handler Compliance (NRFSP Certification) – $10 USD
Man in a chef’s uniform typing on a laptop.
This is a basic Food Safety training course for food handlers, compliant with the requirements of Texas, Arizona, Illinois, California and Florida. Persons who successfully pass the training and test will receive a certificate.
To assist you in meeting these new state regulations, we have partnered with the National Registry of Food Safety Professionals (NRFSP) to bring you the Food Handler Compliance course. The course is ANSI accredited, it is nationally recognized in all 50 states and reflects the 2013 FDA Food Code.
Since this service is provided by the NRFSP, there is a charge of $10 per student, payable online with a credit card. Please note that this is a discounted price from the regular pricing of $12.95. The fee covers the student access the course, testing and certification. Students have 30 days from the registration date to complete the course.
Course Duration: 120m
Food Handler Compliance (NRFSP Certification) – $10 USD
Man in a chef’s uniform typing on a laptop.
This is a basic Food Safety training course for food handlers, compliant with the requirements of Texas, Arizona, Illinois, California and Florida. Persons who successfully pass the training and test will receive a certificate.
To assist you in meeting these new state regulations, we have partnered with the National Registry of Food Safety Professionals (NRFSP) to bring you the Food Handler Compliance course. The course is ANSI accredited, it is nationally recognized in all 50 states and reflects the 2013 FDA Food Code.
Since this service is provided by the NRFSP, there is a charge of $10 per student, payable online with a credit card. Please note that this is a discounted price from the regular pricing of $12.95. The fee covers the student access the course, testing and certification. Students have 30 days from the registration date to complete the course.
Course Duration: 120m
Food Safety and Sanitation (New York Certified)
Chef checking off dishes off his list.
This course (FP00040) consists of 10 micro courses followed by an 80 questions Final Test. You must review all the content and complete the Final test in order to complete this course.
This course meets the safety education certification requirement for certain retail food stores which prepare food on the premises in the state of New York.
Course certification is valid two years from completion date.
This course has the following objectives:
• Select characteristics of foodbourne illness.
• Identify how people contract foodbourne illness.
• Identify the differences between food allergens and intolerences.
• List causes of foodbourne illness.
• Determine which methods can prevent the growth of microorganisms.
Course Duration: 480m
Certified in the state of New York
For more information, click here.
Food Safety and Sanitation
(New York Certified)
Chef checking off dishes off his list.
This course (FP00040) consists of 10 micro courses followed by an 80 questions Final Test. You must review all the content and complete the Final test in order to complete this course.
This course meets the safety education certification requirement for certain retail food stores which prepare food on the premises in the state of New York.
Course certification is valid two years from completion date.
This course has the following objectives:
• Select characteristics of foodbourne illness.
• Identify how people contract foodbourne illness.
• Identify the differences between food allergens and intolerences.
• List causes of foodbourne illness.
• Determine which methods can prevent the growth of microorganisms.
Course Duration: 480m
Certified in the state of New York
For more information, click here.
Food Safety and Sanitation Basics
Staff member with a blue apron washing his hands.
Public health has seen vast improvements in recent years, but nevertheless, there are still cases of food-borne illness that can result in hospitalization, or even death.
You—as a representative of the food retail industry—may be one of the last people to handle a consumer’s food before it reaches his or her home. For this reason, it is vital that you ensure your store is sanitized and the food you sell is safe for your consumers to eat.
Course Duration: 60m
This course has the following objectives:
•Identify the temperature requirements for food.
•Identify ways to keep equipment free of foof contaminination.
•Select good hygiene practices to follow when working with food.
•Identify the different federal regualted food inspected symbols.
Food Safety and Sanitation Basics
Staff member with a blue apron washing his hands.
Public health has seen vast improvements in recent years, but nevertheless, there are still cases of food-borne illness that can result in hospitalization, or even death.
You—as a representative of the food retail industry—may be one of the last people to handle a consumer’s food before it reaches his or her home. For this reason, it is vital that you ensure your store is sanitized and the food you sell is safe for your consumers to eat.
Course Duration: 60m
This course has the following objectives:
•Identify the temperature requirements for food.
•Identify ways to keep equipment free of foof contaminination.
•Select good hygiene practices to follow when working with food.
•Identify the different federal regualted food inspected symbols.
Food Safety and Sanitation Basics – Food and Equipment Contamination
Employee cleaning kitchen sink.
The most important aspect of food safety is prevention, which includes proper cleaning and being able to identify unsafe and unsanitary conditions. Proper sanitizing and cleaning equipment are some of the most effective defenses against the spread of foodborne illness.
This course has the following objectives:
- Identify and practice strategies to avoid cross-contamination
- Understand and apply equipment cleaning and sanitizing procedures:
- Demonstrate proper use of a three-compartment sink
- Evaluate and implement additional sanitation methods
Course Duration: 10m
Food Safety and Sanitation Basics – Food and Equipment Contamination
Employee cleaning kitchen sink.
The most important aspect of food safety is prevention, which includes proper cleaning and being able to identify unsafe and unsanitary conditions. Proper sanitizing and cleaning equipment are some of the most effective defenses against the spread of foodborne illness.
This course has the following objectives:
- Identify and practice strategies to avoid cross-contamination
- Understand and apply equipment cleaning and sanitizing procedures:
- Demonstrate proper use of a three-compartment sink
- Evaluate and implement additional sanitation methods
Course Duration: 10m
Food Safety and Sanitation Basics – Handling Procedures
Employee taking food temperature.
Effective food handling and sanitation procedures are essential to ensuring that food is safe for eating and safeguarding the public’s health. By following the proper procedures, such as the FIFO strategy (first-in, first-out) and safe chilling processes, foodborne illness can be decreased.
This course has the following objectives:
- Recognize and be cautious of the Temperature Danger Zone
- Identify the proper receiving and store procedures
- Identify the required internal temperatures for cooking, reheating and holding food to prevent foodborne illnesses
Course Duration: 5m
Food Safety and Sanitation Basics – Handling Procedures
Employee taking food temperature.
Effective food handling and sanitation procedures are essential to ensuring that food is safe for eating and safeguarding the public’s health. By following the proper procedures, such as the FIFO strategy (first-in, first-out) and safe chilling processes, foodborne illness can be decreased.
This course has the following objectives:
- Recognize and be cautious of the Temperature Danger Zone
- Identify the proper receiving and store procedures
- Identify the required internal temperatures for cooking, reheating and holding food to prevent foodborne illnesses
Course Duration: 5m
Food Safety and Sanitation Basics – Hygiene Practices
Employee with a blue apron washing his hands.
Whether you’re handling fresh food, packing, storing or interacting with customers, your personal cleanliness directly affects your health and welfare.
This course has the following objectives:
-
Describe the key steps involved in washing hands correctly to prevent contamination in food handling.
-
Define the proper usage of disposable gloves in food handling and identify when they should be replaced.
-
Explain the importance of wearing appropriate attire, including hair restraints and minimal jewelry, in maintaining food safety.
Course Duration: 5m
Food Safety and Sanitation Basics – Hygiene Practices
Employee with a blue apron washing his hands.
Whether you’re handling fresh food, packing, storing or interacting with customers, your personal cleanliness directly affects your health and welfare.
This course has the following objectives:
-
Describe the key steps involved in washing hands correctly to prevent contamination in food handling.
-
Define the proper usage of disposable gloves in food handling and identify when they should be replaced.
-
Explain the importance of wearing appropriate attire, including hair restraints and minimal jewelry, in maintaining food safety.
Course Duration: 5m
Food Safety and Sanitation Basics – Cleaning High Touch Surfaces
Person wearing gloves, cleaning and disinfecting a door handle.
Food retailers play a critical role in protecting public health during the COVID-19 pandemic and beyond. Stores must maintain a clean and sanitary facility to ensure the health and well-being of all customers and employees. Cleaning and sanitation procedures for frequently touched surfaces can help protect customers and employees. While some grocery stores are limiting store hours to thoroughly clean and disinfect their entire store before opening the follow morning (i.e., deep clean), others are more aggressively cleaning and sanitizing high touch surfaces throughout the day to reduce the risk of transmission.
Course Duration: 5m
Food Safety and Sanitation Basics – Cleaning High Touch Surfaces
Person wearing gloves, cleaning and disinfecting a door handle.
Food retailers play a critical role in protecting public health during the COVID-19 pandemic and beyond. Stores must maintain a clean and sanitary facility to ensure the health and well-being of all customers and employees. Cleaning and sanitation procedures for frequently touched surfaces can help protect customers and employees. While some grocery stores are limiting store hours to thoroughly clean and disinfect their entire store before opening the follow morning (i.e., deep clean), others are more aggressively cleaning and sanitizing high touch surfaces throughout the day to reduce the risk of transmission.
Course Duration: 5m
Food Traceability Basics
Assortment of fruits and vegetables coming out of a colander.
Effective food handling and sanitation procedures are essential to ensuring that food is safe for eating and safeguarding the public’s health. By following the proper procedures, such as the FIFO strategy (first-in, first-out) and safe chilling processes, foodborne illness can be decreased.
This course has the following objectives:
- Define food traceability and how it will change the food supply chain.
- Identify Critical Tracking Events (CTEs) needed to follow FSMA rules.
- Create a traceability plan that meets regulatory requirements and improves food safety.
Course Duration: 13m
Food Traceability Basics
Assortment of fruits and vegetables coming out of a colander.
Effective food handling and sanitation procedures are essential to ensuring that food is safe for eating and safeguarding the public’s health. By following the proper procedures, such as the FIFO strategy (first-in, first-out) and safe chilling processes, foodborne illness can be decreased.
This course has the following objectives:
- Recognize and be cautious of the Temperature Danger Zone
- Identify the proper receiving and store procedures
- Identify the required internal temperatures for cooking, reheating and holding food to prevent foodborne illnesses
Course Duration: 5m
Forklift Safety – 5 Tips for New Drivers
Illustration of people driving forklifts.
The majority of forklift fatalities and injuries are the result of poor safety practices, poorly enforced enforcement of safety laws, and insufficient training. This course will go over some tips for avoiding forklift accidents.
Course Duration: 4m
Forklift Safety – 5 Tips for New Drivers
Illustration of people driving forklifts.
The majority of forklift fatalities and injuries are the result of poor safety practices, poorly enforced enforcement of safety laws, and insufficient training. This course will go over some tips for avoiding forklift accidents.
Course Duration: 4m
Forklift Safety – 9 Operation Tips
Illustration of people driving forklifts.
A forklift is a powered industrial truck used to lift and move materials over short distances. It is also known as a lift truck, jitney, fork truck, fork hoist, or forklift truck. With so many forklift trucks in use today in businesses and warehouses, workers’ and pedestrians’ safety must be prioritized. In this course we will go over operational tips for using forklifts at work.
Course Duration: 14m
Forklift Safety – 9 Operation Tips
Illustration of people driving forklifts.
A forklift is a powered industrial truck used to lift and move materials over short distances. It is also known as a lift truck, jitney, fork truck, fork hoist, or forklift truck. With so many forklift trucks in use today in businesses and warehouses, workers’ and pedestrians’ safety must be prioritized. In this course we will go over operational tips for using forklifts at work.
Course Duration: 14m
Forklift Safety – Parts of a Forklift
Illustration of a Forklift with fill in the blank areas to name it’s different parts.
Forklift parts are what make up the machine you depend on for safe, reliable productivity. It’s important as an operator to know what each part is and its function. In this video we are going to learn about the basic parts of a forklift.
Course Duration: 6m
Forklift Safety – Parts of a Forklift
Illustration of a Forklift with fill in the blank areas to name it’s different parts.
Forklift parts are what make up the machine you depend on for safe, reliable productivity. It’s important as an operator to know what each part is and its function. In this video we are going to learn about the basic parts of a forklift.
Course Duration: 6m
FSS1 – Foodborne Illness Overview
Young mother with baby daughter shopping in supermarket.
The first course in this series focuses on the causes of foodborne illnesses. You will see how and why these illnesses occur. You will also find out how to tell the difference between an illness and allergen. Last, you will see how to prevent the growth of then microorganisms that can cause a foodborne illness.
This course has the following objectives:
• Select characteristics of foodborne illness.
• Identify how people contract foodborne illness.
• Identify the differences between food allergens and intolerances.
• List causes of foodborne illness.
• Determine which methods can prevent the growth of microorganisms.
Course Duration: 23m
FSS1 – Foodborne Illness Overview
Young mother with baby daughter shopping in supermarket.
The first course in this series focuses on the causes of foodborne illnesses. You will see how and why these illnesses occur. You will also find out how to tell the difference between an illness and allergen. Last, you will see how to prevent the growth of then microorganisms that can cause a foodborne illness.
This course has the following objectives:
• Select characteristics of foodborne illness.
• Identify how people contract foodborne illness.
• Identify the differences between food allergens and intolerances.
• List causes of foodborne illness.
• Determine which methods can prevent the growth of microorganisms.
Course Duration: 23m
FSS10 – Food Safety and Crisis Management Plans
Man holding and writing on clipboard.
The common goal of food retailers is to provide customers with safe quality food and a safe place to shop. To accomplish this you must be proactive and plan ahead for situations that have yet to occur. Having processes and procedures in place to handle situations eliminates anxiety, worry and performing unnecessary tasks.
This course has the following objectives:
• Identify sectors regulated by the FDA.
• Identify active control elements.
• Identify food safety plan prerequisites.
• List steps in a crisis management plan.
Course Duration: 12m
FSS10 – Food Safety and Crisis Management Plans
Man holding and writing on clipboard.
The common goal of food retailers is to provide customers with safe quality food and a safe place to shop. To accomplish this you must be proactive and plan ahead for situations that have yet to occur. Having processes and procedures in place to handle situations eliminates anxiety, worry and performing unnecessary tasks.
This course has the following objectives:
• Identify sectors regulated by the FDA.
• Identify active control elements.
• Identify food safety plan prerequisites.
• List steps in a crisis management plan.
Course Duration: 12m
FSS11- Food Manager – Practice Exam
Employees washing his hands.
This is a practice exam in order to prepare you for the Food Manager Exam.
Practice Exam Duration: 80m
FSS11- Food Manager – Practice Exam
Employees washing his hands.
This is a practice exam in order to prepare you for the Food Manager Exam.
Practice Exam Duration: 80m
FSS2 – The Flow of Food Products
Bunch of fruits and vegetables in crates at warehouse.
This is the second course in the food safety and sanitation curriculum. It focuses on the different food products that are delivered to the store. This course covers what you need to know to ensure safe products are the only ones coming into the store. You will also see how to properly maintain products in storage.
This course has the following objectives:
• Identify how to properly receive incoming food products.
• Identify how to properly store dry, fresh, frozen and refrigerated products.
• Differentiate between the types of product dates.
Course Duration: 25m
FSS2 – The Flow of Food Products
Bunch of fruits and vegetables in crates at warehouse.
This is the second course in the food safety and sanitation curriculum. It focuses on the different food products that are delivered to the store. This course covers what you need to know to ensure safe products are the only ones coming into the store. You will also see how to properly maintain products in storage.
This course has the following objectives:
• Identify how to properly receive incoming food products.
• Identify how to properly store dry, fresh, frozen and refrigerated products.
• Differentiate between the types of product dates.
Course Duration: 25m
FSS3 – Manage Product Time and Temperature
Hand of a man using a Heat Thermometer.
A foodborne illness can be devastating to your store’s reputation. Consumers will think twice about shopping at your establishment. Who, knows…they may be the next ones to get ill. Now add to that the financial impact as a result of the foodborne illness. Liability costs can reach into the 6 and maybe even 7 figure range. That’s a lot of money. That’s why it’s critical to take every precaution to ensure your products are safe for the consumer.
This course has the following objectives:
• Distinguish between types of thermometers.
• List ways to maintain thermometers.
• Select ways to accurately take product temperatures.
Course Duration: 13m
FSS3 – Manage Product Time and Temperature
Hand of a man using a Heat Thermometer.
A foodborne illness can be devastating to your store’s reputation. Consumers will think twice about shopping at your establishment. Who, knows…they may be the next ones to get ill. Now add to that the financial impact as a result of the foodborne illness. Liability costs can reach into the 6 and maybe even 7 figure range. That’s a lot of money. That’s why it’s critical to take every precaution to ensure your products are safe for the consumer.
This course has the following objectives:
• Distinguish between types of thermometers.
• List ways to maintain thermometers.
• Select ways to accurately take product temperatures.
Course Duration: 13m
FSS4 – Safe Food Preparation
Chef checking off dishes off his list.
When handling and preparing food the microorganisms that can cause foodborne illnesses are at greater risk of multiplying and spreading. There are so many potential opportunities for them to multiply when the environment is right. But you can put a stop to this by taking extra care to control food temperatures and avoid cross-contamination.
This course has the following objectives:
• Select ways to prevent contamination and cross-contamination.
• Determine the proper ways to thaw and cook different food products.
Course Duration: 15m
FSS4 – Safe Food Preparation
Chef checking off dishes off his list.
When handling and preparing food the microorganisms that can cause foodborne illnesses are at greater risk of multiplying and spreading. There are so many potential opportunities for them to multiply when the environment is right. But you can put a stop to this by taking extra care to control food temperatures and avoid cross-contamination.
This course has the following objectives:
• Select ways to prevent contamination and cross-contamination.
• Determine the proper ways to thaw and cook different food products.
Course Duration: 15m
FSS5 – Cooked Foods
Trays of different meats in a display case.
Time/Temperature Control for Safety (TCS) foods aren’t out of the woods with possible growth of microorganisms just because they were thawed and cooked correctly. They still have the chance to become a foodborne illnesses statistic.
At least that is if the microorganisms have their way. That is why it is essential to cool and reheat these foods with just as much care as you thawed and cooked them. It is at these points in the flow of food that the risk of cross-contamination and time-temperature abuse are the greatest.
This course has the following objectives:
• Identify the correct steps to cool cooked foods.
• Select correct food cooling techniques.
• Distinguish proper storage methods for cooked foods.
• Differentiate between correct and incorrect steps of reheating food.
• List correct techniques when holding foods.
Course Duration: 14m
FSS5 – Cooked Foods
Trays of different meats in a display case.
Time/Temperature Control for Safety (TCS) foods aren’t out of the woods with possible growth of microorganisms just because they were thawed and cooked correctly. They still have the chance to become a foodborne illnesses statistic.
At least that is if the microorganisms have their way. That is why it is essential to cool and reheat these foods with just as much care as you thawed and cooked them. It is at these points in the flow of food that the risk of cross-contamination and time-temperature abuse are the greatest.
This course has the following objectives:
• Identify the correct steps to cool cooked foods.
• Select correct food cooling techniques.
• Distinguish proper storage methods for cooked foods.
• Differentiate between correct and incorrect steps of reheating food.
• List correct techniques when holding foods.
Course Duration: 14m
FSS6 – Personal Hygiene and Employee Health
Hands of a man placing red peppers and broccoli on a platter.
A food handler’s appearance and performance are very important to a food retail establishment. Their personal hygiene habits play a key role in preventing and reducing the risk of foodborne illness. Associates with good personal hygiene habits also create a positive impression for the customers.
This course has the following objectives:
• List personal hygiene guidelines that store food personnel must follow.
• Identify the different types of hand maintenance necessary for food handler personnel.
Course Duration: 12m
FSS6 – Personal Hygiene and Employee Health
Hands of a man placing red peppers and broccoli on a platter.
A food handler’s appearance and performance are very important to a food retail establishment. Their personal hygiene habits play a key role in preventing and reducing the risk of foodborne illness. Associates with good personal hygiene habits also create a positive impression for the customers.
This course has the following objectives:
• List personal hygiene guidelines that store food personnel must follow.
• Identify the different types of hand maintenance necessary for food handler personnel.
Course Duration: 12m
FSS7 – Cleaning and Sanitizing
Hands with gloves on washing a pot in the sink.
The importance of proper cleaning can be appreciated when you realize that another major reason for foodborne illness is contaminated equipment. There are many cleaning operations in food retail. Each cleaning process is usually specific to the type of cleaning that needs to be done.
This course has the following objectives:
• Identify direct and indirect contact surfaces.
• Select steps in the basic manual warewashing process.
• Identify different types of chemical sanitizers.
• List the different types of mechanical warewashing.
• Identify types of fixed equipment warewashing.
Course Duration: 10m
FSS7 – Cleaning and Sanitizing
Hands with gloves on washing a pot in the sink.
The importance of proper cleaning can be appreciated when you realize that another major reason for foodborne illness is contaminated equipment. There are many cleaning operations in food retail. Each cleaning process is usually specific to the type of cleaning that needs to be done.
This course has the following objectives:
• Identify direct and indirect contact surfaces.
• Select steps in the basic manual warewashing process.
• Identify different types of chemical sanitizers.
• List the different types of mechanical warewashing.
• Identify types of fixed equipment warewashing.
Course Duration: 10m
FSS8 – Facility Management
Illustration of the outside and inside of a supermarket.
Facilities and equipment are a basic part of a well-designed food safety system. It starts with decisions made during the design of the facility as well as cleaning and sanitizing practices that are put in place. The best way to prevent food from being contaminated is to keep your establishment clean and sanitary.
This course has the following objectives:
• Identify facility design considerations.
• List kitchen equipment requirements and considerations.
• Identify facility maintenance procedures and guidelines.
Course Duration: 19m
FSS8 – Facility Management
Illustration of the outside and inside of a supermarket.
The importance of proper cleaning can be appreciated when you realize that another major reason for foodborne illness is contaminated equipment. There are many cleaning operations in food retail. Each cleaning process is usually specific to the type of cleaning that needs to be done.
This course has the following objectives:
• Identify facility design considerations.
• List kitchen equipment requirements and considerations.
• Identify facility maintenance procedures and guidelines.
Course Duration: 15m
FSS9 – Pest Control Program
Man fixing a cabinet hinge.
Every retail food establishment should have a pest control program. There is always the occasional insect or rodent problem. However, their constant presence causes major problems and indicates a lack of good sanitation and control measures. It is essential to keep a constant lookout for pests, and get rid of them at the first sign of an infestation.
This course has the following objectives:
• Identify ways to prevent pest infestation.
• Identify different type of pest indicators.
• Select ways to eliminate pest attractors and accessibility.
• Identify steps to successfully work with a pest management professional.
Course Duration: 12m
FSS9 – Pest Control Program
Man fixing a cabinet hinge.
Every retail food establishment should have a pest control program. There is always the occasional insect or rodent problem. However, their constant presence causes major problems and indicates a lack of good sanitation and control measures. It is essential to keep a constant lookout for pests, and get rid of them at the first sign of an infestation.
This course has the following objectives:
• Identify ways to prevent pest infestation.
• Identify different type of pest indicators.
• Select ways to eliminate pest attractors and accessibility.
• Identify steps to successfully work with a pest management professional.
Course Duration: 12m
Food Safety and Sanitation Basics – Handwashing
Hands being washed in a turquoise sink
With the recent increase in cases of the coronavirus, we want to reinforce the importance of handwashing. Scrubbing your hands for just 20 seconds can prevent the spread of infectious diseases. In this course you will learn when and how to wash your hands to stay healthy and prevent the spread of germs.
Course Duration: 3m
Food Safety and Sanitation Basics – Handwashing
Hands being washed in a turquoise sink
With the recent increase in cases of the coronavirus, we want to reinforce the importance of handwashing. Scrubbing your hands for just 20 seconds can prevent the spread of infectious diseases. In this course you will learn when and how to wash your hands to stay healthy and prevent the spread of germs.
Course Duration: 3m
Heat – Employee Awareness
Image with “Heat – Risk, Response & Illness Prevention” written on the left and a clock on the right.
This course for managers and supervisors addresses the critical things to know in order to prepare for extreme heat events. Covers how the heat index is structured, the NWS’s extreme heat warning classifications, risk assessments, heat response planning, and first aid.
This course has the following objectives:
-
Understand that OSHA recognizes heat illness as a workplace hazard.
-
Learn about the National Weather Service’s warning levels for extreme heat events
-
Identify who is at risk during extreme heat
-
Write a plan that will protect your employees from illness due to excessive heat
-
Recognize the differences between heat exhaustion and deadly heat stroke
Course Description: 8m
Heat – Employee Awareness
Image with “Heat – Risk, Response & Illness Prevention” written on the left and a clock on the right.
This course for managers and supervisors addresses the critical things to know in order to prepare for extreme heat events. Covers how the heat index is structured, the NWS’s extreme heat warning classifications, risk assessments, heat response planning, and first aid.
This course has the following objectives:
-
Understand that OSHA recognizes heat illness as a workplace hazard.
-
Learn about the National Weather Service’s warning levels for extreme heat events
-
Identify who is at risk during extreme heat
-
Write a plan that will protect your employees from illness due to excessive heat
-
Recognize the differences between heat exhaustion and deadly heat stroke
Course Description: 8m
Introduction to Food Retail – Front-End Roles and Responsibilities
Cashier smiling at the customer while packing tomatoes.
This course examines the key roles that contribute to customer satisfaction at the front of the store, the final area where associates interact with shoppers. These roles are essential for efficient store operations and ensuring that customers leave satisfied. By the end of this course, you’ll have a clear understanding of the responsibilities and skills required to succeed in front-end positions.
This course has the following objectives:
-
Understand the key roles at the front of the grocery store.
-
Learn what front-end associates do to assist customers and maintain store operations.
-
Identify the skills that make front-end associates successful.
-
Learn how front-end associates can enhance customer satisfaction and improve store sales and customer loyalty.
Course Duration: 11m
Introduction to Food Retail – Front-End Roles and Responsibilities
Cashier smiling at the customer while packing tomatoes.
This course examines the key roles that contribute to customer satisfaction at the front of the store, the final area where associates interact with shoppers. These roles are essential for efficient store operations and ensuring that customers leave satisfied. By the end of this course, you’ll have a clear understanding of the responsibilities and skills required to succeed in front-end positions.
This course has the following objectives:
-
Understand the key roles at the front of the grocery store.
-
Learn what front-end associates do to assist customers and maintain store operations.
-
Identify the skills that make front-end associates successful.
-
Learn how front-end associates can enhance customer satisfaction and improve store sales and customer loyalty.
Course Duration: 11m
Knife Safety
Person holding a knife and cutting a tomato.
Knives are used often in numerous departments of your grocery store. Knives are useful tools for preparing food, but they can also be dangerous. Arming yourself with knife safety tips and knowledge will educate you on knife safety and increase your confidence while working. This will in turn decrease the chances of accidental injury.
This course has the following objectives:
- Describe general knife safety guidelines
- Demonstrate the correct way to use a knife
- Explain how to properly clean and sanitize knives
- List which knives are appropriate for different tasks
Course Duration: 20m
Knife Safety
Person holding a knife and cutting a tomato.
Knives are used often in numerous departments of your grocery store. Knives are useful tools for preparing food, but they can also be dangerous. Arming yourself with knife safety tips and knowledge will educate you on knife safety and increase your confidence while working. This will in turn decrease the chances of accidental injury.
This course has the following objectives:
- Describe general knife safety guidelines
- Demonstrate the correct way to use a knife
- Explain how to properly clean and sanitize knives
- List which knives are appropriate for different tasks
Course Duration: 20m
Ladder Safety – Articulated Ladders
Articulated Ladder.
This course outlines safe Articulated Ladders practices:
• Safe use of ladders
• Care of ladders
• Selection of ladders
Course Duration: 25m
Ladder Safety – Articulated Ladders
Articulated Ladder.
This course outlines safe Articulated Ladders practices:
• Safe use of ladders
• Care of ladders
• Selection of ladders
Course Duration: 25m
Ladder Safety – Mobile Ladder Stands and Platforms
Man going up a Mobile Ladder.
This course outlines safe Mobile Ladder Stands and Platforms practices:
• Safe use of ladders
• Care of ladders
• Selection of ladders
Course Duration: 15m
Ladder Safety – Mobile Ladder Stands and Platforms
Man going up a Mobile Ladder.
This course outlines safe Mobile Ladder Stands and Platforms practices:
• Safe use of ladders
• Care of ladders
• Selection of ladders
Course Duration: 15m
Ladder Safety – Single Ladders & Extension Ladders
Man carrying a Single Expanding Ladder.
This course outlines safe Single Ladders & Extension Ladders practices:
• Safe use of ladders
• Care of ladders
• Selection of ladders
Course Duration: 20m
Ladder Safety – Single Ladders & Extension Ladders
Man carrying a Single Expanding Ladder.
This course outlines safe Single Ladders & Extension Ladders practices:
• Safe use of ladders
• Care of ladders
• Selection of ladders
Course Duration: 20m
Ladder Safety – Step Ladders
Step Ladder.
This course outlines safe Step Ladder practices:
• Safe use of ladders
• Care of ladders
• Selection of ladders
Course Duration: 15m
Ladder Safety – Step Ladders
Step Ladder.
This course outlines safe Step Ladder practices:
• Safe use of ladders
• Care of ladders
• Selection of ladders
Course Duration: 15m
Loss Prevention – Customer Service
Employee saying hi to a customer.
This course has the following objectives:
-
Demonstrate how effective customer service deters theft.
-
Analyze and distinguish between apprehension and prevention strategies in retail loss prevention.
-
Apply proactive strategies like “EVA – Eyes, Voice, Approach” to prevent theft while maintaining a friendly environment.
Course Duration: 14m
Loss Prevention – Customer Service
Employee saying hi to a customer.
This course has the following objectives:
-
Demonstrate how effective customer service deters theft.
-
Analyze and distinguish between apprehension and prevention strategies in retail loss prevention.
-
Apply proactive strategies like “EVA – Eyes, Voice, Approach” to prevent theft while maintaining a friendly environment.
