Interactive Catalog2020-11-11T10:23:25-05:00

Interactive Catalog

Categories & Courses

Getting Started – Administrators2020-08-10T12:52:00-05:00
Sales clerk wearing apron using a digital tablet with store shelves on background.

Sales clerk wearing apron using a digital tablet with store shelves on background.

Welcome to our Getting Started – Administrators course. Within our on-line training system, there are three main positions: the user, the administrator, and the curriculum, coordinator.

This course is dedicated to the Administrator functions. It will guide you through the basics you need to know to effectively manage users in the system. Every individual from your organization with access to the administrator account should complete this courses.

This course has the following objectives: 

• Register new users
• Search for existing users
• Update a user’s profile information
• Delete and deactivate a user
• View a store’s training activity
• View a user’s training history

Course Duration: 60m

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Getting Started – Curriculum Coordinator2020-08-10T12:51:42-05:00
Getting Started - Administrators

Sales clerk wearing apron using a digital tablet with store shelves on background.

This course will introduce you to the Curriculum Coordinator (CC) position. This optional position allows you to create Learning Plans and enroll users into courses. A CC position facilitates the management and tracking of the program, however, it is not necessary to have a good online training program. The CC position has a one-time fee of $250 USD/$350 CAD (plus tax). Only one CC is needed per organization.

Course Duration: 45m

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Getting Started – Learning Plans2020-08-10T12:51:26-05:00

Woman looking at courses on a tablet.

Welcome to our introductory course, Getting Started with Learning Plans. This course will introduce you to learning plans, an optional feature of our training system. Learning plans allow you to achieve specific competences, as defined by your organization. When you’ve completed this course, you will be able to describe how to access and use learning plans.

Course Duration: 10m

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Getting Started – Reports2020-08-10T12:51:18-05:00

A woman looking through course list on her tablet.

Reports are an important tool for managing and maintaining a successful training program. This course shows you how to utilize the reporting tools available within our system. We recommend completing the Getting Started – Students and the Getting Started – Administrators course before starting this one.

Please be aware system updates occur regularly. As a result, you may find subtle differences between this course and your system. If you have any questions, contact us using the Contact Us page from your online training website.

This course has the following objectives:

• Describe the Summary and Custom Reports.
• Identify how to access user personal summaries and course summaries.
• Specify how to create, view and export reports.
• List the steps to create a customer report.
• Explain schedule and access options for custom reports.

Duration: 60m

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Getting Started – Students2020-08-10T12:52:16-05:00
Close-up Of Woman Looking At Video Course On Digital Tablet

Close-up of woman looking at a course on a tablet.

This course will introduce you to our eLearning system which provides access to our large selection of online courses specializing in the food retail industry. When you’ve completed this course, you will receive a certificate, but, more importantly, you will have the knowledge necessary to take full advantage of your online training.

This course has the following objectives:

• Describe the log in process
• Identify the two types of landing pages
• Use the system navigation

Course Duration: 45m

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2020 – Active Shooter Awareness2020-08-05T13:02:26-05:00

Man walking holding a gun in an office.

This course was created thanks to a Grant funded by the Department of Homeland Security. It was produced by Houston’s Mayor’s Office of Public Safety and the Department of Homeland Security with the purpose of prepare associates in the event of an active shooter.

Course Duration: 6m

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Business Ethics2020-07-08T09:58:33-05:00

Black and White Horse Chess Pawns

Every day, we make decisions that affect more than us alone. So, how do we know the right decision to make? Simple. We use ethics. Ethics provides the standards which guides our behavior and actions, allowing us to make decisions which ensure the survival, growth and success of an organization or society. Without it, any decisions or actions would be solely for our benefit, rather than the common good or according to accepted standards of conduct. This course will provide you with an understanding of ethics and your ethical behavior. You’ll be introduced to ethics in business and several types of dilemmas you may encounter.

 

This course has the following objectives:

• Define ethics and its significance
• Describe ethical behavior
• Define business ethics
• Differentiate between ethical and unethical behavior
• Identify how to respond to ethically to dilemmas

Course Duration: 60m

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Category Management2020-10-28T10:17:11-05:00
Category Management

Coop Supermarket interior view.

Shelf space is often scarce due to a constant supply of new products. Retailers are frequently challenged when deciding what products to add to the inventory, where to place them and at what price, as well as how to promote them.

The category management process is designed to help retailers and suppliers successfully manage shelf space. This course helps you understand how to develop categories through collaboration and focus on the consumer and market.

 

This course has the following objectives:

• Identify the benefits of category management.
• Identify different roles and their contributions.
• List the types of category management data that should be collected.

Course Duration: 180m

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Customer Service2020-08-06T11:02:53-05:00
Staff member helping customer choose between orange or red peppers.

Staff member helping customer choose between orange or red peppers.

Due to increased competition, customer service is a necessity in the food retail industry. Consumers who are not satisfied with a store’s service can easily take their business elsewhere. They will often inconvenience themselves by spending more money and traveling farther if it means doing business with a company
that appreciates them. It is vital that you learn how to provide exceptional service that builds relationships and keeps consumers coming back.

Always remember, your consumers are the reason you have a job!

This course has the following objectives:

• Determine the reasons why good customer service is important.
• List the characteristics of consumers.
• List the store attributes that are important to consumers and the results of not providing them.

Course Duration: 60m

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Customer Service – Selling Solutions2020-08-06T11:04:32-05:00
Customer buying food at supermarket and making check out with cashdesk worker in store

Woman cashier ringing out a customer while looking at the camera.

Customer service is a necessity in the food retail industry. Consumers who are not satisfied with a store’s service can easily take their business elsewhere. In this course you will learn how to interact and communicate with customers, as well as retain them.

 

This course has the following objectives:

• How to interact with customers.
• Identifying customers and their expectations.
• How to retain customers.
• How to deal with complaints and difficult customers.

Course Duration: 60m

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GSC Top 10 Waste Reduction Practices2020-08-06T11:08:14-05:00

Illustration of a talking trashcan.

The GSC proudly presents its Top 10 Waste Training, highlighting the ten easy operational practices that can help your grocery store boost waste and recycling rates and perhaps most important your store’s revenue.

This course has the following objectives:

The GSC Top 10 Waste Training Practices are:

1. Litter Inspection in the Parking Lot
2. Signs for recyclables
3. Recycling Bins
4. Locked Dumpster or Compactor Chute
5. Understand the Value of Commonly Recycled Materials
6. Hazardous Waste
7. Regulated Waste Streams: Handling Universal Waste
8. Conditions of the Compactor or Dumpster
9. Preventing Food Waste
10. Employee Engagement

Course Duration: 18m

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GSC Top 5 Grocery Store Energy Savers2020-08-06T11:09:42-05:00

Tiny cart with light bulbs in surrounded by change.

The objective of this course is to help your grocery store use energy more efficiently and to engage your team by implementing five simple practices.

This course has the following objectives:

The objective of this course is to help your grocery store use energy more efficiently and to engage your team by implementing these five simple practices:

1. Check Air Curtain Flow
2. Close Walk-in Doors
3. Fix Leaky Walk-in Doors
4. Turn Off Appliances at Night
5. Switch off Vending Lights in the Breakroom

Course Duration: 18m

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Introduction to Food and Health2020-08-06T11:37:25-05:00

Home Weight Scale with dinnerware and tape measure on it.

The consumer population is becoming increasingly concerned with healthier diets. For this reason, it is vital that food retail associates understand the impact food has on health.

This course provides you with up-to-date nutrition information, as well as innovative tools to further your commitment to living a healthy lifestyle. By developing a better understanding of how the things you eat influence your own health, you will be better equipped to serve the health-conscious consumers who visit your store.

 

This course has the following objectives:

• Identify the purpose of food guides.
• Identify information on food product nutrition labels.
• Identify FDA health claims.

Course Duration: 135m

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Introduction to Food Retail2020-08-06T11:39:24-05:00

Man reading from a cereal box.

The food retailing industry constantly changes. The economy, food and shopping trends, and the types of products available have a large impact on the industry. This in turn plays an important role in how retailers run a supermarket business. In order to better serve consumers, savvy retailers must understand and adapt to the industry’s changing conditions.

This course informs you about what is currently occurring in the food retail industry. It looks at many of the different aspects that impact the buying and selling of grocery products.

 

This course has the following objectives:

• Identify current retail economic facts.
• List the types of retail formats and current growth rates.
• Identify features of the retail distribution system.

Course Duration: 150m

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Key U.S. Supermarkets2020-08-06T13:32:21-05:00

3D rendering wireframe of office building, white background. Concept – modern architecture, designing.

In this course, you will learn about many of today’s top and most unique retail food store chains in the United States. This course outlines how these stores differentiate themselves from the competition. You will learn about these stores’ company overview, human resources and finances.

By learning what others are doing, you will be able to adapt successful business formats into
your own store’s practices.

Course Duration: 25m

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Loss Prevention I2020-08-25T12:27:44-05:00
Theft of a young woman in a supermarket.

Theft from a young woman in a supermarket.

As an employee at a food retailer, it is important that you understand and try to prevent theft, shrink, associate error and other forms of lost profit and product.

This is the first course in the Loss Prevention program. It focuses on general security and training tactics by providing an overview and introduction to the basics of loss prevention.

 

This course has the following objectives:

• Identify the types of shrink.
• Identify how to calculate shrink.
• Identify types of theft and why people steal.

Course Duration: 210m

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Organic and Natural Foods2020-10-27T14:44:02-05:00
USDA Organic Logo

USDA Organic Logo.

This course defines the terms, organic and natural. It also describes the difference between each as well as how to handling and merchandise these products within your store.

This course has the following objectives:

• Define organic and natural foods
• Describe the difference between organic and natural products
• Discuss the key handling procedures for organic and natural foods
• List the ways on how to merchandise organic and natural foods

Course Duration:  15m

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Professionalism2020-08-10T09:52:40-05:00
Staff smiling and interacting with couple in supermarket.

Staff smiling and interacting with couple in supermarket.

For many associates, the supermarket industry provides their first experience in a professional
workplace. For this reason, they must learn professional etiquette and understand that a
workplace is always courteous, conscientious and businesslike.

To better serve your consumers and contribute to your store’s team, it is vital that you learn about professionalism and proper workplace etiquette in the supermarket.

 

This course has the following objectives:

• Identify the characteristics of professionalism
• Select ways to improve time management
• Determine how to work well in a team environment

Course Duration: 60m

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Ransomware 1 – What is Ransomware?2020-10-12T13:50:58-05:00

An eye with the word Ransomware and #1 written in front of it.

Crime doesn’t pay, as the saying goes—at least that’s how the saying used to go. In the good old days, criminals had to be physically present to rob you, which meant the risk often outweighed the reward.

But the digital crime of today is a different story. This crime doesn’t involve guns or in-person hold-ups—it involves things we do every day, like opening emails, answering phone calls, or logging on to social media platforms. Worst of all, digital crime is increasingly targeting honest, hardworking independent grocers through ransomware, which means one simple mistake, and your POS system or other important data could be held hostage for a mind-boggling ransom.

This course will cover the basics, examples and ways to avoid ransomware within your organization.

This course has the following objectives:

Videos in course:

• “What is Ransomware?”
• Example – What to do?
• How does the Ransomware Get Into Your System?

Course Duration: 7m

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Ransomware 2 – Examples of Ransomware2020-10-12T13:51:22-05:00

An eye with the word Ransomware and #2 written in front of it.

Crime doesn’t pay, as the saying goes—at least that’s how the saying used to go. In the good old days, criminals had to be physically present to rob you, which meant the risk often outweighed the reward.

But the digital crime of today is a different story. This crime doesn’t involve guns or in-person hold-ups—it involves things we do every day, like opening emails, answering phone calls, or logging on to social media platforms. Worst of all, digital crime is increasingly targeting honest, hardworking independent grocers through ransomware, which means one simple mistake, and your POS system or other important data could be held hostage for a mind-boggling ransom.

This course will cover the basics, examples and ways to avoid ransomware within your organization.

This course has the following objectives:

Videos in course:

• Examples of Ransomware
• Ransomware of Hardware
• Ransomware and Best Practices
• Training for Ransomware
• Email/Voicemail/Phone Warning Signs

Course Duration: 13m

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Ransomware 3 – What Can Retailers Do?2020-10-12T13:51:49-05:00

An eye with the word Ransomware and #3 written in front of it.

Crime doesn’t pay, as the saying goes—at least that’s how the saying used to go. In the good old days, criminals had to be physically present to rob you, which meant the risk often outweighed the reward.

But the digital crime of today is a different story. This crime doesn’t involve guns or in-person hold-ups—it involves things we do every day, like opening emails, answering phone calls, or logging on to social media platforms. Worst of all, digital crime is increasingly targeting honest, hardworking independent grocers through ransomware, which means one simple mistake, and your POS system or other important data could be held hostage for a mind-boggling ransom.

This course will cover the basics, examples and ways to avoid ransomware within your organization.

This course has the following objectives:

Video in course:

• Challenge – What Can Retailers Do?
• What Should I Do If I have Ransomware?

Course Duration: 7m

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Receiving2020-07-08T10:00:42-05:00
rec_en_titleImage_old

Employee receiving a delivery.

Typical small- and large-format food retailers receive approximately 1,100 and 12,000 direct service deliveries, respectively, each year. This, in addition to wholesaler deliveries, means that the receiving aspect of an operation can occupy a valuable amount time, labor and resources.

In this course, you will learn the basics of food retail receiving, as well as some of the best receiving practices and procedures currently being used in the market today. Topics in this course include DSD and wholesaler deliveries, the job responsibilities of receivers, check-in procedures and shrink reduction.

 

This course has the following objectives:

• List the differences between wholesaler deliveries and direct store deliveries (DSD).
• Identify tasks to prepare and receive deliveries.
• List the common practices that add unnecessary costs to retail operations.

Course Duration: 105m

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Seafood Sustainability2020-10-27T14:18:53-05:00

Illustration of fish swimming.

When customers are searching for sustainable seafood options, they may ask you questions about where the product comes from, how it was raised and the benefits of buying sustainable seafood products. They may also ask about freshness and quality, have ethical concerns and ask about labels. This course will prepare you to explain what seafood sustainability means and to answer your customer’s questions.

This course has the following objectives:

• Define what seafood sustainability means.
• Explain the benefits of buying sustainable seafood.
• Identify the types of sustainable seafood labels.
• Review seafood products’ recommendations based on environmental guidelines.

Course Duration: 10m

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Stocking – Displaying and Storing2020-07-08T10:06:30-05:00
Stocking - Display and Storing

Stocking – Display and Storing

Displaying and storing products is an important aspect of any grocery store. As a stocker, you’ll want to be familiar with the display types available within your store and the best way to utilize them.

