In enrolling in the Meat Wrapper Course, an associate will learn how to identify different cuts of beef, veal, pork, lamb and poultry and then describe the cooking methods and safe temperatures for each cut. Basic operations, such as displaying, labeling and rotating are described as well. Retailers are encouraged to use this course, along with on-the-job-training and mentoring programs to train Meat Wrappers.

Below are the topics that will be covered:

• Food Handling Basics
• Food Safety
• Food Safety Prevention
• Product Knowledge
• Meat Department Operations
• Meat Department Sanitation

Course Duration: 4 hours