Course Duration: 14m
Loss Prevention – Forms of Loss
Illustration of hand stop sign with circles showcasing different forms of loss.
As a food retail associate, understanding and implementing loss prevention procedures are crucial for the store’s success. These measures contribute to cost-saving, maintain profit margins, enhance customer experience, build trust and loyalty, optimize operations, and ensure long-term financial stability. In this course you will learn important skills to understand the different kinds of losses and how to prevent them from happening.
This course has the following objectives:
- Recognize and explain operational losses.
- Learn preventive measures for reducing or eliminating loss.
- List associate responsibilities in loss prevention.
Course Duration: 7m
Loss Prevention – Forms of Loss
Illustration of hand stop sign with circles showcasing different forms of loss.
As a food retail associate, understanding and implementing loss prevention procedures are crucial for the store’s success. These measures contribute to cost-saving, maintain profit margins, enhance customer experience, build trust and loyalty, optimize operations, and ensure long-term financial stability. In this course you will learn important skills to understand the different kinds of losses and how to prevent them from happening.
This course has the following objectives:
- Recognize and explain operational losses.
- Learn preventive measures for reducing or eliminating loss.
- List associate responsibilities in loss prevention.
Course Duration: 7m
Loss Prevention – Basics
A woman stealing a lip gloss at a store.
As an associate at a food retailer, you and your fellow associates are critical to the success of the company and are the first line of defense against theft, damages, errors, and other issues that create losses for the company…and these losses can directly affect you!
Loss Prevention is not about “catching the bad guys” or playing cops and robbers. Instead, it is about working as consciously as possible, following established processes, providing outstanding customer service and adhering to safety rules/regulations so that you and your fellow associates do not
get hurt or injured on the job.
This module will educate you on some measures and tools that limit, reduce or completely eliminate losses and keep you safe. The goal of loss prevention is to increase profits by decreasing losses due to breakage, spoilage, not following process,
inventory errors and even theft.
This course has the following objectives:
- Recall the definition of Shrink / Losses.
- Identify the impact of losses in your store.
- Explain how each associate is critical to preventing losses.
- Describe the importance of associate integrity.
Course Duration: 12m
Loss Prevention – Basics
A woman stealing a lip gloss at a store.
As an associate at a food retailer, you and your fellow associates are critical to the success of the company and are the first line of defense against theft, damages, errors, and other issues that create losses for the company…and these losses can directly affect you!
Loss Prevention is not about “catching the bad guys” or playing cops and robbers. Instead, it is about working as consciously as possible, following established processes, providing outstanding customer service and adhering to safety rules/regulations so that you and your fellow associates do not
get hurt or injured on the job.
This module will educate you on some measures and tools that limit, reduce or completely eliminate losses and keep you safe. The goal of loss prevention is to increase profits by decreasing losses due to breakage, spoilage, not following process,
inventory errors and even theft.
This course has the following objectives:
- Recall the definition of Shrink / Losses.
- Identify the impact of losses in your store.
- Explain how each associate is critical to preventing losses.
- Describe the importance of associate integrity.
Course Duration: 12m
On the Shelf: A Grocer’s Guide to Food Allergens
FARE (Food Allergy Research & Education) Logo
This following course from FARE (Food Allergy Research & Education) will teach you the basics about food allergens and how to read a food label to aid customers with food allergies or other dietary restrictions.
Course Duration: 10m
On the Shelf: A Grocer’s Guide to Food Allergens
FARE (Food Allergy Research & Education) Logo
This following course from FARE (Food Allergy Research & Education) will teach you the basics about food allergens and how to read a food label to aid customers with food allergies or other dietary restrictions.
Course Duration: 10m
OSHA – Lockout-Tagout Program
Lock and warning tag with a key.
- Your organization is committed to the prevention of injuries and/or illnesses. OSHA is also committed to compliance with all applicable federal and state health and safety issues.
- This training follows the Lock Out/Tag Out Program that is in compliance with OSHA Lock Out/Tag Out Standard, Title 29 CFR 1920.147 which applies to the Control of Hazardous Energy.
- The purpose of this program is to create a safer and healthier workplace by providing associates with information about the Control of Hazardous Energy.
- Please refer your safety manual or HR policy when following these safety procedures.
Course Duration: 15m
OSHA – Lockout-Tagout Program
Lock and warning tag with a key.
- Your organization is committed to the prevention of injuries and/or illnesses. OSHA is also committed to compliance with all applicable federal and state health and safety issues.
- This training follows the Lock Out/Tag Out Program that is in compliance with OSHA Lock Out/Tag Out Standard, Title 29 CFR 1920.147 which applies to the Control of Hazardous Energy.
- The purpose of this program is to create a safer and healthier workplace by providing associates with information about the Control of Hazardous Energy.
- Please refer your safety manual or HR policy when following these safety procedures.
Course Duration: 15m
OSHA – Bloodborne Pathogens
Illustration of Bloodborne Pathogens and Blood Cells.
Accidents can happen in the workplace and it’s important to be prepared.
This course will help you prepare for accidents that may cause bloodborne pathogens to contaminate surfaces, equipment, or you.
This course has the following objectives:
• Describe bloodborne pathogens (BBPs) and how they’re transmitted.
• List common types of BBPs and their treatment options.
• Identify ways to protect yourself from BBPs.
• Explain clean up, disinfection and disposal procedures for contaminated areas.
Course Duration: 20m
OSHA – Bloodborne Pathogens
Illustration of Bloodborne Pathogens and Blood Cells.
Accidents can happen in the workplace and it’s important to be prepared.
This course will help you prepare for accidents that may cause bloodborne pathogens to contaminate surfaces, equipment, or you.
This course has the following objectives:
• Describe bloodborne pathogens (BBPs) and how they’re transmitted.
• List common types of BBPs and their treatment options.
• Identify ways to protect yourself from BBPs.
• Explain clean up, disinfection and disposal procedures for contaminated areas.
Course Duration: 30m
OSHA Hazard Communication Standards
Woman holding a bottle of chemicals.
In this course, you’ll learn how to safely work with chemicals and other hazardous products found in the store. You’ll gain essential knowledge by reading product labels, understanding Safety Data Sheets (SDS), and protecting yourself, your coworkers, and customers from chemical risks.
- Identify chemical hazards and follow safety precautions.
- Access and use Safety Data Sheets (SDS) to find critical safety and emergency information.
- Maintain a safe environment for yourself, your coworkers, and customers
Course Duration: 20m
OSHA Hazard Communication Standards
Woman holding a bottle of chemicals.
In this course, you’ll learn how to safely work with chemicals and other hazardous products found in the store. You’ll gain essential knowledge by reading product labels, understanding Safety Data Sheets (SDS), and protecting yourself, your coworkers, and customers from chemical risks.
- Identify chemical hazards and follow safety precautions.
- Access and use Safety Data Sheets (SDS) to find critical safety and emergency information.
- Maintain a safe environment for yourself, your coworkers, and customers
Course Duration: 20m
Payment Card Industry Compliance – Cashier
Illustration of a lock in the center with credit card icons surrounding it.
Another payment option, which offers customers a fast, simple way to pay for their purchases, is known as a mobile wallet. Once requirements are met, on both the mobile device and the POS, mobile wallets can offer several advantages over other payment types. Because of this, mobile wallets are becoming increasingly popular. In this course, you’ll learn the technical requirements for completing a mobile payment, as well as the steps involved for processing a payment using this technology.
This course has the following objectives:
- Inspect payment terminals to ensure they are safe and ready to use.
- Apply secure practices to handle customer payment data and follow proper procedures.
- Detect suspicious activity or alerts and report them to protect customer information.
Course Description: 12m
Payment Card Industry Compliance – Cashier
Illustration of a lock in the center with credit card icons surrounding it.
Another payment option, which offers customers a fast, simple way to pay for their purchases, is known as a mobile wallet. Once requirements are met, on both the mobile device and the POS, mobile wallets can offer several advantages over other payment types. Because of this, mobile wallets are becoming increasingly popular. In this course, you’ll learn the technical requirements for completing a mobile payment, as well as the steps involved for processing a payment using this technology.
This course has the following objectives:
- Inspect payment terminals to ensure they are safe and ready to use.
- Apply secure practices to handle customer payment data and follow proper procedures.
- Detect suspicious activity or alerts and report them to protect customer information.
Course Description: 12m
Ransomware 1 – What is Ransomware?
An eye with the word Ransomware and #1 written in front of it.
Crime doesn’t pay, as the saying goes—at least that’s how the saying used to go. In the good old days, criminals had to be physically present to rob you, which meant the risk often outweighed the reward.
But the digital crime of today is a different story. This crime doesn’t involve guns or in-person hold-ups—it involves things we do every day, like opening emails, answering phone calls, or logging on to social media platforms. Worst of all, digital crime is increasingly targeting honest, hardworking independent grocers through ransomware, which means one simple mistake, and your POS system or other important data could be held hostage for a mind-boggling ransom.
This course will cover the basics, examples and ways to avoid ransomware within your organization.
This course has the following objectives:
Videos in course:
• “What is Ransomware?”
• Example – What to do?
• How does the Ransomware Get Into Your System?
Course Duration: 7m
Ransomware 1 – What is Ransomware?
An eye with the word Ransomware and #1 written in front of it.
Crime doesn’t pay, as the saying goes—at least that’s how the saying used to go. In the good old days, criminals had to be physically present to rob you, which meant the risk often outweighed the reward.
But the digital crime of today is a different story. This crime doesn’t involve guns or in-person hold-ups—it involves things we do every day, like opening emails, answering phone calls, or logging on to social media platforms. Worst of all, digital crime is increasingly targeting honest, hardworking independent grocers through ransomware, which means one simple mistake, and your POS system or other important data could be held hostage for a mind-boggling ransom.
This course will cover the basics, examples and ways to avoid ransomware within your organization.
This course has the following objectives:
Videos in course:
• “What is Ransomware?”
• Example – What to do?
• How does the Ransomware Get Into Your System?
Course Duration: 7m
Ransomware 2 – Examples of Ransomware
An eye with the word Ransomware and #2 written in front of it.
Crime doesn’t pay, as the saying goes—at least that’s how the saying used to go. In the good old days, criminals had to be physically present to rob you, which meant the risk often outweighed the reward.
But the digital crime of today is a different story. This crime doesn’t involve guns or in-person hold-ups—it involves things we do every day, like opening emails, answering phone calls, or logging on to social media platforms. Worst of all, digital crime is increasingly targeting honest, hardworking independent grocers through ransomware, which means one simple mistake, and your POS system or other important data could be held hostage for a mind-boggling ransom.
This course will cover the basics, examples and ways to avoid ransomware within your organization.
This course has the following objectives:
Videos in course:
• Examples of Ransomware
• Ransomware of Hardware
• Ransomware and Best Practices
• Training for Ransomware
• Email/Voicemail/Phone Warning Signs
Course Duration: 13m
Ransomware 2 – Examples of Ransomware
An eye with the word Ransomware and #2 written in front of it.
Crime doesn’t pay, as the saying goes—at least that’s how the saying used to go. In the good old days, criminals had to be physically present to rob you, which meant the risk often outweighed the reward.
But the digital crime of today is a different story. This crime doesn’t involve guns or in-person hold-ups—it involves things we do every day, like opening emails, answering phone calls, or logging on to social media platforms. Worst of all, digital crime is increasingly targeting honest, hardworking independent grocers through ransomware, which means one simple mistake, and your POS system or other important data could be held hostage for a mind-boggling ransom.
This course will cover the basics, examples and ways to avoid ransomware within your organization.
This course has the following objectives:
Videos in course:
• Examples of Ransomware
• Ransomware of Hardware
• Ransomware and Best Practices
• Training for Ransomware
• Email/Voicemail/Phone Warning Signs
Course Duration: 13m
Ransomware 3 – What Can Retailers Do?
An eye with the word Ransomware and #3 written in front of it.
Crime doesn’t pay, as the saying goes—at least that’s how the saying used to go. In the good old days, criminals had to be physically present to rob you, which meant the risk often outweighed the reward.
But the digital crime of today is a different story. This crime doesn’t involve guns or in-person hold-ups—it involves things we do every day, like opening emails, answering phone calls, or logging on to social media platforms. Worst of all, digital crime is increasingly targeting honest, hardworking independent grocers through ransomware, which means one simple mistake, and your POS system or other important data could be held hostage for a mind-boggling ransom.
This course will cover the basics, examples and ways to avoid ransomware within your organization.
This course has the following objectives:
Video in course:
• Challenge – What Can Retailers Do?
• What Should I Do If I have Ransomware?
Course Duration: 7m
Ransomware 3 – What Can Retailers Do?
An eye with the word Ransomware and #3 written in front of it.
Crime doesn’t pay, as the saying goes—at least that’s how the saying used to go. In the good old days, criminals had to be physically present to rob you, which meant the risk often outweighed the reward.
But the digital crime of today is a different story. This crime doesn’t involve guns or in-person hold-ups—it involves things we do every day, like opening emails, answering phone calls, or logging on to social media platforms. Worst of all, digital crime is increasingly targeting honest, hardworking independent grocers through ransomware, which means one simple mistake, and your POS system or other important data could be held hostage for a mind-boggling ransom.
This course will cover the basics, examples and ways to avoid ransomware within your organization.
This course has the following objectives:
Video in course:
• Challenge – What Can Retailers Do?
• What Should I Do If I have Ransomware?
Course Duration: 7m
Retail Workplace Violence Training – New York
Vibrant illustration of workplace violence training in New York.
This course explores the essentials of the retail food industry providing a sound foundation to new entrepreneurs or those wanting to improve their basic knowledge. The retail food industry is rapidly evolving, driven by changing customer preferences for convenience and healthier food options. Food retailers must adapt to stay competitive by embracing technological advancements like AI and a planet friendly approach in their businesses.
Course Duration: 22m
Retail Workplace Violence Training – New York
Vibrant illustration of workplace violence training in New York.
This course explores the essentials of the retail food industry providing a sound foundation to new entrepreneurs or those wanting to improve their basic knowledge. The retail food industry is rapidly evolving, driven by changing customer preferences for convenience and healthier food options. Food retailers must adapt to stay competitive by embracing technological advancements like AI and a planet friendly approach in their businesses.
Course Duration: 22m
Sexual Harassment – Employees – Maine
Sexual Harassment – Employees
Awareness of sexual harassment in the workplace has increased rapidly in recent years, and retailers must communicate to every associate that sexual harassment will not be tolerated within their stores. This is accomplished by implementing a sexual harassment program that ensures all associates understand and comply with the standards of Title VII of the Civil Rights Act of 1964 and Section 4572 of the Maine Human Rights Act.
In this course, you will learn the meaning of the term “sexual harassment,” differentiate between the classification of different kinds of sexual harassment, and view examples of preventative measures, as directed by The Maine Human Rights Commission and the EEOC.
This course has the following objectives:
- List the steps to follow when investigating a sexual harassment investigation.
- List ways that employers can educate their employees about sexual harassment.
- List what should be included in a sexual harassment policy.
Course Duration: 50m
Sexual Harassment – Employees – Maine
Sexual Harassment – Employees
Awareness of sexual harassment in the workplace has increased rapidly in recent years, and retailers must communicate to every associate that sexual harassment will not be tolerated within their stores. This is accomplished by implementing a sexual harassment program that ensures all associates understand and comply with the standards of Title VII of the Civil Rights Act of 1964 and Section 4572 of the Maine Human Rights Act.
In this course, you will learn the meaning of the term “sexual harassment,” differentiate between the classification of different kinds of sexual harassment, and view examples of preventative measures, as directed by The Maine Human Rights Commission and the EEOC.
This course has the following objectives:
- List the steps to follow when investigating a sexual harassment investigation.
- List ways that employers can educate their employees about sexual harassment.
- List what should be included in a sexual harassment policy.
Course Duration: 50m
Sexual Harassment – Supervisors – Maine
Sexual Harassment – Supervisors – Maine
A prompt and effective response to a complaint can limit, or entirely eliminate an employer’s liability in a discrimination, harassment, or retaliation lawsuit, it is imperative that employers implement an effective mechanism to investigate and resolve workplace complaints.
The Maine Human Rights Commission and the U.S. Equal Employment Opportunity Commission (EEOC) guidelines encourage employers to affirmatively raise the subject of sexual harassment, express strong disapproval, develop appropriate sanctions, inform associates about their rights and raising the issue of harassment, and develop educational methods to sensitize employees and management.
This course has the following objectives:
- List the steps to follow when investigating a sexual harassment investigation.
- List ways that employers can educate their employees about sexual harassment.
- List what should be included in a sexual harassment policy.
Course Duration: 30m
Sexual Harassment – Supervisors – Maine
Sexual Harassment – Supervisors – Maine
A prompt and effective response to a complaint can limit, or entirely eliminate an employer’s liability in a discrimination, harassment, or retaliation lawsuit, it is imperative that employers implement an effective mechanism to investigate and resolve workplace complaints.
The Maine Human Rights Commission and the U.S. Equal Employment Opportunity Commission (EEOC) guidelines encourage employers to affirmatively raise the subject of sexual harassment, express strong disapproval, develop appropriate sanctions, inform associates about their rights and raising the issue of harassment, and develop educational methods to sensitize employees and management.
This course has the following objectives:
- List the steps to follow when investigating a sexual harassment investigation.
- List ways that employers can educate their employees about sexual harassment.
- List what should be included in a sexual harassment policy.
Course Duration: 30m
Sexual Harassment – Connecticut
Illustration of the word “Harassment” with many hands surrounding it signaling “stop”.
Awareness of sexual harassment in the workplace has increased rapidly in recent years, and retailers must communicate to every associate that sexual harassment will not be tolerated within their stores. This is accomplished by implementing a sexual harassment program that ensures all associates understand and comply with the standards of Title VII of the Civil Rights Act of 1964. In this course, you will learn the meaning of the term “sexual harassment,” differentiate between the classification of different kinds of sexual harassment and view examples of preventative measures.
Course Duration: 120m
Sexual Harassment – Connecticut
Illustration of the word “Harassment” with many hands surrounding it signaling “stop”.
Awareness of sexual harassment in the workplace has increased rapidly in recent years, and retailers must communicate to every associate that sexual harassment will not be tolerated within their stores. This is accomplished by implementing a sexual harassment program that ensures all associates understand and comply with the standards of Title VII of the Civil Rights Act of 1964. In this course, you will learn the meaning of the term “sexual harassment,” differentiate between the classification of different kinds of sexual harassment and view examples of preventative measures.
Course Duration: 120m
Sexual Harassment – Employees
Illustration with the words “Sexual Harassment Employees.”
Awareness of sexual harassment in the workplace has increased rapidly in recent years, and retailers must communicate to every associate that sexual harassment will not be tolerated within their stores. This is accomplished by implementing a sexual harassment program that ensures all associates understand and comply with the standards of Title VII of the Civil Rights Act of 1964.
In this course, you will learn the meaning of the term “sexual harassment,” differentiate between the classification of different kinds of sexual harassment and view examples of preventative measures.
This course has the following objectives:
• Identify the facts and characteristics pertaining to sexual harassment.
• Identify the different types of sexual harassment.
• List the steps to follow if you find yourself in a sexual harassment situation.
• Identify the physical and psychological effects of a sexual harassment situation.
Course Duration: 60m
Sexual Harassment – Employees
Illustration with the words “Sexual Harassment Employees.”
Awareness of sexual harassment in the workplace has increased rapidly in recent years, and retailers must communicate to every associate that sexual harassment will not be tolerated within their stores. This is accomplished by implementing a sexual harassment program that ensures all associates understand and comply with the standards of Title VII of the Civil Rights Act of 1964.
In this course, you will learn the meaning of the term “sexual harassment,” differentiate between the classification of different kinds of sexual harassment and view examples of preventative measures.
This course has the following objectives:
• Identify the facts and characteristics pertaining to sexual harassment.
• Identify the different types of sexual harassment.
• List the steps to follow if you find yourself in a sexual harassment situation.
• Identify the physical and psychological effects of a sexual harassment situation.
Course Duration: 60m
Sexual Harassment – Employees – California
Sexual Harassment – Employees
Awareness of sexual harassment in the workplace has increased rapidly in recent years, and retailers must communicate to every associate that sexual harassment will not be tolerated within their stores. This is accomplished by implementing a sexual harassment program that ensures all associates understand and comply with the standards of Title VII of the Civil Rights Act of 1964, and the California Fair Employment and Housing Act (the FEHA).
In this course, you will learn the meaning of the term “sexual harassment,” differentiate between the classification of different kinds of sexual harassment and view examples of preventative measures.
Please note that this course is NOT certified by the state of California.
This course has the following objectives:
• Identify the facts and characteristics pertaining to sexual harassment.
• Identify the different types of sexual harassment.
Course Duration: 60m
Sexual Harassment – Employees – California
Sexual Harassment – Employees
Awareness of sexual harassment in the workplace has increased rapidly in recent years, and retailers must communicate to every associate that sexual harassment will not be tolerated within their stores. This is accomplished by implementing a sexual harassment program that ensures all associates understand and comply with the standards of Title VII of the Civil Rights Act of 1964, and the California Fair Employment and Housing Act (the FEHA).
In this course, you will learn the meaning of the term “sexual harassment,” differentiate between the classification of different kinds of sexual harassment and view examples of preventative measures.
Please note that this course is NOT certified by the state of California.
This course has the following objectives:
• Identify the facts and characteristics pertaining to sexual harassment.
• Identify the different types of sexual harassment.
Course Duration: 60m
Sexual Harassment – Employees – Illinois
Sexual Harassment – Employees
Awareness of sexual harassment in the workplace has increased rapidly in recent years, and retailers must communicate to every associate that sexual harassment will not be tolerated within their stores. This is accomplished by implementing a sexual harassment program that ensures all associates understand and comply with the standards of Title VII of the Civil Rights Act of 1964.
In this course, you will learn the meaning of the term “sexual harassment,” differentiate between the classification of different kinds of sexual harassment and view examples of preventative measures.
This course has the following objectives:
• Identify the facts and characteristics pertaining to sexual harassment.
• Identify the different types of sexual harassment.
Course Duration: 60m
Sexual Harassment – Employees – Illinois
Sexual Harassment – Employees
Awareness of sexual harassment in the workplace has increased rapidly in recent years, and retailers must communicate to every associate that sexual harassment will not be tolerated within their stores. This is accomplished by implementing a sexual harassment program that ensures all associates understand and comply with the standards of Title VII of the Civil Rights Act of 1964.
In this course, you will learn the meaning of the term “sexual harassment,” differentiate between the classification of different kinds of sexual harassment and view examples of preventative measures.
This course has the following objectives:
• Identify the facts and characteristics pertaining to sexual harassment.
• Identify the different types of sexual harassment.
Course Duration: 60m
Sexual Harassment – Employees – New York
Sexual Harassment – Employees
Awareness of sexual harassment in the workplace has increased rapidly in recent years, and retailers must communicate to every associate that sexual harassment will not be tolerated within their stores. This is accomplished by implementing a sexual harassment program that ensures all associates understand and comply with the standards of Title VII of the Civil Rights Act of 1964, and the N.Y. Labor Law Section 201-g.
In this course, you will learn the meaning of the term “sexual harassment,” differentiate between the classification of different kinds of sexual harassment and view examples of preventative measures, as directed by The New York Division of Human Rights and the EEOC.
This course has the following objectives:
• Identify the facts and characteristics pertaining to sexual harassment.
• Identify the different types of sexual harassment.
• List the steps to follow if you find yourself in a sexual harassment situation.
• Identify the physical and psychological effects of a sexual harassment situation.
Course Duration: 60m
Sexual Harassment – Employees – New York
Sexual Harassment – Employees
Awareness of sexual harassment in the workplace has increased rapidly in recent years, and retailers must communicate to every associate that sexual harassment will not be tolerated within their stores. This is accomplished by implementing a sexual harassment program that ensures all associates understand and comply with the standards of Title VII of the Civil Rights Act of 1964, and the N.Y. Labor Law Section 201-g.
In this course, you will learn the meaning of the term “sexual harassment,” differentiate between the classification of different kinds of sexual harassment and view examples of preventative measures, as directed by The New York Division of Human Rights and the EEOC.
This course has the following objectives:
• Identify the facts and characteristics pertaining to sexual harassment.
• Identify the different types of sexual harassment.
• List the steps to follow if you find yourself in a sexual harassment situation.
• Identify the physical and psychological effects of a sexual harassment situation.
Course Duration: 60m
Sexual Harassment – Supervisors
Illustration of the word “Harassment” with many hands surrounding it signaling “stop”.
A prompt and effective response to a complaint can limit or entirely eliminate an employer’s liability in a discrimination, harassment, or retaliation lawsuit, it is imperative that employers implement an effective mechanism to investigate and resolve workplace complaints.
The U.S. Equal Employment Opportunity Commission (EEOC) guidelines encourage employers to affirmatively raise the subject of sexual harassment, express strong disapproval, develop appropriate sanctions, inform associates about their rights and raising the issue of harassment under Title VII, and develop educational methods to sensitize employees and management.
This course has the following objectives:
• List the steps to follow when investigating a sexual harassment investigation.
• List ways that employers can educate their employees about sexual harassment.
• List what should be included in a sexual harassment policy.
Course Duration: 60m
Sexual Harassment – Supervisors
Illustration of the word “Harassment” with many hands surrounding it signaling “stop”.
A prompt and effective response to a complaint can limit or entirely eliminate an employer’s liability in a discrimination, harassment, or retaliation lawsuit, it is imperative that employers implement an effective mechanism to investigate and resolve workplace complaints.
The U.S. Equal Employment Opportunity Commission (EEOC) guidelines encourage employers to affirmatively raise the subject of sexual harassment, express strong disapproval, develop appropriate sanctions, inform associates about their rights and raising the issue of harassment under Title VII, and develop educational methods to sensitize employees and management.
This course has the following objectives:
• List the steps to follow when investigating a sexual harassment investigation.
• List ways that employers can educate their employees about sexual harassment.
• List what should be included in a sexual harassment policy.
Course Duration: 60m
Sexual Harassment – Supervisors – California
Illustration of the word “Harassment” with many hands surrounding it signaling “stop”.
Awareness of sexual harassment in the workplace has increased rapidly in recent years, and retailers must communicate to every associate that sexual harassment will not be tolerated within their stores. This is accomplished by implementing a sexual harassment program that ensures all associates understand and comply with the standards of Title VII of the Civil Rights Act of 1964, and the California Fair Employment and Housing Act (the FEHA).
In this course, you will learn the meaning of the term “sexual harassment,” differentiate between the classification of different kinds of sexual harassment and view examples of preventative measures.
Please note that this course is NOT certified by the state of California.
This course has the following objectives:
• Identify the facts and characteristics pertaining to sexual harassment.
• Identify the different types of sexual harassment.
Course Duration: 165m
Sexual Harassment – Supervisors – California
Illustration of the word “Harassment” with many hands surrounding it signaling “stop”.
Awareness of sexual harassment in the workplace has increased rapidly in recent years, and retailers must communicate to every associate that sexual harassment will not be tolerated within their stores. This is accomplished by implementing a sexual harassment program that ensures all associates understand and comply with the standards of Title VII of the Civil Rights Act of 1964, and the California Fair Employment and Housing Act (the FEHA).
In this course, you will learn the meaning of the term “sexual harassment,” differentiate between the classification of different kinds of sexual harassment and view examples of preventative measures.
Please note that this course is NOT certified by the state of California.
This course has the following objectives:
• Identify the facts and characteristics pertaining to sexual harassment.
• Identify the different types of sexual harassment.
Course Duration: 165m
Sexual Harassment – Supervisors – Illinois
Illustration of the word “Harassment” with many hands surrounding it signaling “stop”.
A prompt and effective response to a complaint can limit, or entirely eliminate an employer’s liability in a discrimination, harassment, or retaliation lawsuit, it is imperative that employers implement an effective mechanism to investigate and resolve workplace complaints.
The U.S. Equal Employment Opportunity Commission (EEOC) guidelines encourage employers to affirmatively raise the subject of sexual harassment, express strong disapproval, develop appropriate sanctions, inform associates about their rights and raising the issue of harassment under Title VII, and develop educational methods to sensitize employees and management.
This course has the following objectives:
• Identify the facts and characteristics pertaining to sexual harassment.
• Identify the different types of sexual harassment.
Course Duration: 35m
Sexual Harassment – Supervisors – Illinois
Illustration of the word “Harassment” with many hands surrounding it signaling “stop”.
A prompt and effective response to a complaint can limit, or entirely eliminate an employer’s liability in a discrimination, harassment, or retaliation lawsuit, it is imperative that employers implement an effective mechanism to investigate and resolve workplace complaints.
The U.S. Equal Employment Opportunity Commission (EEOC) guidelines encourage employers to affirmatively raise the subject of sexual harassment, express strong disapproval, develop appropriate sanctions, inform associates about their rights and raising the issue of harassment under Title VII, and develop educational methods to sensitize employees and management.
This course has the following objectives:
• Identify the facts and characteristics pertaining to sexual harassment.
• Identify the different types of sexual harassment.
Course Duration: 35m
Sexual Harassment – Supervisors – New York
Illustration of the word “Harassment” with many hands surrounding it signaling “stop”.
A prompt and effective response to a complaint can limit or entirely eliminate an employer’s liability in a discrimination, harassment, or retaliation lawsuit, it is imperative that employers implement an effective mechanism to investigate and resolve workplace complaints.
The U.S. Equal Employment Opportunity Commission (EEOC) guidelines encourage employers to affirmatively raise the subject of sexual harassment, express strong disapproval, develop appropriate sanctions, inform associates about their rights and raising the issue of harassment under Title VII, and develop educational methods to sensitize employees and management.