Since additional products will be placed in storage, you should be well-acquainted with the backroom and knowledgeable about the storage requirements for frozen, refrigerated and dry products. Proper storage will ensure products are kept fresh and of the highest quality before they are sold to customers.

This course has the following objectives:

• Identify the characteristics of properly displayed products
• Describe standard, promotional and theme displays
• List common features of refrigerated and freezer display cases
• List storage room guidelines
• Describe the specifications for refrigerated, frozen and dry storage

Course Duration: 15m

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Stocking – Equipment2020-07-08T10:04:35-05:00
Stocking Equipment with boxes around and piled on top.

Stocking Equipment with boxes piled on top and also around on the floor .

Equipment is meant to make your job easier; it helps you lift heavy objects, move pallets of product and perform your daily duties more efficiently. However, using equipment incorrectly can put you and others at risk for injury.

This is why you must learn correct operation techniques and abide by your store’s equipment
safety guidelines.

This course has the following objectives:

• Describe the different types of stocking equipment available
• Identify how to safely use pallet jacks, balers and safety cutters

Course Duration: 15m

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Stocking – Process2020-07-08T10:02:54-05:00
Clerk stocking products on shelves

Clerk stocking products on shelves.

The stocking process involves more than simply placing products on shelves. Stockers must use specific techniques to open boxes without damaging the product. Then, after locating a product on the shelf, they must use product placement and arrangement to provide an attractive, convenient way to display products to customers. Finally, stockers need to be familiar with the factors which influence ordering and the methods for ordering product.

This course has the following objectives:

• List techniques for opening product boxes
• Identify how to locate product in the aisle
• Describe how to place and arrange product on shelves
• List the factors which influence ordering and the methods for ordering product

Course Duration: 15m

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Stocking – Proper Lifting2020-10-12T14:28:21-05:00

Illustration of man properly lifting a box.

Due to frequent and repetitive lifting, associates like grocery stockers can injure themselves by incorrectly picking up heavy boxes and crates. Lifting improperly is the largest single cause of back pain and injury.

According to the Occupational Safety and Health Administration (OSHA), the use of proper lifting techniques can help prevent back pain and injury. In this course, you will learn how to safeguard your work area and how to use proper lifting techniques.

This course has the following objectives:

• Discover how to use proper lifting techniques.
• Understand ways to safeguard stocking areas in order to reduce the chance of injuries.
• Identify risk factors for back injuries.

Course Duration: 5m

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Store Safety – Cleanliness and Sanitation2020-08-10T11:38:32-05:00
Store Safety bright yellow caution signs.

Store Safety bright yellow caution signs.

Day to day upkeep and maintenance is a leading contributor to a safe and healthy store. This course will cover general housekeeping, cleaning and garbage procedures that contribute to the overall safety of the store.

This course has the following objectives:

• List common types of housekeeping and building maintenance.
• Describe the uses of cleaning supplies.
• Explain guidelines for garbage disposal.

Course Duration: 15m

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Store Safety – Floor Monitoring2020-08-10T12:37:27-05:00

Man in red jacket and jeans slipping on wet floor.

The majority of store accidents (and lawsuits) are caused by customers and/or associates slipping on wet floors, tripping over uneven walkways or falling over items left on the sales floor. This course will identify those potential accidents and how to prevent them.

This course has the following objectives:

• Identify the difference between trips, slips and falls.
• Recognize ways on how to prevent floor accidents.

Course Duration: 10m

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Store Safety – Lockout-Tagout2020-08-10T12:00:55-05:00

Lock and warning tag with a key.

This course was developed by Niemann Foods Inc. to train associates on the Lock Out/ Tag Out procedures.

Make sure you also know your store’s Lock Out/ Tag Out procedures.

This course has the following objectives:

• Identify the types of severe weather.
• Describe ways to prepare for severe weather.
• Recall weather alerts for severe weather.

Course Duration: 15m

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Store Safety – Severe Weather2020-08-10T12:23:27-05:00

Yellow, triangle warning sign of severe weather.

Natural disasters can strike at any time, resulting in costly damage and loss of life. Therefore, food retailers should consider managing and implementing and managing emergency plans before, during and after severe weather.

This course has the following objectives:

• Identify the types of severe weather.
• Describe ways to prepare for severe weather.
• Recall weather alerts for severe weather.

Course Duration: 10m

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Store Safety – Articulated Ladders2020-08-10T12:27:54-05:00

Articulated Ladder.

This course outlines safe Articulated Ladders practices:

• Safe use of ladders
• Care of ladders
• Selection of ladders

Course Duration: 25m

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Store Safety – Mobile Ladder Stands and Platforms2020-08-10T12:29:34-05:00

Man going up a Mobile Ladder.

This course outlines safe Mobile Ladder Stands and Platforms practices:

• Safe use of ladders
• Care of ladders
• Selection of ladders

Course Duration: 15m

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Store Safety – Single Ladders & Extension Ladders2020-08-10T12:31:06-05:00

Man carrying a Single Expanding Ladder.

This course outlines safe Single Ladders & Extension Ladders practices:

• Safe use of ladders
• Care of ladders
• Selection of ladders

Course Duration: 20m

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Store Safety – Step Ladders2020-08-10T12:32:44-05:00

Step Ladder.

This course outlines safe Step Ladder practices:

• Safe use of ladders
• Care of ladders
• Selection of ladders

Course Duration: 15m

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Stress Management2020-08-10T12:35:15-05:00
Man with stress touches his head because of a headache.

Man with stress touches his head due to a headache.

Stress is a normal part of life, but too much of it can have devastating effects
on physical and mental health.  It stems from many causes, among them lack of sleep, depression, work and financial stability.

This course will test your stress levels and help you determine if you need to reduce
the stress in your life.  You will also learn causes and effects, as well as simple steps and small changes you can make to manage your stress.

 

This course has the following objectives:

• List the characteristics and levels of stress.
• List events that could produce stress.
• Identify the body’s reaction to stress.
• List healthy and unhealthy ways to reduce stress.

Course Duration: 90m

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2020 – Bloodborne Pathogens2020-11-11T09:16:07-05:00
Bloodborne Pathogens

Illustration of Bloodborne Pathogens and Blood Cells.

Accidents can happen in the workplace and it’s important to be prepared.

This course will help you prepare for accidents that may cause bloodborne pathogens to contaminate surfaces, equipment, or you.

This course has the following objectives:

• Describe bloodborne pathogens (BBPs) and how they’re transmitted.
• List common types of BBPs and their treatment options.
• Identify ways to protect yourself from BBPs.
• Explain clean up, disinfection and disposal procedures for contaminated areas.

Course Duration: 30m

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2020 – Sexual Harassment – Employees2020-08-05T13:05:46-05:00

Illustration with the words “Sexual Harassment Employees.”

Awareness of sexual harassment in the workplace has increased rapidly in recent years, and retailers must communicate to every associate that sexual harassment will not be tolerated within their stores. This is accomplished by implementing a sexual harassment program that ensures all associates understand and comply with the standards of Title VII of the Civil Rights Act of 1964.

In this course, you will learn the meaning of the term “sexual harassment,” differentiate between the classification of different kinds of sexual harassment and view examples of preventative measures.

This course has the following objectives:

• Identify the facts and characteristics pertaining to sexual harassment.
• Identify the different types of sexual harassment.
• List the steps to follow if you find yourself in a sexual harassment situation.
• Identify the physical and psychological effects of a sexual harassment situation.

Course Duration: 60m

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2020 – Sexual Harassment – Employees – California2020-08-05T13:02:34-05:00
Sexual Harassment - Employees

Sexual Harassment – Employees

Awareness of sexual harassment in the workplace has increased rapidly in recent years, and retailers must communicate to every associate that sexual harassment will not be tolerated within their stores. This is accomplished by implementing a sexual harassment program that ensures all associates understand and comply with the standards of Title VII of the Civil Rights Act of 1964, and the California Fair Employment and Housing Act (the FEHA).

In this course, you will learn the meaning of the term “sexual harassment,” differentiate between the classification of different kinds of sexual harassment and view examples of preventative measures.

Please note that this course is NOT certified by the state of California.

This course has the following objectives:

• Identify the facts and characteristics pertaining to sexual harassment.
• Identify the different types of sexual harassment.

Course Duration: 60m

Go To Course
2020 – Sexual Harassment – Employees – Illinois2020-10-12T11:14:15-05:00
Sexual Harassment - Employees

Sexual Harassment – Employees

Awareness of sexual harassment in the workplace has increased rapidly in recent years, and retailers must communicate to every associate that sexual harassment will not be tolerated within their stores. This is accomplished by implementing a sexual harassment program that ensures all associates understand and comply with the standards of Title VII of the Civil Rights Act of 1964.

In this course, you will learn the meaning of the term “sexual harassment,” differentiate between the classification of different kinds of sexual harassment and view examples of preventative measures.

This course has the following objectives:

• Identify the facts and characteristics pertaining to sexual harassment.
• Identify the different types of sexual harassment.

Course Duration: 60m

Go To Course
2020 – Sexual Harassment – Supervisors – California2020-08-05T13:02:42-05:00

Illustration of the word “Harassment” with many hands surrounding it signaling “stop”.

Awareness of sexual harassment in the workplace has increased rapidly in recent years, and retailers must communicate to every associate that sexual harassment will not be tolerated within their stores. This is accomplished by implementing a sexual harassment program that ensures all associates understand and comply with the standards of Title VII of the Civil Rights Act of 1964, and the California Fair Employment and Housing Act (the FEHA).

In this course, you will learn the meaning of the term “sexual harassment,” differentiate between the classification of different kinds of sexual harassment and view examples of preventative measures.

Please note that this course is NOT certified by the state of California.

This course has the following objectives:

• Identify the facts and characteristics pertaining to sexual harassment.
• Identify the different types of sexual harassment.

Course Duration: 165m

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2020 – Sexual Harassment – Supervisors – Illinois2020-10-12T11:12:49-05:00

Illustration of the word “Harassment” with many hands surrounding it signaling “stop”.

A prompt and effective response to a complaint can limit, or entirely eliminate an employer’s liability in a discrimination, harassment, or retaliation lawsuit, it is imperative that employers implement an effective mechanism to investigate and resolve workplace complaints.

The U.S. Equal Employment Opportunity Commission (EEOC) guidelines encourage employers to affirmatively raise the subject of sexual harassment, express strong disapproval, develop appropriate sanctions, inform associates about their rights and raising the issue of harassment under Title VII, and develop educational methods to sensitize employees and management.

This course has the following objectives:

• Identify the facts and characteristics pertaining to sexual harassment.
• Identify the different types of sexual harassment.

Course Duration: 35m

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2020 – Sexual Harassment – Connecticut2020-07-02T12:18:11-05:00

Illustration of the word “Harassment” with many hands surrounding it signaling “stop”.

Awareness of sexual harassment in the workplace has increased rapidly in recent years, and retailers must communicate to every associate that sexual harassment will not be tolerated within their stores. This is accomplished by implementing a sexual harassment program that ensures all associates understand and comply with the standards of Title VII of the Civil Rights Act of 1964. In this course, you will learn the meaning of the term “sexual harassment,” differentiate between the classification of different kinds of sexual harassment and view examples of preventative measures.

Course Duration: 120m

Go To Course
2020 – Sexual Harassment – Employees – New York2020-08-05T13:03:02-05:00
Sexual Harassment - Employees

Sexual Harassment – Employees

Awareness of sexual harassment in the workplace has increased rapidly in recent years, and retailers must communicate to every associate that sexual harassment will not be tolerated within their stores. This is accomplished by implementing a sexual harassment program that ensures all associates understand and comply with the standards of Title VII of the Civil Rights Act of 1964, and the N.Y. Labor Law Section 201-g.

In this course, you will learn the meaning of the term “sexual harassment,” differentiate between the classification of different kinds of sexual harassment and view examples of preventative measures, as directed by The New York Division of Human Rights and the EEOC.

This course has the following objectives:

• Identify the facts and characteristics pertaining to sexual harassment.
• Identify the different types of sexual harassment.
• List the steps to follow if you find yourself in a sexual harassment situation.
• Identify the physical and psychological effects of a sexual harassment situation.

Course Duration: 60m

Go To Course
2020 – Sexual Harassment – Supervisors – New York2020-08-05T13:02:53-05:00

Illustration of the word “Harassment” with many hands surrounding it signaling “stop”.

A prompt and effective response to a complaint can limit or entirely eliminate an employer’s liability in a discrimination, harassment, or retaliation lawsuit, it is imperative that employers implement an effective mechanism to investigate and resolve workplace complaints.

The U.S. Equal Employment Opportunity Commission (EEOC) guidelines encourage employers to affirmatively raise the subject of sexual harassment, express strong disapproval, develop appropriate sanctions, inform associates about their rights and raising the issue of harassment under Title VII, and develop educational methods to sensitize employees and management.

This course has the following objectives:

• List the steps to follow when investigating a sexual harassment investigation.
• List ways that employers can educate their employees about sexual harassment.
• List what should be included in a sexual harassment policy.

Course Duration: 60m

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Alcohol Server Compliance (SFS Certification) – $11.40 USD2020-08-06T10:01:38-05:00
Bottles and glasses full of alcohol

Bottles and glasses full of alcohol.

We have partnered with State Food Safety to offer the Alcohol Server Training certification course. There is an additional charge for this course. Payment via credit card must be made online at the time of registration.

The purpose of the Alcohol Server/Seller Certification training program is to prepare alcohol servers to enter the workforce by providing the required alcohol server/seller information as specified by local regulations.

Costs
We have partnered with State Food Safety to offer the Alcohol Server Training certification course. There is an additional charge of $11.40 for this course. Payment via credit card must be made online at the time of registration.

Purpose
The purpose of the Alcohol Server/Seller Certification training program is to prepare alcohol servers to enter the workforce by providing the required alcohol server/seller information as specified by local regulations.

Learning Objectives
By the end of this course you will be able to:

  • Know the laws concerning minors and seller/servers
  • Know how to check identification
  • Know when and how to say no to minors
  • Distinguish legal and illegal sales
  • Understand how drinking affects minors and their health
  • Recognize visual signs of intoxication
  • Learn how to estimate B.A.C.
  • Learn intervention techniques for intoxicated customers
  • Know the rules that govern private clubs
  • Understand temporary and promotional permits

Course Duration: 210m

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Cashier – Alcohol Sales Compliance2020-08-06T10:00:11-05:00
Bottles and glasses of different types of alcohol

Bottles and glasses with different types of alcohol.

This course is designed for food retailers who sell alcohol. Alcohol sales are strictly regulated, so associates will occasionally have to refuse a sale to a minor or a person who is intoxicated.

