Meat – Shelf-life

Meat - Shelf-life Illustration of a counter/meat display. Understanding the aspects of meat’s shelf life can help you reduce product waste while increasing overall revenue in your meat department. It is critical to store, package, and rotate meat products properly in order to prevent bacteria growth and ensure customer safety.  This course has the following objectives: Describe shelf-life factors in the meat department. Identify characteristics of meat color. Define the meaning of shelf-life, case life and product dates. Course Duration: 14m Go To Course Meat - Shelf-life Illustration of a counter/meat display. Understanding the aspects of meat’s shelf life can help you reduce product waste while increasing overall revenue in your meat department. It is critical to store, package, and rotate meat products properly in order to prevent bacteria growth and ensure customer safety.  This course has the following objectives: Describe shelf-life factors in the meat department. Identify characteristics of meat color. Define the meaning of shelf-life, case life and product dates. Course Duration: 14m Go To Course

Meat – Shelf-life2022-12-16T13:23:30-05:00

Floral – Sales and the Customer

Floral - Sales and the Customer Young florist with fresh red tulips in the shop. As a floral clerk, it is imperative that you properly care for and handle the flowers and bouquets in the floral department. You should develop the skills necessary to contribute to your store's overall sales and meet the expectations of your consumers. This course has the following objectives: Identify the characteristics of consumers who purchase floral products. Identify why consumers buy floral products and what types they purchase. List factors that can influence consumer purchases of floral items. Course Duration: 16m Go To Course Floral - Sales and the Customer Young florist with fresh red tulips in the shop. As a floral clerk, it is imperative that you properly care for and handle the flowers and bouquets in the floral department. You should develop the skills necessary to contribute to your store's overall sales and meet the expectations of your consumers. This course has the following objectives: Identify the characteristics of consumers who purchase floral products. Identify why consumers buy floral products and what types they purchase. List factors that can influence consumer purchases of floral items. Course Duration: 16m Go To Course

Floral – Sales and the Customer2022-12-16T09:47:36-05:00

Meat – Wrapping

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 Go To Course 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 Go To Course

Meat – Wrapping2022-02-04T16:31:05-05:00

Meat – Sanitation and Cleaning

Meat - Sanitation and Cleaning Illustration of man cleaning meat station. Food retailers play an important role in public health protection. Stores must keep their departments clean and hygienic in order to protect the health of both customers and employees. Following proper cleaning and sanitizing procedures in the meat department results in a healthy, clean environment, which enhances a retailer's reputation, adds to increased revenue, and increases customer satisfaction. This course has the following objectives: Explain the importance of cleaning and sanitizing the meat department Describe general meat department cleaning and sanitizing guidelines List common steps in the meat department basic cleaning and sanitizing process Define food-contact surfaces and non-food-contact surfaces Course Duration: 20m Go To Course Meat - Sanitation and Cleaning Illustration of man cleaning meat station. Food retailers play an important role in public health protection. Stores must keep their departments clean and hygienic in order to protect the health of both customers and employees. Following proper cleaning and sanitizing procedures in the meat department results in a healthy, clean environment, which enhances a retailer's reputation, adds to increased revenue, and increases customer satisfaction. This course has the following objectives: Explain the importance of cleaning and sanitizing the meat department Describe general meat department cleaning and sanitizing guidelines List common steps in the meat department basic cleaning and sanitizing process Define food-contact surfaces and non-food-contact surfaces Course Duration: 20m Go To Course

Meat – Sanitation and Cleaning2022-02-08T11:54:46-05:00
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