This course has the following objectives:
• List the steps to follow when investigating a sexual harassment investigation.
• List ways that employers can educate their employees about sexual harassment.
• List what should be included in a sexual harassment policy.
Course Duration: 60m
Sexual Harassment – Supervisors – New York
Illustration of the word “Harassment” with many hands surrounding it signaling “stop”.
A prompt and effective response to a complaint can limit or entirely eliminate an employer’s liability in a discrimination, harassment, or retaliation lawsuit, it is imperative that employers implement an effective mechanism to investigate and resolve workplace complaints.
The U.S. Equal Employment Opportunity Commission (EEOC) guidelines encourage employers to affirmatively raise the subject of sexual harassment, express strong disapproval, develop appropriate sanctions, inform associates about their rights and raising the issue of harassment under Title VII, and develop educational methods to sensitize employees and management.
This course has the following objectives:
• List the steps to follow when investigating a sexual harassment investigation.
• List ways that employers can educate their employees about sexual harassment.
• List what should be included in a sexual harassment policy.
Course Duration: 60m
Store Safety – Cleanliness and Sanitation
Store Safety bright yellow caution signs.
Day to day upkeep and maintenance is a leading contributor to a safe and healthy store. This course will cover general housekeeping, cleaning and garbage procedures that contribute to the overall safety of the store.
This course has the following objectives:
• List common types of housekeeping and building maintenance.
• Describe the uses of cleaning supplies.
• Explain guidelines for garbage disposal.
Course Duration: 15m
Store Safety – Cleanliness and Sanitation
Store Safety bright yellow caution signs.
Day to day upkeep and maintenance is a leading contributor to a safe and healthy store. This course will cover general housekeeping, cleaning and garbage procedures that contribute to the overall safety of the store.
This course has the following objectives:
• List common types of housekeeping and building maintenance.
• Describe the uses of cleaning supplies.
• Explain guidelines for garbage disposal.
Course Duration: 15m
Store Safety – Crisis and Emergencies
Illustration of a magnifying glass on a person falling and a red cross next to it.
Accidents, foodborne illness outbreaks, associate injuries and other crises have the potential to damage a store beyond repair. In the course, you will learn how to invest time and resources in a crisis management plan that includes investigation and reports that can help ensure you against that risk.
This course has the following objectives:
- List the steps to prepare for a crisis
- Recall how to respond if a crisis has occurred
- Demonstrate how to complete accident reports
Course Duration: 6m
Store Safety – Crisis and Emergencies
Illustration of a magnifying glass on a person falling and a red cross next to it.
Accidents, foodborne illness outbreaks, associate injuries and other crises have the potential to damage a store beyond repair. In the course, you will learn how to invest time and resources in a crisis management plan that includes investigation and reports that can help ensure you against that risk.
This course has the following objectives:
- List the steps to prepare for a crisis
- Recall how to respond if a crisis has occurred
- Demonstrate how to complete accident reports
Course Duration: 6m
Store Safety – Earthquake
Illustration of how to run for cover when an earthquake is happening.
When we learn how to prepare ourselves, we can reduce the impact of earthquakes. In this course you will learn what to do if an earthquake occurs when you are in your store and you will also learn how to prepare for and survive an earthquake.
This course has the following objectives:
- Learn the definition of an earthquake.
- Identify ways to prepare for earthquakes.
- Learn what to do during an earthquake.
- Know what to do after an earthquake.
Course Duration: 8m
Store Safety – Earthquake
Illustration of how to run for cover when an earthquake is happening.
When we learn how to prepare ourselves, we can reduce the impact of earthquakes. In this course you will learn what to do if an earthquake occurs when you are in your store and you will also learn how to prepare for and survive an earthquake.
This course has the following objectives:
- Learn the definition of an earthquake.
- Identify ways to prepare for earthquakes.
- Learn what to do during an earthquake.
- Know what to do after an earthquake.
Course Duration: 8m
Store Safety – Fire Extinguisher Operation
Illustration of a fire extinguisher in the middle with fire icons surrounding it.
Every employee working in a retail environment should know how to prevent fires, including how to use a fire extinguisher and when to use it. This course will teach you how to identify various types of fires, how to extinguish them, and the process of operating a fire extinguisher.
This course has the following objectives:
- Recall the process on how to operate a fire extinguisher.
- Describe the five classes of fires.
- Identify the best methods to put out a fire.
Course Duration: 13m
Store Safety – Fire Extinguisher Operation
Illustration of a fire extinguisher in the middle with fire icons surrounding it.
Every employee working in a retail environment should know how to prevent fires, including how to use a fire extinguisher and when to use it. This course will teach you how to identify various types of fires, how to extinguish them, and the process of operating a fire extinguisher.
This course has the following objectives:
- Recall the process on how to operate a fire extinguisher.
- Describe the five classes of fires.
- Identify the best methods to put out a fire.
Course Duration: 13m
Store Safety – Floor Monitoring
Man in red jacket and jeans slipping on wet floor.
The majority of store accidents (and lawsuits) are caused by customers and/or associates slipping on wet floors, tripping over uneven walkways or falling over items left on the sales floor. This course will identify those potential accidents and how to prevent them.
This course has the following objectives:
• Identify the difference between trips, slips and falls.
• Recognize ways on how to prevent floor accidents.
Course Duration: 10m
Store Safety – Floor Monitoring
Man in red jacket and jeans slipping on wet floor.
The majority of store accidents (and lawsuits) are caused by customers and/or associates slipping on wet floors, tripping over uneven walkways or falling over items left on the sales floor. This course will identify those potential accidents and how to prevent them.
This course has the following objectives:
• Identify the difference between trips, slips and falls.
• Recognize ways on how to prevent floor accidents.
Course Duration: 10m
Store Safety – Illnesses and Accidents
The most effective way to protect employees and customers from injury is to implement a safety program. Ensure that all employees are aware of the policies and procedures that must be followed to keep themselves and their coworkers safe. The goal of any workplace safety program is to prevent workplace injuries, illnesses, and deaths, as well as the financial burden that these events can have on employees, their families, and their employers. In this course we’ll look at frequent causes of illnesses and injuries in the supermarket, as well as how companies can create a safe environment for their staff and customers.
This course has the following objectives:
- Recognize the various types of common injuries and how to treat them
- Recall what actions should be taken if an employee exhibits symptoms of an illness
- Identify the most common causes of store accidents and the steps to avoid them
- Explain the meaning of a modified duty program and how it works
Course Duration: 6m
Store Safety – Illnesses and Accidents
The most effective way to protect employees and customers from injury is to implement a safety program. Ensure that all employees are aware of the policies and procedures that must be followed to keep themselves and their coworkers safe. The goal of any workplace safety program is to prevent workplace injuries, illnesses, and deaths, as well as the financial burden that these events can have on employees, their families, and their employers. In this course we’ll look at frequent causes of illnesses and injuries in the supermarket, as well as how companies can create a safe environment for their staff and customers.
This course has the following objectives:
- Recognize the various types of common injuries and how to treat them
- Recall what actions should be taken if an employee exhibits symptoms of an illness
- Identify the most common causes of store accidents and the steps to avoid them
- Explain the meaning of a modified duty program and how it works
Course Duration: 6m
Store Safety – Severe Weather
Yellow, triangle warning sign of severe weather.
Natural disasters can strike at any time, resulting in costly damage and loss of life. Therefore, food retailers should consider managing and implementing and managing emergency plans before, during and after severe weather.
This course has the following objectives:
• Identify the types of severe weather.
• Describe ways to prepare for severe weather.
• Recall weather alerts for severe weather.
Course Duration: 10m
Store Safety – Severe Weather
Yellow, triangle warning sign of severe weather.
Natural disasters can strike at any time, resulting in costly damage and loss of life. Therefore, food retailers should consider managing and implementing and managing emergency plans before, during and after severe weather.
This course has the following objectives:
• Identify the types of severe weather.
• Describe ways to prepare for severe weather.
• Recall weather alerts for severe weather.
Course Duration: 10m
Store Safety – Earthquake (Supervisors)
Illustration of how to run for cover when an earthquake is happening.
Earthquake drills can teach us what to do when an earthquake occurs. Since earthquakes strike without warning, it is critical to train all staff so they know how to react when an earthquake strikes.
This course has the following objectives:
- Learn the importance of an earthquake
- Learn the steps of an earthquake drill
- How to prepare the store for an earthquake
Course Duration: 7m
Store Safety – Earthquake (Supervisor)
Illustration of how to run for cover when an earthquake is happening.
Earthquake drills can teach us what to do when an earthquake occurs. Since earthquakes strike without warning, it is critical to train all staff so they know how to react when an earthquake strikes.
This course has the following objectives:
- Learn the importance of an earthquake
- Learn the steps of an earthquake drill
- How to prepare the store for an earthquake
Course Duration: 7m
Supplemental Nutrition Assistance Program (SNAP) Training
SNAP – The USDA Supplemental Nutrition Assistance Program.
As an authorized SNAP retailer, USDA expects all firms to be able to demonstrate that they maintain an established operational compliance policy and program to prevent SNAP violations from occurring. Training is required for new owners AND new employees within 30 days of employment. USDA FNS also requires refresher training to be conducted once a year. Should a SNAP violation occur, it’s very important that the retailer can show documentation of the training for both new employees and the annual refresher training.
Course Duration: 25m
Supplemental Nutrition Assistance Program (SNAP) Training
SNAP – The USDA Supplemental Nutrition Assistance Program.
As an authorized SNAP retailer, USDA expects all firms to be able to demonstrate that they maintain an established operational compliance policy and program to prevent SNAP violations from occurring. Training is required for new owners AND new employees within 30 days of employment. USDA FNS also requires refresher training to be conducted once a year. Should a SNAP violation occur, it’s very important that the retailer can show documentation of the training for both new employees and the annual refresher training.
Course Duration: 25m
Workplace Violence Prevention – Supervisors
A fist in the air with a red circle crossing it out.
In this course, you’ll learn why preventing workplace violence matters. Imagine this: two coworkers get into a confrontation, and you witness it. How would you handle it? Do your team members know how to respond? Workplace violence plans can offer guidance for these situations and help equip your crew with tactics that may prevent them. We’ll cover strategies to help reduce workplace violence and prepare for emergencies. Thank you to Acuity for collaborating on this project, and to Aaron Stamm for providing the voiceover.
This course has the following objectives:
-
Recognize the significance of workplace violence prevention.
-
Classify various forms and triggers of workplace violence.
-
Create and execute efficient prevention strategies and response plans.
Course Duration: 12m
Workplace Violence Prevention – Supervisors
A fist in the air with a red circle crossing it out.
In this course, you’ll learn why preventing workplace violence matters. Imagine this: two coworkers get into a confrontation, and you witness it. How would you handle it? Do your team members know how to respond? Workplace violence plans can offer guidance for these situations and help equip your crew with tactics that may prevent them. We’ll cover strategies to help reduce workplace violence and prepare for emergencies. Thank you to Acuity for collaborating on this project, and to Aaron Stamm for providing the voiceover.
This course has the following objectives:
-
Recognize the significance of workplace violence prevention.
-
Classify various forms and triggers of workplace violence.
-
Create and execute efficient prevention strategies and response plans.
Course Duration: 12m
Bakery – Bakery Science
Science (atom) meets baking (flour).
Baking is a science that involves intricate chemical processes that are part of baking just about everything. Ingredients used in baking go through chemical changes to create final products.
As a bakery clerk, you should be familiar with production processes and functions of various ingredients. Knowing the basics of bakery science ensures items are baked to the highest possible quality.
This course has the following objectives:
• Identify types of dough and their functions.
• Describe the steps for preparing various types of dough.
• List the components of baking methods.
Course Duration: 10m
Bakery – Bakery Science
Science (atom) meets baking (flour).
Baking is a science that involves intricate chemical processes that are part of baking just about everything. Ingredients used in baking go through chemical changes to create final products.
As a bakery clerk, you should be familiar with production processes and functions of various ingredients. Knowing the basics of bakery science ensures items are baked to the highest possible quality.
This course has the following objectives:
• Identify types of dough and their functions.
• Describe the steps for preparing various types of dough.
• List the components of baking methods.
Course Duration: 10m
Bakery – Manager
Bakery manager holding bread.
Bakery managers must develop the necessary tools for improving department operations and sales. This includes understanding customer, keeping track of, promoting and displaying products and managing daily operations, such as sanitation and scheduling.
In this course, you will develop all of these skills, as well as learn how to effectively merchandise and provide the best possible service through team building and empowering your associates.
This course has the following objectives:
•Identify different consumer demographics for the bakery department.
•List how to attract new consumers and retain existing consumers.
Course Duration: 150m
Bakery – Manager
Bakery manager holding bread.
Bakery managers must develop the necessary tools for improving department operations and sales. This includes understanding customer, keeping track of, promoting and displaying products and managing daily operations, such as sanitation and scheduling.
In this course, you will develop all of these skills, as well as learn how to effectively merchandise and provide the best possible service through team building and empowering your associates.
This course has the following objectives:
•Identify different consumer demographics for the bakery department.
•List how to attract new consumers and retain existing consumers.
Course Duration: 150m
Bakery – Merchandising
Illustration of a man and a woman shopping in the bakery section.
Merchandising is the practice of selecting products that will attract customers, while pricing and promoting items in ways that will encourage sales.
In this course you will learn how to familiarize yourself with the varieties of display equipment, packaging and signage. You will learn how products are labeled and stocked.
This course has the following objectives:
• Describe the varieties of display equipment, packaging and signage.
• Identify the ways to label and stock products.
Course Duration: 7m
Bakery – Merchandising
Illustration of a man and a woman shopping in the bakery section.
Merchandising is the practice of selecting products that will attract customers, while pricing and promoting items in ways that will encourage sales.
In this course you will learn how to familiarize yourself with the varieties of display equipment, packaging and signage. You will learn how products are labeled and stocked.
This course has the following objectives:
• Describe the varieties of display equipment, packaging and signage.
• Identify the ways to label and stock products.
Course Duration: 7m
Bakery – Product Knowledge
Baker holding a basket of freshly baked bread.
One of the most important responsibilities you have as a bakery clerk is understanding the products in your department. Product knowledge helps you to maintain product freshness, ensure quality and extend the shelf life of items.
When customers come to you with questions about items such as cakes, pies, bread, and rolls, you will be able to provide them with well-informed answers. In this course, you will learn about bakery products, shelf life, storage and preparation suggestions.
This course has the following objectives:
• Identify bakery products and types.
• Explain how to properly store products.
• Understand and explain each products shelf life.
• Describe how to correctly prepare products
Course Duration: 20m
Bakery – Product Knowledge
Baker holding a basket of freshly baked bread.
One of the most important responsibilities you have as a bakery clerk is understanding the products in your department. Product knowledge helps you to maintain product freshness, ensure quality and extend the shelf life of items.
When customers come to you with questions about items such as cakes, pies, bread, and rolls, you will be able to provide them with well-informed answers. In this course, you will learn about bakery products, shelf life, storage and preparation suggestions.
This course has the following objectives:
• Identify bakery products and types.
• Explain how to properly store products.
• Understand and explain each products shelf life.
• Describe how to correctly prepare products
Course Duration: 20m
Bakery – Equipment
Bakery-Equipment.
Before learning about cooking techniques and bakery products, it is imperative that you first learn how to keep the bakery department safe and hygienic.
It’s vital that you learn correct operations techniques and abide by your store’s equipment safety and sanitation guidelines. As a bakery clerk, you will familiarize yourself with the equipment you are going to operate in order not to harm yourself, your co-workers or customers.
This course has the following objectives.
• Describe commonly used equipment and its purpose.
• Learn to safely use the equipment of the bakery department.
Course Duration: 10m
Bakery – Equipment
Bakery-Equipment.
Before learning about cooking techniques and bakery products, it is imperative that you first learn how to keep the bakery department safe and hygienic.
It’s vital that you learn correct operations techniques and abide by your store’s equipment safety and sanitation guidelines. As a bakery clerk, you will familiarize yourself with the equipment you are going to operate in order not to harm yourself, your co-workers or customers.
This course has the following objectives.
• Describe commonly used equipment and its purpose.
• Learn to safely use the equipment of the bakery department.
Course Duration: 10m
Bakery – Maintenance
Baker cleaning her station.
As a bakery clerk, it is important to know the maintenance and sanitation procedures of workspace areas. Keeping workspaces clean and orderly is a crucial part of ensuring employees’ and customers’ safety and helping the bakery department to produce quality products.
Display and storage areas, located within the bakery department of your store, showcase and store a wide array of products. In this course, you’ll learn about storage, preparation, display areas, work and maintenance procedures in the bakery department.
This course has the following objectives:
• Identify work and maintenance procedures in the bakery department.
• Describe the storage, preparation and display areas of the bakery department
• List the steps for cleaning storage areas.
Course Duration: 7m
Bakery – Maintenance
Baker cleaning her station.
As a bakery clerk, it is important to know the maintenance and sanitation procedures of workspace areas. Keeping workspaces clean and orderly is a crucial part of ensuring employees’ and customers’ safety and helping the bakery department to produce quality products.
Display and storage areas, located within the bakery department of your store, showcase and store a wide array of products. In this course, you’ll learn about storage, preparation, display areas, work and maintenance procedures in the bakery department.
This course has the following objectives:
• Identify work and maintenance procedures in the bakery department.
• Describe the storage, preparation and display areas of the bakery department
• List the steps for cleaning storage areas.
Course Duration: 7m
Cheese Specialist
Man cutting cheese in store.
With more than 300 different varieties, cheese is one of the fastest growing industries. Cheese specialists must understand how to contribute to a profitable cheese department by knowing the differences between each of the cheese varieties and how to market them.
As a cheese specialist, you must develop in-depth knowledge about cheese in order to attend to the needs of consumers interested in purchasing cheese products.
This course has the following objectives:
- List cheese production standards.
- List the steps for making cheese.
Course Duration: 180m
Cheese Specialist
Man cutting cheese in store.
With more than 300 different varieties, cheese is one of the fastest growing industries. Cheese specialists must understand how to contribute to a profitable cheese department by knowing the differences between each of the cheese varieties and how to market them.
As a cheese specialist, you must develop in-depth knowledge about cheese in order to attend to the needs of consumers interested in purchasing cheese products.
This course has the following objectives:
- List cheese production standards.
- List the steps for making cheese.
Course Duration: 180m
Deli – Display Cases
Deli Clerk Display Case.
Display cases, located within your store’s deli area, showcase a wide array of cold or hot products. Cases may be either full-service, requiring the assistance of a trained associate to fill a customer’s order, or self-service, allowing the customer to pick and choose from the products available.
In this course, you’ll learn about full and self-service cases, and how they keep displayed food safe for consumption.
This course has the following objectives:
• List the types of full and self-service display cases.
• Describe characteristics of each display case.
• Identify the appropriate case for displaying a specific product.
Course Duration: 5m
Deli – Display Cases
Deli Clerk Display Case.
Display cases, located within your store’s deli area, showcase a wide array of cold or hot products. Cases may be either full-service, requiring the assistance of a trained associate to fill a customer’s order, or self-service, allowing the customer to pick and choose from the products available.
In this course, you’ll learn about full and self-service cases, and how they keep displayed food safe for consumption.
This course has the following objectives:
• List the types of full and self-service display cases.
• Describe characteristics of each display case.
• Identify the appropriate case for displaying a specific product.
Course Duration: 5m
Deli – Equipment
Deli Equipment.
In the deli department, you will use many different types of equipment to prep, cook and hold prepared foods. Some of this equipment is easy to use, while some may require special attention.
Always follow your store’s policy when handling and operating equipment. In this course, you’ll learn about commonly used equipment and the purpose it serves within the deli department.
This course has the following objectives:
• Identify the equipment used to prep, cook and hold prepared foods.
• Describe commonly used equipment and its purpose.
Course Duration: 4m
Deli – Equipment
Deli Equipment.
In the deli department, you will use many different types of equipment to prep, cook and hold prepared foods. Some of this equipment is easy to use, while some may require special attention.
Always follow your store’s policy when handling and operating equipment. In this course, you’ll learn about commonly used equipment and the purpose it serves within the deli department.
This course has the following objectives:
• Identify the equipment used to prep, cook and hold prepared foods.
• Describe commonly used equipment and its purpose.
Course Duration: 4m
Deli – Food Slicer
Deli Clerk slicing meat.
The food slicer is one of the most recognized pieces of equipment in the deli department. Not surprising, as deli clerks use it throughout their shift to fill customer orders. However, to use any piece of equipment safely, you must familiarize yourself with it and how to use it. In this course, you’ll learn about a food slicer — specifically its components and the proper way to operate and clean one.
Course Duration: 5m
This course has the following objectives:
• List the components of a food slicer.
• Describe how to safely operate a food slicer.
• Identify the steps for cleaning a food slicer.
Course Duration: 5m
Deli – Food Slicer
Deli Clerk slicing meat.
The food slicer is one of the most recognized pieces of equipment in the deli department. Not surprising, as deli clerks use it throughout their shift to fill customer orders. However, to use any piece of equipment safely, you must familiarize yourself with it and how to use it. In this course, you’ll learn about a food slicer — specifically its components and the proper way to operate and clean one.
Course Duration: 5m
This course has the following objectives:
• List the components of a food slicer.
• Describe how to safely operate a food slicer.
• Identify the steps for cleaning a food slicer.
Course Duration: 5m
Deli – Prepared Foods
Containers full of different types of deli foods.
Display cases, located within your store’s deli area, showcase a wide array of cold or hot products. Cases may be either full-service, requiring the assistance of a trained associate to fill a customer’s order, or self-service, allowing the customer to pick and choose from the products available.
In this course, you’ll learn about full and self-service cases, and how they keep displayed food safe for consumption.
This course has the following objectives:
• Identify the three sources of prepared foods.
• Explain why customers purchase prepared foods.
• Describe the advantages offered by each prepared.
Course Duration: 8m
Deli – Prepared Foods
Containers full of different types of deli foods.
Display cases, located within your store’s deli area, showcase a wide array of cold or hot products. Cases may be either full-service, requiring the assistance of a trained associate to fill a customer’s order, or self-service, allowing the customer to pick and choose from the products available.
In this course, you’ll learn about full and self-service cases, and how they keep displayed food safe for consumption.
This course has the following objectives:
• Identify the three sources of prepared foods.
• Explain why customers purchase prepared foods.
• Describe the advantages offered by each prepared.
Course Duration: 8m
Deli – Product Knowledge
Tray of cut meat, tomatoes and nuts.
As a deli clerk, it is your responsibility to familiarize yourself with the many different deli products your department sells. This way, when consumers come to you with questions about meats, cheeses, prepared foods or sausages, you will be able to provide them with a well-mannered, professional answer.
This course has the following objectives:
• Identify the different types of products in the deli department.
Course Duration: 45m
Deli – Product Knowledge
Tray of cut meat, tomatoes and nuts.
As a deli clerk, it is your responsibility to familiarize yourself with the many different deli products your department sells. This way, when consumers come to you with questions about meats, cheeses, prepared foods or sausages, you will be able to provide them with a well-mannered, professional answer.
This course has the following objectives:
• Identify the different types of products in the deli department.
Course Duration: 45m
Deli Manager
Deli manager smiling toward the camera.
Deli managers must develop the necessary tools for improving department operations and sales. This includes differentiating the department from the competition and satisfying customers’ need for convenience.
In this course, you will develop all of these skills, learn about new deli products, provide improved services and increase your understanding of the deli department’s day-to-day operations.
This course has the following objectives:
• Identify the steps to evaluating deli sales.
• Identify the different types of deli products.
• List ways to increase deli sales.
Course Duration: 210m
Deli Manager
Deli manager smiling toward the camera.
Deli managers must develop the necessary tools for improving department operations and sales. This includes differentiating the department from the competition and satisfying customers’ need for convenience.
In this course, you will develop all of these skills, learn about new deli products, provide improved services and increase your understanding of the deli department’s day-to-day operations.
This course has the following objectives:
• Identify the steps to evaluating deli sales.
• Identify the different types of deli products.
• List ways to increase deli sales.
Course Duration: 210m
Deli – Closing Procedures
Illustration of different deli display cases.
The food bar and deli case must be closed at the end of each day, so the cases may be properly cleaned for use the following day. Food bars are often closed first, followed by your deli case.
Then, general cleaning throughout the department must be completed. And, once a week, a thorough cleaning of the deli case. In this course, you’ll learn the daily closing procedure for both the food bar and the deli case, as well as any general department cleaning. You’ll also learn how to perform the weekly cleaning on the deli case.
This course has following objectives:
• List the steps for closing the food bar and deli case daily.
• Discuss how to handle leftover foods from the food bar or within the deli case.
• Identify general cleaning performed within the deli department
• Describe the weekly cleaning procedure for the deli case
Course Duration: 15m
Deli – Closing Procedures
Illustration of different deli display cases.
The food bar and deli case must be closed at the end of each day, so the cases may be properly cleaned for use the following day. Food bars are often closed first, followed by your deli case.
Then, general cleaning throughout the department must be completed. And, once a week, a thorough cleaning of the deli case. In this course, you’ll learn the daily closing procedure for both the food bar and the deli case, as well as any general department cleaning. You’ll also learn how to perform the weekly cleaning on the deli case.
This course has following objectives:
• List the steps for closing the food bar and deli case daily.
• Discuss how to handle leftover foods from the food bar or within the deli case.
• Identify general cleaning performed within the deli department
• Describe the weekly cleaning procedure for the deli case
Course Duration: 15m
Deli – Day Procedures
Deli Clerk Display Case.
Throughout the day, you’ll need to keep the hot and cold foods within the deli case and food bars, appearing fresh, attractive, and well-stocked.
In this course, you’ll learn the daily procedures which will help you maintain those foods, as well as the proper way to fill a customer’s order at the deli case.
This course has the following objectives:
• Identify the steps to replace a product from the deli case or food bar.
• Discuss ways to maintain the product’s appearance in a food bar.
• Describe how to fill a customer’s order at the deli case.
Course Duration: 15m
Deli – Day Procedures
Deli Clerk Display Case.
Throughout the day, you’ll need to keep the hot and cold foods within the deli case and food bars, appearing fresh, attractive, and well-stocked.
In this course, you’ll learn the daily procedures which will help you maintain those foods, as well as the proper way to fill a customer’s order at the deli case.
This course has the following objectives:
• Identify the steps to replace a product from the deli case or food bar.
• Discuss ways to maintain the product’s appearance in a food bar.
• Describe how to fill a customer’s order at the deli case.
Course Duration: 15m
Deli – Food Service
An assortment of deli cheeses, meats, eggs and veggies.
Party platters and holiday meals are popular catering services offered through many deli departments. In addition to catering, some stores also offer another type of food service — an in-store restaurant. In this course, you’ll learn about the types of catering available, and the role you’ll play in selling, processing and filling an order. You’ll also learn how your in-store restaurant attracts customers to your store.
This course has the following objectives:
• Distinguish between two popular catering services: party platters and holiday meals
• Identify how to respond to a customer interested in your catering services
• Explain the process for assembling a holiday meal
• Describe the pick-up procedure for platters and meals
• List reasons why customers may be attracted to an in-store restaurant
Course Duration: 15m
Deli – Food Service
An assortment of deli cheeses, meats, eggs and veggies.
Party platters and holiday meals are popular catering services offered through many deli departments. In addition to catering, some stores also offer another type of food service — an in-store restaurant. In this course, you’ll learn about the types of catering available, and the role you’ll play in selling, processing and filling an order. You’ll also learn how your in-store restaurant attracts customers to your store.
This course has the following objectives:
• Distinguish between two popular catering services: party platters and holiday meals
• Identify how to respond to a customer interested in your catering services
• Explain the process for assembling a holiday meal
• Describe the pick-up procedure for platters and meals
• List reasons why customers may be attracted to an in-store restaurant
Course Duration: 15m
Deli – Opening Procedures
Illustration of Deli Clerk showing off the display case.
Every morning, you’ll need to complete specific tasks to get the deli department “customer ready”. You’ll begin by making sure the department is well-lit. If the overhead lights are off, turn them on.
Next, you’ll focus your attention on the deli case and then any hot or cold food bars. In this course, you’ll learn the procedures for opening the deli case and food bar.
This course has the following objectives:
• List the steps for opening the deli case and food bar.
• Discuss how to handle expired product.
• Describe a “customer ready” case or food bar.
Course Duration: 8m
Deli – Opening Procedures
Illustration of Deli Clerk showing off the display case.
Every morning, you’ll need to complete specific tasks to get the deli department “customer ready”. You’ll begin by making sure the department is well-lit. If the overhead lights are off, turn them on.
Next, you’ll focus your attention on the deli case and then any hot or cold food bars. In this course, you’ll learn the procedures for opening the deli case and food bar.
This course has the following objectives:
• List the steps for opening the deli case and food bar.
• Discuss how to handle expired product.
• Describe a “customer ready” case or food bar.
Course Duration: 8m
Deli – Product Display and Storage
Deli Clerk putting freshly cut cheese in the display case.
The deli department sells a variety of deli meats and cheeses, as well as pre-made entrees, sides and salads. The products are displayed for sale, and served either hot or cold, as intended, within full and self-service cases.
In this course, you’ll learn the proper way to display the products.
This course has the following objectives:
• Distinguish between the display and cut product found in the deli case.
• Describe how entrees, sides and salads and displayed.
Course Duration: 5m
Deli – Product Display and Storage
Deli Clerk putting freshly cut cheese in the display case.
The deli department sells a variety of deli meats and cheeses, as well as pre-made entrees, sides and salads. The products are displayed for sale, and served either hot or cold, as intended, within full and self-service cases.