Additionally, this course explains the effect alcohol has on behavior, defines blood alcohol content, classifies legal forms of identification and discusses what to do with fake IDs.

 

This course has the following objectives:

• Identify the behavioral effects of different alcohol quantities.
• List the features of legal forms of identification.
• List how to avoid liability and comply with alcohol regulations.

Course Duration: 75m

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Cashier – Tobacco Law Compliance – New York State Certified2020-07-06T14:08:39-05:00

Cigarette pack on white isolated background.

This course has been reviewed by the New York State (NYS) Department of Health. It has been accepted as a NYS Certified Tobacco Sales Training Program. The IGA Coca-Cola Institute’s provider number is 083-1007.

Below is more the information you need to successfully complete this course and be certified in the State of New York. View the full directions and approval letter.

1. Before you begin the course, a manager must complete an attendance roster form.
2. During the course, a manager must be present.
3. After you finish the course, a manager must complete a certificate form.

A manager must print and give the following document to each student.

Course Duration: 195m

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Cashier – Tobacco Sales Compliance2020-07-06T14:11:06-05:00

Man taking out a cigarette from the box.

Tobacco products are addictive and have many serious and detrimental effects on health. For this reason, the sale of tobacco products is strictly regulated, and there are laws prohibiting tobacco sales to minors.

As a tobacco sales associate, it is your responsibility to understand the consequences of tobacco use, so you can better implement tobacco laws. Ensure that your store stays in compliance by checking identification and, if necessary, refusing a tobacco sale.

 

Tobacco Sales Awareness topics:

•Select the affects that tobacco can have on your health.
•List characteristics that are common for adolescent tobacco users.

Course Duration: 105m

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Cashier – Tobacco Sales Compliance – Arkansas2020-07-06T14:13:41-05:00

Man taking out a cigarette from the box.

Tobacco products are addictive and have many serious and detrimental effects on health. For this reason, the sale of tobacco products is strictly regulated, and there are laws prohibiting tobacco sales to minors.

As a tobacco sales associate in the state of Arkansas, it is your responsibility to understand the consequences of tobacco use, so you can better implement tobacco laws. Ensure that your store stays in compliance by checking identification and, if necessary, refusing a tobacco sale.

 

This course has the following objectives:

• List the affects that tobacco can have on your health.
• List characteristics that are common for adolescent tobacco users.
• List characteristics to recognize minors.
• List how to comply with tobacco regulations in the state of Arkansas.
• List features to look for when reviewing legal forms of identification.
• Determine the correct way to respond to someone when refusing to sell them tobacco products.

Course Duration: 105m

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Cashier – WIC Administrative Procedures2020-07-06T14:25:35-05:00
Cashier - WIC Administrative Procedures

A girl hugging her pregnant mother’s belly.

This is the second in a two-course WIC curriculum. The federal WIC program provides low-income women, infants and children who are nutritionally at risk with nutritious foods, primarily through participating food retailers. This course focuses on the WIC compliance needs of owners and bookkeepers, and educates retailers on how to run a successful and compliant WIC program.

In order to better serve your WIC consumers, you must follow proper procedures to ensure continued benefits. This includes knowing how to properly process WIC checks, ordering the minimum WIC stock requirements and complying with your WIC contract.

This course has the following objectives:

•Identify the steps to processing WIC checks.

Course Duration: 60m 

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Cashier – WIC Training2020-08-06T10:02:18-05:00
Cashier - WIC Training

Mother and daughter shopping for cereal.

This course provides an overview of a specific type of transaction that cashiers may encounter: the WIC* transaction. The federal WIC program provides low-income women, infants and children who are nutritionally at risk with nutritious foods, primarily through participating food retailers.

In this course, you will learn about the WIC program: who it benefits, what it provides and how it works. Please note that this course is a generalized version of WIC cashier training. Refer to your store guidelines for store-specific terminology and appropriate state regulated policies.

* WIC is a registered service mark of the U.S. Department of Agriculture for USDA’s Special Supplemental Nutrition Program for Women, Infants and Children.

This course has the following objectives:

•Identify the steps to processing WIC checks.

Course Duration: 60m

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Cashier -Tobacco Sales Compliance – California2020-07-06T14:15:15-05:00
Man holding box of cigarettes

Man holding box of cigarettes and taking out a cigarette.

Tobacco products are addictive and have many serious and detrimental effects on health. For this reason, the sale of tobacco products is strictly regulated, and there are laws prohibiting tobacco sales to minors.

As a tobacco sales associate, it is your responsibility to understand the consequences of tobacco use, so you can better implement tobacco laws. Ensure that your store stays in compliance by checking identification and, if necessary, refusing a tobacco sale.

This course has the following objectives:

• Select the affects that tobacco can have on your health.
• List characteristics that are common for adolescent tobacco users.

Course Duration: 65m

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Cashier – Alcohol Sales Compliance – Montana2020-08-06T10:47:00-05:00

Bottles and glasses of different types of alcoholThis course is designed for food retailers who sell alcohol in the state of Montana. Alcohol sales are strictly regulated, so associates will occasionally have to refuse a sale to a minor or a person who is intoxicated. Additionally, this course explains the effect alcohol has on behavior, defines blood alcohol content, classifies legal forms of identification and discusses what to do with fake IDs.

* In order to receive certification for the State of Montana, you must enter your Date of Birth in your student profile.

Course Duration: 75m

During the 2011 Legislative session the Responsible Alcohol Sales and Service Act was passed which makes alcohol server training mandatory in the state of Montana. Students who complete the Alcohol Sales Awareness – Montana Certified course receive the Institute’s certification of training, which is valid and approved by the State of Montana. However it requires each user to have their date of birth in their online training account, next to their name.

Please click here, to verify an individual’s alcohol server/seller training record by entering the person’s name (first and last) and their date of birth. If the person has valid training, you may print a training verification.

Feel free to contact the Institute at 773-695-2611 or click here if you have any questions regarding this process.

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Cleaning and Sanitizing – High Touch Surfaces2020-10-28T12:06:24-05:00

Person wearing gloves, cleaning and disinfecting a door handle.

Food retailers play a critical role in protecting public health during the COVID-19 pandemic and beyond. Stores must maintain a clean and sanitary facility to ensure the health and well-being of all customers and employees. Cleaning and sanitation procedures for frequently touched surfaces can help protect customers and employees. While some grocery stores are limiting store hours to thoroughly clean and disinfect their entire store before opening the follow morning (i.e., deep clean), others are more aggressively cleaning and sanitizing high touch surfaces throughout the day to reduce the risk of transmission.

Course Duration: 5m

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Food Allergen Compliance (SFS Certification) – $8 USD2020-08-31T13:56:06-05:00

A table full of fruits, nuts, eggs, chocolate, milk and shrimp on it.

Costs
We have partnered with State Food Safety to offer the Food Allergen Safety certification course. There is an additional charge of $8 for this course. Payment via credit card must be made online at the time of registration.

Purpose
The purpose of the Illinois Food Allergen Safety Training program is to prepare food workers to control food allergens in the workplace.

Learning Objectives
By the end of this course, you will be able to:

  • Identify the eight major food allergens that cause 90% of food allergen-related hospitalizations in the United States.
  • Identify food allergen cross-contact risks and identify methods for preventing cross-contact in the workplace through cleaning and sanitizing, good personal hygiene, and controlling the flow of food.
  • Determine how to communicate information regarding food allergen ingredients and allergen-related special orders to the manager, other employees, and the customer.
  • Identify the most common symptoms of allergic reactions to food and how to respond if one occurs in the workplace.

Course Duration: Varies by State

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Food Handler Compliance (NRFSP Certification) – $10 USD2020-08-06T09:59:11-05:00
Food Handler Compliance (NRFSP Certification

Man in a chef’s uniform typing on a laptop.

This is a basic Food Safety training course for food handlers, compliant with the requirements of Texas, Arizona, Illinois, California and Florida. Persons who successfully pass the training and test will receive a certificate.

To assist you in meeting these new state regulations, we have partnered with the National Registry of Food Safety Professionals (NRFSP) to bring you the Food Handler Compliance course. The course is ANSI accredited, it is nationally recognized in all 50 states and reflects the 2013 FDA Food Code.

Since this service is provided by the NRFSP, there is a charge of $10 per student, payable online with a credit card. Please note that this is a discounted price from the regular pricing of $12.95. The fee covers the student access the course, testing and certification. Students have 30 days from the registration date to complete the course.

Course Duration: 120m

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Food Handler Compliance (SFS Certification) – $8 USD2020-08-31T12:41:15-05:00

Man in a chef’s uniform typing on a laptop.

Costs
We have partnered with State Food Safety to offer the Food Handler certification course. There is an additional charge of $8 for this course. Payment via credit card must be made online at the time of registration.

Purpose
The purpose of the food handlers card training and test is to prepare food handlers to enter the workforce by providing the required food safety information as specified by regulations of the workers’ state, county, or local government.

This course has the following objectives:

• Describe how food can make people sick after being contaminated by physical, chemical, or biological hazards.
• Appreciate that the behavior of food handlers directly affects the safety of food. Keep hands and body clean to prevent contaminating food and food contact
surfaces. Use appropriate barriers to prevent bare hand contact with food.
• Identify which symptoms require staying home from work or reporting an illness or symptom to the manager.
• Identify the appropriate time and temperature requirements for keeping food safe during specific stages in the flow of food.
• Describe how to keep the workplace and equipment clean.

Course Duration: 30m

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Food Safety and Sanitation (New York Certified)2020-08-06T09:59:53-05:00

Chef checking off dishes off his list.

This course (FP00040) consists of 10 micro courses followed by an 80 questions Final Test. You must review all the content and complete the Final test in order to complete this course.
This course meets the safety education certification requirement for certain retail food stores which prepare food on the premises in the state of New York.

Course certification is valid two years from completion date.

Course Duration: 480m

This course has the following objectives:

• Select characteristics of foodbourne illness.
• Identify how people contract foodbourne illness.
• Identify the differences between food allergens and intolerences.
• List causes of foodbourne illness.
• Determine which methods can prevent the growth of microorganisms.

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OSHA Hazard Communication Standards2020-08-06T10:01:03-05:00
Compliance Training

OSHA worker with safety helmet and googles checking off his list.

OSHA Hazard Communication System (HCS) now includes the criteria and provisions listed in the United Nations Globally Harmonized System of Classification and Labeling of Chemicals, known as GHS.

The modifications to HCS affect the labeling of hazardous materials as well as the safety data sheets that accompany these products. As a food retail associate, you must be familiar with these formats when you see them on hazardous products in your workplace.

This course has the following objectives:

• Identify GHS label components.
• Identify SDS format guidelines.
• Determine the section location of information within the SDS.

Course Duration: 60m

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Apples2020-07-07T09:44:40-05:00
Selection of apple varieties, with red delicious apple out in front. Isolated on white.

Selection of apple varieties, with red delicious apple out in front. Isolated on white.

A large selection of apples increases store sales, but might overwhelm consumers… which means that instead of trying new varieties, shoppers continue to buy the “tried and true” varieties they have always bought. Because so many apple varieties are available, produce clerks can help consumers with purchasing decisions.

Apples vary not only in appearance, but also in taste, texture and how they are best used. This course provides information on how to handle and store apples properly, as well as how to answer consumer questions about different apple varieties.

This course has the following objectives:

•Identify the different types of apples.
•Identify the best uses for different types of apples.
•Identify different apple substitutions.

Course Duration: 60m

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Avocados2020-07-07T10:43:50-05:00
Avocados on a table

3 avocados on a table one has been cut in half.

The Avocado is native to Central and South America. Today they are commercially cultivated in tropical and Mediterranean climates throughout the world. Avocados have gained in popularity and health experts praise them for their wide range of health benefits. Their rich and creamy texture makes them ideal for a variety of recipes. Avocados are also known as the Alligator Pear. This course contains the necessary facts to care and maintain the quality of avocados. We will also present information that allows you to be a resource for the customers when they have questions.

 

This course has the following objectives:

• Identify avocado characteristics.
• Identify how to receive and store avocados.
• Identify avocado stages of ripening.
• Identify how to handle and display avocados.
• List how to troubleshoot avocado problems.

Course Duration: 60m

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Bagging2020-07-06T10:17:21-05:00
Bags in a cart

Grocery bags in shopping cart.

The responsibilities of a bakery clerk extend beyond slicing bread and baking cakes. Bakery clerks must be knowledgeable about the products in the bakery. They must know the step-by-step processes of product preparation, as well as ways to sell those products and maintain sanitation standards.

As a bakery clerk, you should develop your knowledge and skills in all of these areas to deliver the best possible bakery products to your consumers. As a courtesy clerk, one of the most important daily tasks you will do in properly bagging groceries. Bagging happens so frequently at food retail stores, it is east for associates to forget that poor bagging practices waste bags, cost the store money and upset consumers…to the point that they will discontinue shopping at the store.

This course has the following objectives:

• Identify the advantages of paper, plastic or recyclable bags
• List the steps for bagging groceries efficiently
• Describe the handling required for specialized items

Course Duration: 15m

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Bakery – Manager2020-07-08T07:39:09-05:00
Assistant Bakery Manager

Bakery manager holding bread.

Bakery managers must develop the necessary tools for improving department operations and sales. This includes understanding customer, keeping track of, promoting and displaying products and managing daily operations, such as sanitation and scheduling.

In this course, you will develop all of these skills, as well as learn how to effectively merchandise and provide the best possible service through team building and empowering your associates.

 

This course has the following objectives:

•Identify different consumer demographics for the bakery department.
•List how to attract new consumers and retain existing consumers.

Course Duration: 150m

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Bakery Clerk 1 – Equipment2020-10-28T13:24:29-05:00

Bakery-Equipment.

Before learning about cooking techniques and bakery products, it is imperative that you first learn how to keep the bakery department safe and hygienic.

It’s vital that you learn correct operations techniques and abide by your store’s equipment safety and sanitation guidelines. As a bakery clerk, you will familiarize yourself with the equipment you are going to operate in order not to harm yourself, your co-workers or customers.

This course has the following objectives.

• Describe commonly used equipment and its purpose.
• Learn to safely use the equipment of the bakery department.

Course Duration: 10m

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Bakery Clerk 2 – Maintenance2020-07-08T07:39:53-05:00

Baker cleaning her station.

As a bakery clerk, it is important to know the maintenance and sanitation procedures of workspace areas. Keeping workspaces clean and orderly is a crucial part of ensuring employees’ and customers’ safety and helping the bakery department to produce quality products.

Display and storage areas, located within the bakery department of your store, showcase and store a wide array of products. In this course, you’ll learn about storage, preparation, display areas, work and maintenance procedures in the bakery department.

This course has the following objectives:

• Identify work and maintenance procedures in the bakery department.
• Describe the storage, preparation and display areas of the bakery department
• List the steps for cleaning storage areas.

