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 [...]

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 [...]

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

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 [...]

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 [...]

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 - 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 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

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

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. [...]