In this course, you’ll learn the proper way to display the products.
This course has the following objectives:
• Distinguish between the display and cut product found in the deli case.
• Describe how entrees, sides and salads and displayed.
Course Duration: 5m
Bagging
Grocery bags in shopping cart.
The responsibilities of a bakery clerk extend beyond slicing bread and baking cakes. Bakery clerks must be knowledgeable about the products in the bakery. They must know the step-by-step processes of product preparation, as well as ways to sell those products and maintain sanitation standards.
As a bakery clerk, you should develop your knowledge and skills in all of these areas to deliver the best possible bakery products to your consumers. As a courtesy clerk, one of the most important daily tasks you will do in properly bagging groceries. Bagging happens so frequently at food retail stores, it is east for associates to forget that poor bagging practices waste bags, cost the store money and upset consumers…to the point that they will discontinue shopping at the store.
This course has the following objectives:
• Identify the advantages of paper, plastic or recyclable bags
• List the steps for bagging groceries efficiently
• Describe the handling required for specialized items
Course Duration: 15m
Bagging
Grocery bags in shopping cart.
The responsibilities of a bakery clerk extend beyond slicing bread and baking cakes. Bakery clerks must be knowledgeable about the products in the bakery. They must know the step-by-step processes of product preparation, as well as ways to sell those products and maintain sanitation standards.
As a bakery clerk, you should develop your knowledge and skills in all of these areas to deliver the best possible bakery products to your consumers. As a courtesy clerk, one of the most important daily tasks you will do in properly bagging groceries. Bagging happens so frequently at food retail stores, it is east for associates to forget that poor bagging practices waste bags, cost the store money and upset consumers…to the point that they will discontinue shopping at the store.
This course has the following objectives:
• Identify the advantages of paper, plastic or recyclable bags
• List the steps for bagging groceries efficiently
• Describe the handling required for specialized items
Course Duration: 15m
Cashier – Produce Identification
Cashier surrounded by produce and weighing a banana.
One of a cashier’s duties is to weigh and scan produce the customer would like to purchase. Many times, the fruits and vegetables in the produce department are not labeled, and many are priced based on weight. Therefore, it becomes the responsibility of the cashier to identify the product, key in its PLU code and weigh it at the checkstand.
This course has the following objectives:
• Identify the different types of fruit and vegetables.
• Recognize the characteristics of specific varieties of fruit and vegetables.
• Describe how PLU numbers are used during the checkout process.
Course Duration: 30m
Cashier – Produce Identification
Cashier surrounded by produce and weighing a banana.
One of a cashier’s duties is to weigh and scan produce the customer would like to purchase. Many times, the fruits and vegetables in the produce department are not labeled, and many are priced based on weight. Therefore, it becomes the responsibility of the cashier to identify the product, key in its PLU code and weigh it at the checkstand.
This course has the following objectives:
• Identify the different types of fruit and vegetables.
• Recognize the characteristics of specific varieties of fruit and vegetables.
• Describe how PLU numbers are used during the checkout process.
Course Duration: 30m
Cashier 1 – Job Overview
Cashier putting a bag of carrots in a bag for the customer.
As an integral part of the supermarket team, cashiers must know the proper procedure for a wide range of situations and subjects. They operate the checkout system and its components, identify products, handle money and payments, prevent shrink, bag orders and maintain the front end.
As a cashier, it is vital that you develop your skills and knowledge in all of these areas in order to enhance your store’s image, contribute to daily operations and better serve your customers.
This course has the following objectives:
• Describe services provided at the front end
• Describe the role of the cashier
• Identify components of the checkstand
Course Description: 8m
Cashier 1 – Job Overview
Cashier putting a bag of carrots in a bag for the customer.
As an integral part of the supermarket team, cashiers must know the proper procedure for a wide range of situations and subjects. They operate the checkout system and its components, identify products, handle money and payments, prevent shrink, bag orders and maintain the front end.
As a cashier, it is vital that you develop your skills and knowledge in all of these areas in order to enhance your store’s image, contribute to daily operations and better serve your customers.
This course has the following objectives:
• Describe services provided at the front end
• Describe the role of the cashier
• Identify components of the checkstand
Course Description: 8m
Cashier 10 – Checkout Process: Finalize the Transaction
Cashier putting client’s card in the card reader.
At the end of a transaction, you’ll inspect your customer’s cart, apply their coupons and then, process their payment. Once you’ve finished serving them, you’ll smile and thank them for their business. And, finally, you’ll quickly review your area as you prepare to serve your next customer. In this course, you’ll learn how to finalize their transaction while providing exceptional customer service.
This course has the following objectives:
- Describe how to inspect a shopping cart
- Distinguish between manufacturer and store coupons
- Describe the process for applying coupons to a customer’s transaction
- Identify the coupon reimbursement process for retailers
- List the steps for accepting a payment, closing the sale and preparing for the next transaction
Course Duration: 12m
Cashier 10 – Checkout Process: Finalize the Transaction
Cashier putting client’s card in the card reader.
At the end of a transaction, you’ll inspect your customer’s cart, apply their coupons and then, process their payment. Once you’ve finished serving them, you’ll smile and thank them for their business. And, finally, you’ll quickly review your area as you prepare to serve your next customer. In this course, you’ll learn how to finalize their transaction while providing exceptional customer service.
This course has the following objectives:
- Describe how to inspect a shopping cart
- Distinguish between manufacturer and store coupons
- Describe the process for applying coupons to a customer’s transaction
- Identify the coupon reimbursement process for retailers
- List the steps for accepting a payment, closing the sale and preparing for the next transaction
Course Duration: 12m
Cashier 2 – Shift Procedures
Cashier woman looking back at the camera smiling.
As a cashier, there are specific procedures you’ll complete before, during and after your shift. Opening procedures are often determined by the status of your checkstand. During your shift, you’ll perform procedures to maintain your checkstand. And, finally, when your shift is over, you’ll perform the appropriate procedures for closing your checkstand, or keeping it open.
It’s important to be familiar with all of these procedures, so you can provide an exceptional customer experience from the beginning of your shift, through the end of it.
This course has the following objectives:
• Identify specific procedures to complete before, during and after your shift
• Describe common procedures associated with the cash drawer
• Discuss the different procedures for opening and closing a checkstand
Course Description: 14m
Cashier 2 – Shift Procedures
Cashier woman looking back at the camera smiling.
As a cashier, there are specific procedures you’ll complete before, during and after your shift. Opening procedures are often determined by the status of your checkstand. During your shift, you’ll perform procedures to maintain your checkstand. And, finally, when your shift is over, you’ll perform the appropriate procedures for closing your checkstand, or keeping it open.
It’s important to be familiar with all of these procedures, so you can provide an exceptional customer experience from the beginning of your shift, through the end of it.
This course has the following objectives:
• Identify specific procedures to complete before, during and after your shift
• Describe common procedures associated with the cash drawer
• Discuss the different procedures for opening and closing a checkstand
Course Description: 14m
Cashier 3 – Process Payment: Cash & Check
Cashier processing a payment, giving change to the customer.
One of the main responsibilities of a cashier is accepting payment for a customer’s order. There are multiple forms of payment, referred to as tender, which are widely accepted. Two of the most common payment types are cash and check. Individually, they each have specific attributes which makes them a popular choice for your customers. Unfortunately, their wide acceptance in food retail also makes them prone to theft and fraud. In this course, you’ll learn the proper way to process cash and check payments, while protecting your store from theft and fraud.
This course has the following objectives:
• Identify common attributes of cash and checks
• List the steps for processing payment by cash or check
• Describe ways to prevent cash theft or check fraud
Course Description: 21m
Cashier 3 – Process Payment: Cash & Check
Cashier processing a payment, giving change to the customer.
One of the main responsibilities of a cashier is accepting payment for a customer’s order. There are multiple forms of payment, referred to as tender, which are widely accepted. Two of the most common payment types are cash and check. Individually, they each have specific attributes which makes them a popular choice for your customers. Unfortunately, their wide acceptance in food retail also makes them prone to theft and fraud. In this course, you’ll learn the proper way to process cash and check payments, while protecting your store from theft and fraud.
This course has the following objectives:
• Identify common attributes of cash and checks
• List the steps for processing payment by cash or check
• Describe ways to prevent cash theft or check fraud
Course Description: 21m
Cashier 4 – Process Payment: Payment Cards
Hand holding a credit card.
Payment cards are one of the most common payment types accepted by retailers. Although payment cards look similar from one to the next, the technology used to transfer payment data may vary. Since payment cards are a popular choice for your customers, you’ll need to be familiar with these differences. In this course, you’ll learn the proper way to process payment cards and any accompanying errors.
This course has the following objectives:
• Differentiate between magnetic stripe and EMV payment cards
• List the steps for processing payment by payment card
• Identify how to respond to payment card errors
Course Description: 10m
Cashier 4 – Process Payment: Payment Cards
Hand holding a credit card.
Payment cards are one of the most common payment types accepted by retailers. Although payment cards look similar from one to the next, the technology used to transfer payment data may vary. Since payment cards are a popular choice for your customers, you’ll need to be familiar with these differences. In this course, you’ll learn the proper way to process payment cards and any accompanying errors.
This course has the following objectives:
• Differentiate between magnetic stripe and EMV payment cards
• List the steps for processing payment by payment card
• Identify how to respond to payment card errors
Course Description: 10m
Cashier 5 – Process Payment: Mobile Wallet
Customer paying through mobile phone.
Another payment option, which offers customers a fast, simple way to pay for their purchases, is known as a mobile wallet. Once requirements are met, on both the mobile device and the POS, mobile wallets can offer several advantages over other payment types. Because of this, mobile wallets are becoming increasingly popular. In this course, you’ll learn the technical requirements for completing a mobile payment, as well as the steps involved for processing a payment using this technology.
This course has the following objectives:
• Describe mobile payment and its advantages
• List the steps for processing a mobile wallet payment
• Identify how to respond to mobile wallet errors
Course Description: 6m
Cashier 5 – Process Payment: Mobile Wallet
Customer paying through mobile phone.
Another payment option, which offers customers a fast, simple way to pay for their purchases, is known as a mobile wallet. Once requirements are met, on both the mobile device and the POS, mobile wallets can offer several advantages over other payment types. Because of this, mobile wallets are becoming increasingly popular. In this course, you’ll learn the technical requirements for completing a mobile payment, as well as the steps involved for processing a payment using this technology.
This course has the following objectives:
• Describe mobile payment and its advantages
• List the steps for processing a mobile wallet payment
• Identify how to respond to mobile wallet errors
Course Description: 6m
Cashier 6 – Checkout Process: Begin the Transaction
Cashier processing a family’s payment.
During the checkout process, a cashier does much more than simply scan merchandise and process a payment – they interact with the customer. This interaction contributes to the customer’s overall shopping experience, making customer service an important part of your job as a cashier. In this course, you’ll learn how to provide your customer with an exceptional experience at the start of the transaction.
This course has the following objectives:
• Describe how to acknowledge a customer using both verbal and non-verbal signals.
• Discuss the ways to inquire about, and resolve, an unfilled need.
• Define best practices associated with the store’s loyalty program and bagging preferences.
Course Description: 9m
Cashier 6 – Checkout Process: Begin the Transaction
Cashier processing a family’s payment.
During the checkout process, a cashier does much more than simply scan merchandise and process a payment – they interact with the customer. This interaction contributes to the customer’s overall shopping experience, making customer service an important part of your job as a cashier. In this course, you’ll learn how to provide your customer with an exceptional experience at the start of the transaction.
This course has the following objectives:
• Describe how to acknowledge a customer using both verbal and non-verbal signals.
• Discuss the ways to inquire about, and resolve, an unfilled need.
• Define best practices associated with the store’s loyalty program and bagging preferences.
Course Description: 9m
Cashier 7 – Checkout Process: Add Items to the Transaction
Cashier scanning items.
Delivering a seamless checkout process is an important part of your job as a cashier. A large part of this experience comes from how efficiently you can ring up your customer’s items. Most likely, their order is made up of a variety of foods from fresh fruit and vegetables, packaged products and specially marked items. In this course, you’ll learn the specific procedures for adding these different types of items to their transaction.
This course has the following objectives:
- Distinguish between the three methods for adding items to a transaction
- Describe common properties of UPCs and PLUs
- List the steps for adding UPC and PLU products to a customer’s order
Course Description: 19m
Cashier 7 – Checkout Process: Add Items to the Transaction
Cashier scanning items.
Delivering a seamless checkout process is an important part of your job as a cashier. A large part of this experience comes from how efficiently you can ring up your customer’s items. Most likely, their order is made up of a variety of foods from fresh fruit and vegetables, packaged products and specially marked items. In this course, you’ll learn the specific procedures for adding these different types of items to their transaction.
This course has the following objectives:
- Distinguish between the three methods for adding items to a transaction
- Describe common properties of UPCs and PLUs
- List the steps for adding UPC and PLU products to a customer’s order
Course Description: 19m
Cashier 8 – Checkout Process: Follow Alcohol and Tobacco Laws
Alcohol bottles and a box of cigarettes next to a cash register.
Most likely, your store sells a large variety of products, including alcohol and tobacco. However, unlike most other products, there are specific federal, state and local laws which apply to the sale of alcohol and tobacco. As a cashier, you should be aware of the restrictions and any consequences which may occur, if you fail to comply with them. In this course, you’ll learn how the law and your store’s policies impact the sale of liquor and tobacco at your store, and what you can do to ensure you’re following them correctly.
This course has the following objectives:
Describe the significance of the minimum age requirements for alcohol and tobacco.
Identify the purpose of alcohol and tobacco laws created by state and local governments.
Discuss how to comply with alcohol and tobacco laws at your job.
Course Duration: 5m
Cashier 8 – Checkout Process: Follow Alcohol and Tobacco Laws
Alcohol bottles and a box of cigarettes next to a cash register.
Most likely, your store sells a large variety of products, including alcohol and tobacco. However, unlike most other products, there are specific federal, state and local laws which apply to the sale of alcohol and tobacco. As a cashier, you should be aware of the restrictions and any consequences which may occur, if you fail to comply with them. In this course, you’ll learn how the law and your store’s policies impact the sale of liquor and tobacco at your store, and what you can do to ensure you’re following them correctly.
This course has the following objectives:
Describe the significance of the minimum age requirements for alcohol and tobacco.
Identify the purpose of alcohol and tobacco laws created by state and local governments.
Discuss how to comply with alcohol and tobacco laws at your job.
Course Duration: 5m
Cashier 9 – Checkout Process: Make a Sales Adjustment
Cashier touching the cash register screen with his finger.
As you add items to your customer’s transaction, there are common issues you may encounter. Your customer may ask you to remove an item. Or, you may add an item incorrectly, resulting in a duplicate charge or the wrong price. Other issues you’ll have to address include damaged products or transaction errors. Being familiar with all of these issues, why they occur and how to prevent them, will allow you to deliver exceptional service, anytime they arise. In this course, you’ll learn about common checkout issues and what you can do during the sales transaction to resolve each one.
This course has the following objectives:
- Identify common checkout issues, the reasons they occur and how to prevent them
- Describe the process for voiding an item
- List the actions recommended for resolving common checkout issues
Course Duration: 15m
Cashier 9 – Checkout Process: Make a Sales Adjustment
Cashier touching the cash register screen with his finger.
As you add items to your customer’s transaction, there are common issues you may encounter. Your customer may ask you to remove an item. Or, you may add an item incorrectly, resulting in a duplicate charge or the wrong price. Other issues you’ll have to address include damaged products or transaction errors. Being familiar with all of these issues, why they occur and how to prevent them, will allow you to deliver exceptional service, anytime they arise. In this course, you’ll learn about common checkout issues and what you can do during the sales transaction to resolve each one.
This course has the following objectives:
- Identify common checkout issues, the reasons they occur and how to prevent them
- Describe the process for voiding an item
- List the actions recommended for resolving common checkout issues
Course Duration: 15m
Cashier – Self Checkout
Couple buying food at grocery store cash register.
Some stores allows customers to checkout by utilizing specially designed registers, referred to as self-checkout stations. These stations allow customers to scan, bag and pay for their items without any assistance from a store associate. Since these machines offer customers a fast, convenient way to check out, they are becoming increasingly popular with customers. Therefore, as a cashier, you should be aware of how they work, as well as the ways you may assist in their use.
This course has the following objectives:
• Identify components of the self-checkout station
• Define the role of the self-checkout attendant and the tasks they perform
• Describe the transaction process and the bagging platform
• List common customer mistakes which may occur and the proper way to handle them
Course Duration: 5m
Cashier – Self Checkout
Couple buying food at grocery store cash register.
Some stores allows customers to checkout by utilizing specially designed registers, referred to as self-checkout stations. These stations allow customers to scan, bag and pay for their items without any assistance from a store associate. Since these machines offer customers a fast, convenient way to check out, they are becoming increasingly popular with customers. Therefore, as a cashier, you should be aware of how they work, as well as the ways you may assist in their use.
This course has the following objectives:
• Identify components of the self-checkout station
• Define the role of the self-checkout attendant and the tasks they perform
• Describe the transaction process and the bagging platform
• List common customer mistakes which may occur and the proper way to handle them
Course Duration: 5m
Cashier – Supplemental Nutrition Assistance Program (SNAP) Training
SNAP Logo.
As a SNAP retailer, you are legally responsible for your actions and the actions of everyone who works in your store, whether they are paid or not. When you applied to accept SNAP benefits, you agreed to fulfill certain Training Expectations. The materials provided in this course will help you to fulfill those expectations.
Course Duration: 10m
Cashier – Supplemental Nutrition Assistance Program (SNAP) Training
SNAP Logo.
As a SNAP retailer, you are legally responsible for your actions and the actions of everyone who works in your store, whether they are paid or not. When you applied to accept SNAP benefits, you agreed to fulfill certain Training Expectations. The materials provided in this course will help you to fulfill those expectations.
Course Duration: 10m
Shopping Cart and Basket Maintenance
Employee with clipboard on one hand and a wrench on the other ready to do maintenance work on a shopping cart.
In this course, you’ll learn how to safely and efficiently gather shopping carts, keeping your store organized and safe for both employees and customers. Proper cart retrieval is crucial not only for maintaining a clutter-free environment but also for enhancing the customer experience, reducing accidents, and ensuring overall store safety.
- Identify cart and basket parts needing inspection
- Recognize hazards that could cause injury or equipment failure
- Apply proper procedures by removing unsafe equipment from service
Course Duration: 10m
Shopping Cart and Basket Maintenance
Employee with clipboard on one hand and a wrench on the other ready to do maintenance work on a shopping cart.
In this course, you’ll learn how to safely and efficiently gather shopping carts, keeping your store organized and safe for both employees and customers. Proper cart retrieval is crucial not only for maintaining a clutter-free environment but also for enhancing the customer experience, reducing accidents, and ensuring overall store safety.
- Identify cart and basket parts needing inspection
- Recognize hazards that could cause injury or equipment failure
- Apply proper procedures by removing unsafe equipment from service
Course Duration: 10m
Store Safety: Shopping Cart Retrieval
Shopping cart sign in the middle with white lined safety and shopping cart icons surrounding it.
In this course, you’ll learn how to safely and efficiently gather shopping carts, keeping your store organized and safe for both employees and customers. Proper cart retrieval is crucial not only for maintaining a clutter-free environment but also for enhancing the customer experience, reducing accidents, and ensuring overall store safety.
This course has the following objectives:
- Explain the importance of cart retrieval for safety and organization.
- Demonstrate best practices for gathering carts efficiently.
-
Apply safety precautions during cart retrieval.
Course Duration: 14m
Store Safety: Shopping Cart Retrieval
Shopping cart sign in the middle with white lined safety and shopping cart icons surrounding it.
In this course, you’ll learn how to safely and efficiently gather shopping carts, keeping your store organized and safe for both employees and customers. Proper cart retrieval is crucial not only for maintaining a clutter-free environment but also for enhancing the customer experience, reducing accidents, and ensuring overall store safety.
This course has the following objectives:
- Explain the importance of cart retrieval for safety and organization.
- Demonstrate best practices for gathering carts efficiently.
-
Apply safety precautions during cart retrieval.
Course Duration: 14m
Apples
Selection of apple varieties, with red delicious apple out in front. Isolated on white.
One of your key responsibilities as a produce clerk is to know the products in your department. Your expert knowledge will assist customers in selecting the correct apple for their specific needs resulting in more sales, increased profitability, and customer loyalty.
This course has the following objectives:
- Become familiar with the top selling varieties of both conventional and Organic apples.
- Learn the appearance, seasonal availability, taste profile and uses of those apple varieties.
- Understand proper storage and handling of apples as well as quality standards.
Course Duration: 16m
Apples
Selection of apple varieties, with red delicious apple out in front. Isolated on white.
One of your key responsibilities as a produce clerk is to know the products in your department. Your expert knowledge will assist customers in selecting the correct apple for their specific needs resulting in more sales, increased profitability, and customer loyalty.
This course has the following objectives:
- Become familiar with the top selling varieties of both conventional and Organic apples.
- Learn the appearance, seasonal availability, taste profile and uses of those apple varieties.
- Understand proper storage and handling of apples as well as quality standards
Course Duration: 16m
Bananas
Bananas on a white counter still with a little green on them.
As a produce clerk, it’s crucial to be well-versed in the products within your department. Your expertise plays a significant role in helping customers choose the right bananas for their needs, leading to higher sales, improved profitability, and increased customer loyalty.
Bananas rank among the top ten selling produce categories, with Cavendish bananas being the most commonly purchased fresh produce item. Therefore, as a produce specialist, it’s essential to familiarize yourself with the various uses and flavor profiles of bananas to effectively educate your customers.
This course has the following objectives:
• Become familiar with the top selling varieties of both conventional and Organic bananas.
• Learn the appearance, seasonal availability, taste profile and uses of those bananas.
• Understand quality standards as well as proper storage and handling of bananas.
Course Duration: 10m
Bananas
Bananas on a white counter still with a little green on them.
As a produce clerk, it’s crucial to be well-versed in the products within your department. Your expertise plays a significant role in helping customers choose the right bananas for their needs, leading to higher sales, improved profitability, and increased customer loyalty.
Bananas rank among the top ten selling produce categories, with Cavendish bananas being the most commonly purchased fresh produce item. Therefore, as a produce specialist, it’s essential to familiarize yourself with the various uses and flavor profiles of bananas to effectively educate your customers.
This course has the following objectives:
• Become familiar with the top selling varieties of both conventional and Organic bananas.
• Learn the appearance, seasonal availability, taste profile and uses of those bananas.
• Understand quality standards as well as proper storage and handling of bananas.
Course Duration: 10m
Beans and Peas
Green beans bunched up on a table.
One of your key responsibilities as a produce clerk is to know the products in your department. Your expert knowledge will assist customers in selecting the correct fresh beans and fresh peas for their specific needs, resulting in more sales, increased profitability, and customer loyalty. All of the fresh beans and fresh peas highlighted in this course are usually available in bulk form from produce distributors. However, some of the conventional varieties and most of the organic ones are more readily available in processed and packaged options. The highest sales volume of this category is realized by dried, frozen, or canned options.
This course has the following objectives:
- Become familiar with the top selling varieties of both conventional and organic fresh beans and fresh peas
- Learn the appearance, seasonal availability, taste profile and uses of those fresh beans and fresh peas
- Understand proper storage and handling of fresh beans and fresh peas as well as quality standards
Course Duration: 14m
Beans and Peas
Green beans bunched up on a table.
One of your key responsibilities as a produce clerk is to know the products in your department. Your expert knowledge will assist customers in selecting the correct fresh beans and fresh peas for their specific needs, resulting in more sales, increased profitability, and customer loyalty. All of the fresh beans and fresh peas highlighted in this course are usually available in bulk form from produce distributors. However, some of the conventional varieties and most of the organic ones are more readily available in processed and packaged options. The highest sales volume of this category is realized by dried, frozen, or canned options.
This course has the following objectives:
- Become familiar with the top selling varieties of both conventional and organic fresh beans and fresh peas
- Learn the appearance, seasonal availability, taste profile and uses of those fresh beans and fresh peas
- Understand proper storage and handling of fresh beans and fresh peas as well as quality standards
Course Duration: 14m
Berries
Ripe sweet different berries in metal basket, on old wooden table.
One of your key responsibilities as a produce clerk is to know the products in your department. Your expert knowledge will assist customers in selecting the correct berry for their specific needs resulting in more sales, increased profitability, and customer loyalty. Berries are the top selling fresh produce category in the department and are essential to the department’s profitability and success. Customers who select fresh berries will typically purchase more produce than customers who pass by the berry section.
This course has the following objectives:
•Become familiar with the top selling varieties of both conventional and Organic berries.
•Learn the appearance, seasonal availability, taste profile and uses of those berry varieties.
•Understand quality standards as well as proper storage and handling of berries.
Course Duration: 10m
Berries
Ripe sweet different berries in metal basket, on old wooden table.
In botanical language, a berry is a simple fruit having seeds and pulp. But many fruits commonly referred to as berries do not meet the scientific definition. These can fall into one of several categories including drupes, pomes, aggregates, multiples and accessory fruits. This course covers a wide variety of what most people consider berries, regardless of their scientific definition. And you will see what specific requirements they need while residing the in produce department.
This course has the following objectives:
• Identify different types of berries.
• Identify how to store and handle berries.
• List how to troubleshoot berries.
Course Duration: 30m
Cabbages
Assortment of cabbages in produce section.
One of your key responsibilities as a produce clerk is to know the products in your department. Cabbages are cooler-season crops, thriving in both the spring and fall. In regions that have mild winters, cabbages can be grown year-round. Organic cabbages are often readily available and show increasing popularity.
This course has the following objectives:
Course Duration: 8m
Cabbages
Assortment of cabbages in produce section.
One of your key responsibilities as a produce clerk is to know the products in your department. Cabbages are cooler-season crops, thriving in both the spring and fall. In regions that have mild winters, cabbages can be grown year-round. Organic cabbages are often readily available and show increasing popularity.
This course has the following objectives:
Course Duration: 8m
Citrus
Fresh citrus fruits in a wooden box.
Citrus is a common term and genus for a flowering plant that originated in the tropical and subtropical southeast Asia. The plants are large evergreen shrubs or small trees reaching 5-15 meters tall. The fruit from these trees are fragrant, juicy and contain citric acid, which gives them their characteristic odor and flavor. The fruit is made up of a brightly colored outer layer, spongy whitish middle layer (called the pith) and the fruit segments. There are many different types of citrus fruits and with each of these are multiple varieties.
This course provides the information you need to keep citrus fruits looking and tasting their best.
Since the citrus category contains so many different types of fruits, this course will also cover the distinguishing factors that help you identify them.
This course has the following objectives:
• Identify different types of citrus fruits.
• Identify different citrus fruit characteristics.
• Identify how to store and handle citrus fruits.
• Identify how to select and store citrus at home.
Course Duration: 90m
Citrus
Fresh citrus fruits in a wooden box.
Citrus is a common term and genus for a flowering plant that originated in the tropical and subtropical southeast Asia. The plants are large evergreen shrubs or small trees reaching 5-15 meters tall. The fruit from these trees are fragrant, juicy and contain citric acid, which gives them their characteristic odor and flavor. The fruit is made up of a brightly colored outer layer, spongy whitish middle layer (called the pith) and the fruit segments. There are many different types of citrus fruits and with each of these are multiple varieties.
This course provides the information you need to keep citrus fruits looking and tasting their best.
Since the citrus category contains so many different types of fruits, this course will also cover the distinguishing factors that help you identify them.
This course has the following objectives:
• Identify different types of citrus fruits.
• Identify different citrus fruit characteristics.
• Identify how to store and handle citrus fruits.
• Identify how to select and store citrus at home.
Course Duration: 90m
Cooking Vegetables
Different kinds of produce on a table.
While some cooking vegetables are imported, most are grown domestically year-round, and organic options are increasingly popular and mostly available throughout the year. Familiarize yourself with their uses and flavors to better assist and educate your customers.
This course has the following objectives:
- Become familiar with the top selling varieties of both conventional and organic cooking vegetables
- Learn the appearance, seasonal availability, taste profile and uses of those cooking vegetables
- Understand proper storage and handling of cooking vegetables as well as quality standards
Course Duration: 16m
Cooking Vegetables
Different kinds of produce on a table.
As a produce clerk, knowing your products is crucial. Understanding cooking vegetables—those commonly used in roasting or steaming—helps customers choose the right ones, boosting sales and loyalty.
This course has the following objectives:
- Become familiar with the top selling varieties of both conventional and organic cooking vegetables
- Learn the appearance, seasonal availability, taste profile and uses of those cooking vegetables
- Understand proper storage and handling of cooking vegetables as well as quality standards
Course Duration: 16m
CookingGreens
A vibrant display of fresh leafy greens neatly arranged in a grocery store produce section, showcasing a variety of healthy and colorful vegetables.
One of your key responsibilities as a produce clerk is to know the products in your department. Cooking greens, although usually displayed in bulk form, are also available bagged or in clamshells and can be chopped, and included in packaged salad mixes. Cooking Greens are considered cool-season crops but can be grown and harvested year-round. Some varieties, like kale and collards tend to taste sweeter after they have experienced a frost.
This course has the following objectives:
Course Duration: 11m
Cooking Greens
A vibrant display of fresh leafy greens neatly arranged in a grocery store produce section, showcasing a variety of healthy and colorful vegetables.