Course Duration: 10m

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Bakery Clerk 3 – Science2020-07-08T07:40:24-05:00

Science (atom) meets baking (flour).

Baking is a science that involves intricate chemical processes that are part of baking just about everything. Ingredients used in baking go through chemical changes to create final products.

As a bakery clerk, you should be familiar with production processes and functions of various ingredients. Knowing the basics of bakery science ensures items are baked to the highest possible quality.

This course has the following objectives:

• Identify types of dough and their functions.
• Describe the steps for preparing various types of dough.
• List the components of baking methods.

Course Duration: 10m

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Bakery Clerk 4 – Product Knowledge2020-07-08T07:40:40-05:00

Baker holding a basket of freshly baked bread.

One of the most important responsibilities you have as a bakery clerk is understanding the products in your department. Product knowledge helps you to maintain product freshness, ensure quality and extend the shelf life of items.

When customers come to you with questions about items such as cakes, pies, bread, and rolls, you will be able to provide them with well-informed answers. In this course, you will learn about bakery products, shelf life, storage and preparation suggestions.

This course has the following objectives:

• Identify bakery products and types.
• Explain how to properly store products.
• Understand and explain each products shelf life.
• Describe how to correctly prepare products

Course Duration: 20m

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Bakery Clerk 5 – Merchandising2020-07-08T07:40:57-05:00

Illustration of a man and a woman shopping in the bakery section.

Merchandising is the practice of selecting products that will attract customers, while pricing and promoting items in ways that will encourage sales.

In this course you will learn how to familiarize yourself with the varieties of display equipment, packaging and signage. You will learn how products are labeled and stocked.

This course has the following objectives:

• Describe the varieties of display equipment, packaging and signage.
• Identify the ways to label and stock products.

Course Duration: 20m

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Bananas2020-07-07T10:42:58-05:00
A bunch of bananas on a white counter still with a little green them.

Bananas on a white counter still with a little green on them.

Bananas are one of the oldest cultivated fruits. They are grown throughout the tropics, and are the most sold fruit in food retail stores. This means that food retailers continually have a fairly sizeable supply of bananas on display and in storage at all times. This course provides information on how to keep all this fruit at its best by storing, handling, ripening and displaying them correctly.

Since bananas are so popular, consumers may approach you with a variety of questions. This course also provides information that will help you answer some of these questions.

This course has the following objectives:

•Identify different types of bananas.
•Identify how to receive and store bananas.
•Identify how to ripen bananas.
•Identify how to handle and display bananas.
•Identify how to select and store bananas at home.

Course Duration: 45m

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Beans and Pods2020-07-07T10:49:01-05:00

Green beans bunched up on a table.

The legume, pea or bean family is a large and economically important family that is the third-largest land plant family in terms of species, with over 19,400. It contains a number of important food plants, including soybeans, beans and peas. The only pod in this course not belonging to this family is okra. This course contains the information needed to keep them looking good from arrival until they go out the door in a customer’s cart.

This course has the following objectives:

• Identify different types of beans and pods.
• Identify how to store beans and pods.
• Identify how to handle and display beans and pods.
• Identify how to troubleshoot beans and pods.

Course Duration: 45m

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Berries2020-07-07T10:53:15-05:00

Ripe sweet different berries in metal basket, on old wooden table.

In botanical language, a berry is a simple fruit having seeds and pulp. But many fruits commonly referred to as berries do not meet the scientific definition. These can fall into one of several categories including drupes, pomes, aggregates, multiples and accessory fruits. This course covers a wide variety of what most people consider berries, regardless of their scientific definition. And you will see what specific requirements they need while residing the in produce department.

 

This course has the following objectives:

• Identify different types of berries.
• Identify how to store and handle berries.
• List how to troubleshoot berries.

Course Duration: 30m

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Blueberries2020-07-07T10:55:54-05:00
Blueberries have dropped from the basket on an old wooden table.

Blueberries have dropped from the basket on an old wooden table.

With flavors ranging from mildly sweet to tart and tangy, the North American blueberry is bursting with flavor. And this berry has lots of cousins worldwide. In Europe, a nearly identical cousin is called the bilberry or European blueberry. There is also the huckleberry, winberry and hurtleberry. But whichever cousin to the North American blueberry you use, these little powerhouses are big on taste and big on nutrients. This course contains the information you need to supply consumers with great looking and tasting blueberries during the peak growing season as well as the berries that are imported at other times. They will look so inviting that consumers won’t be able to resist them.

 

This course has the following objectives:

• Identify different blueberry characteristics.
• Identify how to store and handle blueberries.
• Identify how to select and store blueberries.
• List blueberry cooking guidelines.

Course Duration: 30m

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Cabbage Family Vegetables2020-07-07T11:05:55-05:00

Still life with assortment cabbages on wooden background.

The Brassicaceae family is a medium sized and economically important group of flowering plants. They are informally known as the mustards, crucifers or the cabbage family. Within this family is the species Brassica oleracea. It contains ten of the most common crucieferous vegetables eaten by people today and establishes these vegetables as a very important human food source.

This course gives you the information you need to maintain the quality of these vegetables from the time they arrive at the store until they are wheeled out the door. You will also learn tips and guidelines that you can relay to your customers so they can get the most from these vegetables.

 

This course has the following objectives:

• Identify cabbage family vegetable characteristics.
• Identify how to store and handle cabbage vegetables.
• List how to select and store cabbage vegetables at home.
• List how to troubleshoot cabbage vegetable problems.

Course Duration: 30m

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Cashier2020-07-06T11:38:28-05:00

Customer buying food at supermarket and making check out with cashdesk worker in store

As an integral part of the supermarket team, cashiers must know the proper procedure for a wide range of situations and subjects. They operate the checkout system and its components, identify products, handle money and payments, prevent shrink, bag orders and maintain the front end.

As a cashier, it is vital that you develop your skills and knowledge in all of these areas in order to enhance your store’s image, contribute to daily operations and better serve your consumers.

 

This course has the following objectives:

•Identify how to interact with consumers.
•List the components and rules to follow when working at the checkstand.
•Select the steps and procedures to follow when ringing up items.

Course Duration: 180m

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Cashier – Produce Identification2020-07-06T13:52:02-05:00
Cashier surrounded by produce and weighing a banana.

Cashier surrounded by produce and weighing a banana.

One of a cashier’s duties is to weigh and scan produce the customer would like to purchase. Many times, the fruits and vegetables in the produce department are not labeled, and many are priced based on weight. Therefore, it becomes the responsibility of the cashier to identify the product, key in its PLU code and weigh it at the checkstand.

This course has the following objectives:

• Identify the different types of fruit and vegetables.
• Recognize the characteristics of specific varieties of fruit and vegetables.
• Describe how PLU numbers are used during the checkout process.

Course Duration: 30m

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Cashier 1 – Job Overview2020-07-06T11:49:36-05:00

Cashier putting a bag of carrots in a bag for the customer.

As an integral part of the supermarket team, cashiers must know the proper procedure for a wide range of situations and subjects. They operate the checkout system and its components, identify products, handle money and payments, prevent shrink, bag orders and maintain the front end.

As a cashier, it is vital that you develop your skills and knowledge in all of these areas in order to enhance your store’s image, contribute to daily operations and better serve your customers.

This course has the following objectives:

• Describe services provided at the front end
• Describe the role of the cashier
• Identify components of the checkstand

Course Description: 8m

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Cashier 10 – Checkout Process: Finalize the Transaction2020-10-14T13:47:50-05:00

At the end of a transaction, you’ll inspect your customer’s cart, apply their coupons and then, process their payment. Once you’ve finished serving them, you’ll smile and thank them for their business. And, finally, you’ll quickly review your area as you prepare to serve your next customer. In this course, you’ll learn how to finalize their transaction while providing exceptional customer service.

This course has the following objectives:

  • Describe how to inspect a shopping cart
  • Distinguish between manufacturer and store coupons
  • Describe the process for applying coupons to a customer’s transaction
  • Identify the coupon reimbursement process for retailers
  • List the steps for accepting a payment, closing the sale and preparing for the next transaction

Course Duration: 12m

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Cashier 2 – Shift Procedures2020-07-06T12:14:33-05:00

Cashier woman looking back at the camera smiling.

As a cashier, there are specific procedures you’ll complete before, during and after your shift. Opening procedures are often determined by the status of your checkstand. During your shift, you’ll perform procedures to maintain your checkstand. And, finally, when your shift is over, you’ll perform the appropriate procedures for closing your checkstand, or keeping it open.

It’s important to be familiar with all of these procedures, so you can provide an exceptional customer experience from the beginning of your shift, through the end of it.

This course has the following objectives:

• Identify specific procedures to complete before, during and after your shift
• Describe common procedures associated with the cash drawer
• Discuss the different procedures for opening and closing a checkstand

Course Description: 14m

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Cashier 3 – Process Payment: Cash & Check2020-07-06T12:50:02-05:00

Cashier processing a payment, giving change to the customer.

One of the main responsibilities of a cashier is accepting payment for a customer’s order. There are multiple forms of payment, referred to as tender, which are widely accepted. Two of the most common payment types are cash and check. Individually, they each have specific attributes which makes them a popular choice for your customers. Unfortunately, their wide acceptance in food retail also makes them prone to theft and fraud. In this course, you’ll learn the proper way to process cash and check payments, while protecting your store from theft and fraud.

This course has the following objectives:

• Identify common attributes of cash and checks
• List the steps for processing payment by cash or check
• Describe ways to prevent cash theft or check fraud

Course Description: 21m

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Cashier 4 – Process Payment: Payment Cards2020-07-06T13:19:01-05:00

Hand holding a credit card.

Payment cards are one of the most common payment types accepted by retailers. Although payment cards look similar from one to the next, the technology used to transfer payment data may vary. Since payment cards are a popular choice for your customers, you’ll need to be familiar with these differences. In this course, you’ll learn the proper way to process payment cards and any accompanying errors.

This course has the following objectives:

• Differentiate between magnetic stripe and EMV payment cards
• List the steps for processing payment by payment card
• Identify how to respond to payment card errors

Course Description: 10m

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Cashier 5 – Process Payment: Mobile Wallet2020-07-06T13:24:03-05:00

Customer paying through mobile phone.

Another payment option, which offers customers a fast, simple way to pay for their purchases, is known as a mobile wallet. Once requirements are met, on both the mobile device and the POS, mobile wallets can offer several advantages over other payment types. Because of this, mobile wallets are becoming increasingly popular. In this course, you’ll learn the technical requirements for completing a mobile payment, as well as the steps involved for processing a payment using this technology.

This course has the following objectives:

• Describe mobile payment and its advantages
• List the steps for processing a mobile wallet payment
• Identify how to respond to mobile wallet errors

Course Description: 6m

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Cashier 6 – Checkout Process: Begin the Transaction2020-07-08T07:30:49-05:00

Cashier processing a family’s payment.

During the checkout process, a cashier does much more than simply scan merchandise and process a payment – they interact with the customer. This interaction contributes to the customer’s overall shopping experience, making customer service an important part of your job as a cashier. In this course, you’ll learn how to provide your customer with an exceptional experience at the start of the transaction.

This course has the following objectives:

• Describe how to acknowledge a customer using both verbal and non-verbal signals.
• Discuss the ways to inquire about, and resolve, an unfilled need.
• Define best practices associated with the store’s loyalty program and bagging preferences.

Course Description: 9m

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Cashier 7 – Checkout Process: Add Items to the Transaction2020-10-12T11:16:16-05:00

Cashier scanning items.

Delivering a seamless checkout process is an important part of your job as a cashier. A large part of this experience comes from how efficiently you can ring up your customer’s items. Most likely, their order is made up of a variety of foods from fresh fruit and vegetables, packaged products and specially marked items. In this course, you’ll learn the specific procedures for adding these different types of items to their transaction.

This course has the following objectives:

  • Distinguish between the three methods for adding items to a transaction
  • Describe common properties of UPCs and PLUs
  • List the steps for adding UPC and PLU products to a customer’s order

Course Description: 19m

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Cashier 8 – Checkout Process: Follow Alcohol and Tobacco Laws2020-10-12T11:14:52-05:00

Alcohol bottles and a box of cigarettes next to a cash register.

Most likely, your store sells a large variety of products, including alcohol and tobacco. However, unlike most other products, there are specific federal, state and local laws which apply to the sale of alcohol and tobacco. As a cashier, you should be aware of the restrictions and any consequences which may occur, if you fail to comply with them. In this course, you’ll learn how the law and your store’s policies impact the sale of liquor and tobacco at your store, and what you can do to ensure you’re following them correctly.

 

This course has the following objectives:

Describe the significance of the minimum age requirements for alcohol and tobacco.
Identify the purpose of alcohol and tobacco laws created by state and local governments.
Discuss how to comply with alcohol and tobacco laws at your job.

Course Duration: 5m

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Cashier 9 – Checkout Process: Make a Sales Adjustment2020-10-12T11:09:01-05:00

Cashier touching the cash register screen with his finger.

As you add items to your customer’s transaction, there are common issues you may encounter. Your customer may ask you to remove an item. Or, you may add an item incorrectly, resulting in a duplicate charge or the wrong price. Other issues you’ll have to address include damaged products or transaction errors. Being familiar with all of these issues, why they occur and how to prevent them, will allow you to deliver exceptional service, anytime they arise. In this course, you’ll learn about common checkout issues and what you can do during the sales transaction to resolve each one.

 

This course has the following objectives:

  • Identify common checkout issues, the reasons they occur and how to prevent them
  • Describe the process for voiding an item
  • List the actions recommended for resolving common checkout issues

Course Duration: 15m

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Cashier – Self Checkout2020-07-06T14:03:21-05:00

Couple buying food at grocery store cash register.

Some stores allows customers to checkout by utilizing specially designed registers, referred to as self-checkout stations. These stations allow customers to scan, bag and pay for their items without any assistance from a store associate. Since these machines offer customers a fast, convenient way to check out, they are becoming increasingly popular with customers. Therefore, as a cashier, you should be aware of how they work, as well as the ways you may assist in their use.

This course has the following objectives:

• Identify components of the self-checkout station
• Define the role of the self-checkout attendant and the tasks they perform
• Describe the transaction process and the bagging platform
• List common customer mistakes which may occur and the proper way to handle them

Course Duration: 5m

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Cashier – Supplemental Nutrition Assistance Program (SNAP) Training2020-07-07T12:30:03-05:00

SNAP Logo.

As a SNAP retailer, you are legally responsible for your actions and the actions of everyone who works in your store, whether they are paid or not. When you applied to accept SNAP benefits, you agreed to fulfill certain Training Expectations. The materials provided in this course will help you to fulfill those expectations.

