Module 1 - Introduction / Meat and Seafood Policies

• Apprentice Name

• Store Banner

  Vons

  Albertsons

  Pavilions

  Lucky

• Store Number

• Conducted on

  Date

Program Format

• OJT "On Job" Training - is a combination of trainer instruction and practice in a work environment
  
  OGT "On Going" Training - is mentorship, and observations with constructive feedback, building knowledge
  
  Structured Training Program - weekly training and "OGT" until graduation to Journeymen Meat Cutter
  
  Training Modules:
  - Introduction / Meat and Seafood Polices / Working Safely / Processing (2) / Food Safety (2) Storing and Organizing / Wrapping-Labeling
  - Scaling / Meat Case Management / Driving Sales
  - Order Writing / Packaging Techniques
  Weekly OJT Checklists (through week 12) - structured checklists from Modules and/or
  Processing
  
  Processing "demonstration and practice time" for specific primals / sub-primals
  - Store commitment to "block time" each week - set minimum hours each week
  
  Processing "skill assessments" - conducted at 2 specified intervals to measure craftsmanship progress
  
  Skill Assessments for Boneless Meat at #6 / Bone In Meat #12
  
  Apprenticeship Training Materials (modules) - basic content (expectation is trainer will elaborate on topics)
  
  Apprentice Meat Cutter Training Manual - step by step pictorial guide to assist with processing primals
  

Evaluation Process

• Engagement - participation in program / asking questions / positive attitude / overall follow-through
  
  Encouragement - "two-way feedback" between Apprentice, Trainer, Department Manager, OPS
  
  Completion of the OJT Checklists - signed off by participants
  
  Meeting the requirements of "expected proficiency" during processing Skill Assessments
  

Professional Image

• Teamwork - set expectations for Apprentice within the Meat/Seafood department
  
  Clothing / Uniforms - importance of personal appearance / cleanliness / warmth
  
  Grooming Standards - provide Division guidelines / importance of hand washing / hair restraints
  

Store Orientation

• Logistics - store number / district / parking / restroom / personal belongings / fire extinguishers / breaks
  
  Introductions - meet and greet of key store personal
  
  Scheduling - hours / posting schedule / day off requests / trading shifts / late / time clock / lunch's

Department Tour

• Layout - walk storage areas / freezer box / seafood department / cooler / bloom box
  
  Case schematic - explain case flow / modules or sections of meat case / promotional areas
  
  Backroom - identify baler / forklift / pallet jack
  
  Equipment Identification - wrapping machines / sanitation system / grinder / band saw / tenderizer / slicer

Customer Service

• Overview - provide Division expectations for customer service
  
  Handling "special requests" - provide process / information - name / number / date / price / item specific's
  
  Handling "other requests" - guidance on grinding / splitting packages / substitutions
  
  Customer Complaints - CLEAR = Calm / Listen / Emphasize / Apologize / Remedy
  
  Meat Employee Key Drivers - employee availability / attitude / helpfulness / knowledge
  
  Meat Department Key Drivers - product availability / quality / variety / selection
  
  Telephone etiquette - greeting / speak clearly / place on hold / taking a message / ending the call
  
  Store directory - key item locations / apprentice is not just a meat employee but a store employee

• A current copy Meat and Seafood Policies must be read by employee. Employee must be aware of consequences for violations. Employee must sign off acknowledgement / agreement to follow all Policies.

Basic Guiding Principles

• Product Dating - refer to your Divisions Policy
  
  Ground Meats - refer to your Divisions Policy
  
  Sanitation - refer to you Divisions Policy
  
  Following Division Policy is not a choice!
  
  Failure may have serious consequences - customer safety and loyalty
  
  Acknowledgement and sign off on Meat and Seafood Policies is required

Markdowns

• Random Weight - provide guidelines / 4 C's - Code Date / Color / Condition / Craftsmanship
  
  Net Weight - provide guidelines / code date / overstocks / discontinued items
  
  Signage / Location - provide Division guidelines for displaying markdown items

Re-wrapping & Re-processing

• Re-wrapping - original code date follows package - define process / never sell product past code date
  
  Re-processing - original code date follows package / trim or facing MUST be discarded and NOT GROUND
  
  Grinding is not a "further processing" option

Labeling

• Product Labels - refer to Division policy (examples: safe handling / previous frozen / nutritional)
  
