Title Page

  • Apprentice Name

  • Store Banner

  • Enter Store Number

  • Conducted on

2- WORKING SAFELY

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

OJT / PRACTICE CHECKLIST

HAZARD COMMUNICATION PROGRAM

  • Located and reviewed a MSDS document

MEAT DEPARTMENT EQUIPMENT SAFETY

  • Provided with cut resistant glove

  • Assembled and dis-assembled all meat department equipment

  • Provided with "safety points" regarding all equipment

GRINDING

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

KNIFE SHARPING

  • Demonstration provided using sharping stone / proper angle for bevel

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

  • BEEF LOIN

  • BEEF RIB

  • BEEF ROUND

  • MISC BEEF

  • GRIND

  • PORK / LAMB

  • APPRENTICE

  • Select date

  • TRAINER

  • Select date

The templates available in our Public Library have been created by our customers and employees to help get you started using SafetyCulture's solutions. The templates are intended to be used as hypothetical examples only and should not be used as a substitute for professional advice. You should seek your own professional advice to determine if the use of a template is permissible in your workplace or jurisdiction. You should independently determine whether the template is suitable for your circumstances.