Course Duration: 10m

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Cheese Specialist2020-08-11T09:26:04-05:00
Portrait of confident male salesperson cutting cheese in store

Man cutting cheese in store.

With more than 300 different varieties, cheese is one of the fastest growing industries. Cheese specialists must understand how to contribute to a profitable cheese department by knowing the differences between each of the cheese varieties and how to market them.

As a cheese specialist, you must develop in-depth knowledge about cheese in order to attend to the needs of consumers interested in purchasing cheese products.

This course has the following objectives:

• Identify cheese trends.
• List cheese production standards.
• List the steps for making cheese.

Course Duration: 210m

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Cherries2020-07-07T11:09:27-05:00
wooden bowl full of cherries on the table

Wooden bowl full of cherries on table.

The cherry is a stone fruit (drupe) related to plums, peaches and nectarines. They are one of the true seasonal fruits with a very short growing season that peaks in the summer. Peak seasons may vary a bit around the world with Australia in late December, southern Europe and North America in June, British Columbia, Canada July to mid-August, and the United Kingdom mid-July. They are very popular with customers and part of this may be due to the short time they are available, about three months out of the year. This course presents the information you require to keep cherries at their peak and looking great before those customers snatch them off the shelves while the supplies last.

 

This course has the following objectives:

•Identify cherry characteristics.
•Identfy how to store and handle cherries.
•Identify how to determine the size of cherries.
•List how to troubleshoot cherry problems.

Course Duration: 30m

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Citrus2020-07-07T11:13:12-05:00
Fresh citrus fruits in a wooden box

Fresh citrus fruits in a wooden box.

Citrus is a common term and genus for a flowering plant that originated in the tropical and subtropical southeast Asia. The plants are large evergreen shrubs or small trees reaching 5-15 meters tall. The fruit from these trees are fragrant, juicy and contain citric acid, which gives them their characteristic odor and flavor. The fruit is made up of a brightly colored outer layer, spongy whitish middle layer (called the pith) and the fruit segments. There are many different types of citrus fruits and with each of these are multiple varieties.

This course provides the information you need to keep citrus fruits looking and tasting their best.

Since the citrus category contains so many different types of fruits, this course will also cover the distinguishing factors that help you identify them.

This course has the following objectives:

• Identify different types of citrus fruits.
• Identify different citrus fruit characteristics.
• Identify how to store and handle citrus fruits.
• Identify how to select and store citrus at home.

Course Duration: 90m

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Courtesy Clerk2020-07-06T10:33:54-05:00
Portrait of confident female worker smiling in grocery store

Confident grocery store female employee smiling.

A courtesy clerk is often the first associate consumers see when they walk into the store and the last one they see before walking out. So when consumers return home and find their eggs are broken and bread is crushed, they not only blame the courtesy clerk, but they also may choose not to buy from the store again.

As a courtesy clerk, it is your responsibility to avoid this outcome by properly bagging and carrying out consumers’ orders.

 

This course has the following objectives:

•Identify front end services and how to interact with consumers.
•Identify housekeeping and parking lot maintenance guidelines.
•List steps to inspect and collect shopping carts.
•Identify different types of events that cause shrink.

Course Duration: 30m

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Cucumbers2020-07-07T11:17:15-05:00

Up close horizontal photo of freshly picked Cucumbers inside of basket with textured table cloth underneath.

The first cucumbers are thought to have originated in western Asia, either in India or parts of the Middle East. The cucumber is mentioned as one of the foods of ancient Ur and the legend of Gilgamesh, a Uruk king who lived around 2500 BC. It took approximately 3,000 more years for cucumber cultivation to spread to parts of Europe, including France. It wasn’t until the time of the European colonists that cucumbers finally appeared in North America in the 1500s.

This course has the following objectives:

• Identify different types of cucumbers.
• Identify how to store and handle cucumbers.
• And list how to troubleshoot cucumbers.

Course Duration: 45m

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Deli Clerk – Product Knowledge2020-08-11T10:44:14-05:00

Tray of cut meat, tomatoes and nuts.

As a deli clerk, it is your responsibility to familiarize yourself with the many different deli products your department sells. This way, when consumers come to you with questions about meats, cheeses, prepared foods or sausages, you will be able to provide them with a well-mannered, professional answer.

This course has the following objectives:

• Identify the different types of products in the deli department.

Course Duration: 45m

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Deli Clerk 1 – Food Slicer2020-08-11T09:26:54-05:00

Deli Clerk slicing meat.

The food slicer is one of the most recognized pieces of equipment in the deli department. Not surprising, as deli clerks use it throughout their shift to fill customer orders. However, to use any piece of equipment safely, you must familiarize yourself with it and how to use it. In this course, you’ll learn about a food slicer — specifically its components and the proper way to operate and clean one.

Course Duration: 5m

This course has the following objectives:

• List the components of a food slicer.
• Describe how to safely operate a food slicer.
• Identify the steps for cleaning a food slicer.

Course Duration: 5m

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Deli Clerk 2 – Equipment2020-08-11T09:27:04-05:00

Deli Equipment.

In the deli department, you will use many different types of equipment to prep, cook and hold prepared foods. Some of this equipment is easy to use, while some may require special attention.

Always follow your store’s policy when handling and operating equipment. In this course, you’ll learn about commonly used equipment and the purpose it serves within the deli department.

This course has the following objectives:

• Identify the equipment used to prep, cook and hold prepared foods.
• Describe commonly used equipment and its purpose.

Course Duration: 4m

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Deli Clerk 3 – Display Cases2020-08-11T09:27:14-05:00

Deli Clerk Display Case.

Display cases, located within your store’s deli area, showcase a wide array of cold or hot products. Cases may be either full-service, requiring the assistance of a trained associate to fill a customer’s order, or self-service, allowing the customer to pick and choose from the products available.

In this course, you’ll learn about full and self-service cases, and how they keep displayed food safe for consumption.

This course has the following objectives:

• List the types of full and self-service display cases.
• Describe characteristics of each display case.
• Identify the appropriate case for displaying a specific product.

Course Duration: 5m

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Deli Clerk 4 – Prepared Foods2020-08-11T10:47:17-05:00

Containers full of different types of deli foods.

Display cases, located within your store’s deli area, showcase a wide array of cold or hot products. Cases may be either full-service, requiring the assistance of a trained associate to fill a customer’s order, or self-service, allowing the customer to pick and choose from the products available.

In this course, you’ll learn about full and self-service cases, and how they keep displayed food safe for consumption.

This course has the following objectives:

• Identify the three sources of prepared foods.
• Explain why customers purchase prepared foods.
• Describe the advantages offered by each prepared.

Course Duration: 8m

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Deli Clerk 5 – Product Display and Storage2020-08-11T09:28:20-05:00

Deli Clerk putting freshly cut cheese in the display case.

The deli department sells a variety of deli meats and cheeses, as well as pre-made entrees, sides and salads. The products are displayed for sale, and served either hot or cold, as intended, within full and self-service cases.

In this course, you’ll learn the proper way to display the products.

This course has the following objectives:

• Distinguish between the display and cut product found in the deli case.
• Describe how entrees, sides and salads and displayed.

Course Duration: 5m

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Deli Clerk 6 – Opening Procedures2020-08-11T09:28:30-05:00

Illustration of Deli Clerk showing off the display case.

Every morning, you’ll need to complete specific tasks to get the deli department “customer ready”. You’ll begin by making sure the department is well-lit. If the overhead lights are off, turn them on.

Next, you’ll focus your attention on the deli case and then any hot or cold food bars. In this course, you’ll learn the procedures for opening the deli case and food bar.

This course has the following objectives:

• List the steps for opening the deli case and food bar.
• Discuss how to handle expired product.
• Describe a “customer ready” case or food bar.

Course Duration: 8m

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Deli Clerk 7 – Day Procedures2020-08-11T09:28:41-05:00

Deli Clerk Display Case.

Throughout the day, you’ll need to keep the hot and cold foods within the deli case and food bars, appearing fresh, attractive, and well-stocked.

In this course, you’ll learn the daily procedures which will help you maintain those foods, as well as the proper way to fill a customer’s order at the deli case.

This course has the following objectives:

• Identify the steps to replace a product from the deli case or food bar.
• Discuss ways to maintain the product’s appearance in a food bar.
• Describe how to fill a customer’s order at the deli case.

Course Duration: 15m

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Deli Clerk 8 – Closing Procedures2020-08-11T09:29:04-05:00

Illustration of different deli display cases.

The food bar and deli case must be closed at the end of each day, so the cases may be properly cleaned for use the following day. Food bars are often closed first, followed by your deli case.

Then, general cleaning throughout the department must be completed. And, once a week, a thorough cleaning of the deli case. In this course, you’ll learn the daily closing procedure for both the food bar and the deli case, as well as any general department cleaning. You’ll also learn how to perform the weekly cleaning on the deli case.

This course has following objectives:

• List the steps for closing the food bar and deli case daily.
• Discuss how to handle leftover foods from the food bar or within the deli case.
• Identify general cleaning performed within the deli department
• Describe the weekly cleaning procedure for the deli case

Course Duration: 15m

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Deli Clerk 9 – Food Service2020-08-11T09:29:13-05:00

An assortment of deli cheeses, meats, eggs and veggies.

Party platters and holiday meals are popular catering services offered through many deli departments. In addition to catering, some stores also offer another type of food service — an in-store restaurant. In this course, you’ll learn about the types of catering available, and the role you’ll play in selling, processing and filling an order. You’ll also learn how your in-store restaurant attracts customers to your store.

This course has the following objectives:

• Distinguish between two popular catering services: party platters and holiday meals
• Identify how to respond to a customer interested in your catering services
• Explain the process for assembling a holiday meal
• Describe the pick-up procedure for platters and meals
• List reasons why customers may be attracted to an in-store restaurant

Course Duration: 15m

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Deli Manager2020-08-11T10:54:36-05:00
Shopkeeper working in his grocery store

Deli manager smiling toward the camera.

Deli managers must develop the necessary tools for improving department operations and sales. This includes differentiating the department from the competition and satisfying customers’ need for convenience.

In this course, you will develop all of these skills, learn about new deli products, provide improved services and increase your understanding of the deli department’s day-to-day operations.

 

This course has the following objectives:

• Identify the steps to evaluating deli sales.
• Identify the different types of deli products.
• List ways to increase deli sales.

Course Duration: 210m

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Floral Clerk2020-07-07T08:33:53-05:00
Floral Clerk smiling

Female Floral Clerk holding flowers and smiling.

Consumers who visit the floral department appreciate having fresh flowers in their home or giving flowers as gifts. In grocery stores across the United States, roses, bouquets, and potted blooming flowers account for 79% of floral sales.

As a floral clerk, it is imperative that you properly care for and handle the flowers and bouquets in the floral department. You should develop the skills necessary to contribute to your store’s overall sales and meet the expectations of your consumers.

This course has the following objectives:

•Identify the characteristics of consumers who purchase floral products.
•Identify why consumers buy floral products and what types they purchase.
•List factors that can influence consumer purchases of floral items.

Course Duration: 120m

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Grapes2020-07-07T11:19:07-05:00
Assortment of ripe sweet grapes in basket, on green background.

Assortment of ripe sweet grapes in basket, on green background.

Grapes are berries that grow in clusters. They are used to make jam, jelly, juice, wine, raisins, vinegar and grape seed oil. And of course, they are eaten raw. This berry’s combination of unique texture and sweet flavor is what makes it one of the more popular fruits. It’s great as a snack as well as a refreshing addition to a variety of salads. This course provides the information you need to make sure this fruit is kept at its best until the consumer walks out of the store with it.

Since grapes require special handling both in the store and once purchased, this course also covers information that will help you educate consumers on how to get the most out of their grape purchases.

This course has the following objectives:

•Identify different grape characteristics.
•Identify how to store and handle grapes.
•Identify how to display grapes.
•Identify how to select and store grapes at home.

Course Duration: 30m

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Leafy Greens2020-07-07T11:21:56-05:00

Dark green leafy fresh vegetables in metal colander.

In recent years dark leafy greens have become more popular because of their nutritional values. Prior to this popularity, different cultures around the world, including Italian and Chinese, have been incorporating greens routinely into their diet. Unlike the more delicately flavored greens such as lettuce these are hardy (they tolerate colder weather) and can be quite bitter, spicy, and pungent. Even though they vary quite a bit in their taste and texture, they are often interchangeable in recipes.

Because of their recent popularity many customers and food retail personnel aren’t as familiar with greens as some of the other more popular produce. This course will provide you with the information needed to provide excellent service to your customers when to comes to leafy greens.

This course has the following objectives:

• Identify leafy green vegetable characteristics.
• Identify how to store and handle leafy green vegetables.
• List how to troubleshoot leafy green vegetable problems.

Course Duration: 60m

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Lettuce2020-07-07T11:24:16-05:00

Rows of fresh lettuce plants in the countryside on a sunny day.

Lettuce is a plant in the sunflower family. It was first cultivated by ancient Egyptians, who turned it from a weed into a plant grown for its leaves. The ancient Greeks and Romans held lettuce in high regard both as a food and for its therapeutic medicinal properties.

In China, where lettuce has been growing since the 5th century, it represents good luck and is served on birthdays, New Year’s Day and other special occasions. This course contains the information you need to store and maintain the quality and freshness of lettuce, no matter what the type or where you live.

This course has the following objectives:

• Identify different lettuce characteristics.
• Identify how to receive and store lettuce.
• Identify how to handle lettuce.
• List how to troubleshoot lettuce problems.

Course Duration: 30m

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Meat – Beef Basics and Cuts2020-07-07T13:13:38-05:00
Grilling of food for our Beef Basics and Cuts meats course collection

Grilling of food for our Beef Basics and Cuts meats course collection.

Learn more about the fundamentals of beef, including information on beef inspection and grading, as well as beef flavor, tenderness and composition. Explore how consumers are changing and how the beef industry is answering their demand for beef that fits their lifestyle. Finally, discover more on beef cuts and the cooking methods that enhance the beef eating experience.

Courses provided by the Beef Checkoff. For more information visit: BeefItsWhatsForDinner.com

Course Duration: 24m

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Meat – Beef Nutrition and Health2020-07-07T13:00:11-05:00
Mom and two children smiling and having dinner.

Mom and two children smiling and having dinner for our Beef Nutrition and Health meats course collection.

Learn more about how beef delivers important nutrients, such as protein, iron, zinc and B-vitamins, along with the flavor your customers love. You will also get an inside look into the latest findings regarding nutrition labeling and strategies for marketing nutrition information at grocery retail and foodservice.

Courses provided by the Beef Checkoff. For more information visit: BeefItsWhatsForDinner.com

Course Duration: 17m

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Meat – Raising Beef2020-07-07T13:17:34-05:00
Man on a horse raising cattle herd.