  Scale/Price Labels - refer to Divisions policy (examples: weight / tare / code date / unit price product description / COO or method of catch / total price / manufacturers name and address
  (CLICK TO VIEW POLICY)
  https://collab.safeway.com/marketing/CorpMeatSeafood/MSDProcurement/Policies%20and%20Procedures/MS%20108%20SOP%20-%20Labeling%20Tare%20on%20Meat%20and%20Seafood%20Items.pdf

• COOL Policy
  (CLICK TO VIEW POLICY)
  http://hrd.safeway.com/images/COOL_Database.pdf

Freezing / Thawing

• Freezing and Thawing - refer to Division policy / describe different thawing methods (slow to emergency)
  (CLICK TO VIEW POLICY)
  https://collab.safeway.com/marketing/CorpMeatSeafood/MSDProcurement/Policies%20and%20Procedures/MS%20121%20P_SOP%20-%20Standards%20for%20Thawing%20Meat%20and%20Seafood%20Products.pdf

Grinding Beef

• Grinder - wash / rinse / sanitize prior to first grind
  
  Grinding sequence - refer to Division policy
  
  Grinding sequence - "specialty" beef (example: grass fed , primal specific) refer to Division policy
  
  Ground Beef packages require a nutritional facts label
  
  (CLICK LINK TO VIEW POLICY)
  https://rxsafeway.sharepoint.com/sites/ABSComPortal/Seattle/Meat/Policy%20and%20Procedure/Ground%20Beef%20Policy_0728176.pdf

Ground Beef Logs

• Refer to Division policy.
  Beef Logs (CLICK LINK TO VIEW LOG)
  https://rxsafeway.sharepoint.com/sites/ABSComPortal/Portland/Meat/Food%20Safety/New%20Ground%20Beef%20Log_052616%20.pdf

• Primal Logs (CLICK TO VIEW LOG)
  https://collab.safeway.com/marketing/mktgcomm/Docs/Transitory_Documents_Submissions_Div19_Portland/12_Meat_Seafood/Bulletins/New%20Trim%20Batch%20Beef%20Primal%20Log_052616.pdf

USDA Sampling (for E-Coli testing)

• Refer to Division policy.
  (CLICK TO VIEW POLICY)
  https://rxsafeway.sharepoint.com/sites/ABSComPortal/NorCal/Food%20Safety/usdasamplingofgroundbeef1.pdf

Customer Requests

• Refer to Division policy (examples: grinding roasts / cutting a ham / split a chicken)

Nutritional Signs

• Refer to Division policy.

Policy Sign Off

• Refer to Division policy.

APPRENTICESHIP PROGRAM / EVALUATION PROCESS

• Understanding of Apprenticeship Program format

  Yes

  No

• Understanding of requirement to complete weekly "OJT Checklist"

  Yes

  No

• Understanding of skill assessments for craftsmanship

  Yes

  No

• Have received an Apprentice Meat Cutter Training Manual

  Yes

  No

• Accept the challenge of "engaging" in training program

  Yes

  No

• Aware that "two-way feedback" is critical to gain experience

  Yes

  No

PROFESSIONAL IMAGE

• Understand my role on the Meat and Seafood team

  Yes

  No

• Provided guidelines on uniforms, and grooming standards

  Yes

  No

STORE ORIENTATION

• Provided details on store logistics

  Yes

  No

• Introduced to other employees within the store

  Yes

  No

• Understands how scheduling works

  Yes

  No

DEPARTMENT TOUR

• Shown where backroom storage areas are located

  Yes

  No

• Know where the Meat and Seafood display areas are located

  Yes

  No

• Equipment was identified and demonstrated

  Yes

  No

CUSTOMER SERVICE

• Understand company expectation for providing customer service

  Yes

  No

• Learned how to handle multiple types of customer requests

  Yes

  No

• Understand meat department "key drivers" from a customers perspective

  Yes

  No

MEAT AND SEAFOOD POLICIES

• Read and signed off on Division Meat and Seafood Policies

  Yes

  No

RE-WRAPS / MARKDOWNS

• Assist with re-wrapping of product - Markdowns / Distress / Discards (per Division policy)

  Yes

  No

GRINDING

• Assemble / perform grind / disassemble / clean and sanitize / log grind (per Division policy)

  Yes

  No

TRASH AND BALER

• Collect and dispose of trash / bale boxes

  Yes

  No

FILLING TRAYS

• Organized and fill tray rack

  Yes

  No

• APPRENTICE

  Sign

• Select date

  Date

• TRAINER

  Sign

• Select date

  Date

OJT OBJECTIVES

• AD SUPPORT - Assist with performing an Ad Check

• GRINDING - Complete a grind.