One of your key responsibilities as a produce clerk is to know the products in your department. Cooking greens, although usually displayed in bulk form, are also available bagged or in clamshells and can be chopped, and included in packaged salad mixes. Cooking Greens are considered cool-season crops but can be grown and harvested year-round. Some varieties, like kale and collards tend to taste sweeter after they have experienced a frost.
This course has the following objectives:
Course Duration: 11m
Fresh Herbs
Shot of fresh herbs in the produce section of a supermarket.
One of your key responsibilities as a produce clerk is to know your department’s products. Your knowledge helps customers choose the right fresh herbs, boosting sales and loyalty. Organic fresh herbs are often more available and popular. All fresh herbs also come in dried form, usually found in the spice aisle. Learn their uses and flavors to better guide customers.
This course has the following objectives:
Course Duration: 12m
Fresh Herbs
Shot of fresh herbs in the produce section of a supermarket.
One of your key responsibilities as a produce clerk is to know your department’s products. Your knowledge helps customers choose the right fresh herbs, boosting sales and loyalty. Organic fresh herbs are often more available and popular. All fresh herbs also come in dried form, usually found in the spice aisle. Learn their uses and flavors to better guide customers.
This course has the following objectives:
Course Duration: 12m
Grapes
Assortment of ripe sweet grapes in basket, on green background.
One of your key responsibilities as a produce clerk is to know the products in your department. Your expert knowledge will assist customers in selecting the correct grape for their specific needs resulting in more sales, increased profitability, and customer loyalty. Grapes are a top five sales category in the produce department and are essential to the department’s profitability and success.
This course has the following objectives:
• Recognize the top selling varieties of both conventional and Organic grapes
• Identify the appearance, seasonal availability, taste profile and uses of those grape varieties
• Recall the proper storage and handling of grapes as well as quality standards
Course Duration: 18m
Grapes
Assortment of ripe sweet grapes in basket, on green background.
One of your key responsibilities as a produce clerk is to know the products in your department. Your expert knowledge will assist customers in selecting the correct grape for their specific needs resulting in more sales, increased profitability, and customer loyalty. Grapes are a top five sales category in the produce department and are essential to the department’s profitability and success.
This course has the following objectives:
• Recognize the top selling varieties of both conventional and Organic grapes
• Identify the appearance, seasonal availability, taste profile and uses of those grape varieties
• Recall the proper storage and handling of grapes as well as quality standards
Course Duration: 18m
Lettuce
Rows of fresh lettuce plants in the countryside on a sunny day.
Lettuce is a plant in the sunflower family. It was first cultivated by ancient Egyptians, who turned it from a weed into a plant grown for its leaves. The ancient Greeks and Romans held lettuce in high regard both as a food and for its therapeutic medicinal properties.
In China, where lettuce has been growing since the 5th century, it represents good luck and is served on birthdays, New Year’s Day and other special occasions. This course contains the information you need to store and maintain the quality and freshness of lettuce, no matter what the type or where you live.
This course has the following objectives:
• Identify different lettuce characteristics.
• Identify how to receive and store lettuce.
• Identify how to handle lettuce.
• List how to troubleshoot lettuce problems.
Course Duration: 30m
Lettuce
Rows of fresh lettuce plants in the countryside on a sunny day.
Lettuce is a plant in the sunflower family. It was first cultivated by ancient Egyptians, who turned it from a weed into a plant grown for its leaves. The ancient Greeks and Romans held lettuce in high regard both as a food and for its therapeutic medicinal properties.
In China, where lettuce has been growing since the 5th century, it represents good luck and is served on birthdays, New Year’s Day and other special occasions. This course contains the information you need to store and maintain the quality and freshness of lettuce, no matter what the type or where you live.
This course has the following objectives:
• Identify different lettuce characteristics.
• Identify how to receive and store lettuce.
• Identify how to handle lettuce.
• List how to troubleshoot lettuce problems.
Course Duration: 30m
Melons
Variety of melons on a white background.
This course has the following objectives:
- Become familiar with the top selling varieties of both conventional and Organic Melons
- Learn the appearance, seasonal availability, taste profile and uses of those melon varieties
- Understand proper storage and handling of melons as well as quality standards
Course Duration: 18m
Melons
Variety of melons on a white background.
This course has the following objectives:
- Become familiar with the top selling varieties of both conventional and Organic Melons
- Learn the appearance, seasonal availability, taste profile and uses of those melon varieties
- Understand proper storage and handling of melons as well as quality standards
Course Duration: 18m
Mushrooms
Porcini mushroom (Boletus edulis).
Most of the mushroom varieties highlighted in this course are commercially cultivated on both indoor and outdoor mushroom farms, providing year-round availability. Some varieties, considered wild mushrooms, are available only through foraging, which is the act of gathering wild food as it is found in nature. A number of companies commercially forage mushrooms and make them available for sale. Organic mushrooms are growing in popularity and many are available, due to being commercially cultivated, throughout the year.
This course has the following objectives:
• Become familiar with the top selling varieties of both conventional and organic mushrooms
• Learn the appearance, seasonal availability, taste profile and uses of mushrooms
• Understand proper storage and handling of mushrooms as well as quality standards
Course Duration: 13m
Mushrooms
Porcini mushroom (Boletus edulis).
Most of the mushroom varieties highlighted in this course are commercially cultivated on both indoor and outdoor mushroom farms, providing year-round availability. Some varieties, considered wild mushrooms, are available only through foraging, which is the act of gathering wild food as it is found in nature. A number of companies commercially forage mushrooms and make them available for sale. Organic mushrooms are growing in popularity and many are available, due to being commercially cultivated, throughout the year.
This course has the following objectives:
• Become familiar with the top selling varieties of both conventional and organic mushrooms
• Learn the appearance, seasonal availability, taste profile and uses of mushrooms
• Understand proper storage and handling of mushrooms as well as quality standards
Course Duration: 13m
Nuts
Varieties of nuts: peanuts, hazelnuts, chestnuts, walnuts, cashews, pistachio and pecans. Food and cuisine.
As a produce clerk, a major part of your job is understanding the products in your department. Familiarity with the flavor profiles, uses, and main traits of different nut varieties will help you educate customers, introduce new options, assess quality, and apply proper storage and handling methods.
This course has the following objectives:
Nuts
Varieties of nuts: peanuts, hazelnuts, chestnuts, walnuts, cashews, pistachio and pecans. Food and cuisine.
As a produce clerk, a major part of your job is understanding the products in your department. Familiarity with the flavor profiles, uses, and main traits of different nut varieties will help you educate customers, introduce new options, assess quality, and apply proper storage and handling methods.
This course has the following objectives:
Onions
Assortment of different types of onions in the produce section.
As a produce clerk, it’s important to know your products. Dry onions are the most common type in supermarkets, grown to maturity with large bulbs and dry skins. All items in this course are part of the Allium family, known for their pungent flavors. Though related, dry onions, green onions, and leeks each have different storage and display needs.
This course has the following objectives:
• Become familiar with the top selling varieties of both conventional and organic onions
• Learn the appearance, seasonal availability, taste profile and uses of onions
• Understand proper storage and handling of onions as well as quality standards
Course Duration: 13m
Onions
Assortment of different types of onions in the produce section.
As a produce clerk, it’s important to know your products. Dry onions are the most common type in supermarkets, grown to maturity with large bulbs and dry skins. All items in this course are part of the Allium family, known for their pungent flavors. Though related, dry onions, green onions, and leeks each have different storage and display needs.
This course has the following objectives:
• Become familiar with the top selling varieties of both conventional and organic onions
• Learn the appearance, seasonal availability, taste profile and uses of onions
• Understand proper storage and handling of onions as well as quality standards
Course Duration: 13m
Pears
Yellow Pears in and out of a basket on top of a wooden table.
One of your key responsibilities as a produce clerk is to know the products in your department. Your expert knowledge will assist customers in selecting the correct pear for their specific needs resulting in more sales, increased profitability, and customer loyalty. As a produce specialist, it is important to familiarize yourself with the flavor profiles of pears to better educate your customers.
This course has the following objectives:
•Become familiar with the top selling varieties of both conventional and organic pears.
•Learn the appearance, seasonal availability, taste profile and uses of those pear varieties.
•Understand quality standards as well as proper storage and handling of pears
Course Duration: 12m
Pears
Yellow Pears in and out of a basket on top of a wooden table.
One of your key responsibilities as a produce clerk is to know the products in your department. Your expert knowledge will assist customers in selecting the correct pear for their specific needs resulting in more sales, increased profitability, and customer loyalty. As a produce specialist, it is important to familiarize yourself with the flavor profiles of pears to better educate your customers.
This course has the following objectives:
- Become familiar with the top selling varieties of both conventional and organic pears
- Learn the appearance, seasonal availability, taste profile and uses of those pear varieties
- Understand quality standards as well as proper storage and handling of pears
Course Duration: 12m
Peppers
Yellow, red and orange bell peppers on a white plate.
One of your key responsibilities as a produce clerk is to know the products in your department. Your expert knowledge will assist customers in selecting the correct peppers for their specific needs. Although some peppers are imported from Mexico, Canada, Spain and the Netherlands, most peppers found in supermarkets are grown domestically.
All bell peppers, as well as mini sweet peppers, are also grown in greenhouses in the United States, Canada, Mexico and the Netherlands, which makes them available year-round. Organic peppers are growing in popularity and are, for the most part, available throughout the year.
This course has the following objectives:
-
Become familiar with the top selling varieties of both conventional and organic peppers
-
Learn the appearance, seasonal availability, taste profile and uses of those peppers
-
Understand proper storage and handling of peppers as well as quality standards
Course Duration: 16m
Peppers
Yellow, red and orange bell peppers on a white plate.
One of your key responsibilities as a produce clerk is to know the products in your department. Your expert knowledge will assist customers in selecting the correct peppers for their specific needs. Although some peppers are imported from Mexico, Canada, Spain and the Netherlands, most peppers found in supermarkets are grown domestically.
All bell peppers, as well as mini sweet peppers, are also grown in greenhouses in the United States, Canada, Mexico and the Netherlands, which makes them available year-round. Organic peppers are growing in popularity and are, for the most part, available throughout the year.
This course has the following objectives:
-
Become familiar with the top selling varieties of both conventional and organic peppers
-
Learn the appearance, seasonal availability, taste profile and uses of those peppers
-
Understand proper storage and handling of peppers as well as quality standards
Course Duration: 16m
Potatoes
Assortment of different types of potatoes in a wooden box.
As a produce clerk, one of your primary responsibilities is to have a thorough understanding of the products in your department. Your expertise will assist customers in selecting the appropriate potatoes and sweet potatoes for their specific needs, which will lead to increased sales, greater profitability, and stronger customer loyalty.
This course has the following objectives:
• Become familiar with the top-selling varieties of both Conventional and Organic potatoes and sweet potatoes
• Learn the appearance, season, taste, and uses of potatoes and sweet potatoes.
• Understand proper storage, handling, and quality standards for potatoes and sweet potatoes.
Course Duration: 12m
Potatoes
Assortment of different types of potatoes in a wooden box.
As a produce clerk, one of your primary responsibilities is to have a thorough understanding of the products in your department. Your expertise will assist customers in selecting the appropriate potatoes and sweet potatoes for their specific needs, which will lead to increased sales, greater profitability, and stronger customer loyalty.
This course has the following objectives:
• Become familiar with the top-selling varieties of both Conventional and Organic potatoes and sweet potatoes
• Learn the appearance, season, taste, and uses of potatoes and sweet potatoes.
• Understand proper storage, handling, and quality standards for potatoes and sweet potatoes.
Course Duration: 12m
Produce
Midsection of female worker holding crate full of apples in grocery store.
As a produce clerk, it is your responsibility to properly rotate, stock and merchandise fruits and vegetables in the produce department. This course demonstrates how to trim, crisp and display products for products for customers. A produce clerk must practice these skills to ensure the freshest, safest and highest quality items are readily available for customers.
This course has the following objectives:
• Identify methods that allow you to control quality.
• Describe how to correctly crisp and trim produce for display.
• Recall the types of fixtures and displays used to showcase each item.
• Discuss the steps to correctly display, merchandise and store produce.
Course Duration: 60m
Produce
Midsection of female worker holding crate full of apples in grocery store.
As a produce clerk, it is your responsibility to properly rotate, stock and merchandise fruits and vegetables in the produce department. This course demonstrates how to trim, crisp and display products for products for customers. A produce clerk must practice these skills to ensure the freshest, safest and highest quality items are readily available for customers.
This course has the following objectives:
• Identify methods that allow you to control quality.
• Describe how to correctly crisp and trim produce for display.
• Recall the types of fixtures and displays used to showcase each item.
• Discuss the steps to correctly display, merchandise and store produce.
Course Duration: 60m
Produce – Cleaning, Sanitation and Food Safety
Hands with gloves on holding an apple and an orange.
As a produce specialist, you must be proactive to maintain a strong food safety management system that ensures customers have a safe, clean, and sanitary shopping experience every day.
This course has the following objectives:
- Describe the two-step process of cleaning and sanitation.
- Recall the cleaning and sanitation procedures for the grocery store’s various areas.
- Recognize the importance of personal hygiene.
Course Duration: 13m
Produce – Cleaning, Sanitation and Food Safety
Hands with gloves on holding an apple and an orange.
As a produce specialist, you must be proactive to maintain a strong food safety management system that ensures customers have a safe, clean, and sanitary shopping experience every day.
This course has the following objectives:
- Describe the two-step process of cleaning and sanitation.
- Recall the cleaning and sanitation procedures for the grocery store’s various areas.
- Recognize the importance of personal hygiene.
Course Duration: 13m
Produce – Customer Service
Produce Clerk showing a customer a red pepper.
The Produce Department is more than just apples and bananas. Today’s produce department also offers hundreds of items directed toward an ever-evolving consumer. Understanding those consumers and how the produce department fulfills their needs is essential to your success as a produce specialist.
This course has the following objectives:
- Explain how a high level of customer service creates a positive shopping experience.
- Recognize how product knowledge can improve customer service levels.
- Describe how positive interactions with customers are the foundation of good customer service.
- Illustrate how key customer service strategies can lead to heightened customer loyalty.
Course Duration: 11m
Produce – Customer Service
Produce Clerk showing a customer a red pepper.
The Produce Department is more than just apples and bananas. Today’s produce department also offers hundreds of items directed toward an ever-evolving consumer. Understanding those consumers and how the produce department fulfills their needs is essential to your success as a produce specialist.
This course has the following objectives:
- Explain how a high level of customer service creates a positive shopping experience.
- Recognize how product knowledge can improve customer service levels.
- Describe how positive interactions with customers are the foundation of good customer service.
- Illustrate how key customer service strategies can lead to heightened customer loyalty.
Course Duration: 11m
Produce – Displays
Top view of inside a supermarket and people walking around.
The produce display area sets the tone for how a grocer’s brand is seen as “fresh.” The fresh and colorful look of all fruits, vegetables, and other produce are extremely important and equates to sales. This course will show how to make eye-catching displays by using a variety of fixtures, products and creative layout ideas.
This course has the following objectives:
- Recall the visually appealing ways to display produce.
- List the different types of fixtures than can be used to display produce.
- Identify the many methods of creating attractive produce displays.
- Describe the ways you can prevent shrink in the produce department.
Course Duration: 8m
Produce – Displays
Top view of inside a supermarket and people walking around.
The produce display area sets the tone for how a grocer’s brand is seen as “fresh.” The fresh and colorful look of all fruits, vegetables, and other produce are extremely important and equates to sales. This course will show how to make eye-catching displays by using a variety of fixtures, products and creative layout ideas.
This course has the following objectives:
- Recall the visually appealing ways to display produce.
- List the different types of fixtures than can be used to display produce.
- Identify the many methods of creating attractive produce displays.
- Describe the ways you can prevent shrink in the produce department.
Course Duration: 8m
Produce – Expanded Produce Department
Woman smiling holding lettuce and tomatoes while in the produce section.
The Produce Department is more than just apples and bananas. Today’s produce department also offers hundreds of items directed toward an ever-evolving consumer. Understanding those consumers and how the produce department fulfills their needs is essential to your success as a produce specialist.
This course has the following objectives:
- Recall the importance of fresh cut fruits and vegetables
- Recognize the difference between organic and plant-based foods
- Explain how locally grown food is highly sought by customers
- Describe why customers find fresh juices appealing
- Indicate how complementary items can increase sales in the produce department
Course Duration: 12m
Produce – Expanded Produce Department
Woman smiling holding lettuce and tomatoes while in the produce section.
The Produce Department is more than just apples and bananas. Today’s produce department also offers hundreds of items directed toward an ever-evolving consumer. Understanding those consumers and how the produce department fulfills their needs is essential to your success as a produce specialist.
This course has the following objectives:
- Recall the importance of fresh cut fruits and vegetables
- Recognize the difference between organic and plant-based foods
- Explain how locally grown food is highly sought by customers
- Describe why customers find fresh juices appealing
- Indicate how complementary items can increase sales in the produce department
Course Duration: 12m
Produce – Job Overview
Midsection of female worker holding crate full of apples in grocery store.
As an integral part of the supermarket team, produce clerks must know the proper procedure for a wide range of situations and subjects. They properly identify, stock, rotate and merchandise fruits and vegetables as well as provide customer service.
As a produce clerk, it is vital that you develop your skills and knowledge in all of these areas in order to enhance your store’s image, contribute to daily operations and better serve your customers.
This course has the following objectives:
- Identify the responsibilities of a produce clerk
- Recognize the four basic steps to customer service
Course Duration: 8m
Produce – Job Overview
Midsection of female worker holding crate full of apples in grocery store.
As an integral part of the supermarket team, produce clerks must know the proper procedure for a wide range of situations and subjects. They properly identify, stock, rotate and merchandise fruits and vegetables as well as provide customer service.
As a produce clerk, it is vital that you develop your skills and knowledge in all of these areas in order to enhance your store’s image, contribute to daily operations and better serve your customers.
This course has the following objectives:
- Identify the responsibilities of a produce clerk
- Recognize the four basic steps to customer service
Course Duration: 8m
Produce – Merchandising and Displaying
Produce displayed in store.
Produce Merchandising is presenting the items in your produce department in a way that is most appealing to the shopper. It can be considered both an art and a science.
Attractive, creative and colorful displays gain sales and profits for your store. Proper merchandising prolongs the shelf life of your products, maintains quality, and increases customer loyalty.
This course has the following objectives:
- Recall the different types of displays
- Describe different types of fixtures
- Show how to create effective displays
- Recognize the importance of categories
Course Duration: 12m
Produce – Merchandising and Displaying
Produce displayed in store.
Produce Merchandising is presenting the items in your produce department in a way that is most appealing to the shopper. It can be considered both an art and a science.
Attractive, creative and colorful displays gain sales and profits for your store. Proper merchandising prolongs the shelf life of your products, maintains quality, and increases customer loyalty.
This course has the following objectives:
- Recall the different types of displays
- Describe different types of fixtures
- Show how to create effective displays
- Recognize the importance of categories
Course Duration: 12m
Produce – Operations
Person washing leafy greens.
Produce clerks must be familiar with key operations such as crisping, trimming, shrink control and cleaning and sanitation which extends produce shelf life and ensures optimal freshness.
A produce clerk must exercise these abilities to guarantee that the consumer have access to the freshest, safest, and highest-quality goods.
This course has the following objectives:
- Recall the importance of the backroom and its role in produce department operations.
- Relate how the backroom is where produce is received, stored, prepared, and maintained.
- Describe how to correctly crisp and trim produce.
- Discuss the meaning of “shrink” and how to reduce it in the produce department.
Course Duration: 20m
Produce – Operations
Person washing leafy greens.
Produce clerks must be familiar with key operations such as crisping, trimming, shrink control and cleaning and sanitation which extends produce shelf life and ensures optimal freshness.
A produce clerk must exercise these abilities to guarantee that the consumer have access to the freshest, safest, and highest-quality goods.
This course has the following objectives:
- Recall the importance of the backroom and its role in produce department operations.
- Relate how the backroom is where produce is received, stored, prepared, and maintained.
- Describe how to correctly crisp and trim produce.
- Discuss the meaning of “shrink” and how to reduce it in the produce department.
Course Duration: 20m
Produce – Produce Science
Illustration of how trees turn carbon dioxide into clean air.
In order to maintain an outstanding produce department, it is critical that you understand basic produce science. This is because, as a produce clerk, one of your main objectives is keeping produce products alive and fresh as long as possible. You can do this by controlling temperature, humidity, light and air.
This course has the following objectives:
- Explain how to control conditions to keep produce fresh
- Identify how temperature, humidity, light and air effect the quality of produce
- Describe how ethylene effects the ripening process
- Distinguish each storage temperature for produce
Course Duration: 10m
Produce – Produce Science
Illustration of how trees turn carbon dioxide into clean air.
In order to maintain an outstanding produce department, it is critical that you understand basic produce science. This is because, as a produce clerk, one of your main objectives is keeping produce products alive and fresh as long as possible. You can do this by controlling temperature, humidity, light and air.
This course has the following objectives:
- Explain how to control conditions to keep produce fresh
- Identify how temperature, humidity, light and air effect the quality of produce
- Describe how ethylene effects the ripening process
- Distinguish each storage temperature for produce
Course Duration: 10m
Produce – Product Knowledge
Produce Clerk putting tomatoes on a shelf.
One of the most important responsibilities you have as a Produce Clerk is knowing the products in your department. What do they look like, how to handle them, how to store them, how should they should be merchandised? This course has that information you need to show your customers you are a knowledgeable professional and also a valuable associate.
This course has the following objectives:
• Identify the different types of fruits and vegetables.
• List specific characteristics of fruits and vegetables.
• Discuss handling, receiving and merchandising guidelines for fruits and vegetables.
Course Duration: 30m
Produce – Product Knowledge
Produce Clerk putting tomatoes on a shelf.
One of the most important responsibilities you have as a Produce Clerk is knowing the products in your department. What do they look like, how to handle them, how to store them, how should they should be merchandised? This course has that information you need to show your customers you are a knowledgeable professional and also a valuable associate.
This course has the following objectives:
• Identify the different types of fruits and vegetables.
• List specific characteristics of fruits and vegetables.
• Discuss handling, receiving and merchandising guidelines for fruits and vegetables.
Course Duration: 30m
Produce – Product Knowledge – Fruits
Employee stocking apples in the produce section.
Simply put, a fruit is the matured ovary of a plant, which means that it contains seeds. Sometimes fruits are treated as vegetables and vegetables as fruits, depending on their flavor: sweet (fruit) or savory (vegetable). Cherries, apples and bananas are undeniably fruit, however zucchini which is also a fruit, is grouped with the vegetables because it lacks any sweetness in its taste.
This course has the following objectives:
- Distinguish between botanical and culinary definitions of fruits
- Classify top U.S. fruit commodities into categories
- Identify geographic origins, nutritional traits, and fruiting characteristics
Course Duration: 14m
Produce – Product Knowledge – Fruits
Employee stocking apples in the produce section.
Simply put, a fruit is the matured ovary of a plant, which means that it contains seeds. Sometimes fruits are treated as vegetables and vegetables as fruits, depending on their flavor: sweet (fruit) or savory (vegetable). Cherries, apples and bananas are undeniably fruit, however zucchini which is also a fruit, is grouped with the vegetables because it lacks any sweetness in its taste.
This course has the following objectives:
- Distinguish between botanical and culinary definitions of fruits
- Classify top U.S. fruit commodities into categories
- Identify geographic origins, nutritional traits, and fruiting characteristics
Course Duration: 14m
Produce – Product Preparation
People washing greens in sink.
Your role as a produce specialist is to properly handle the products your department offers from the time of delivery to the time of purchase. Your initial contact with fresh product is when it is delivered to your store, typically several times a week.
This course has the following objectives:
- Recall the preparation and tools needed to trim and crisp produce
- Describe the proper trimming process
- Recall the proper method of crisping produce
Course Duration: 10m
Produce – Product Preparation
People washing greens in sink.
Your role as a produce specialist is to properly handle the products your department offers from the time of delivery to the time of purchase. Your initial contact with fresh product is when it is delivered to your store, typically several times a week.
This course has the following objectives:
- Recall the preparation and tools needed to trim and crisp produce
- Describe the proper trimming process
- Recall the proper method of crisping produce
Course Duration: 10m
Produce – Product Replenishment
Employee organizing fruits and customer choosing fruits in the produce section.
Your role as a produce specialist will require you to replenish the product displays
on the sales floor throughout the day.
Proper replenishment procedures will prolong the shelf life of the products and will
make the displays appealing to shoppers.
This course has the following objectives:
- Describe how to maintain the cold chain on the sales floor
- Demonstrate the proper culling and rotation procedures
- Explain proper handling techniques while replenishing produce
Course Duration: 8m
Produce – Product Replenishment
Employee organizing fruits and customer choosing fruits in the produce section.
Your role as a produce specialist will require you to replenish the product displays on the sales floor throughout the day.
Proper replenishment procedures will prolong the shelf life of the products and will make the displays appealing to shoppers.
This course has the following objectives:
- Describe how to maintain the cold chain on the sales floor
- Demonstrate the proper culling and rotation procedures
- Explain proper handling techniques while replenishing produce
Course Duration: 8m
Produce – Receiving Storage and Handling
Employee carrying a box of apples.
Your role as a produce specialist is to properly handle the products your department
offers from the time of delivery to the time of purchase. Your initial contact with fresh product is when it is delivered to your store, typically several times a week.
This course has the following objectives:
- Recall how to effectively prepare for receiving products
- Describe how to check in an order of products
- Relate how to properly store and handle products
Course Duration: 9m
Produce – Receiving Storage and Handling
Employee carrying a box of apples.
Your role as a produce specialist is to properly handle the products your department
offers from the time of delivery to the time of purchase. Your initial contact with fresh product is when it is delivered to your store, typically several times a week.
This course has the following objectives:
- Recall how to effectively prepare for receiving products
- Describe how to check in an order of products
- Relate how to properly store and handle products
Course Duration: 9m
Produce – Supply Chain
Illustration of how food is distributed.
This course has the following objectives:
- Identify where produce comes from
- Recall how produce is transported
- Recognize the importance of produce sales and the impact of shrink
Course Duration: 7m
Produce Specialist – Supply Chain
Illustration of how food is distributed.
As a produce specialist, it is important that you develop the skills to care for the products offered and serve the consumers who buy those products.
This course has the following objectives:
- Identify where produce comes from
- Recall how produce is transported
- Recognize the importance of produce sales and the impact of shrink
Course Duration: 7m
Produce – The Science of Fresh Produce
Illustration of a tomato plant.
The life of produce begins with the planting of a seed or a bloom on a tree. As the seed grows into a plant or that bloom grows into a bud, temperature, light and humidity factor into the development of a fresh, healthy fruit or vegetable. As it is growing, produce is living and breathing. Once harvested, it begins the dying process.
The role of the produce specialist is to prolong the life of the fresh fruits and vegetables after they arrive at the store.
This course has the following objectives:
- Describe the life cycle of fresh produce
- Recall the five elements of a plants life support system
Course Duration: 6m
Produce Specialist – The Science of Fresh Produce
Illustration of a tomato plant.
The life of produce begins with the planting of a seed or a bloom on a tree. As the seed grows into a plant or that bloom grows into a bud, temperature, light and humidity factor into the development of a fresh, healthy fruit or vegetable. As it is growing, produce is living and breathing. Once harvested, it begins the dying process.
The role of the produce specialist is to prolong the life of the fresh fruits and vegetables after they arrive at the store.
This course has the following objectives:
- Describe the life cycle of fresh produce
- Recall the five elements of a plants life support system
Course Duration: 6m
Produce 4 – Displays
Person washing leafy greens.
The produce display area sets the tone for how a grocer’s brand is seen as “fresh.” The fresh and colorful look of all fruits, vegetables, and other produce are extremely important and equates to sales. This course will show how to make eye-catching displays by using a variety of fixtures, products and creative layout ideas.
This course has the following objectives:
- Recall the importance of the backroom and its role in produce department operations.
- Relate how the backroom is where produce is received, stored, prepared, and maintained.
- Describe how to correctly crisp and trim produce.
- Discuss the meaning of “shrink” and how to reduce it in the produce department.
Course Duration: 20m
Produce 4 – Displays
Person washing leafy greens.
The produce display area sets the tone for how a grocer’s brand is seen as “fresh.” The fresh and colorful look of all fruits, vegetables, and other produce are extremely important and equates to sales. This course will show how to make eye-catching displays by using a variety of fixtures, products and creative layout ideas.
This course has the following objectives:
- Recall the importance of the backroom and its role in produce department operations.
- Relate how the backroom is where produce is received, stored, prepared, and maintained.
- Describe how to correctly crisp and trim produce.
- Discuss the meaning of “shrink” and how to reduce it in the produce department.
Course Duration: 20m
Produce Manager – Department Design and Organization
Produce Manager smiling at camera in produce section.
As a produce manager, it is your responsibility to design and organize a produce department that entices customers to buy not only the items on their list but also items bought on impulse.
This course has the following objectives:
- Learn the importance of proper fixture placement in the produce department design.
- Recognize the appropriate placement of fruits and vegetables within the department
- Understand how certain merchandising pitfalls will affect customer sales and loyalty
- Learn which merchandising pitfalls negatively impact shrink and profit
Course Duration: 11m
Produce Manager – Department Design and Organization
Produce Manager smiling at camera in produce section.
As a produce manager, it is your responsibility to design and organize a produce department that entices customers to buy not only the items on their list but also items bought on impulse.
This course has the following objectives:
- Learn the importance of proper fixture placement in the produce department design.
- Recognize the appropriate placement of fruits and vegetables within the department
- Understand how certain merchandising pitfalls will affect customer sales and loyalty
- Learn which merchandising pitfalls negatively impact shrink and profit
Course Duration: 11m
Produce Manager – Elevated Merchandising
Produce Manager smiling in produce section.
