Institute Feature: Meat - Cleaning and Sanitation

Summer grill season is here, with customers heading to the meat counter more than ever. While cleaning and sanitizing the meat department is essential year-round, it is even more important during the summer months, which feature higher temperatures and increased outdoor activities. Encourage your associates to learn more or brush up their skills with the Retail Learning Institute’s course Meat — Cleaning and Sanitation, where students will learn how to prevent foodborne illnesses and promote health in their communities.  

Course Description 

Food retailers play an important role in public health protection. Stores must keep their departments clean and hygienic in order to protect the health of both customers and employees. Following proper cleaning and sanitizing procedures in the meat department results in a healthy, clean environment, which enhances a retailer’s reputation, adds to increased revenue, and increases customer satisfaction. 

Within the course, students learn the proper procedures to clean and sanitize both equipment and surfaces in the meat department. There’s information about how frequently surfaces should be cleaned in addition to guidelines about handling time/temperature control for safety foods. 

For many new hires, information about food safety is essential to ensuring customer health. With a detailed breakdown that explains how to clean and sanitize each piece of equipment, associates will learn how to stop the spread of harmful bacteria in their department. Additionally, a final assessment and summary PDFs help associates to check their understanding and continue learning.

Through this course at the Retail Learning Institute, your associates will learn how to best protect their customers and improve the store’s reputation, just in time for summer’s peak grilling season.