Module 2 Working Safely

• Apprentice Name

• Store Banner

  Albertsons

  Vons

  Pavilions

  Lucky

• Enter Store Number

• Conducted on

  Date

Customer Accident Prevention

• General rule for prevention is good housekeeping / hazard free conditions require everyone's efforts
  
  OSHA stands for Occupational Safety and Health Administration

HAZARD COMMUNICATION PROGRAM:

• Exposed to various chemicals (cleaning / sanitizing solution) or battery acid contained in a fork lift
  
  MSDS stands for Material Safety Data Sheet which contains information on hazardous chemicals
  
  MSDS is available for review 24/7 (locate a data sheet to review)
  
  

MEAT DEPARTMENT EQUIPMENT SAFETY:

• PPE stands for Personal Protective Equipment (example: cut resistant glove / nitrile gloves / goggles)
  
  KNIVES - stay focused on task at hand / essential tool / wear cut resistant glove on opposite hand / maintain sharp knives / cut away from yourself / if a knife falls - "let it go" / sanitize often / don't leave in sink / keep racked in a block or in a scabbard when not in use
  
  BAND SAW - maintain a sharp blade / use the right blade / DO NOT wear gloves while on saw / use guides and push plate / good footing / lower guide to 1/2" above meat / lower guide after use / unplug to clean
  
  SLICER - maintain sharp blade / keep fingers away from slicer blade / re-set slicer to zero "0" / wear cut resistant gloves on both hands when adjusting, breaking down or cleaning / unplug to clean
  
  GRINDER - always use pusher to feed grinder / unplug to clean
  
  TENDERIZER - keep safety cover in place when feeding meat / keep hands and fingers away from blades / wear cut resistant gloves when handling blades / unplug to clean
  
  WRAPPING STATION - keep hands away from heat wire or rod / caution with hot sealers and moving parts cautious when installing film - avoid blades that cut film
  

OTHER SAFETY ISSUES

• CLEAN-UPS - keep floor clean, clear, dry / caution cones / wear slip resistant shoes / clean spills promptly
  
  CHEMICAL HAZARDS - use only designated products / use PPE / store away from food
  
  BLOOD CLEAN-UP - most infectious body fluid / only trained personal can handle / bio-hazard kit
  
  EMERGENCY EYEWASH - activate when needed / flush eyes / may need to seek medical attention
  
  SERIOUS INJURIES - contact PIC which stands for Person In Charge ASAP
  
  FIRE SAFETY - alert management ASAP / evacuate / assist customers in this process / meeting area
  

HAZARD COMMUNICATION PROGRAM

• Located and reviewed a MSDS document

  Yes

  No

MEAT DEPARTMENT EQUIPMENT SAFETY

• Provided with cut resistant glove

  Yes

  No

• Assembled and dis-assembled all meat department equipment

  Yes

  No

• Provided with "safety points" regarding all equipment

  Yes

  No

GRINDING

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

  Yes

  No

KNIFE SHARPING

• Demonstration provided using sharping stone / proper angle for bevel

  Yes

  No

PROCESSING

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

• AD SUPPORT (Boneless Beef Sub-Primal)

• Identify the item that was processed

• AD SUPPORT (Boneless Pork/Poultry)

• Identify the item that was processed

• *BEEF BNLS CHUCK - **Process Roasts, Steaks (various thickness') and Chuck eye Steaks Optional Cut - Stew Meat (lean uniform pieces)

• *BEEF BNLS TOP LOIN (NEW YORK) - **Process for New York Steaks (regular / thin / thick) Radius cut if necessary to maximize yield

• Beef Loin Top Loin Boneless New York Video
  https://drive.google.com/file/d/0B9LFYDK37O-2Nk10Uy1OWDlUSGM/view

• *BEEF SIRLOIN TIP -**Process Roasts, Steaks (various thickness') Optional Cut - Cube Steaks and Stir Fry

• *BNLS PORK SIRLOIN - **Process for Roasts and Chops (various thickness') and CS Ribs Optional Cut - Kabobs and Stir fry

• Boneless Pork Sirloin for Roasts and Thin Cut Chops Video
  https://drive.google.com/file/d/0B9LFYDK37O-2V0VtdTFzd0tkZkE/view

• *BEEF BRISKET - **Process for Flat Cut Brisket Optional Cut - Stew Meat (lean uniform pieces)

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 BALL TIPS

  • BEEF TOP ROUND
  • BEEF BOTTOM ROUND
  • BEEF EYE ROUND
  • BEEF SIRLOIN TIP
  • BEEF BALL TIPS

• MISC BEEF

  Select BEEF BRISKET BEEF SHANK

  • BEEF BRISKET
  • BEEF SHANK

• GRIND

  Select 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

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  Date

• TRAINER

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  Date