As a produce manager is it your responsibility to not only offer your customers fresh, high quality fruits and vegetables but to do it in creative and enticing ways.
This course has the following objectives:
- Describe what is elevated merchandising
- Understand the importance of category performance in elevated merchandising
- Recognize the importance of promotional areas in elevated merchandising
- Discuss what is the WOW factor and why it is important
Course Duration: 8m
Produce Manager – Elevated Merchandising
Produce Manager smiling in produce section.
As a produce manager is it your responsibility to not only offer your customers fresh, high quality fruits and vegetables but to do it in creative and enticing ways.
This course has the following objectives:
- Describe what is elevated merchandising
- Understand the importance of category performance in elevated merchandising
- Recognize the importance of promotional areas in elevated merchandising
- Discuss what is the WOW factor and why it is important
Course Duration: 8m
Produce Manager – Responsibilities
Produce Manager by the apples section smiling to the camera.
The responsibilities of a produce manager reach beyond that of a produce specialist. A produce manager is responsible for sales and profitability for the company, is responsible for maintaining a well-trained team of produce specialists and is responsible for creating a safe, clean, well-stocked produce department for the customer.
This course has the following objectives:
- Recognize the responsibilities and fundamentals of produce department management
- Recall the importance of positive leadership
- Demonstrate good communication techniques
- Develop a positive and strong department culture with proper training and feedback
Course Duration: 11m
Produce Manager – Responsibilities
Produce Manager by the apples section smiling to the camera.
The responsibilities of a produce manager reach beyond that of a produce specialist. A produce manager is responsible for sales and profitability for the company, is responsible for maintaining a well-trained team of produce specialists and is responsible for creating a safe, clean, well-stocked produce department for the customer.
This course has the following objectives:
- Recognize the responsibilities and fundamentals of produce department management
- Recall the importance of positive leadership
- Demonstrate good communication techniques
- Develop a positive and strong department culture with proper training and feedback
Course Duration: 11m
Produce Manager – Sales and Profitability
Produce Manager crossing arms next to produce and in front of screens showcasing graphs.
Part of your responsibility as produce manager is to meet or exceed sales and profitability goals set by your company. Proper ordering, inventory control and cashier training can impact sales and profitability.
This course has the following objectives:
- Understand how proper ordering and inventory control affect profitability
- Recognize the importance of cashier training
- Learn how to properly calculate price to achieve profit goals
- Understand pricing strategies for certain items
Course Duration: 8m
Produce Manager – Sales and Profitability
Produce Manager crossing arms next to produce and in front of screens showcasing graphs.
Part of your responsibility as produce manager is to meet or exceed sales and profitability goals set by your company. Proper ordering, inventory control and cashier training can impact sales and profitability.
This course has the following objectives:
- Understand how proper ordering and inventory control affect profitability
- Recognize the importance of cashier training
- Learn how to properly calculate price to achieve profit goals
- Understand pricing strategies for certain items
Course Duration: 8m
Produce Manager – The Evolving Consumer
Two women on the produce section.
Part of your responsibility as produce manager is to meet or exceed sales and
profitability goals set by your company. Proper ordering, inventory control and cashier training can impact sales and profitability.
This course has the following objectives:
- Define who is the evolving consumer.
- Determine how the produce department can address the evolving consumer using fresh cut fruits and vegetables.
- Recall how locally grown and organic produce entice the evolving consumer.
- Emphasize the importance of plant-based foods, fresh juices, complementary items and floral items.
Course Duration: 8m
Produce Manager – The Evolving Consumer
Two women on the produce section.
Part of your responsibility as produce manager is to meet or exceed sales and
profitability goals set by your company. Proper ordering, inventory control and cashier training can impact sales and profitability.
This course has the following objectives:
- Define who is the evolving consumer.
- Determine how the produce department can address the evolving consumer using fresh cut fruits and vegetables.
- Recall how locally grown and organic produce entice the evolving consumer.
- Emphasize the importance of plant-based foods, fresh juices, complementary items and floral items.
Course Duration: 8m
Root Vegetables
Root vegetables in the produce section in a supermarket.
One of your key responsibilities as a produce clerk is to know the products in your department. In this course, you’ll learn how to identify common root vegetables and understand their main characteristics. You’ll also discover how to recognize quality and follow proper storage and handling practices. This knowledge will help you keep your department well-stocked, fresh, and ready for customers.
This course has the following objectives:
Course Duration: 14m
Root Vegetables
Root vegetables in the produce section in a supermarket.
One of your key responsibilities as a produce clerk is to know the products in your department. In this course, you’ll learn how to identify common root vegetables and understand their main characteristics. You’ll also discover how to recognize quality and follow proper storage and handling practices. This knowledge will help you keep your department well-stocked, fresh, and ready for customers.
This course has the following objectives:
Salad Vegetables
Produce section of a supermarket.
As a produce clerk, one of your key duties is to know the products in your department. Your knowledge helps customers choose the right salad vegetables for their needs. While many fruits and vegetables can be used in salads, this course focuses on those primarily used as salad ingredients.
This course has the following objectives:
Course Duration: 11m
Salad Vegetables
Produce section of a supermarket.
As a produce clerk, one of your key duties is to know the products in your department. Your knowledge helps customers choose the right salad vegetables for their needs. While many fruits and vegetables can be used in salads, this course focuses on those primarily used as salad ingredients.
This course has the following objectives:
Course Duration: 11m
Specialty Fruits
Variety of specialty fruits.
This course has the following objectives:
• Describe the appearance, seasonal availability, taste profile, and uses of those specialty fruits.
• Explain quality standards as well as proper storage and handling of specialty fruits.
Course Duration: 15m
Specialty Fruits
Variety of specialty fruits.
This course has the following objectives:
• Become familiar with the top selling varieties of both conventional and Organic tropical fruit.
• Learn the appearance, seasonal availability, taste profile and uses of those tropical fruit.
• Understand quality standards as well as proper storage and handling of tropical fruit.
Course Duration: 15m
Specialty Vegetables
Image of specialty vegetables on the produce section of a supermarket.
As a produce clerk, it’s important to be familiar with the specialty vegetables in your department. In this course, you’ll learn how to identify these vegetables, understand their key characteristics, recognize quality, and follow proper storage and handling practices.
This course has the following objectives:
Course Duration: 14m
Root Vegetables
Image of specialty vegetables on the produce section of a supermarket.
As a produce clerk, it’s important to be familiar with the specialty vegetables in your department. In this course, you’ll learn how to identify these vegetables, understand their key characteristics, recognize quality, and follow proper storage and handling practices.
This course has the following objectives:
• Become familiar with the top selling varieties of both conventional and organic specialty vegetables
• Learn the appearance, seasonal availability, taste profile and uses of specialty vegetables
• Understand proper storage and handling of specialty vegetables as well as quality standards
Course Duration: 14m
Squash and Pumpkins
Assortment of Squashes and Pumpkins on a table in the produce section.
One of your key responsibilities as a produce clerk is to know the products in your department. The squash category is subdivided into summer squash – those tender skinned varieties grown in the summer – and winter squash, which has hard rinds and are grown in the fall and winter. Because the rind of winter squash is so hard, extra care should be taken when cutting them as part of food preparation.
This course has the following objectives:
• Become familiar with the top selling varieties of both conventional and organic squash and pumpkins
• Learn the appearance, seasonal availability, taste profile and uses of squash and pumpkins
• Understand proper storage and handling of squash and pumpkins as well as quality standards
Course Duration: 17m
Squash and Pumpkins
Assortment of Squashes and Pumpkins on a table in the produce section.
One of your key responsibilities as a produce clerk is to know the products in your department. The squash category is subdivided into summer squash – those tender skinned varieties grown in the summer – and winter squash, which has hard rinds and are grown in the fall and winter. Because the rind of winter squash is so hard, extra care should be taken when cutting them as part of food preparation.
This course has the following objectives:
• Become familiar with the top selling varieties of both conventional and organic squash and pumpkins
• Learn the appearance, seasonal availability, taste profile and uses of squash and pumpkins
• Understand proper storage and handling of squash and pumpkins as well as quality standards
Course Duration: 17m
Stone Fruits
Basket full of stone fruits, like apricots, peaches, and plums.
As a produce specialist, understanding the needs of different stone fruit varieties is essential for increasing sales, profitability, and customer satisfaction. Stone fruit, known for its pit or stone, features cherries from the U.S. in late April, apricots in May, and a variety of peaches, nectarines, and plums during summer. Success depends on proper storage, handling, and creative merchandising techniques. Getting familiar with the uses and flavors of stone fruit allows you to educate customers and introduce them to interesting new choices.
This course has the following objectives:
• Identify the top selling varieties of both conventional and organic stone fruits.
• Describe the appearance, seasonal availability, taste profile, and uses of those stone fruits.
• Explain quality standards as well as proper storage and handling of stone fruits.
Course Duration: 15m
Stone Fruits
Basket full of stone fruits, like apricots, peaches, and plums.
As a produce specialist, understanding the needs of different stone fruit varieties is essential for increasing sales, profitability, and customer satisfaction. Stone fruit, known for its pit or stone, features cherries from the U.S. in late April, apricots in May, and a variety of peaches, nectarines, and plums during summer. Success depends on proper storage, handling, and creative merchandising techniques. Getting familiar with the uses and flavors of stone fruit allows you to educate customers and introduce them to interesting new choices.
This course has the following objectives:
• Identify the top selling varieties of both conventional and organic stone fruits.
• Describe the appearance, seasonal availability, taste profile, and uses of those stone fruits.
• Explain quality standards as well as proper storage and handling of stone fruits.
Course Duration: 15m
Tomatoes
Big red and juicy tomatoes in a basket and one on a wooden table.
One of your key responsibilities as a produce clerk is to know the products in your department. Your expert knowledge will assist customers in selecting the correct tomatoes for their specific needs, resulting in more sales, increased profitability, and customer loyalty.
Many of the tomato varieties highlighted in this course are both field grown and grown in greenhouses, providing year-round availability. Organic tomatoes are becoming more popular, and you can find them available all year round since they’re grown in greenhouses.
This course has the following objectives:
• Become familiar with the top selling varieties of both conventional and organic tomatoes
• Learn the appearance, seasonal availability, taste profile and uses of tomatoes
• Understand proper storage and handling of tomatoes as well as quality standards
Course Duration: 10m
Tomatoes
Big red and juicy tomatoes in a basket and one on a wooden table.
One of your key responsibilities as a produce clerk is to know the products in your department. Your expert knowledge will assist customers in selecting the correct tomatoes for their specific needs, resulting in more sales, increased profitability, and customer loyalty. Many of the tomato varieties highlighted in this course are both field grown and grown in greenhouses, providing year-round availability. Organic tomatoes are becoming more popular, and you can find them available all year round since they’re grown in greenhouses.
This course has the following objectives:
• Become familiar with the top selling varieties of both conventional and organic tomatoes
• Learn the appearance, seasonal availability, taste profile and uses of tomatoes
• Understand proper storage and handling of tomatoes as well as quality standards
Course Duration: 10m
Tropical Fruits
Basket on a table full of tropical fruits.
One of your key responsibilities as a produce clerk is to know the products in your department. Your expert knowledge will assist customers in selecting the correct tropical fruit for their specific needs resulting in more sales, increased profitability, and customer loyalty.
Three tropical fruits, pineapples, mangos and avocados, are high volume items that appeal to a wide range of customers. The popularity of other tropical fruit items continues to grow, so with this knowledge comes an opportunity to introduce customers to new and exciting items. As a produce specialist, it is important to familiarize yourself with the flavor profiles of tropical fruits to better educate your customers.
This course has the following objectives:
• Become familiar with the top selling varieties of both conventional and Organic tropical fruit.
• Learn the appearance, seasonal availability, taste profile and uses of those tropical fruit.
• Understand quality standards as well as proper storage and handling of tropical fruit.
Course Duration: 15m
Tropical Fruits
Basket on a table full of tropical fruits.
One of your key responsibilities as a produce clerk is to know the products in your department. Your expert knowledge will assist customers in selecting the correct tropical fruit for their specific needs resulting in more sales, increased profitability, and customer loyalty.
Three tropical fruits, pineapples, mangos and avocados, are high volume items that appeal to a wide range of customers. The popularity of other tropical fruit items continues to grow, so with this knowledge comes an opportunity to introduce customers to new and exciting items. As a produce specialist, it is important to familiarize yourself with the flavor profiles of tropical fruits to better educate your customers.
This course has the following objectives:
• Become familiar with the top selling varieties of both conventional and Organic tropical fruit.
• Learn the appearance, seasonal availability, taste profile and uses of those tropical fruit.
• Understand quality standards as well as proper storage and handling of tropical fruit.
Course Duration: 15m
Value-Added Fruits and Vegetables
Chopped, packaged fruits and vegetables in suitable containers in the produce section.
As a produce clerk, a major part of your job is understanding the products in your department.
Value-added refers to transforming raw products to boost consumer appeal and convenience by processing them—such as slicing, dicing, or chopping—and packaging them in suitable containers. Familiarity with the flavor profiles, uses, and main traits of different Value-Added Fruits and Vegetables will help you educate customers, introduce new options, assess quality, and apply proper storage and handling methods.
This course has the following objectives:
-
Become familiar with the top selling varieties of both conventional and organic value-added fruits and vegetables
-
Learn the appearance, seasonal availability, taste profile and uses of value-added fruits and vegetables
-
Understand proper storage and handling of value-added fruits and vegetables as well as quality standards
Course Duration: 14m
Value-Added Fruits and Vegetables
Chopped, packaged fruits and vegetables in suitable containers in the produce section.
As a produce clerk, a major part of your job is understanding the products in your department. Value-added refers to transforming raw products to boost consumer appeal and convenience by processing them—such as slicing, dicing, or chopping—and packaging them in suitable containers. Familiarity with the flavor profiles, uses, and main traits of different Value-Added Fruits and Vegetables will help you educate customers, introduce new options, assess quality, and apply proper storage and handling methods.
This course has the following objectives:
-
Become familiar with the top selling varieties of both conventional and organic value-added fruits and vegetables
-
Learn the appearance, seasonal availability, taste profile and uses of value-added fruits and vegetables
-
Understand proper storage and handling of value-added fruits and vegetables as well as quality standards
Course Duration: 14m
Beef University – Beef Orientation
Fancy beef dish with garnishment for our Beef course collection.
Welcome to the Beef University training program created specifically for educating grocery retail and restaurant foodservice staff on beef. Get a quick overview of the content that will be covered through three distinct Beef University courses: Grades, Cuts and Preparation; Beef Nutrition; and Raising Beef.
Courses provided by the Beef Checkoff. For more information visit: BeefItsWhatsForDinner.com
Course Duration: 4m
Beef University – Beef Orientation
Fancy beef dish with garnishment for our Beef course collection.
Welcome to the Beef University training program created specifically for educating grocery retail and restaurant foodservice staff on beef. Get a quick overview of the content that will be covered through three distinct Beef University courses: Grades, Cuts and Preparation; Beef Nutrition; and Raising Beef.
Courses provided by the Beef Checkoff. For more information visit: BeefItsWhatsForDinner.com
Course Duration: 4m
Beef University – Beef Grades, Cuts and Preparation
Grilling of food for our Beef Basics and Cuts meats course collection.
Learn more about the fundamentals of beef, including information on beef inspection and grading, as well as beef flavor, tenderness and composition. Explore how consumers are changing and how the beef industry is answering their demand for beef that fits their lifestyle. Finally, discover more on beef cuts and the cooking methods that enhance the beef eating experience.
Courses provided by the Beef Checkoff. For more information visit: BeefItsWhatsForDinner.com
Course Duration: 34m
Beef University – Beef Grades, Cuts and Preparation
Grilling of food for our Beef Basics and Cuts meats course collection.
Learn more about the fundamentals of beef, including information on beef inspection and grading, as well as beef flavor, tenderness and composition. Explore how consumers are changing and how the beef industry is answering their demand for beef that fits their lifestyle. Finally, discover more on beef cuts and the cooking methods that enhance the beef eating experience.
Courses provided by the Beef Checkoff. For more information visit: BeefItsWhatsForDinner.com
Course Duration: 34m
Beef University – Beef Nutrition and Health
Mom and two children smiling and having dinner for our Beef Nutrition and Health meats course collection.
Learn more about how beef delivers important nutrients, such as protein, iron, zinc and B-vitamins, along with the flavor your customers love. You will also get an inside look into the latest findings regarding nutrition labeling and strategies for marketing nutrition information at grocery retail and foodservice.
Courses provided by the Beef Checkoff. For more information visit: BeefItsWhatsForDinner.com
Course Duration: 20m
Beef University – Beef Nutrition and Health
Mom and two children smiling and having dinner for our Beef Nutrition and Health meats course collection.
Learn more about how beef delivers important nutrients, such as protein, iron, zinc and B-vitamins, along with the flavor your customers love. You will also get an inside look into the latest findings regarding nutrition labeling and strategies for marketing nutrition information at grocery retail and foodservice.
Courses provided by the Beef Checkoff. For more information visit: BeefItsWhatsForDinner.com
Course Duration: 20m
Beef University – Raising Beef
Man on a horse raising cattle herd.
Learn how today’s beef is raised in a responsible and sustainable way, including information on the beef life-cycle from farm-to-fork and the beef community’s commitment to animal welfare and providing safe, wholesome and nutritious beef. Explore strategies that you – those on the front lines of the beef community – can use to talk about beef production with your customers.
Courses provided by the Beef Checkoff. For more information visit: BeefItsWhatsForDinner.com
Course Duration: 34m
Beef University – Raising Beef
Man on a horse raising cattle herd.
Learn how today’s beef is raised in a responsible and sustainable way, including information on the beef life-cycle from farm-to-fork and the beef community’s commitment to animal welfare and providing safe, wholesome and nutritious beef. Explore strategies that you – those on the front lines of the beef community – can use to talk about beef production with your customers.
Courses provided by the Beef Checkoff. For more information visit: BeefItsWhatsForDinner.com
Course Duration: 34m
Meat – Bandsaw
Man with protective gear cutting meat using a bandsaw.
Bandsaws are ideal for butcher shops, grocery stores, and supermarkets that carry and sell a lot of meat products. The meat bandsaw is a recognized piece of equipment in the meat department of your store. Bandsaws are one of the most dangerous pieces of equipment, so you’ll want to familiarize yourself with this piece of equipment and how to use it safely. In this course, you’ll learn about the meat bandsaw – specifically its parts and the proper way to operate and clean one.
This course has the following objectives:
- List the parts of a bandsaw
- Describe how to safely operate a bandsaw
- Identify the steps for cleaning a bandsaw
Course Duration: 16m
Meat – Bandsaw
Man with protective gear cutting meat using a bandsaw.
Bandsaws are ideal for butcher shops, grocery stores, and supermarkets that carry and sell a lot of meat products. The meat bandsaw is a recognized piece of equipment in the meat department of your store. Bandsaws are one of the most dangerous pieces of equipment, so you’ll want to familiarize yourself with this piece of equipment and how to use it safely. In this course, you’ll learn about the meat bandsaw – specifically its parts and the proper way to operate and clean one.
This course has the following objectives:
- List the parts of a bandsaw
- Describe how to safely operate a bandsaw
- Identify the steps for cleaning a bandsaw
Course Duration: 16m
Meat – Equipment and Safety
Warning sign surrounded by other safety icons.
It’s critical to make sure the meat department is safe for both employees and customers. Implementing workplace safety strategies is one of the best choices a retailer can make. A safety culture can contribute to increased productivity and profits. In this course we will learn about meat department and equipment safety guidelines.
This course has the following objectives:
- Describe general meat department safety guidelines
- List general machine safety standards
- Explain hazards and prevention recommendations in the meat department
Course Duration: 15m
Meat – Equipment and Safety
Warning sign surrounded by other safety icons.
It’s critical to make sure the meat department is safe for both employees and customers. Implementing workplace safety strategies is one of the best choices a retailer can make. A safety culture can contribute to increased productivity and profits. In this course we will learn about meat department and equipment safety guidelines.
This course has the following objectives:
- Describe general meat department safety guidelines
- List general machine safety standards
- Explain hazards and prevention recommendations in the meat department
Course Duration: 15m
Meat – Grinder
Illustration of an employee grinding meat.
It is important to have the most up-to-date knowledge of the products while working in the meat department. Many customers come to the store already prepared with the product information they need, so it is important that you are well trained to answer their questions. Knowing more about the items in the meat department helps develop customer loyalty and makes a positive, lasting impression. In this course, we’re going to learn about primal and subprimal lamb cuts. You will be able to explain how to cook and prepare lamb and how to describe the location of anatomy in meat cuts of lamb.
This course has the following objectives:
- List the parts of a meat grinder
- Describe how to safely operate a meat grinder
- Identify the steps for cleaning a meat grinder
Course Duration: 13m
Meat – Grinder
Illustration of an employee grinding meat.
It is important to have the most up-to-date knowledge of the products while working in the meat department. Many customers come to the store already prepared with the product information they need, so it is important that you are well trained to answer their questions. Knowing more about the items in the meat department helps develop customer loyalty and makes a positive, lasting impression. In this course, we’re going to learn about primal and subprimal lamb cuts. You will be able to explain how to cook and prepare lamb and how to describe the location of anatomy in meat cuts of lamb.
This course has the following objectives:
- List the parts of a meat grinder
- Describe how to safely operate a meat grinder
- Identify the steps for cleaning a meat grinder
Course Duration: 13m
Meat – Product Knowledge – Beef
Illustration of different beef cuts.
Product knowledge is essential to run the meat department smoothly. It is important to get acquainted with the different types of animal carcass cuts. In this course, we will discuss beef primal and sub-primal cuts. You will be able to explain to customers why meat cuts have different prices and how to prepare each cut for cooking.
This course has the following objectives:
- List the types of primal and subprimal meat cuts in beef
- Identify the location of anatomy in meat cuts and bones on beef
- Describe cooking methods for cuts of beef
Course Duration: 15m
Meat – Product Knowledge – Beef
Illustration of different beef cuts.
Product knowledge is essential to run the meat department smoothly. It is important to get acquainted with the different types of animal carcass cuts. In this course, we will discuss beef primal and sub-primal cuts. You will be able to explain to customers why meat cuts have different prices and how to prepare each cut for cooking.
This course has the following objectives:
- List the types of primal and subprimal meat cuts in beef
- Identify the location of anatomy in meat cuts and bones on beef
- Describe cooking methods for cuts of beef
Course Duration: 15m
Meat – Product Knowledge – Lamb
Illustration of different types of meat cuts from lamb.
It is important to have the most up-to-date knowledge of the products while working in the meat department. Many customers come to the store already prepared with the product information they need, so it is important that you are well trained to answer their questions. Knowing more about the items in the meat department helps develop customer loyalty and makes a positive, lasting impression. In this course, we’re going to learn about primal and subprimal lamb cuts. You will be able to explain how to cook and prepare lamb and how to describe the location of anatomy in meat cuts of lamb.
This course has the following objectives:
- List the types of primal and subprimal lamb cuts
- Identify the location of anatomy in meat cuts in lamb
- Describe cooking methods for cuts of lamb
Course Duration: 15m
Meat – Product Knowledge – Lamb
Illustration of different types of meat cuts from lamb.
It is important to have the most up-to-date knowledge of the products while working in the meat department. Many customers come to the store already prepared with the product information they need, so it is important that you are well trained to answer their questions. Knowing more about the items in the meat department helps develop customer loyalty and makes a positive, lasting impression. In this course, we’re going to learn about primal and subprimal lamb cuts. You will be able to explain how to cook and prepare lamb and how to describe the location of anatomy in meat cuts of lamb.
This course has the following objectives:
- List the types of primal and subprimal lamb cuts
- Identify the location of anatomy in meat cuts in lamb
- Describe cooking methods for cuts of lamb
Course Duration: 15m
Meat – Product Knowledge – Poultry
Illustration of different kinds of poultry.
In this course, we will discuss poultry. You will be able to explain to customers how to prepare each cut for cooking, safe handling techniques, and the location of the various parts of the animals.
Meat – Product Knowledge – Poultry
Illustration of different kinds of poultry.
In this course, we will discuss poultry. You will be able to explain to customers how to prepare each cut for cooking, safe handling techniques, and the location of the various parts of the animals.
Meat – Product Knowledge – Steak
Illustration of different types of steak cuts.
Working in the meat department requires you to have the most up to date product knowledge. Next to ground beef, steak is the next most popular item sold in the meat department. In this course, you will be able to explain to customers how to best choose and safely prepare each cut of steak.
This course has the following objectives:
- List the types of steaks cuts in your department
- Remember the characteristics of picking the ideal steak
- Describe cooking methods for cuts of steak
Course Duration: 10m
Meat – Product Knowledge – Steak
Illustration of different types of steak cuts.
Working in the meat department requires you to have the most up to date product knowledge. Next to ground beef, steak is the next most popular item sold in the meat department. In this course, you will be able to explain to customers how to best choose and safely prepare each cut of steak.
This course has the following objectives:
- List the types of steaks cuts in your department
- Remember the characteristics of picking the ideal steak
- Describe cooking methods for cuts of steak
Course Duration: 10m
Meat – Product Knowledge – Veal
Illustration of different beef cuts.
Product knowledge is important to run the meat department efficiently. It is crucial to get acquainted with the different types of animal carcass cuts. In this course, we will talk about veal primal and subprimal cuts. You will be able to describe to customers why veal cuts have different prices and explain how to prepare each cut for cooking.
This course has the following objectives:
- List the types of primal and sub-primal veal cuts
- Describe cooking methods for cuts of veal
- Identify the location of anatomy in meat cuts on veal
Course Duration: 12m
Meat – Product Knowledge – Veal
Illustration of different beef cuts.
Product knowledge is important to run the meat department efficiently. It is crucial to get acquainted with the different types of animal carcass cuts. In this course, we will talk about veal primal and subprimal cuts. You will be able to describe to customers why veal cuts have different prices and explain how to prepare each cut for cooking.
This course has the following objectives:
- List the types of primal and sub-primal veal cuts
- Describe cooking methods for cuts of veal
- Identify the location of anatomy in meat cuts on veal
Course Duration: 12m
Meat – Tenderizer
Illustration of a meat tenderizer being used.
Tenderizers are ideal for butcher shops, grocery stores, and supermarkets that carry and sell a lot of meat products. You may use a meat tenderizer in the meat department of your store throughout your shift to fill customer orders for tenderized meat like steak for fajitas or pork for stir-fry dishes. The tenderizer can be a valuable piece of equipment to improve product and as a result, profits in the meat department. You’ll want to familiarize yourself with this piece of equipment and how to use it safely. This course will teach you about meat tenderizers, including their parts and how to use and clean them properly.
This course has the following objectives:
- List the parts of a tenderizer
- Describe how to safely operate a tenderizer
- Identify the steps for cleaning a tenderizer
Course Duration: 8m
Meat – Tenderizer
Illustration of a meat tenderizer being used.
Tenderizers are ideal for butcher shops, grocery stores, and supermarkets that carry and sell a lot of meat products. You may use a meat tenderizer in the meat department of your store throughout your shift to fill customer orders for tenderized meat like steak for fajitas or pork for stir-fry dishes. The tenderizer can be a valuable piece of equipment to improve product and as a result, profits in the meat department. You’ll want to familiarize yourself with this piece of equipment and how to use it safely. This course will teach you about meat tenderizers, including their parts and how to use and clean them properly.
This course has the following objectives:
- List the parts of a tenderizer
- Describe how to safely operate a tenderizer
- Identify the steps for cleaning a tenderizer
Course Duration: 8m
Meat Wrapping
Illustration of a meat wrapper surrounded by different types of meats.
In this course we will talk about what materials you will you use to wrap meat, types of wrapping machines and the wrapping process itself.
Este curso tiene los siguientes objetivos:
- Identify the packaging components for packaging meat.
- Describe the main components of a meat wrapping machine.
- List the steps in the manual and automatic meat wrapping process.
Course Duration: 9m
Meat Wrapping
In this course we will talk about what materials you will you use to wrap meat, types of wrapping machines and the wrapping process itself.
Este curso tiene los siguientes objetivos:
- Identify the packaging components for packaging meat.
- Describe the main components of a meat wrapping machine.
- List the steps in the manual and automatic meat wrapping process.
Course Duration: 9m
Meat 6 – Product Knowledge – Steak
Illustration of different types of meat cuts from lamb.
It is important to have the most up-to-date knowledge of the products while working in the meat department. Many customers come to the store already prepared with the product information they need, so it is important that you are well trained to answer their questions. Knowing more about the items in the meat department helps develop customer loyalty and makes a positive, lasting impression. In this course, we’re going to learn about primal and subprimal lamb cuts. You will be able to explain how to cook and prepare lamb and how to describe the location of anatomy in meat cuts of lamb.
This course has the following objectives:
- List the types of primal and subprimal lamb cuts
- Identify the location of anatomy in meat cuts in lamb
- Describe cooking methods for cuts of lamb
Course Duration: 15m
Meat 6 – Product Knowledge – Steak
Illustration of different types of meat cuts from lamb.
It is important to have the most up-to-date knowledge of the products while working in the meat department. Many customers come to the store already prepared with the product information they need, so it is important that you are well trained to answer their questions. Knowing more about the items in the meat department helps develop customer loyalty and makes a positive, lasting impression. In this course, we’re going to learn about primal and subprimal lamb cuts. You will be able to explain how to cook and prepare lamb and how to describe the location of anatomy in meat cuts of lamb.