Man on a horse raising cattle herd.

Learn how today’s beef is raised in a responsible and sustainable way, including information on the beef life-cycle from farm-to-fork and the beef community’s commitment to animal welfare and providing safe, wholesome and nutritious beef. Explore strategies that you – those on the front lines of the beef community – can use to talk about beef production with your customers.

Courses provided by the Beef Checkoff. For more information visit: BeefItsWhatsForDinner.com

Course Duration: 20m

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Meat – The Modern Beef Consumer2020-07-07T13:11:20-05:00
Fancy beef dish with garnishment for our Beef course collection

Fancy beef dish with garnishment for our Beef course collection.

Learn more about how today’s beef consumer approaches shopping, meal preparation and dining out so you can leverage this insight to boost sales. Discover what drives and impacts consumers’ beef purchasing behavior and explore tips and resources that can help your business increase revenue by selling more beef.

Courses provided by the Beef Checkoff. For more information visit: BeefItsWhatsForDinner.com

Course Duration: 12m

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Meat 1 – Inspection and Grading2020-10-12T12:03:20-05:00

Illustration of chickens, sheep and cows.

Meat inspection and grading are two distinct programs within the U.S. Department of Agriculture (USDA). Inspection for meat quality is a mandatory program and is paid for by public funds. Meat grading is a voluntary program and identifies quality and carcass yield. It’s important to familiarize yourself with these programs in order to run the meat department successfully and answer customer questions. In this course, you will learn the distinctions and functions of both programs.

Course Duration: 20m

This course has the following objectives

  • List types of meat and poultry regulations.
  • Identify types of grading for meat and poultry.
  • Define inspection and grading programs.
  • Identify seals and labels for meat grading and inspection.

Course Duration: 20m

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Meat 2 – Product Knowledge – Beef2020-10-12T11:10:07-05:00

Illustration of different beef cuts.

Product knowledge is essential to run the meat department smoothly. It is important to get acquainted with the different types of animal carcass cuts. In this course, we will discuss beef primal and sub-primal cuts. You will be able to explain to customers why meat cuts have different prices and how to prepare each cut for cooking.

This course has the following objectives:

  • List the types of primal and subprimal meat cuts in beef
  • Identify the location of anatomy in meat cuts and bones on beef
  • Describe cooking methods for cuts of beef

Course Duration: 15m

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Meat 3 – Product Knowledge – Veal2020-10-12T11:10:29-05:00

Illustration of different beef cuts.

Product knowledge is important to run the meat department efficiently. It is crucial to get acquainted with the different types of animal carcass cuts. In this course, we will talk about veal primal and subprimal cuts. You will be able to describe to customers why veal cuts have different prices and explain how to prepare each cut for cooking.

This course has the following objectives:

  • List the types of primal and sub-primal veal cuts
  • Describe cooking methods for cuts of veal
  • Identify the location of anatomy in meat cuts on veal

Course Duration: 12m

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Meat Apprentice2020-07-07T12:48:39-05:00

Man showing apprentice how to use the meat cutter.

Meat apprentices must be trained in a wide range of subjects: industry trends, the role of the government, specific cuts and types of meat, safety and sanitation measures and merchandising.

As a meat apprentice, it is your responsibility to hone your skills and understand meat procedures in order to cater to the needs of your consumers and enhance your store’s productivity.

This course has the following objectives:

• Identify trends in the meat industry.
• List establishments where consumers purchase meat.

Course Duration: 300m

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Meat Wrapper/Clerk2020-09-01T10:04:40-05:00
A smiling man wearing white uniform and gloves cutting meat

A smiling man wearing white uniform and gloves cutting meat.

The responsibilities of meat wrappers are highly specialized. Basic operations include displaying, labeling and rotating, and due to the chance of spreading food-borne illness, knowledge of safety and sanitation is vital.

As a meat wrapper, you must learn how to identify different cuts of beef, veal, pork, lamb and poultry and know the safe temperatures and pull dates for each cut.

 

This course has the following objectives:

• Identify the types of primal and sub-primal meat cuts and types of poultry.
• Identify the types of inspection, grading, and labeling for, meat and poultry.
• List ways to maintain seafood quality and freshness

Course Duration: 180m

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Melons2020-07-07T11:34:42-05:00
Variety of melons on a white background.

Variety of melons on a white background.

Melons are members of the gourd family. These plants have climbing or trailing vines that produce large, tough rind fruits that are sweet and juicy. You’d think these fruits, with their tough rinds wouldn’t need much attention. Just put them in a big display and wait for them to sell.

Even though they look tough, melons have requirements that go beyond being puting them in a big display. This course provides the information you need to properly maintain the quality and freshness of melons from the time they arrive until they end up in someone’s home.

This course has the following objectives:

• Identify different melon characteristics.
• Identify how to store and handle melons.
• Identify how to properly cut melons.
• Identify how to select and store melons at home.

Course Duration: 45m

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Mushrooms2020-07-07T11:38:49-05:00

Porcini mushroom (Boletus edulis).

Mushrooms are as mysteriously unique as they are delicious. These tasty morsels are gaining in popularity. While mushrooms are cultivated, they grow wild in many regions of the world due to their unusual and fairly simple growth requirements.

Most mushrooms in the store are fairly common, and therefore well known by customers. Other varieties are as foreign to customers as if they came from another planet. This course looks at various types of mushrooms as well as how to store and handle them. Mushrooms are one of the items in the produce department that have unique requirements.

This course has the following objectives:

• Identify different types of mushrooms.
• Identify how to store and handle mushrooms.
• List how to troubleshoot mushroom problems

Course Duration: 45m

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Nuts2020-07-07T11:42:13-05:00

Varieties of nuts: peanuts, hazelnuts, chestnuts, walnuts, cashews, pistachio and pecans. Food and cuisine.

Nuts have been and still are an important source of food. Wild almonds, acorns and pistachios were a part of the human diet 780,000 years ago. People in many Native American nations ate a wide variety of nuts that provided them with a good source of starch and fat. Today nuts are used in cooking, baking, snacking and confectionaries. You can get them in shell, shelled, chopped, ground, raw, roasted, salted, smoked and candied. This course focuses on nuts in their truest form.

This course has the following objectives:

• Identify nut variety characteristics.
• Identify how to store and handle nuts.
• List how to troubleshoot nut problems.

Course Duration: 75m

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Onions2020-07-07T11:47:32-05:00

Assortment of 3 different types of onions.

Consumers use onions a lot. And most of them probably pay little attention to the ones they buy. An onion’s an onion, right? Well, not really. Onions do have differences. For example, they can be mildly sweet, strong and sharp or somewhere in between. And then there are the onion relatives. All in the same family of course, but with a different set of characteristics.

So let’s take a look at what they have to offer. They are used around the world in a variety of different ways and in hundreds of recipes. These bulb vegetables have taken a back seat long enough. It’s about time they got into the spotlight. This course contains the information you need to correctly store, handle and answer consumer questions for any onion or close relative that arrives at your store.

 

This course has the following objectives:

• Identify different onion varieties.
• Identify how to store and handle onions.
• Identify how to select the best onions.
• Identify how to store onions correctly.

Course Duration: 45m

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Pears2020-07-07T11:48:22-05:00
Yellow Pears in and out of a basket on top of a wooden table.

Yellow Pears in and out of a basket on top of a wooden table.

Pears are a popular fruit, and produce clerks should be prepared to educate and answer consumer questions about them. This course provides information on the different types of pears, their best uses and how to handle and store them properly.

Some pear varieties are well-known, while others are unfamiliar…which might make consumers hesitant to try something different. Assisting consumers in their pear selection may help them find a new favorite that they would never have tried otherwise.

This course has the following objectives:

• Identify the different types of pears.
• Identify the best uses for different pears.

Course Duration: 60m

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Peppers2020-07-07T11:49:56-05:00

Yellow, red and orange bell peppers on a white plate.

Depending on the variety of pepper, their color can be green, red, yellow, orange, and more rarely brown, white, rainbow lavender and dark purple. The name pepper is somewhat misleading. It was the name Christopher Columbus used when he encountered them in the Caribbean.

The reason he called them peppers was because, like black and white pepper they have a spicy hot taste. After introducing them in Europe, they were grown as botanical curiosities in the gardens of monasteries. Originally native to Mexico, Central and South America, today peppers are cultivated around the world and used in almost all cuisines.

 

This course has the following objectives:

• Identify pepper characteristics.
• Identify how to receive and store peppers.
• Identify how to handle and display peppers.
• List how to troubleshoot pepper problems and
• Identify how pepper hotness is measured.

Course Duration: 75m

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Potatoes2020-07-07T11:56:39-05:00

Assortment of different types of potatoes in a wooden box.

Potatoes are a favored vegetable and considered a comfort food by most people. They are grown in about 125 countries and are valued for their durability and nutrient content. The potato is held in such high esteem that it was the first vegetable to be grown in space. Then in 2008 the United Nations declared the year as the International Year of the Potato to raise the vegetable’s profile in developing nations and calling the potato a “hidden treasure”. These are very significant accomplishments. What other vegetable can make these claims?

This course provides the potato information you need to be considered a knowledgeable potato subject matter expert.

This course has the following objectives:

• Identify different potato characteristics.
• Identify how to store and handle potatoes.
• Identify how to select and store potatoes at home.
• List potato preparation tips.

Course Duration: 45m

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Produce Clerk2020-07-07T08:16:48-05:00

Midsection of female worker holding crate full of apples in grocery store.

As a produce clerk, it is your responsibility to properly rotate, stock and merchandise fruits and vegetables in the produce department. This course demonstrates how to trim, crisp and display products for products for customers. A produce clerk must practice these skills to ensure the freshest, safest and highest quality items are readily available for customers.

This course has the following objectives:

• Identify methods that allow you to control quality.
• Describe how to correctly crisp and trim produce for display.
• Recall the types of fixtures and displays used to showcase each item.
• Discuss the steps to correctly display, merchandise and store produce.

Course Duration: 60m

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Produce Clerk – Produce Knowledge2020-07-07T08:19:54-05:00
Produce Clerk putting tomatoes on a shelf

Produce Clerk putting tomatoes on a shelf.

One of the most important responsibilities you have as a Produce Clerk is knowing the products in your department. What do they look like, how to handle them, how to store them, how should they should be merchandised? This course has that information you need to show your customers you are a knowledgeable professional and also a valuable associate.

 

This course has the following objectives:

• Identify the different types of fruits and vegetables.
• List specific characteristics of fruits and vegetables.
• Discuss handling, receiving and merchandising guidelines for fruits and vegetables.

Course Duration: 30m

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Root Vegetables2020-07-07T12:03:14-05:00

Assortment of root vegetables on a white surface.

Root vegetables grow underground. They are sometimes marketed under the name winter vegetables. They are nutritious, inexpensive and usually available all year long. Some of the vegetables you will see in this course are very common while others may not be as well known to the customer.

This course gives you the information you need to maintain all of these vegetables while they are in storage and on display. It also supplies you with the knowledge you need to answer vegetable specific questions when customers look to you for answers.

 

This course has the following objectives:

• Identify different root vegetable characteristics.
• Identify how to store and handle root vegetables.
• List how to select and store root vegetables at home.
• List how to troubleshoot root vegetable problems.

Course Duration: 45m

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Squash2020-07-07T12:12:07-05:00

Assortment of squash in and around a basket.

Squash is the common name for some species of the gourd family. These tendril bearing plants originated in the Americas. The name squash also refers to the edible fruit of these plants which is consumed as a vegetable.

Although originating in the Americas, squash are now grown in most countries. This course will help you maintain the quality of squashes that arrive at your store. You will also see information that you can use to educate customers on the buying and preparation of different squash varieties.

 

This course has the following objectives:

• Identify the different varieties of squash.
• List how to store squash.
• List how to handle and display squash.
• Identify how to troubleshoot squash.

Course Duration: 60m

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Stalks2020-07-07T12:09:27-05:00

Celery, Celeriac on rustic wooden table.

Stem and stalk vegetables are the extended part of the root of the plant that grow above the ground. Stem and stalk vegetables could in fact also be classed as leafy vegetables. This group mainly consists of fleshy leafstalks, such as rhubarb and celery.

What is striking about this group is that some varieties are cultivated in the dark. This method produces a white or light colored product.

This course has the following objectives:

• Identify different types of stalk vegetables.
• Identify how to store and handle stalk vegetables.
• List how to troubleshoot stalk vegetables.

Course Duration: 45m

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Stone Fruits2020-07-07T12:16:34-05:00
Variety of stone fruits, including apricots, peaches, nectarines, plums and cherries, isolated on white.

Variety of stone fruits, including apricots, peaches, nectarines, plums and cherries, isolated on white.

Nothing says summer like the colorful look of peaches, nectarines, plums and apricots. And they taste and smell as great as they look. These fruits are at their peak during the summer months. Consumers make the most of these three or four months and buy the best they can find. Then, before you know it, the season is over and its wait until next year. This course gives you the information needed to keep these fruits looking and tasting their best throughout the season.

This course has the following objectives:

• Identify different stone fruit characteristics.
• Identify how to store and handle stone fruits.
• Identify how to select and store stone fruits at home.

Course Duration: 30m

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Strawberries2020-07-07T12:18:45-05:00
Ripe sweet strawberries in wicker basket on table in garden

Ripe sweet strawberries in wicker basket on table in garden.

The scientific name for the strawberry is Fragaria x ananassa… though it is better known as the garden strawberry. Because strawberries are quite fragile, it is a produce clerk’s job to keep them at their best while they are in the store. This also gives produce clerks the opportunity to increase consumer satisfaction by educating them on the right way to care for strawberries once they get them home.

This course gives both necessary and interesting information about a much loved fruit.

This course has the following objectives:

• Identify strawberry characteristics.
• Identify how to receive strawberries.
• Identify how to store and handle strawberries.
• Identify how to select, store and prepare strawberries at home.

Course Duration: 30m

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Tomatoes2020-07-07T12:27:11-05:00
Big red and juicy tomatoes in a basket and one on a wooden table.

Big red and juicy tomatoes in a basket and one on a wooden table.

The incredible edible tomato. It is amazing how many ways you can use a tomato. Whether it’s raw in salads, processed into ketchup, diced in salsas, breaded or fried, the options are endless. If you prefer the liquid form, tomatoes can be made into juices and mixed into various drinks.

More common uses of the tomato can be found in soups, stews and sauces. Tomatoes can also be preserved by home canning or sun drying. There are many recipes that use the tomato throughout the world and in many cuisines, such as, Mediterranean, Italian, Spanish and American.

You can buy tomatoes in the store, get them at a farmers market or grow your own. And most importantly, they are one of the most purchased items in the produce department.

