Meat WrapperThe key to a successful Meat Department starts with the people. Training and development will play a huge role because it directly involves how the people in the department will ultimately do their job. Standards in training begin with the newest employees and lead up to even the most experienced meat managers. Standards for training and H/R development are detailed below.New employees should work "hands on" with the meat manager, assistant meat manager or a skilled co-worker until a comfortable skill level is achieved in all of these areas.Company policiesSafety standardsReceiving, handling & storing meatTemperature control (how & why)Price book & ad planner bulletinWrapping & weighing standardsFreshness / code datingDated product pull policyRecording reduced product on known loss reportTraying & presentation standards (how & why)Product identification PLU/UPCGrinding standardsCutting & trimming standards (cutting lists & why)Variety standards (what & why)Merchandising for profit (refer to ad planner)Safe use of all power equipmentHow to fill & rotate all meat cases (how & why)Customer service standardsKnowing quality & grade of productsSpace allocation and location (explain why)Cleaning and sanitizing (explain why & results)Signing product (explain why & results)Product usage (best cooking method for each cut. refer to identification & recipe labels)
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