This course has the following objectives:
- List the types of primal and subprimal lamb cuts
- Identify the location of anatomy in meat cuts in lamb
- Describe cooking methods for cuts of lamb
Course Duration: 15m
Meat Wrapper/Clerk
A smiling man wearing white uniform and gloves cutting meat.
The responsibilities of meat wrappers are highly specialized. Basic operations include displaying, labeling and rotating, and due to the chance of spreading food-borne illness, knowledge of safety and sanitation is vital.
As a meat wrapper, you must learn how to identify different cuts of beef, veal, pork, lamb and poultry and know the safe temperatures and pull dates for each cut.
This course has the following objectives:
• Identify the types of primal and sub-primal meat cuts and types of poultry.
• Identify the types of inspection, grading, and labeling for, meat and poultry.
• List ways to maintain seafood quality and freshness
Course Duration: 180m
Meat Wrapper/Clerk
A smiling man wearing white uniform and gloves cutting meat.
The responsibilities of meat wrappers are highly specialized. Basic operations include displaying, labeling and rotating, and due to the chance of spreading food-borne illness, knowledge of safety and sanitation is vital.
As a meat wrapper, you must learn how to identify different cuts of beef, veal, pork, lamb and poultry and know the safe temperatures and pull dates for each cut.
This course has the following objectives:
• Identify the types of primal and sub-primal meat cuts and types of poultry.
• Identify the types of inspection, grading, and labeling for, meat and poultry.
• List ways to maintain seafood quality and freshness
Course Duration: 180m
Meat – Inspection and Grading
Illustration of chickens, sheep and cows.
Meat inspection and grading are two distinct programs within the U.S. Department of Agriculture (USDA). Inspection for meat quality is a mandatory program and is paid for by public funds. Meat grading is a voluntary program and identifies quality and carcass yield. It’s important to familiarize yourself with these programs in order to run the meat department successfully and answer customer questions. In this course, you will learn the distinctions and functions of both programs.
This course has the following objectives
- List types of meat and poultry regulations.
- Identify types of grading for meat and poultry.
- Define inspection and grading programs.
- Identify seals and labels for meat grading and inspection.
Course Duration: 20m
Meat – Inspection and Grading
Illustration of chickens, sheep and cows.
Meat inspection and grading are two distinct programs within the U.S. Department of Agriculture (USDA). Inspection for meat quality is a mandatory program and is paid for by public funds. Meat grading is a voluntary program and identifies quality and carcass yield. It’s important to familiarize yourself with these programs in order to run the meat department successfully and answer customer questions. In this course, you will learn the distinctions and functions of both programs.
This course has the following objectives
- List types of meat and poultry regulations.
- Identify types of grading for meat and poultry.
- Define inspection and grading programs.
- Identify seals and labels for meat grading and inspection.
Course Duration: 20m
Meat – Product Knowledge – Pork
Illustration of a different types of meat cuts from pork.
Knowing all about products in your meat department helps build customers’ trust and creates a lasting impression. It is important to have the most up-to-date product knowledge when working in the meat department. Many customers come to the store already prepared with the product information they need, so it is important that you are well trained in order to answer their questions. In this course, we will talk about pork primal and subprimal cuts. You will be able to describe cooking methods or pork and the anatomy of meat cuts to customers.
This course has the following objectives:
- List the types of primal and subprimal pork cuts
- Identify the location of anatomy in meat cuts in pork
- Describe cooking methods for cuts of pork
- Describe methods of curing pork
Course Duration: 14m
Meat – Product Knowledge – Pork
Illustration of a different types of meat cuts from pork.
Knowing all about products in your meat department helps build customers’ trust and creates a lasting impression. It is important to have the most up-to-date product knowledge when working in the meat department. Many customers come to the store already prepared with the product information they need, so it is important that you are well trained in order to answer their questions. In this course, we will talk about pork primal and subprimal cuts. You will be able to describe cooking methods or pork and the anatomy of meat cuts to customers.
This course has the following objectives:
- List the types of primal and subprimal pork cuts
- Identify the location of anatomy in meat cuts in pork
- Describe cooking methods for cuts of pork
- Describe methods of curing pork
Course Duration: 14m
Seafood – Basics
Seafood clerk in the seafood department handing over fish to the customer.
As a seafood clerk you should know your role in the seafood department. Also understand proper cleaning and sanitizing methods which create a healthy, clean environment that improves a retailer’s reputation, contributes to increased sales, and generates customer satisfaction.
This course has the following objectives:
- Identify responsibilities of a seafood department clerk.
- Explain the importance of cleaning and sanitizing the seafood department.
- List common steps in the seafood department’s basic cleaning process.
- Describe best practices for maintaining fresh and frozen seafood displays.
Course Duration: 12m
Seafood – Basics
Seafood clerk in the seafood department handing over fish to the customer.
As a seafood clerk you should know your role in the seafood department. Also understand proper cleaning and sanitizing methods which create a healthy, clean environment that improves a retailer’s reputation, contributes to increased sales, and generates customer satisfaction.
This course has the following objectives:
- Identify responsibilities of a seafood department clerk.
- Explain the importance of cleaning and sanitizing the seafood department.
- List common steps in the seafood department’s basic cleaning process.
- Describe best practices for maintaining fresh and frozen seafood displays.
Course Duration: 12m
Seafood – Cleaning and Sanitation
Employee holding and cleaning a fish with a hose on a cutting board.
Sanitation in the seafood department does more than keep the department smelling fresh, it is the first line defense against cross-contamination and prevents your customers from getting foodborne illness. Poor cleaning can quickly lead to bacteria growth and unsafe food. Following your department’s sanitation protocols makes it a safe place to handle seafood and worthy of your customer’s trust.
This course has the following objectives:
- Correctly identify your store’s approved cleaning products and their uses.
- Competently clean and sanitize surfaces in your department.
- Demonstrate the protocols for keeping tools sanitary.
- Effectively clean the department floors, troughs and drains to prevent pathogens.
Course Duration: 11m
Seafood – Cleaning and Sanitation
Employee holding and cleaning a fish with a hose on a cutting board.
Sanitation in the seafood department does more than keep the department smelling fresh, it is the first line defense against cross-contamination and prevents your customers from getting foodborne illness. Poor cleaning can quickly lead to bacteria growth and unsafe food. Following your department’s sanitation protocols makes it a safe place to handle seafood and worthy of your customer’s trust.
This course has the following objectives:
- Correctly identify your store’s approved cleaning products and their uses.
- Competently clean and sanitize surfaces in your department.
- Demonstrate the protocols for keeping tools sanitary.
- Effectively clean the department floors, troughs and drains to prevent pathogens.
Course Duration: 11m
Seafood – Customer Service
Friendly employee smiling at a customer in the seafood section.
For many of the customers shopping in your store, seafood is a mystery. They may have interest, but need your guidance to select fish or shellfish, purchase the right amount and even cook the seafood they’ve chosen. Listening carefully and asking the right questions along with sharing your knowledge is customer service at its best.
This course has the following objectives:
- Set the tone for customer service interaction with a greeting and eye contact.
- Use questions and listening skills to identify a customer’s needs and preferences.
- Lean into your product knowledge to make confident recommendations.
- Increase the sale by suggesting appropriate portions and additional items like herbs, lemons, or sides.
- Leave your customer with positive vibes about their decision and purchase.
Course Duration: 7m
Seafood – Customer Service
Friendly employee smiling at a customer in the seafood section.
For many of the customers shopping in your store, seafood is a mystery. They may have interest, but need your guidance to select fish or shellfish, purchase the right amount and even cook the seafood they’ve chosen. Listening carefully and asking the right questions along with sharing your knowledge is customer service at its best.
This course has the following objectives:
- Set the tone for customer service interaction with a greeting and eye contact.
- Use questions and listening skills to identify a customer’s needs and preferences.
- Lean into your product knowledge to make confident recommendations.
- Increase the sale by suggesting appropriate portions and additional items like herbs, lemons, or sides.
- Leave your customer with positive vibes about their decision and purchase.
Course Duration: 7m
Seafood – Department Essentials
Employee showing a customer the seafood area.
People generally look at seafood as part of a healthy diet. However, many customers skip the seafood counter because they don’t know how to cook it, or they worry about whether it is sustainable. As a seafood department employee, you can guide customers, so they feel confident buying and preparing seafood.
This course has the following objectives:
Course Duration: 6m
Seafood – Department Essentials
Employee showing a customer the seafood area.
People generally look at seafood as part of a healthy diet. However, many customers skip the seafood counter because they don’t know how to cook it, or they worry about whether it is sustainable. As a seafood department employee, you can guide customers, so they feel confident buying and preparing seafood.
This course has the following objectives:
Course Duration: 6m
Seafood – Finfish
Illustration of different types of finfish swimming.
Customers shopping in the seafood department need additional help and guidance when making a purchase. Recognizing the fish in your case, their qualities and textures when cooked will improve your ability to provide your customer with service that will support and delight. This course will help you confidently identify the most common finfish sold in U.S. retail grocery seafood departments.
This course has the following objectives:
- Explain the importance of identifying common finfish
- Recognize key physical traits such as body shape, skin color and pattern
- Describe the basic flavor and texture of common retail finfish
- Use basic indicators of finfish freshness during receiving
Course Duration: 11m
Seafood – Finfish
Illustration of different types of finfish swimming.
Customers shopping in the seafood department need additional help and guidance when making a purchase. Recognizing the fish in your case, their qualities and textures when cooked will improve your ability to provide your customer with service that will support and delight. This course will help you confidently identify the most common finfish sold in U.S. retail grocery seafood departments.
This course has the following objectives:
- Explain the importance of identifying common finfish
- Recognize key physical traits such as body shape, skin color and pattern
- Describe the basic flavor and texture of common retail finfish
- Use basic indicators of finfish freshness during receiving
Course Duration: 11m
Seafood – Knives
A butcher in the meat section cutting fish.
As a Seafood Associate, you’re working with high-value products and every cut you make in the seafood department impacts quality, appearance, and sales. Customers make buying decisions with their eyes first, so precise knife work will make your service case stand out.
This course has the following objectives:
- Exhibit proficiency in knife selection to complete production tasks efficiently and safely.
- Execute production techniques such as filleting, steaking, and trimming.
- Define finishing services such as skinning, shucking, and pin-boning.
- Use department maintenance and sanitation procedures to care for knives.
Course Duration: 11m
Seafood – Knives
A butcher in the meat section cutting fish.
As a Seafood Associate, you’re working with high-value products and every cut you make in the seafood department impacts quality, appearance, and sales. Customers make buying decisions with their eyes first, so precise knife work will make your service case stand out.
This course has the following objectives:
- Exhibit proficiency in knife selection to complete production tasks efficiently and safely.
- Execute production techniques such as filleting, steaking, and trimming.
- Define finishing services such as skinning, shucking, and pin-boning.
- Use department maintenance and sanitation procedures to care for knives.
Course Duration: 11m
Seafood – Shellfish and Crustaceans
Customer and Employee talking at the shellfish station.
In this course, you’ll learn how to distinguish between major shellfish categories, recognize common species found in retail cases, and spot key freshness indicators. These skills will help you provide better service, answer customer questions with confidence, and ensure product quality.
This course has the following objectives:
- Differentiate between mollusks and crustaceans
- Identify common retail species based on key visual traits
- Recognize freshness indicators and basic quality cues for shellfish
- Assist customers with flavor profiles and cooking methods
Course Duration: 11m
Seafood – Shellfish and Crustaceans
Customer and Employee talking at the shellfish station.
In this course, you’ll learn how to distinguish between major shellfish categories, recognize common species found in retail cases, and spot key freshness indicators. These skills will help you provide better service, answer customer questions with confidence, and ensure product quality.
This course has the following objectives:
- Differentiate between mollusks and crustaceans
- Identify common retail species based on key visual traits
- Recognize freshness indicators and basic quality cues for shellfish
- Assist customers with flavor profiles and cooking methods
Course Duration: 11m
Receiving
Employee receiving a delivery.
Typical small- and large-format food retailers receive approximately 1,100 and 12,000 direct service deliveries, respectively, each year. This, in addition to wholesaler deliveries, means that the receiving aspect of an operation can occupy a valuable amount time, labor and resources.
In this course, you will learn the basics of food retail receiving, as well as some of the best receiving practices and procedures currently being used in the market today. Topics in this course include DSD and wholesaler deliveries, the job responsibilities of receivers, check-in procedures and shrink reduction.
This course has the following objectives:
• List the differences between wholesaler deliveries and direct store deliveries (DSD).
• Identify tasks to prepare and receive deliveries.
• List the common practices that add unnecessary costs to retail operations.
Course Duration: 105m
Receiving
Employee receiving a delivery.
Typical small- and large-format food retailers receive approximately 1,100 and 12,000 direct service deliveries, respectively, each year. This, in addition to wholesaler deliveries, means that the receiving aspect of an operation can occupy a valuable amount time, labor and resources.
In this course, you will learn the basics of food retail receiving, as well as some of the best receiving practices and procedures currently being used in the market today. Topics in this course include DSD and wholesaler deliveries, the job responsibilities of receivers, check-in procedures and shrink reduction.
This course has the following objectives:
• List the differences between wholesaler deliveries and direct store deliveries (DSD).
• Identify tasks to prepare and receive deliveries.
• List the common practices that add unnecessary costs to retail operations.
Course Duration: 105m
Stocking – Basics
Woman stocking products on shelves.
This course covers the basic concepts that you should know when checking code dates and stocking products on shelves.
This course has the following objectives:
- Recall how to pull out-of-codes products from the sales floor
- Describe how to place and arrange products on shelves
Course Duration: 8m
Stocking – Basics
Woman stocking products on shelves.
This course covers the basic concepts that you should know when checking code dates and stocking products on shelves.
This course has the following objectives:
- Recall how to pull out-of-codes products from the sales floor
- Describe how to place and arrange products on shelves
Course Duration: 8m
Stocking – Displaying and Storing
Stocking – Display and Storing
Displaying and storing products is an important aspect of any grocery store. As a stocker, you’ll want to be familiar with the display types available within your store and the best way to utilize them.
Since additional products will be placed in storage, you should be well-acquainted with the backroom and knowledgeable about the storage requirements for frozen, refrigerated and dry products. Proper storage will ensure products are kept fresh and of the highest quality before they are sold to customers.
This course has the following objectives:
• Identify the characteristics of properly displayed products
• Describe standard, promotional and theme displays
• List common features of refrigerated and freezer display cases
• List storage room guidelines
• Describe the specifications for refrigerated, frozen and dry storage
Course Duration: 15m
Stocking – Displaying and Storing
Stocking – Display and Storing
Displaying and storing products is an important aspect of any grocery store. As a stocker, you’ll want to be familiar with the display types available within your store and the best way to utilize them.
Since additional products will be placed in storage, you should be well-acquainted with the backroom and knowledgeable about the storage requirements for frozen, refrigerated and dry products. Proper storage will ensure products are kept fresh and of the highest quality before they are sold to customers.
This course has the following objectives:
• Identify the characteristics of properly displayed products
• Describe standard, promotional and theme displays
• List common features of refrigerated and freezer display cases
• List storage room guidelines
• Describe the specifications for refrigerated, frozen and dry storage
Course Duration: 15m
Stocking – Equipment
Stocking Equipment with boxes piled on top and also around on the floor .
Equipment is meant to make your job easier; it helps you lift heavy objects, move pallets of product and perform your daily duties more efficiently. However, using equipment incorrectly can put you and others at risk for injury.
This is why you must learn correct operation techniques and abide by your store’s equipment
safety guidelines.
This course has the following objectives:
• Describe the different types of stocking equipment available
• Identify how to safely use pallet jacks, balers and safety cutters
Course Duration: 15m
Stocking – Equipment
Stocking Equipment with boxes piled on top and also around on the floor .
Equipment is meant to make your job easier; it helps you lift heavy objects, move pallets of product and perform your daily duties more efficiently. However, using equipment incorrectly can put you and others at risk for injury.
This is why you must learn correct operation techniques and abide by your store’s equipment
safety guidelines.
This course has the following objectives:
• Describe the different types of stocking equipment available
• Identify how to safely use pallet jacks, balers and safety cutters
Course Duration: 15m
Stocking – Process
Clerk stocking products on shelves.
The stocking process involves more than simply placing products on shelves. Stockers must use specific techniques to open boxes without damaging the product. Then, after locating a product on the shelf, they must use product placement and arrangement to provide an attractive, convenient way to display products to customers. Finally, stockers need to be familiar with the factors which influence ordering and the methods for ordering product.
This course has the following objectives:
• List techniques for opening product boxes
• Identify how to locate product in the aisle
• Describe how to place and arrange product on shelves
• List the factors which influence ordering and the methods for ordering product
Course Duration: 15m
Stocking – Process
Clerk stocking products on shelves.
The stocking process involves more than simply placing products on shelves. Stockers must use specific techniques to open boxes without damaging the product. Then, after locating a product on the shelf, they must use product placement and arrangement to provide an attractive, convenient way to display products to customers. Finally, stockers need to be familiar with the factors which influence ordering and the methods for ordering product.
This course has the following objectives:
• List techniques for opening product boxes
• Identify how to locate product in the aisle
• Describe how to place and arrange product on shelves
• List the factors which influence ordering and the methods for ordering product
Course Duration: 15m
Stocking – Proper Lifting
Illustration of man properly lifting a box.
Due to frequent and repetitive lifting, associates like grocery stockers can injure themselves by incorrectly picking up heavy boxes and crates. Lifting improperly is the largest single cause of back pain and injury.
According to the Occupational Safety and Health Administration (OSHA), the use of proper lifting techniques can help prevent back pain and injury. In this course, you will learn how to safeguard your work area and how to use proper lifting techniques.
This course has the following objectives:
• Discover how to use proper lifting techniques.
• Understand ways to safeguard stocking areas in order to reduce the chance of injuries.
• Identify risk factors for back injuries.
Course Duration: 5m
Stocking – Proper Lifting
Illustration of man properly lifting a box.
Due to frequent and repetitive lifting, associates like grocery stockers can injure themselves by incorrectly picking up heavy boxes and crates. Lifting improperly is the largest single cause of back pain and injury.
According to the Occupational Safety and Health Administration (OSHA), the use of proper lifting techniques can help prevent back pain and injury. In this course, you will learn how to safeguard your work area and how to use proper lifting techniques.
This course has the following objectives:
• Discover how to use proper lifting techniques.
• Understand ways to safeguard stocking areas in order to reduce the chance of injuries.
• Identify risk factors for back injuries.
Course Duration: 5m
Wine – Basics
Hanging grapes from a vineyard.
Our Wine Basics course is an introductory course all about wine. Topics such as how wine is made, label characteristics, varieties and storage and handling should provide students with the knowledge they need to inform consumers all about the basics of wine.
This course has the following objectives:
• Describe how wine is made
• Know how to read wine labels
• List the distinct characteristics of wine
• Explain wine varieties
• Describe food and wine pairings
• Explain the storage and handling of wine
Course Duration: 20m
Wine – Basics
Hanging grapes from a vineyard.
Our Wine Basics course is an introductory course all about wine. Topics such as how wine is made, label characteristics, varieties and storage and handling should provide students with the knowledge they need to inform consumers all about the basics of wine.
This course has the following objectives:
• Describe how wine is made
• Know how to read wine labels
• List the distinct characteristics of wine
• Explain wine varieties
• Describe food and wine pairings
• Explain the storage and handling of wine
Course Duration: 20m
Wine – Selling
Man grabbing a bottle of wine from shelf.
Our Selling Wine course has been developed to prepare you to sell wine to your customers in the store. In this course, you will learn such topics as how to display, sample and sell a customer a bottle of wine.
This course has the following objectives:
• Describe how to store and handle wine
• List the options for displaying wine
• Identify how to use sampling and cross
merchandising to increase sales
• Recall questions to ask a customer when selling
Course Duration: 30m
Wine – Selling
Man grabbing a bottle of wine from shelf.
Our Selling Wine course has been developed to prepare you to sell wine to your customers in the store. In this course, you will learn such topics as how to display, sample and sell a customer a bottle of wine.
This course has the following objectives:
• Describe how to store and handle wine
• List the options for displaying wine
• Identify how to use sampling and cross
merchandising to increase sales
• Recall questions to ask a customer when selling
Course Duration: 30m
Category Management – Employees
Illustration of a manager making decisions on one side, and on the other side, an employee scanning codes in a food aisle.
Category Management is the practice of grouping products by type into categories and treating them as strategic business units. By engaging in supplier collaboration and using data-driven insights, product mix, pricing, merchandising, and presentation are optimized in order to drive sales, increase profit, and improve customer experience.
This course has the following objectives:
-
Understand how product categories are defined as structured business units
-
Recognize how optimized category performance is accomplished
-
Comprehend the way pricing and promotion strategies are implemented at the category level
-
Learn how data driven category management decisions are made
Course Duration: 8m
Category Management – Employees
Illustration of a manager making decisions on one side, and on the other side, an employee scanning codes in a food aisle.
Category Management is the practice of grouping products by type into categories and treating them as strategic business units. By engaging in supplier collaboration and using data-driven insights, product mix, pricing, merchandising, and presentation are optimized in order to drive sales, increase profit, and improve customer experience.
This course has the following objectives:
-
Understand how product categories are defined as structured business units
-
Recognize how optimized category performance is accomplished
-
Comprehend the way pricing and promotion strategies are implemented at the category level
-
Learn how data driven category management decisions are made
Course Duration: 8m
Category Management – Supervisors
Image of data-driven retail strategy connecting different store aisles.
Category Management is the practice of grouping products by type into categories and treating them as strategic business units. By engaging in supplier collaboration and using data-driven insights, product mix, pricing, merchandising, and presentation are optimized in order to drive sales, increase profit, and improve customer experience.
This course has the following objectives:
- Understand how product categories are defined as structured business units
- Recognize how optimized category performance is accomplished
- Comprehend the way pricing and promotion strategies are implemented at the category level
- Learn how data driven category management decisions are made
Course Duration: 8m
Category Management – Supervisors
Image of data-driven retail strategy connecting different store aisles.
Category Management is the practice of grouping products by type into categories and treating them as strategic business units. By engaging in supplier collaboration and using data-driven insights, product mix, pricing, merchandising, and presentation are optimized in order to drive sales, increase profit, and improve customer experience.
This course has the following objectives:
- Understand how product categories are defined as structured business units
- Recognize how optimized category performance is accomplished
- Comprehend the way pricing and promotion strategies are implemented at the category level
- Learn how data driven category management decisions are made
Course Duration: 8m
Engagement 1 – What is Employee Engagement?
Employee Engagement. A variety of hands showing team work.
This course is a video.
This is the first course in the Engagement Series.This series of short presentations is based on authoritative academic research evidence that explains what employee engagement is, how it impacts business performance, and which organizational building blocks are required to create and sustain it.
Course Duration: 4m
Engagement 1 – What is Employee Engagement?
Employee Engagement. A variety of hands showing team work.
This course is a video.
This is the first course in the Engagement Series. This series of short presentations is based on authoritative academic research evidence that explains what employee engagement is, how it impacts business performance, and which organizational building blocks are required to create and sustain it.
Course Duration: 4m
Engagement 2 – How does Employee Engagement Improve Business Results?
Employee Engagement. One Hundred Dollar Bill with a graph.
This course is a video.
This is the second course in the Engagement Series.This series of short presentations is based on authoritative academic research evidence that explains what employee engagement is, how it impacts business performance, and which organizational building blocks are required to create and sustain it.
Course Duration: 6m
Engagement 2 – How does Employee Engagement Improve Business Results?
Employee Engagement. One Hundred Dollar Bill with a graph.
This course is a video.
This is the second course in the Engagement Series.This series of short presentations is based on authoritative academic research evidence that explains what employee engagement is, how it impacts business performance, and which organizational building blocks are required to create and sustain it.
Course Duration: 6m
Engagement 3 – Hiring and Corporate Culture
Illustration of Hiring and Corporate. Highlighting a woman with a magnifying glass.
This course is a video.
This is the third course in the Engagement Series.This series of short presentations is based on authoritative academic research evidence that explains what employee engagement is, how it impacts business performance, and which organizational building blocks are required to create and sustain it.
Course Duration: 8m
Engagement 3 – Hiring and Corporate Culture
Illustration of Hiring and Corporate. Highlighting a woman with a magnifying glass.
This course is a video.
This is the third course in the Engagement Series.This series of short presentations is based on authoritative academic research evidence that explains what employee engagement is, how it impacts business performance, and which organizational building blocks are required to create and sustain it.
Course Duration: 8m
Engagement 4 – Job Resources and Demands
Man holding tools that are of resources for his job.
This course is a video.
This is the fourth course in the Engagement Series. This series of short presentations is based on authoritative academic research evidence that explains what employee engagement is, how it impacts business performance, and which organizational building blocks are required to create and sustain it.
Course Duration: 11m
Engagement 4 – Job Resources and Demands
Man holding tools that are of resources for his job.
This course is a video.
This is the fourth course in the Engagement Series. This series of short presentations is based on authoritative academic research evidence that explains what employee engagement is, how it impacts business performance, and which organizational building blocks are required to create and sustain it.
Course Duration: 11m
Engagement 5 – Getting Started – Building Employee Engagement
People holding up signs to their faces with a smiley face drawn on them.
This course is a video.
This is the fifth course in the Engagement Series. This series of short presentations is based on authoritative academic research evidence that explains what employee engagement is, how it impacts business performance, and which organizational building blocks are required to create and sustain it.
Course Duration: 8m
Engagement 5 – Getting Started – Building Employee Engagement
People holding up signs to their faces with a smiley face drawn on them.
This course is a video.
This is the fifth course in the Engagement Series. This series of short presentations is based on authoritative academic research evidence that explains what employee engagement is, how it impacts business performance, and which organizational building blocks are required to create and sustain it.
Course Duration: 8m
Finance – 10 Basic Retail Math Formulas
Illustration of a calculator in the middle of the image surrounded by white supermarket icons.
When working in retail, you will need to use math skills to help you complete tasks like taking inventory, stocking, pricing items and managing labor costs on a daily basis. In this course, we will review ten formulas to help you understand math formulas and how they may apply to your retail position.
This course has the following objectives:
- Identify ten basic retail math formulas.
- Apply retail formulas to real life problems.
Course Duration: 12m
Finance – 10 Basic Retail Math Formulas
Illustration of a calculator in the middle of the image surrounded by white supermarket icons.
When working in retail, you will need to use math skills to help you complete tasks like taking inventory, stocking, pricing items and managing labor costs on a daily basis. In this course, we will review ten formulas to help you understand math formulas and how they may apply to your retail position.
This course has the following objectives:
- Identify ten basic retail math formulas.
- Apply retail formulas to real life problems.
Course Duration: 12m
Finance – Balance Sheet
Illustration of Financial Charts and balances.
In this course, you’ll explore the importance of the balance sheet as a financial tool, learn about its main components, and apply the balance sheet equation in practical scenarios to evaluate financial standing effectively and make informed decisions.
This course has the following objectives:
- Learn how the balance sheet serves as an essential financial tool.
- Define the main elements of a balance sheet.
- Apply the balance sheet equation in practical situations.
Course Duration: 12m
Finance – Balance Sheet
Illustration of Financial Charts and balances.
In this course, you’ll explore the importance of the balance sheet as a financial tool, learn about its main components, and apply the balance sheet equation in practical scenarios to evaluate financial standing effectively and make informed decisions.
This course has the following objectives:
- Learn how the balance sheet serves as an essential financial tool.
- Define the main elements of a balance sheet.
- Apply the balance sheet equation in practical situations.
Course Duration: 12m
Finance – Basic Retail Math
Illustration of a calculator in the middle with supermarket and carts icons surrounding it.
Whether you are a cashier at a clothing store, a sales associate at a gas station, a manager of a multi-unit big box department store or a butcher in the grocery store, you will need to use math daily while working in the retail industry. In this course, you will explore the fundamentals of retail math and how it is used in your day-to-day job.
This course has the following objectives:
- Define basic retail math.
- Recognize different basic math fundamentals such as addition, subtraction, division, and multiplication.
- Apply math fundamentals to real life problems.
Course Duration: 15m
Finance – Basic Retail Math
Illustration of a calculator in the middle with supermarket and carts icons surrounding it.
Whether you are a cashier at a clothing store, a sales associate at a gas station, a manager of a multi-unit big box department store or a butcher in the grocery store, you will need to use math daily while working in the retail industry. In this course, you will explore the fundamentals of retail math and how it is used in your day-to-day job.
This course has the following objectives:
- Define basic retail math.
- Recognize different basic math fundamentals such as addition, subtraction, division, and multiplication.
- Apply math fundamentals to real life problems.
Course Duration: 15m
Finance – Inflation Basics
Illustration of inflation showcasing money and banks.
Inflation happens when there’s more demand for goods than there are goods available. In this video, we’ll learn about inflation, how it changes consumers’ spending habits, and the methods consumers use to save money.
This course has the following objectives:
- Explain and define the meaning of inflation.
- List ways inflation affects consumers spending habits.
- Identify ways consumers are saving money.
Course Duration: 8m
Finance – Inflation Basics
Illustration of inflation showcasing money and banks.
Inflation happens when there’s more demand for goods than there are goods available. In this video, we’ll learn about inflation, how it changes consumers’ spending habits, and the methods consumers use to save money.
This course has the following objectives:
- Explain and define the meaning of inflation.
- List ways inflation affects consumers spending habits.
- Identify ways consumers are saving money.
Course Duration: 8m
Finance – Inventory Management
Illustration of a check marked list and box icons surrounding it.