This course has the following objectives:

• Identify different tomato characteristics.
• Identify how to store and handle tomatoes.
• Identify how to select and store tomatoes at home.
• List tomato preparation tips.

Course Duration: 30m

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Tropical Fruits2020-07-07T12:34:26-05:00

Kiwi fruit on a table.

The tropics is the region between the Tropic of Cancer and Tropic of Capricorn, 23.5 degrees north and south of the Equator. Temperatures in this region stay warm, seasonal changes are subtle and daylight hours vary little throughout the year.

This is the ideal climate for growing tropical fruits. Areas just north and south of the tropics, known as subtropics also have climates that can grow some tropical fruits. This course covers a variety of tropical fruits that are now available at food retailers.

This course has the following objectives:

• Identify different types of tropical fruits.
• Identify how to store and handle tropical fruits.
• List how to troubleshoot tropical fruits.

Course Duration: 75m

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Wine – Basics2020-07-07T13:55:13-05:00

Hanging grapes from a vineyard.

Our Wine Basics course is an introductory course all about wine. Topics such as how wine is made, label characteristics, varieties and storage and handling should provide students with the knowledge they need to inform consumers all about the basics of wine.

This course has the following objectives:

• Describe how wine is made
• Know how to read wine labels
• List the distinct characteristics of wine
• Explain wine varieties
• Describe food and wine pairings
• Explain the storage and handling of wine

Course Duration: 20m

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Wine – Selling2020-07-07T13:57:31-05:00
Man grabbing a bottle of wine from shelf.

Man grabbing a bottle of wine from shelf.

Our Selling Wine course has been developed to prepare you to sell wine to your customers in the store. In this course, you will learn such topics as how to display, sample and sell a customer a bottle of wine.

This course has the following objectives:

• Describe how to store and handle wine
• List the options for displaying wine
• Identify how to use sampling and cross
merchandising to increase sales
• Recall questions to ask a customer when selling

Course Duration: 30m

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Engagement 1 – What is Employee Engagement?2020-07-08T11:16:18-05:00
Employee Engagement -1

Employee Engagement. A variety of hands showing team work.

This course is a video.

This is the first course in the Engagement Series.This series of short presentations is based on authoritative academic research evidence that explains what employee engagement is, how it impacts business performance, and which organizational building blocks are required to create and sustain it.

Course Duration: 4m

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Engagement 2 – How does Employee Engagement Improve Business Results?2020-07-08T11:39:03-05:00
Employee Engagement-2

Employee Engagement. One Hundred Dollar Bill with a graph.

This course is a video.

This is the second course in the Engagement Series.This series of short presentations is based on authoritative academic research evidence that explains what employee engagement is, how it impacts business performance, and which organizational building blocks are required to create and sustain it.

Course Duration: 6m

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Engagement 3 – Hiring and Corporate Culture2020-07-08T11:46:34-05:00

Illustration of Hiring and Corporate. Highlighting a woman with a magnifying glass.

This course is a video.

This is the third course in the Engagement Series.This series of short presentations is based on authoritative academic research evidence that explains what employee engagement is, how it impacts business performance, and which organizational building blocks are required to create and sustain it.

Course Duration: 8m

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Engagement 4 – Job Resources and Demands2020-07-08T12:03:56-05:00

Man holding tools that are of resources for his job.

This course is a video.

This is the fourth course in the Engagement Series. This series of short presentations is based on authoritative academic research evidence that explains what employee engagement is, how it impacts business performance, and which organizational building blocks are required to create and sustain it.

Course Duration: 11m

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Engagement 5 – Getting Started – Building Employee Engagement2020-07-08T12:08:47-05:00

People holding up signs to their faces with a smiley face drawn on them.

This course is a video.

This is the fifth course in the Engagement Series. This series of short presentations is based on authoritative academic research evidence that explains what employee engagement is, how it impacts business performance, and which organizational building blocks are required to create and sustain it.

Course Duration: 8m

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Hiring and Training2020-07-08T10:57:47-05:00

Illustration of a magnifying glass searching for the perfect candidate.

In this course you will learn how to implement non-discriminatory hiring practices as well as how to properly train associates on store safety.

 

This course has the following objectives:

• Identify good practices and government regulations to follow when hiring employees.
• Recall the five phases of an associate interview
• Describe an associate’s orientation process
• Recall how safety training programs are implemented to associates

Course Duration: 20m

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Introduction to Supervisory Skills I2020-07-08T11:06:18-05:00

Illustration of City Scape.

Being a good supervisor is more than just getting the job done. Yes, it’s important to complete tasks and meet deadlines. But following the correct processes and procedures involves only one set of management skills. You also must be a good leader. These skills help you interact and communicate with team members effectively. This course discusses ways to use motivation, accountability, and delegation to develop team members.

Course Duration: 60m

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Introduction to Supervisory Skills II2020-07-17T09:01:15-05:00

Illustration of City Scape.

Another part of being a good leader is helping your team get the job done in the most effective and efficient manner. This is called performance management. There are a number of skills that can help you become competent at managing the performance of team members. This course discusses how to provide feedback, give performance reviews and handle disciplinary and grievance issues.

Course Duration: 75m

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Learning Leader Series – Strategies to Improve Retention2020-07-08T12:15:06-05:00
Brain Concept Graphic

Brain Concept Graphic.

In this video of the Learning Leader Series, we will look at strategies to improve memory retention, and how to optimize the formation of memory through Retrieval Practices and Spacing.

Course Duration: 15m

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Learning Leader Series – The Learning Process2020-07-08T12:17:54-05:00
Box with stacked cans resembling Learning Leader Customer Service Process.

Box with stacked cans resembling Learning Process.

In this video of the Learning Leader Series, we explore three different phases of the learning time line: Before; During; and After, and the corresponding actions within each phase that leads to a successful learning experience for your team.

Course Duration: 20m

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Learning Leader Series – Training Formats2020-07-08T12:21:01-05:00
Learning Leader Series – Training Formats

Learning Leader Series – Training Formats.

There are many types of Training Formats. This video of the Learning Leader Series, will aid you in deciding which Training Format is most suitable for your training program, as we will look at, and compare two formats: The Course Format; and The Cohort Format.

Course Duration: 15m

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Management Best Practices2020-07-08T10:21:05-05:00

Manager shaking hands with employee.

“Getting to Great,” a Coca-Cola Retailing Research Council study, offers an entirely fresh look at great store performance, one that goes well beyond the traditional bottom line.

In this course you will study “Getting to Great” and see how three factors—store sales versus sales potential, customer loyalty and employee loyalty—combine to set great-performing stores apart from those that only produce a solid profit. You will also learn about the four management practices that are always applied in great-performing stores but may be uncommon or non-existent in lesser-performing stores.

Whether you operate one store or 100, the lessons learned in this course will help improve store performance.

This course has the following objectives:

• Identify the relationship between store profits and performance.
• List the characteristics of loyal customers.
• Identify store performance categories.
• Identify factors that affect store performance.
• List factors that make a great performing store.

Course Duration: 90m

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Managing People2020-07-08T10:24:43-05:00
Managing People

Manager and employee standing side by side.

To remain successful in an increasingly competitive and fast-paced market, food retailers need a dedicated workforce. Passion, creativity and superior know-how in all customer-facing activities can separate the winners from the losers in the food retail marketplace.

In this course you will examine the Coca-Cola Retailing Research Council study “A Leadership People Strategy for Food Retailers” and identify relevant employment issues and trends in food retailing. The study emphasizes a need for food retailers to become employers of choice. It provides you with a strategic framework for human resources and easy-to-use checklists for the implementation of your own people strategy.

This course has the following objectives:

• Identify the characteristics of food retail employees.
• List the different types of consumer and store relationship strategies.
• List ways to avoid attracting and hiring bad employees.

Course Duration: 150m

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Retention and Turnover2020-07-08T10:29:14-05:00

Two male store employees smiling towards the camera.

A Coca-Cola Retailing Research Council study, “New Ideas for Retaining Store-Level Employees,
” gives supermarket retailers two focal points for attacking the employee turnover problem. One is
the ability to determine the real cost of store-level turnover. The other is to identify actions that will
increase employee retention and reduce turnover.

In this course you will examine the data from “New Ideas for Retaining Store-Level Employees” and use
it to develop an action plan that will help you overcome the costs of employee turnover.

 

This course has the following objectives:

• Identify the costs of employee turnover.
• Distinguish between turnover and retention rates.
• Select factors that increase retention rate.
• List steps and procedures for creating an action plan.

Course Duration: 75m

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Store Safety – Fire Prevention2020-07-09T12:50:26-05:00

Illustration of a flame and a shopping cart inside.

It is important that all food retailers comply with fire prevention requirements and train their employees in fire safety. This course will cover the basics of fire safety and prevention to protect employees as well as customers in the store.

This course has the following objectives:

• Identify potential factors which cause fires in the store
• Describe the elements of a Fire Prevention Plan (FPP)
• Explain the procedures for fire preparedness
• Recall the process on how to operate a fire extinguisher

Course Duration: 10m

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Store Safety – Promotions and Committees2020-11-11T09:23:04-05:00

Illustration of Store Safety Promotion.

Safety is a team effort that requires the coordination and commitment of the entire staff. A great safety program will not work if associates are unaware of it. In this course will you how to promote and inform associates about safety as well as how to create safety committees within the store.

This course has the following objectives:

• List ways to promote workplace safety.
• List the requirements and functions of a safety committee.

Course Duration: 15m

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Store Safety – Reporting and Investigation2020-07-09T13:01:04-05:00

Magnifying glass on a shopping cart and a cross next to it.

Accidents, foodborne illness outbreaks, associate injuries and other crises have the potential to damage a store beyond repair. In the course, you will learn how to invest time and resources in a crisis management plan that includes investigation and reports can help ensure you against that risk.

This course has the following objectives:

• Identify ways to prevent and respond to crises and emergency situations.
• Identify how to and what steps to take when an injury or illness occurs.
• Identify the steps in an accident investigation.

Course Duration: 25m

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Supermarket Finance2020-07-09T11:48:58-05:00

Man writing on reports.

This course is an introduction to financial statements and the numbers in the statements. Financial statement numbers are important, because they help indicate a store’s health. Even a small change in operations can make a difference in your store’s profit.

After you complete this course, you will be familiar with the basics the income statement and balance sheet, as well as important calculations and ratios.

 

This course has the following objectives:

• Select how to calculate store and department profitability.
• Select how to calculate inventory turnover and shrink.
• Select entries on a balance sheet.

Course Duration: 120m

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The Fresh Imperative – Asia2020-07-09T11:55:58-05:00

Woman smiling at the camera while holding a bag of groceries.

Fresh food offerings are the most critical success factor in the rapidly changing Asian food retail market, but what do consumers in Asia view as “excellence” in fresh food? What drivers determine their product and retailer choices?

The Coca-Cola Retailing Research Council (CCRRC) Asia commissioned the “Fresh Imperative” survey in order to understand what consumers view as excellence in fresh food retailing and what drivers determine not only their choice of product, but also their choice of retailer. From there, the study seeks to identify leading practices in the key areas of retail operations, as well as how these practices can be developed to improve retailers’ fresh food offerings.

This course has the following objectives:

• Identify retail shopping characteristics.
• Identify consumer shopping habits.
• Identify consumer freshness attitudes.
• Identify how retail channels build trust.

Course Duration: 120m

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The Leadership Challenge2020-07-09T13:24:36-05:00

A woman and two men standing in front of a chart.

Successful leaders make things happen. They strengthen and motivate people. They influence others toward achieving a common goal. They encourage people and organizations to go where they have never been before.

Leadership is not a fad, and it will never go away. Time, problems, process, people and technology may change, but leadership will always be necessary. Change is the realm of leadership. This Leadership Challenge course and book will help you to get more knowledge to become a better leader.

Course Duration: 45m

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Multicultural Marketing2020-07-13T08:04:03-05:00

The Coca-Cola Company developed this course focusing on developing food retail multicultural selling opportunities.

This course has the following objectives:

• Recognize the growth in multicultural opportunities for your store.
• How to identify multicultural selling opportunities with your shopper.
• How to sell-in and position multicultural marketing programs most effectively.
Note: This course may take 5 to 6 minutes to download, depending on the internet speed.

Course Duration: 30m

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Non-Alcoholic Beverages Department2017-11-09T12:22:08-05:00

The non-alcoholic beverages department is an essential section of the store. Associates in this department must learn how to merchandise, know the different beverage categories and utilize temperature to sell more products.

As an associate in the non-alcoholic beverages department, it is your responsibility to gain knowledge of the products you sell and the best way to sell them. Note: this is an introductory course; the second course in this series is “Non-Alcoholic Beverages Department – Soft Drinks.”

 

Non-Alcoholic Beverages Department Training Topics:

  • The Non-Alcoholic Beverage Department
  • Making Money in the Beverage Department
  • Beverage Category Basics
  • Marketing Beverages in Your Store
  • Make it Cold to be Sold
  • Direct Store Delivery

Course Duration: 2 hours

Non-Alcoholic Beverages Department – Juices2017-11-10T12:43:23-05:00

Juices are a multi-billion dollar industry. All ages of consumers purchase juices for all different kinds of occasions. One of the most appealing aspects of the category is variety: Juices come in many flavors, such as orange, apple, guava, pomegranate and grape.

In this lesson, you will learn the history of juice—including how citrus was used in ancient times and brought to the United States—as well as the key manufacturers of the industry. You will also learn about the three main juice segments: chilled, frozen and shelf stable.

 

 

Non-Alcoholic Beverages Department – Juices training Topics:

  • The History of Juice
  • Juice Segments
  • Consumer Demographics

Course Duration: 1 hour 30 min

Non-Alcoholic Beverages Department – Soft Drinks2017-11-10T12:43:19-05:00

NonAlcBevSoftDrink_en_titleImageAfter receiving an overview in the introductory course, “Non-Alcoholic Beverages Department,” this course focuses on a specific beverage category: soft drinks. Soft drinks are not only the largest volume contributor within the department, but also make the most retail dollars for your entire store.

As an associate in the non-alcoholic beverages department, it is vital that you develop your understanding of soft drinks and the consumers who purchase the product.

 

 

Non-Alcoholic Beverages Department – Soft Drinks Training Topics:

  • Soft Drink Product Category
  • Segments of the Product Category
  • The Soft Drink Consumer
  • Soft Drink Category Management

Course Duration: 1 hour 45 min

Promotions and Merchandising2020-07-13T10:38:42-05:00

Woman smiling at the camera while holding a product and illustrated sale tags on the right side.

Products do not sell themselves. Food retailers must rely on merchandising, a process that is much more complex than simply choosing a product and placing it on a shelf so someone can buy it.

