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 Go To Course 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 Go To Course

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 Go To Course 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 Go To Course

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 Go To Course 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 Go To Course

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 Go To Course 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 [...]

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 Go To Course 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 [...]