Retailers can learn how to cut costs and gain a better understanding of the actual sales patterns in their store by using tools and techniques for retail inventory management. In this course, we will go over some inventory management methods and formulas that you can use in real life situations.
This course has the following objectives:
- Explain different types of inventory management methods.
- Apply inventory formulas to real life situations.
Course Duration: 20m
Finance – Inventory Management
Illustration of a check marked list and box icons surrounding it.
Retailers can learn how to cut costs and gain a better understanding of the actual sales patterns in their store by using tools and techniques for retail inventory management. In this course, we will go over some inventory management methods and formulas that you can use in real life situations.
This course has the following objectives:
- Explain different types of inventory management methods.
- Apply inventory formulas to real life situations.
Course Duration: 20m
Finance – Profit and Loss
Illustration of a circle with graph arrows in the center and store, money icons surrounding it.
A profit and loss statement, also known as a P&L, is a financial report that summarizes a company’s revenues, costs, and profits or losses over a given time period. The profit and loss statement demonstrates a company’s ability to generate sales, control costs, and make a profit. In this course, we will go over the fundamentals of the profit and loss statement.
This course has the following objectives:
- Define the meaning and purpose of the profit and loss statement.
- Explain different types of categories found on the profit and loss statement.
- Apply the concepts on the profit and loss statement to real life situations.
Course Duration: 15m
Finance – Profit and Loss
Illustration of a circle with graph arrows in the center and store, money icons surrounding it.
A profit and loss statement, also known as a P&L, is a financial report that summarizes a company’s revenues, costs, and profits or losses over a given time period. The profit and loss statement demonstrates a company’s ability to generate sales, control costs, and make a profit. In this course, we will go over the fundamentals of the profit and loss statement.
This course has the following objectives:
- Define the meaning and purpose of the profit and loss statement.
- Explain different types of categories found on the profit and loss statement.
- Apply the concepts on the profit and loss statement to real life situations.
Course Duration: 15m
Finance – Labor Costs and Calculations
Illustration of money being calculated for labor costs.
Labor costs can quickly reduce retailers’ earnings if risk factors are not actively monitored and adjusted. This course will teach you how to identify and calculate the factors that influence labor costs.
This course has the following objectives:
- Identify factors that influence labor costs.
- Learn how to calculate labor costs.
Course Duration: 10m
Finance – Labor Costs and Calculations
Illustration of money being calculated for labor costs.
Labor costs can quickly reduce retailers’ earnings if risk factors are not actively monitored and adjusted. This course will teach you how to identify and calculate the factors that influence labor costs.
This course has the following objectives:
- Identify factors that influence labor costs.
- Learn how to calculate labor costs.
Course Duration: 10m
Finance – Profit and Loss
Illustration of a circle with graph arrows in the center and store, money icons surrounding it.
A profit and loss statement, also known as a P&L, is a financial report that summarizes a company’s revenues, costs, and profits or losses over a given time period. The profit and loss statement demonstrates a company’s ability to generate sales, control costs, and make a profit. In this course, we will go over the fundamentals of the profit and loss statement.
This course has the following objectives:
- Define the meaning and purpose of the profit and loss statement.
- Explain different types of categories found on the profit and loss statement.
- Apply the concepts on the profit and loss statement to real life situations.
Course Duration: 15m
Finance – Profit and Loss
Illustration of a circle with graph arrows in the center and store, money icons surrounding it.
A profit and loss statement, also known as a P&L, is a financial report that summarizes a company’s revenues, costs, and profits or losses over a given time period. The profit and loss statement demonstrates a company’s ability to generate sales, control costs, and make a profit. In this course, we will go over the fundamentals of the profit and loss statement.
This course has the following objectives:
- Define the meaning and purpose of the profit and loss statement.
- Explain different types of categories found on the profit and loss statement.
- Apply the concepts on the profit and loss statement to real life situations.
Course Duration: 15m
Finance – Reducing Labor Costs
Illustration of finance labor costs.
Retail grocery managers and owners can save money now and in the future by closely monitoring labor costs. This is especially true for smaller retailers, where cash flow is often limited and where cost-cutting is not only beneficial but frequently required. In this course, we will explore methods for reducing labor costs.
This course has the following objectives:
- Identify ways to optimize staff scheduling and reduce labor costs.
- Define the process of forecasting.
- Discuss best practices for scheduling.
Course Duration: 18m
Finance – Reducing Labor Costs
Illustration of finance labor costs.
Retail grocery managers and owners can save money now and in the future by closely monitoring labor costs. This is especially true for smaller retailers, where cash flow is often limited and where cost-cutting is not only beneficial but frequently required. In this course, we will explore methods for reducing labor costs.
This course has the following objectives:
- Identify ways to optimize staff scheduling and reduce labor costs.
- Define the process of forecasting.
- Discuss best practices for scheduling.
Course Duration: 18m
Finance – Shrink
Illustration of a tablet monitoring company loss profits.
A drastic increase in shrinkage or shrink is something you should monitor as it could be a sign of a problem with your company’s operating practices which will result in a loss of profits. In this course, we will learn about shrink, how to calculate it, and the best practices for avoiding it.
This course has the following objectives:
- Explain and define the meaning of shrink.
- List ways to calculate shrink.
- Identify best practices to prevent shrink.
Course Duration: 22m
Finance – Shrink
Illustration of a tablet monitoring company loss profits.
A drastic increase in shrinkage or shrink is something you should monitor as it could be a sign of a problem with your company’s operating practices which will result in a loss of profits. In this course, we will learn about shrink, how to calculate it, and the best practices for avoiding it.
This course has the following objectives:
- Explain and define the meaning of shrink.
- List ways to calculate shrink.
- Identify best practices to prevent shrink.
Course Duration: 22m
Hiring and Training
Illustration of a magnifying glass searching for the perfect candidate.
In this course you will learn how to implement non-discriminatory hiring practices as well as how to properly train associates on store safety.
This course has the following objectives:
• Identify good practices and government regulations to follow when hiring employees.
• Recall the five phases of an associate interview
• Describe an associate’s orientation process
• Recall how safety training programs are implemented to associates
Course Duration: 20m
Hiring and Training
Illustration of a magnifying glass searching for the perfect candidate.
In this course you will learn how to implement non-discriminatory hiring practices as well as how to properly train associates on store safety.
This course has the following objectives:
• Identify good practices and government regulations to follow when hiring employees.
• Recall the five phases of an associate interview
• Describe an associate’s orientation process
• Recall how safety training programs are implemented to associates
Course Duration: 20m
Introduction to Supervisory Skills I
Illustration of City Scape.
Being a good supervisor is more than just getting the job done. Yes, it’s important to complete tasks and meet deadlines. But following the correct processes and procedures involves only one set of management skills. You also must be a good leader. These skills help you interact and communicate with team members effectively. This course discusses ways to use motivation, accountability, and delegation to develop team members.
Course Duration: 60m
Introduction to Supervisory Skills I
Illustration of City Scape.
Being a good supervisor is more than just getting the job done. Yes, it’s important to complete tasks and meet deadlines. But following the correct processes and procedures involves only one set of management skills. You also must be a good leader. These skills help you interact and communicate with team members effectively. This course discusses ways to use motivation, accountability, and delegation to develop team members.
Course Duration: 60m
Introduction to Supervisory Skills II
Illustration of City Scape.
Another part of being a good leader is helping your team get the job done in the most effective and efficient manner. This is called performance management. There are a number of skills that can help you become competent at managing the performance of team members. This course discusses how to provide feedback, give performance reviews and handle disciplinary and grievance issues.
Course Duration: 75m
Introduction to Supervisory Skills II
Illustration of City Scape.
Another part of being a good leader is helping your team get the job done in the most effective and efficient manner. This is called performance management. There are a number of skills that can help you become competent at managing the performance of team members. This course discusses how to provide feedback, give performance reviews and handle disciplinary and grievance issues.
Course Duration: 75m
Learning Leader Series – Strategies to Improve Retention
Brain Concept Graphic.
In this video of the Learning Leader Series, we will look at strategies to improve memory retention, and how to optimize the formation of memory through Retrieval Practices and Spacing.
Course Duration: 15m
Learning Leader Series – Strategies to Improve Retention
Brain Concept Graphic.
In this video of the Learning Leader Series, we will look at strategies to improve memory retention, and how to optimize the formation of memory through Retrieval Practices and Spacing.
Course Duration: 15m
Learning Leader Series – The Learning Process
Box with stacked cans resembling Learning Process.
In this video of the Learning Leader Series, we explore three different phases of the learning time line: Before; During; and After, and the corresponding actions within each phase that leads to a successful learning experience for your team.
Course Duration: 20m
Learning Leader Series – The Learning Process
Box with stacked cans resembling Learning Process.
In this video of the Learning Leader Series, we explore three different phases of the learning time line: Before; During; and After, and the corresponding actions within each phase that leads to a successful learning experience for your team.
Course Duration: 20m
Learning Leader Series – Training Formats
Learning Leader Series – Training Formats.
There are many types of Training Formats. This video of the Learning Leader Series, will aid you in deciding which Training Format is most suitable for your training program, as we will look at, and compare two formats: The Course Format; and The Cohort Format.
Course Duration: 18m
Learning Leader Series – Training Formats
Learning Leader Series – Training Formats.
There are many types of Training Formats. This video of the Learning Leader Series, will aid you in deciding which Training Format is most suitable for your training program, as we will look at, and compare two formats: The Course Format; and The Cohort Format.
Course Duration: 18m
Management Best Practices
Manager shaking hands with employee.
“Getting to Great,” a Coca-Cola Retailing Research Council study, offers an entirely fresh look at great store performance, one that goes well beyond the traditional bottom line.
In this course you will study “Getting to Great” and see how three factors—store sales versus sales potential, customer loyalty and employee loyalty—combine to set great-performing stores apart from those that only produce a solid profit. You will also learn about the four management practices that are always applied in great-performing stores but may be uncommon or non-existent in lesser-performing stores.
Whether you operate one store or 100, the lessons learned in this course will help improve store performance.
This course has the following objectives:
• Identify the relationship between store profits and performance.
• List the characteristics of loyal customers.
• Identify store performance categories.
• Identify factors that affect store performance.
• List factors that make a great performing store.
Course Duration: 90m
Management Best Practices
Manager shaking hands with employee.
“Getting to Great,” a Coca-Cola Retailing Research Council study, offers an entirely fresh look at great store performance, one that goes well beyond the traditional bottom line.
In this course you will study “Getting to Great” and see how three factors—store sales versus sales potential, customer loyalty and employee loyalty—combine to set great-performing stores apart from those that only produce a solid profit. You will also learn about the four management practices that are always applied in great-performing stores but may be uncommon or non-existent in lesser-performing stores.
Whether you operate one store or 100, the lessons learned in this course will help improve store performance.
This course has the following objectives:
• Identify the relationship between store profits and performance.
• List the characteristics of loyal customers.
• Identify store performance categories.
• Identify factors that affect store performance.
• List factors that make a great performing store.
Course Duration: 90m
Retention and Turnover
Two male store employees smiling towards the camera.
A Coca-Cola Retailing Research Council study, “New Ideas for Retaining Store-Level Employees,” gives supermarket retailers two focal points for attacking the employee turnover problem. One is the ability to determine the real cost of store-level turnover. The other is to identify actions that will increase employee retention and reduce turnover.
In this course you will examine the data from “New Ideas for Retaining Store-Level Employees” and use it to develop an action plan that will help you overcome the costs of employee turnover.
This course has the following objectives:
• Identify the costs of employee turnover.
• Distinguish between turnover and retention rates.
• Select factors that increase retention rate.
• List steps and procedures for creating an action plan.
Course Duration: 75m
Retention and Turnover
Two male store employees smiling towards the camera.
A Coca-Cola Retailing Research Council study, “New Ideas for Retaining Store-Level Employees,” gives supermarket retailers two focal points for attacking the employee turnover problem. One is the ability to determine the real cost of store-level turnover. The other is to identify actions that will increase employee retention and reduce turnover.
In this course you will examine the data from “New Ideas for Retaining Store-Level Employees” and use it to develop an action plan that will help you overcome the costs of employee turnover.
This course has the following objectives:
• Identify the costs of employee turnover.
• Distinguish between turnover and retention rates.
• Select factors that increase retention rate.
• List steps and procedures for creating an action plan.
Course Duration: 75m
Store Safety – Fire Prevention
Illustration of a flame and a shopping cart inside.
It is important that all food retailers comply with fire prevention requirements and train their employees in fire safety. This course will cover the basics of fire safety and prevention to protect employees as well as customers in the store.
This course has the following objectives:
• Identify potential factors which cause fires in the store
• Describe the elements of a Fire Prevention Plan (FPP)
• Explain the procedures for fire preparedness
• Recall the process on how to operate a fire extinguisher
Course Duration: 10m
Store Safety – Fire Prevention
Illustration of a flame and a shopping cart inside.
It is important that all food retailers comply with fire prevention requirements and train their employees in fire safety. This course will cover the basics of fire safety and prevention to protect employees as well as customers in the store.
This course has the following objectives:
• Identify potential factors which cause fires in the store
• Describe the elements of a Fire Prevention Plan (FPP)
• Explain the procedures for fire preparedness
• Recall the process on how to operate a fire extinguisher
Course Duration: 10m
Store Safety – Promotions and Committees
Illustration of Store Safety Promotion.
Safety is a team effort that requires the coordination and commitment of the entire staff. A great safety program will not work if associates are unaware of it. In this course will you how to promote and inform associates about safety as well as how to create safety committees within the store.
This course has the following objectives:
• List ways to promote workplace safety.
• List the requirements and functions of a safety committee.
Course Duration: 15m
Store Safety – Promotions and Committees
Illustration of Store Safety Promotion.
Safety is a team effort that requires the coordination and commitment of the entire staff. A great safety program will not work if associates are unaware of it. In this course will you how to promote and inform associates about safety as well as how to create safety committees within the store.
This course has the following objectives:
• List ways to promote workplace safety.
• List the requirements and functions of a safety committee.
Course Duration: 15m
Store Safety – Reporting and Investigation
Illustration of a magnifying glass on documents and a red cross next to it.
Many accidents occur in workplaces every day, and the failure of people, equipment or surroundings causes most of them. Accident investigations determine how and why these failures occur. By using the information gained through an investigation, a similar (or worse) accident may be prevented.
This course has the following objectives:
- Identify the steps in an accident investigation
- Describe how facts should be collected
- Recall the characteristics of well-considered recommendations
Course Duration: 6m
Store Safety – Reporting and Investigation
Illustration of a magnifying glass on documents and a red cross next to it.
Many accidents occur in workplaces every day, and the failure of people, equipment or surroundings causes most of them. Accident investigations determine how and why these failures occur. By using the information gained through an investigation, a similar (or worse) accident may be prevented.
This course has the following objectives:
- Identify the steps in an accident investigation
- Describe how facts should be collected
- Recall the characteristics of well-considered recommendations
Course Duration: 6m
The Leadership Challenge
A woman and two men standing in front of a chart.
Successful leaders make things happen. They strengthen and motivate people. They influence others toward achieving a common goal. They encourage people and organizations to go where they have never been before.
Leadership is not a fad, and it will never go away. Time, problems, process, people and technology may change, but leadership will always be necessary. Change is the realm of leadership. This Leadership Challenge course and book will help you to get more knowledge to become a better leader.
Course Duration: 45m
The Leadership Challenge
A woman and two men standing in front of a chart.
Successful leaders make things happen. They strengthen and motivate people. They influence others toward achieving a common goal. They encourage people and organizations to go where they have never been before.
Leadership is not a fad, and it will never go away. Time, problems, process, people and technology may change, but leadership will always be necessary. Change is the realm of leadership. This Leadership Challenge course and book will help you to get more knowledge to become a better leader.
Course Duration: 45m
Promotions and Merchandising
Woman smiling at the camera while holding a product and illustrated sale tags on the right side.
Products do not sell themselves. Food retailers must rely on merchandising, a process that is much more complex than simply choosing a product and placing it on a shelf so someone can buy it.
As a supermarket representative, it is imperative that you help implement a successful merchandising program. In this course, you will develop an understanding of the basics of merchandising and consumer buying habits, as well as complimentary products, pricing and promotions.
This course has the following objectives:
• Identify the characteristics of consumers.
• Identify the characteristics of the different types of purchasing decisions.
Course Duration: 210m
Promotions and Merchandising
Woman smiling at the camera while holding a product and illustrated sale tags on the right side.
Products do not sell themselves. Food retailers must rely on merchandising, a process that is much more complex than simply choosing a product and placing it on a shelf so someone can buy it.
As a supermarket representative, it is imperative that you help implement a successful merchandising program. In this course, you will develop an understanding of the basics of merchandising and consumer buying habits, as well as complimentary products, pricing and promotions.
This course has the following objectives:
• Identify the characteristics of consumers.
• Identify the characteristics of the different types of purchasing decisions.
Course Duration: 210m
Social Media and Company Case Studies
Woman holding Coca Cola bottle and iPad.
The Coca-Cola Company developed this course to inform retailers about social media.
This course has the following objectives:
• Understand the steps it takes to implement a successful social media program
• Review company social medial expectations how its used for promotional uses as a case study
Course Duration: 30m
Social Media and Company Case Studies
Woman holding Coca Cola bottle and iPad.
The Coca-Cola Company developed this course to inform retailers about social media.
This course has the following objectives:
• Understand the steps it takes to implement a successful social media program
• Review company social medial expectations how its used for promotional uses as a case study
Course Duration: 30m
Social Media and the Digital Shopper
Woman holding Coca Cola bottle and iPad.
The Coca-Cola Company developed this course to inform retailers about social media.
This course has the following objectives:
• Understand what social means for business
• Understand how shopper insights can help you drive retail transactions
• Understand the differences between generational digital shoppers
Course Duration: 30m
Social Media and the Digital Shopper
Woman holding Coca Cola bottle and iPad.
The Coca-Cola Company developed this course to inform retailers about social media.
This course has the following objectives:
• Understand what social means for business
• Understand how shopper insights can help you drive retail transactions
• Understand the differences between generational digital shoppers
Course Duration: 30m
What is Social Media?
Woman holding Coca Cola bottle and iPad.
The Coca-Cola Company developed this course to inform retailers about social media.
This course has the following objectives:
• Understand the difference between social media and networking and why they are important to your business
• Understand the difference between several social media platforms
• Understand the new reality of today’s web presence
Course Duration: 30m
What is Social Media?
Woman holding Coca Cola bottle and iPad.
The Coca-Cola Company developed this course to inform retailers about social media.
This course has the following objectives:
• Understand the difference between social media and networking and why they are important to your business
• Understand the difference between several social media platforms
• Understand the new reality of today’s web presence
Course Duration: 30m
DC – Food Policy
Man doing looking for an item while holding a tablet.
A clean and organized food distribution center is a direct reflection of the logistics management team and the corporation, because it reveals the attitude of the entire workplace. When the facility looks good, the entire operation works more efficiently, experiences significantly less damage, encourages customer service, has positive morale and creates a positive impact on associate safety.
This course helps DCs understand food sanitation regulations, particularly in the United States, as well as how to implement a successful food policy program.
This course has the following objectives:
• Identify who monitors the food supply chain.
• List food safety and sanitation committee responsibilities.
Course Duration: 120m
DC – Food Policy
Man doing looking for an item while holding a tablet.
A clean and organized food distribution center is a direct reflection of the logistics management team and the corporation, because it reveals the attitude of the entire workplace. When the facility looks good, the entire operation works more efficiently, experiences significantly less damage, encourages customer service, has positive morale and creates a positive impact on associate safety.
This course helps DCs understand food sanitation regulations, particularly in the United States, as well as how to implement a successful food policy program.
This course has the following objectives:
• Identify who monitors the food supply chain.
• List food safety and sanitation committee responsibilities.
Course Duration: 120m
DC Information Technology
Mobile device used to give information on products.
Information has become the lifeline of the global food distribution system. Almost every job performed in the supply chain process interacts with multiple computers that provide an overwhelming amount of data from virtually anywhere in the world. This data is translated into meaningful reports, emails, scorecards and instant messages, providing current feedback on critical issues, problems and successes.
The course arms distribution center IT teams with up-to-date insight into current technological and strategic practices. These insights will help the entire logistics team be more professional and more effective, giving them the ability to make better decisions in a dynamic operating business environment.
This course has the following objectives:
• Select definitions and functions for terms in the area of information technology.
Course Duration: 105m
DC Information Technology
Mobile device used to give information on products.
Information has become the lifeline of the global food distribution system. Almost every job performed in the supply chain process interacts with multiple computers that provide an overwhelming amount of data from virtually anywhere in the world. This data is translated into meaningful reports, emails, scorecards and instant messages, providing current feedback on critical issues, problems and successes.
The course arms distribution center IT teams with up-to-date insight into current technological and strategic practices. These insights will help the entire logistics team be more professional and more effective, giving them the ability to make better decisions in a dynamic operating business environment.
This course has the following objectives:
• Select definitions and functions for terms in the area of information technology.
Course Duration: 105m
DC Inventory Management
Yellow fork lifter working in big warehouse.
Inventory management is an imperative part of every food distribution center, because the inventory management team must make decisions that affect the entire operation.
In this course, you will learn about the responsibilities of inventory management, which include: verification of product counts and dollar values, making adjustments to inventory count and insuring all products are in the correct location.
This course has the following objectives:
• Define inventory management terminology.
• Identify the types of inventory models.
• List how to move product through a DC.
• List how to evaluate a DC’s performance.
Course Duration: 120m
DC Inventory Management
Yellow fork lifter working in big warehouse.
Inventory management is an imperative part of every food distribution center, because the inventory management team must make decisions that affect the entire operation.
In this course, you will learn about the responsibilities of inventory management, which include: verification of product counts and dollar values, making adjustments to inventory count and insuring all products are in the correct location.
This course has the following objectives:
• Define inventory management terminology.
• Identify the types of inventory models.
• List how to move product through a DC.
• List how to evaluate a DC’s performance.
Course Duration: 120m
DC Loading and Shipping
Loading and unloading in a large warehouse complex, trucks waiting to unload warehouse terminal.
The loading and shipping process can be challenging. It requires a great deal of logistics, from organizing a shipping schedule to checking orders, to utilizing the right trailers and equipment to transport customer orders. Coordination is required at both the distribution center and the customer’s store location, as well as between the order selectors and drivers.
This course has the following objectives:
• Identify the different types of load, delivery and routing types.
• Select how to prepare and load products for shipment.
• List the types of transportation used to ship product.
Course Duration: 120m
DC Loading and Shipping
Loading and unloading in a large warehouse complex, trucks waiting to unload warehouse terminal.
The loading and shipping process can be challenging. It requires a great deal of logistics, from organizing a shipping schedule to checking orders, to utilizing the right trailers and equipment to transport customer orders. Coordination is required at both the distribution center and the customer’s store location, as well as between the order selectors and drivers.
This course has the following objectives:
• Identify the different types of load, delivery and routing types.
• Select how to prepare and load products for shipment.
• List the types of transportation used to ship product.
Course Duration: 120m
DC Order Selection
Warehouse worker driver in uniform loading cardboxes by forklift stacker loader.
The third step in the food distribution center cycle of operations, the order selection process, is often considered the most important. This is because it accounts for the largest single element of operating costs.
In this course, you will learn about the equipment and systems used during order selection, as well as its history and common best practices.
This course has the following objectives:
• List factors that affect DC order operation.
• List order selection equipment and their features.
• Differentiate between types of picking processes.
• Identify order picking procedures and layouts.
Course Duration: 150m
DC Order Selection
Warehouse worker driver in uniform loading cardboxes by forklift stacker loader.
The third step in the food distribution center cycle of operations, the order selection process, is often considered the most important. This is because it accounts for the largest single element of operating costs.
In this course, you will learn about the equipment and systems used during order selection, as well as its history and common best practices.
This course has the following objectives:
• List factors that affect DC order operation.
• List order selection equipment and their features.
• Differentiate between types of picking processes.
• Identify order picking procedures and layouts.
Course Duration: 150m
DC Receiving
Cargo trucks at an entrance of a warehouse.
The receiving function is incredibly important to the entire food distribution operation. This is because it initiates the movement of products into the center and sets the pace of product movement.
In this course, you will learn the various delivery methods and best practices of efficient receiving operations. This knowledge will help you ensure that an exemplary inbound receiving operation contributes to your center’s success.
This course has the following objectives:
• List ways to get product to and from a DC.
• List what can affect receiving operations.
• List ways to evaluate a DC’s receiving operation performance.
Course Duration: 75m
DC Receiving
Cargo trucks at an entrance of a warehouse.
The receiving function is incredibly important to the entire food distribution operation. This is because it initiates the movement of products into the center and sets the pace of product movement.
In this course, you will learn the various delivery methods and best practices of efficient receiving operations. This knowledge will help you ensure that an exemplary inbound receiving operation contributes to your center’s success.
This course has the following objectives:
• List ways to get product to and from a DC.
• List what can affect receiving operations.
• List ways to evaluate a DC’s receiving operation performance.
Course Duration: 75m
DC Risk Management
Secured entrance of a modern orange warehouse.
Risk management is a vital component of the food distribution operation. Risk management includes predictions and investments in security that are designed to prevent situations that would be damaging to the company.
In this course, you will learn the procedures and challenges associated with security, loss prevention and risk management. This knowledge will help deter and prevent theft by ensuring that inventory is maintained and delivered to customers as promised.
This course has the following objectives:
• Identify events that can impact daily operations within the DC.
• List ways that DCs can respond to disruptive events.
Course Duration: 120m
DC Risk Management
Secured entrance of a modern orange warehouse.
Risk management is a vital component of the food distribution operation. Risk management includes predictions and investments in security that are designed to prevent situations that would be damaging to the company.
In this course, you will learn the procedures and challenges associated with security, loss prevention and risk management. This knowledge will help deter and prevent theft by ensuring that inventory is maintained and delivered to customers as promised.
This course has the following objectives:
• Identify events that can impact daily operations within the DC.
• List ways that DCs can respond to disruptive events.
Course Duration: 120m
DC Storage and Replenishment
Worker driver of a forklift loader at warehouse loading cardboard boxes on pallet to shelves.
Storage and replenishment is a complex function in the distribution center. It ensures that product is received and stored in specific areas, and it requires a great deal of communication between teams.
This course will familiarize you with the different types of storage and equipment used in this function, and teach you how to put away product and measure the performance of the entire storage and replenishment operation.
This course has the following objectives:
• Identify types of DC storage systems and the advantages and disadvantages of using them.
• List the different types of DC equipment and the types of fuel that run them.
Course Duration: 145m
DC Storage and Replenishment
Worker driver of a forklift loader at warehouse loading cardboard boxes on pallet to shelves.
Storage and replenishment is a complex function in the distribution center. It ensures that product is received and stored in specific areas, and it requires a great deal of communication between teams.
This course will familiarize you with the different types of storage and equipment used in this function, and teach you how to put away product and measure the performance of the entire storage and replenishment operation.
This course has the following objectives:
• Identify types of DC storage systems and the advantages and disadvantages of using them.
• List the different types of DC equipment and the types of fuel that run them.
Course Duration: 145m
Food Logistics I
View of bags and crates of potato in storage house.
Food Logistics I is the first course in the Food Logistics library; the course focuses on introductory definitions to help initiate you to the food distribution system. This includes the history of food distribution, essential rules, and specific types of warehouses and distribution centers.
Upon completion, this course will have provided a foundation of knowledge for the other courses in the Food Logistics library, as well as the basic implementation of successful food distribution.
This course has the following objectives:
• Identify the features of the food supply system.
• Identify types of warehouses.
• List characteristics of distribution centers.
• Select how four rules can affect the DC efficiency.
Course Duration: 60m
Food Logistics I
View of bags and crates of potato in storage house.
Food Logistics I is the first course in the Food Logistics library; the course focuses on introductory definitions to help initiate you to the food distribution system. This includes the history of food distribution, essential rules, and specific types of warehouses and distribution centers.
Upon completion, this course will have provided a foundation of knowledge for the other courses in the Food Logistics library, as well as the basic implementation of successful food distribution.
This course has the following objectives:
• Identify the features of the food supply system.
• Identify types of warehouses.
• List characteristics of distribution centers.
• Select how four rules can affect the DC efficiency.
Course Duration: 60m
Food Logistics II
Modern Distribution Center from outside.
Food Logistics II is the second course in the Logistics library and serves as a follow up to Food Logistics I. This course focuses on important management and organizational practices when planning, building and structuring a new food distribution center. A plan is presented that includes market research, a site study analysis, materials handling, building design and transportation integration.
Upon completion, this course will have provided you with the basic steps for developing and organizing a new food distribution center.
This course has the following objectives:
• Identify the features of the food supply system.
• Identify types of warehouses.
• List characteristics of distribution centers.
• Select how four rules can affect the DC efficiency.
Course Duration: 120m
Food Logistics II
Modern Distribution Center from outside.
Food Logistics II is the second course in the Logistics library and serves as a follow up to Food Logistics I. This course focuses on important management and organizational practices when planning, building and structuring a new food distribution center. A plan is presented that includes market research, a site study analysis, materials handling, building design and transportation integration.
Upon completion, this course will have provided you with the basic steps for developing and organizing a new food distribution center.
This course has the following objectives:
• Identify the features of the food supply system.
• Identify types of warehouses.
• List characteristics of distribution centers.
• Select how four rules can affect the DC efficiency.
Course Duration: 120m
Negotiating (striving for a win-win)
This course describes negotiation and why negotiating skills are such an integral part of personal and business communication.
Course Duration: 10m
Negotiating (striving for a win-win)
This course describes negotiation and why negotiating skills are such an integral part of personal and business communication.
Course Duration: 10m