Retail Meat Orientation

Every new store employee should receive a thorough orientation pertinent to their role in the store’s operations. Orientation is particularly important in the meat department, where food safety, and customer health, depends on safe food handling practices.

Meat departments should be following food handling for safety and quality processes. New staff orientation must include training in these processes.

In addition, the meat department should have a written Hygiene Training Program, Sanitation Program, and Pest Control Program. New staff should be familiarized with these programs.

Written instructions should be provided to all staff regarding their responsibilities for informing a supervisor if they contract a communicable disease that can be transmitted through food, and their responsibility for covering cuts and sores that could come in contact with food.

While awareness of food safety is important for all staff working in the retail grocery sector, it is of particular importance to those who handle meat and meat products. Ensure your staff have the training they require to understand safe food handling practices.