• STOCKING - Assist with replenishing sales floor displays.

• RECEIVING - Assist with putting away a meat load.

• WRAPPING / SCALING - Assist with wrapping and scaling product.

• BEEF PRIMAL IDENTIFICATION - Assist with selecting primals for cutting list.

PROCESSING

• *Identify sub-primal by "case description" and in "cry-o-vac"
  **Review Apprenticeship Manual for processing technique

• AD SUPPORT (boneless beef-subprimal)

• Identify the primal that was processed.

• AD SUPPORT (boneless pork / poultry)

• Identify the primal that was processed.

• BEEF EYE ROUND - **Process Roasts, Steaks (various thickness') Optional Cut - Stir Fry

• Eye of Round Video
  https://drive.google.com/file/d/0B9LFYDK37O-2U29kX1d4SS1QUnc/view

• Process Cross Rib Roasts (including Flat Iron) hand tie or net **Process Cross Rib Steaks (regular and thin cut steaks) **Process Country Style Ribs Optional Cut - Stew Meat (lean uniform pieces)

• BNLS PORK LOIN - **Process for Roasts and Chops (regular / thin / butterflied / thick cuts) ** Process some Rib End for Country Style Ribs and facings for Stir Fry

• Boneless Pork Loin for Chops Video
  https://drive.google.com/open?id=0B9LFYDK37O-2ckpmMGlwS2tVUHc

• Boneless Pork Loin for Country Style Ribs and Chops Video
  https://drive.google.com/file/d/0B9LFYDK37O-2YmNTOVB2OFlLSlk/view

• Boneless Pork Loin for Roasts Video
  https://drive.google.com/open?id=0B9LFYDK37O-2OXhaS2MyWGtSSmc

CHECK ITEMS PROCESSED

• Beef Chuck

  Select BEEF BI CHUCK BEEF BONELESS CHUCK BEEF SHOULDER CLOD BEEF SHORT RIBS

  • BEEF BI CHUCK
  • BEEF BONELESS CHUCK
  • BEEF SHOULDER CLOD
  • BEEF SHORT RIBS

• BEEF LOIN

  Select BEEF SHORTLOIN BEEF BONELESS TOP LOIN BEEF BI TOP LOIN BEEF TENDERLOIN BEEF BOTTOM SIRLOIN BEEF TOP SIRLOIN

  • BEEF SHORTLOIN
  • BEEF BONELESS TOP LOIN
  • BEEF BI TOP LOIN
  • BEEF TENDERLOIN
  • BEEF BOTTOM SIRLOIN
  • BEEF TOP SIRLOIN

• BEEF RIB

  Select BEEF BONE IN RIB ROAST BONED AND TIED BONE IN RIB STEAK REG BONE IN RIB STEAK THIN BONELESS RIB EYE REG BONELESS RIB EYE THIN

  • BEEF BONE IN RIB ROAST BONED AND TIED
  • BONE IN RIB STEAK REG
  • BONE IN RIB STEAK THIN
  • BONELESS RIB EYE REG
  • BONELESS RIB EYE THIN

• BEEF ROUND

  Select BEEF TOP ROUND BEEF BOTTOM ROUND BEEF EYE ROUND BEEF SIRLOIN TIP BEEF ROUND (OPT) BEEF BALL TIPS

  • BEEF TOP ROUND
  • BEEF BOTTOM ROUND
  • BEEF EYE ROUND
  • BEEF SIRLOIN TIP
  • BEEF ROUND (OPT)
  • BEEF BALL TIPS

• MISC BEEF

  Select BEEF BRISKET BEEF SHANK

  • BEEF BRISKET
  • BEEF SHANK

• GRIND

  GRIND

• PORK / LAMB

  Select BI PORK LOIN 11 RIB PORK LOIN BONELESS PORKLOIN BONELESS PORK SIRLOIN PORK PICNIC PORK SHOUDLER SPARERIB LAMB SHOULDER LAMB LOIN LAMB RIB

  • BI PORK LOIN
  • 11 RIB PORK LOIN
  • BONELESS PORKLOIN
  • BONELESS PORK SIRLOIN
  • PORK PICNIC
  • PORK SHOUDLER
  • SPARERIB
  • LAMB SHOULDER
  • LAMB LOIN
  • LAMB RIB

• APPRENTICE

  Sign

• Select date

  Date

• TRAINER

  Sign

• Select date

  Date