As a supermarket representative, it is imperative that you help implement a successful merchandising program. In this course, you will develop an understanding of the basics of merchandising and consumer buying habits, as well as complimentary products, pricing and promotions.

This course has the following objectives:

• Identify the characteristics of consumers.
• Identify the characteristics of the different types of purchasing decisions.

Course Duration: 30m

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Social Media and Company Case Studies2020-07-13T10:23:17-05:00
Woman holding Coca Cola bottle and iPad.

Woman holding Coca Cola bottle and iPad.

The Coca-Cola Company developed this course to inform retailers about social media.

This course has the following objectives:

• Understand the steps it takes to implement a successful social media program
• Review company social medial expectations how its used for promotional uses as a case study

Course Duration: 30m

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Social Media and the Digital Shopper2020-07-13T10:27:48-05:00
Woman holding Coca Cola bottle and iPad.

Woman holding Coca Cola bottle and iPad.

The Coca-Cola Company developed this course to inform retailers about social media.

This course has the following objectives:

• Understand what social means for business
• Understand how shopper insights can help you drive retail transactions
• Understand the differences between generational digital shoppers

Course Duration: 30m

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What is social media?2020-07-13T10:20:13-05:00
Woman holding Coca Cola bottle and iPad.

Woman holding Coca Cola bottle and iPad.

The Coca-Cola Company developed this course to inform retailers about social media.

This course has the following objectives:

• Understand the difference between social media and networking and why they are important to your business
• Understand the difference between several social media platforms
• Understand the new reality of today’s web presence

Course Duration: 30m

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Food Manager – Practice Exam2020-10-12T11:17:51-05:00

Employees washing his hands.

This is a practice exam in order to prepare you for the Food Manager Exam

Practice Exam Duration: 80m

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FSS1 – Foodborne Illness Overview2020-07-13T13:36:53-05:00

Young mother with baby daughter shopping in supermarket.

The first course in this series focuses on the causes of foodborne illnesses. You will see how and why these illnesses occur. You will also find out how to tell the difference between an illness and allergen. Last, you will see how to prevent the growth of then microorganisms that can cause a foodborne illness.

This course has the following objectives:

• Select characteristics of foodborne illness.
• Identify how people contract foodborne illness.
• Identify the differences between food allergens and intolerances.
• List causes of foodborne illness.
• Determine which methods can prevent the growth of microorganisms.

Course Duration: 43m

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FSS10 – Food Safety and Crisis Management Plans2020-07-13T13:35:05-05:00

The common goal of food retailers is to provide customers with safe quality food and a safe place to shop. To accomplish this you must be proactive and plan ahead for situations that have yet to occur. Having processes and procedures in place to handle situations eliminates anxiety, worry and performing unnecessary tasks.

This course has the following objectives:

• Identify sectors regulated by the FDA.
• Identify active control elements.
• Identify food safety plan prerequisites.
• List steps in a crisis management plan.

Course Duration: 40m

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FSS2 – The Flow of Food Products2020-07-13T13:37:11-05:00

Bunch of fruits and vegetables in crates at warehouse.

This is the second course in the food safety and sanitation curriculum. It focuses on the different food products that are delivered to the store. This course covers what you need to know to ensure safe products are the only ones coming into the store. You will also see how to properly maintain products in storage.

This course has the following objectives:

• Identify how to properly receive incoming food products.
• Identify how to properly store dry, fresh, frozen and refrigerated products.
• Differentiate between the types of product dates.

Course Duration: 45m

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FSS3 – Manage Product Time and Temperature2020-07-13T13:37:22-05:00

Hand of a man using a Heat Thermometer.

A foodborne illness can be devastating to your store’s reputation. Consumers will think twice about shopping at your establishment. Who, knows…they may be the next ones to get ill. Now add to that the financial impact as a result of the foodborne illness. Liability costs can reach into the 6 and maybe even 7 figure range. That’s a lot of money. That’s why it’s critical to take every precaution to ensure your products are safe for the consumer.

This course has the following objectives:

• Distinguish between types of thermometers.
• List ways to maintain thermometers.
• Select ways to accurately take product temperatures.

Course Duration: 42m

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FSS4 – Safe Food Preparation2020-07-13T13:37:39-05:00

Chef checking off dishes off his list.

When handling and preparing food the microorganisms that can cause foodborne illnesses are at greater risk of multiplying and spreading. There are so many potential opportunities for them to multiply when the environment is right. But you can put a stop to this by taking extra care to control food temperatures and avoid cross-contamination.

This course has the following objectives:

• Select ways to prevent contamination and cross-contamination.
• Determine the proper ways to thaw and cook different food products.

Course Duration: 35m

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FSS5 – Cooked Foods2020-07-13T14:20:50-05:00

Trays of different meats in a display case.

Time/Temperature Control for Safety (TCS) foods aren’t out of the woods with possible growth of microorganisms just because they were thawed and cooked correctly. They still have the chance to become a foodborne illnesses statistic.

At least that is if the microorganisms have their way. That is why it is essential to cool and reheat these foods with just as much care as you thawed and cooked them. It is at these points in the flow of food that the risk of cross-contamination and time-temperature abuse are the greatest.

This course has the following objectives:

• Identify the correct steps to cool cooked foods.
• Select correct food cooling techniques.
• Distinguish proper storage methods for cooked foods.
• Differentiate between correct and incorrect steps of reheating food.
• List correct techniques when holding foods.

Course Duration: 35m

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FSS6 – Personal Hygiene and Employee Health2020-10-27T14:38:25-05:00

Hands of a man placing red peppers and broccoli on a platter.

A food handler’s appearance and performance are very important to a food retail establishment. Their personal hygiene habits play a key role in preventing and reducing the risk of foodborne illness. Associates with good personal hygiene habits also create a positive impression for the customers.

This course has the following objectives:

• List personal hygiene guidelines that store food personnel must follow.
• Identify the different types of hand maintenance necessary for food handler personnel.

Course Duration: 35m

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FSS7 – Cleaning and Sanitizing2020-10-27T14:42:05-05:00

Hands with gloves on washing a pot in the sink.

The importance of proper cleaning can be appreciated when you realize that another major reason for foodborne illness is contaminated equipment. There are many cleaning operations in food retail. Each cleaning process is usually specific to the type of cleaning that needs to be done.

This course has the following objectives:

• Identify direct and indirect contact surfaces.
• Select steps in the basic manual warewashing process.
• Identify different types of chemical sanitizers.
• List the different types of mechanical warewashing.
• Identify types of fixed equipment warewashing.

Course Duration: 40m

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FSS8 – Facility Management2020-07-13T13:19:27-05:00

Illustration of the outside and inside of a supermarket.

The importance of proper cleaning can be appreciated when you realize that another major reason for foodborne illness is contaminated equipment. There are many cleaning operations in food retail. Each cleaning process is usually specific to the type of cleaning that needs to be done.

This course has the following objectives:

• Identify facility design considerations.
• List kitchen equipment requirements and considerations.
• Identify facility maintenance procedures and guidelines.

Course Duration: 50m

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FSS9 – Pest Control Program2020-07-13T13:25:20-05:00

Man fixing a cabinet hinge.

Every retail food establishment should have a pest control program. There is always the occasional insect or rodent problem. However, their constant presence causes major problems and indicates a lack of good sanitation and control measures. It is essential to keep a constant lookout for pests, and get rid of them at the first sign of an infestation.

This course has the following objectives:

• Identify ways to prevent pest infestation.
• Identify different type of pest indicators.
• Select ways to eliminate pest attractors and accessibility.
• Identify steps to successfully work with a pest management professional.

Course Duration: 40m

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DC – Food Policy2020-07-27T11:25:06-05:00

Man doing looking for an item while holding a tablet.

A clean and organized food distribution center is a direct reflection of the logistics management team and the corporation, because it reveals the attitude of the entire workplace. When the facility looks good, the entire operation works more efficiently, experiences significantly less damage, encourages customer service, has positive morale and creates a positive impact on associate safety.

This course helps DCs understand food sanitation regulations, particularly in the United States, as well as how to implement a successful food policy program.

This course has the following objectives:

• Identify who monitors the food supply chain.
• List food safety and sanitation committee responsibilities.

Course Duration: 120m

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DC Information Technology2020-07-27T11:38:57-05:00

Mobile device used to give information on products.

Information has become the lifeline of the global food distribution system. Almost every job performed in the supply chain process interacts with multiple computers that provide an overwhelming amount of data from virtually anywhere in the world. This data is translated into meaningful reports, emails, scorecards and instant messages, providing current feedback on critical issues, problems and successes.

The course arms distribution center IT teams with up-to-date insight into current technological and strategic practices. These insights will help the entire logistics team be more professional and more effective, giving them the ability to make better decisions in a dynamic operating business environment.

This course has the following objectives:

• Select definitions and functions for terms in the area of information technology.

Course Duration: 105m

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DC Inventory Management2020-07-27T11:44:08-05:00

Yellow fork lifter working in big warehouse.

Inventory management is an imperative part of every food distribution center, because the inventory management team must make decisions that affect the entire operation.

In this course, you will learn about the responsibilities of inventory management, which include: verification of product counts and dollar values, making adjustments to inventory count and insuring all products are in the correct location.

This course has the following objectives:

• Define inventory management terminology.
• Identify the types of inventory models.
• List how to move product through a DC.
• List how to evaluate a DC’s performance.

Course Duration: 120m

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DC Loading and Shipping2020-07-30T10:51:50-05:00

Loading and unloading in a large warehouse complex, trucks waiting to unload warehouse terminal.

The loading and shipping process can be challenging. It requires a great deal of logistics, from organizing a shipping schedule to checking orders, to utilizing the right trailers and equipment to transport customer orders. Coordination is required at both the distribution center and the customer’s store location, as well as between the order selectors and drivers.

This course has the following objectives:

• Identify the different types of load, delivery and routing types.
• Select how to prepare and load products for shipment.
• List the types of transportation used to ship product.

Course Duration: 120m

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DC Order Selection2020-07-30T10:56:04-05:00
Warehouse worker driver in uniform loading cardboxes by forklift stacker loader

Warehouse worker driver in uniform loading cardboxes by forklift stacker loader.

The third step in the food distribution center cycle of operations, the order selection process, is often considered the most important. This is because it accounts for the largest single element of operating costs.

In this course, you will learn about the equipment and systems used during order selection, as well as its history and common best practices.

 

This course has the following objectives:

• List factors that affect DC order operation.
• List order selection equipment and their features.
• Differentiate between types of picking processes.
• Identify order picking procedures and layouts.

Course Duration: 150m

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DC Receiving2020-07-30T10:59:50-05:00
Cargo trucks at an entrance of a warehouse.

Cargo trucks at an entrance of a warehouse.

The receiving function is incredibly important to the entire food distribution operation. This is because it initiates the movement of products into the center and sets the pace of product movement.

In this course, you will learn the various delivery methods and best practices of efficient receiving operations. This knowledge will help you ensure that an exemplary inbound receiving operation contributes to your center’s success.

 

This course has the following objectives:

• List ways to get product to and from a DC.
• List what can affect receiving operations.
• List ways to evaluate a DC’s receiving operation performance.

Course Duration: 75m

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DC Risk Management2020-07-30T11:09:25-05:00
Secured entrance of a modern orange warehouse.

Secured entrance of a modern orange warehouse.

Risk management is a vital component of the food distribution operation. Risk management includes predictions and investments in security that are designed to prevent situations that would be damaging to the company.

In this course, you will learn the procedures and challenges associated with security, loss prevention and risk management. This knowledge will help deter and prevent theft by ensuring that inventory is maintained and delivered to customers as promised.

 

This course has the following objectives:

• Identify events that can impact daily operations within the DC.
• List ways that DCs can respond to disruptive events.

Course Duration: 120m

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DC Storage and Replenishment2020-07-30T13:40:55-05:00
Worker driver of a forklift loader at warehouse loading cardboard boxes on pallet to shelves

Worker driver of a forklift loader at warehouse loading cardboard boxes on pallet to shelves.

Storage and replenishment is a complex function in the distribution center. It ensures that product is received and stored in specific areas, and it requires a great deal of communication between teams.

This course will familiarize you with the different types of storage and equipment used in this function, and teach you how to put away product and measure the performance of the entire storage and replenishment operation.

 

This course has the following objectives:

• Identify types of DC storage systems and the advantages and disadvantages of using them.
• List the different types of DC equipment and the types of fuel that run them.

Course Duration: 145m

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Food Logistics I2020-07-27T11:12:31-05:00
View of bags and crates of potato in storage house

View of bags and crates of potato in storage house.

Food Logistics I is the first course in the Food Logistics library; the course focuses on introductory definitions to help initiate you to the food distribution system. This includes the history of food distribution, essential rules, and specific types of warehouses and distribution centers.

Upon completion, this course will have provided a foundation of knowledge for the other courses in the Food Logistics library, as well as the basic implementation of successful food distribution.

This course has the following objectives:

• Identify the features of the food supply system.
• Identify types of warehouses.
• List characteristics of distribution centers.
• Select how four rules can affect the DC efficiency.

Course Duration: 60m

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Food Logistics II2020-07-27T11:15:49-05:00
Modern Distribution Center from outside.

Modern Distribution Center from outside.

Food Logistics II is the second course in the Logistics library and serves as a follow up to Food Logistics I. This course focuses on important management and organizational practices when planning, building and structuring a new food distribution center. A plan is presented that includes market research, a site study analysis, materials handling, building design and transportation integration.

Upon completion, this course will have provided you with the basic steps for developing and organizing a new food distribution center.

 

This course has the following objectives:

• Identify the features of the food supply system.
• Identify types of warehouses.
• List characteristics of distribution centers.
• Select how four rules can affect the DC efficiency.

Course Duration: 120m

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Time Management 1 – Getting Control2020-08-05T10:57:20-05:00

Illustration of a clock.

This course has the following objectives:

• Discuss physical de-cluttering, how to avoid information overload and manage stress
• Describe a three-week scheduling exercise for increasing your productivity
• Explain the “mind over matter” approach
• Discuss the importance of exercise and fitness to remain focused and in control

Course Duration: 7m

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Time Management 2 – Mastering Time Management2020-08-05T11:14:17-05:00

Illustration of a clock.

This course has the following objectives:

• List how to manage time
• Identify ways to master workflow
• List the steps for taking action and their significance

Course Duration: 11m

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Time Management 3 – Beating Procrastination2020-08-05T12:02:03-05:00

Illustration of a clock.

This course has the following objectives:

• Discuss the significance of prioritizing tasks
• State how to stay focused while prioritizing
• Describe the practices to end procrastination

Course Duration: 8m

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Time Management 4 – Prioritizing2020-08-05T12:05:50-05:00