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

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.  Note: It is recommended that you take the Knife Safety Course, before taking this course. 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.  Note: It is recommended that you take the Knife Safety Course, before taking this course. 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: [...]

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 - 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: • Define and explain common seafood labels like wild, farmed, and country of origin • Identify the main factors that drive seafood sales • Explain major sustainability programs • Recommend at least three cooking methods and share basic food safety tips. 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: • Define and explain common seafood labels like wild, farmed, and country of origin • Identify the main factors that drive seafood sales • Explain major sustainability programs • Recommend at least three cooking methods and share basic food safety tips. Course Duration: 6m

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 Go To Course 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 Go To Course

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 [...]

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

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 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 - 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