MEAT
Notes for meat manager test
SKU- one to seven digit# - tracks item movement -orders products and shelf tags
Difference between GTIN (Global Trade Identification number) -GTIN identify items for all retailers -retailers assign SKU for their items or products
SIM (store inventory management)
- tasks: transfers by dept report Adjustment transaction report
Random Count Batch- a count batch created by a store associate on hand inventory and comparing to QOH
Source of supply- the point of origin or delivery for items supplied to stores
Scheduled Count- count batch created by chaintrak everyday @5am
*Motor muscle- active muscles used in standing, walking, running or eating Ex- bottom round, soup shanks
*Holding muscle- least active in moving animal Ex.- tenderloin and ribeye
*Bloom- optimum appearance consumers associate with freshness after meat is cut, it absorbs oxygen from air and turns the normal bright red color -dis colored product is pulled and discarded or reworked.
*Marbling- the intermingling of fat within the meat -increases meats juiciness and tenderness
*Conformation- overall shape and appearance of meats muscle structure
5 meat types: beef, poultry, pork, lamb, veal
Ground Beef Types: GW ground 92% lean (entire beef carcas) GW ground chuck, chuck cuts of beef, 80% lean 93% lean, entire beef carcus, 93% lean ground Sirloin, sirloin cuts, 90% lean Ground Round, round cuts, 85% lean Ground chuck, chuck cuts, 81% lean Market ground beef, entire carcus, block and rework trim, lean % N/A
Grinds allowed in smaller grinder:
- pork, lamb, veal, GW meats (GW lean before GW chuck)
Fluff packaging- packaging ground meat loosely when coming out of grinder into hand or tray
When reducing temp in grinds inside the freezer, place racks inside for 10-15 minutes to allow meat temp to 40 degrees or under
Cutting Tests: -measure the yield and profitability of fresh meat products we cut -helps us maintain: meat cutter proficiency, salable yield cost per pound, salable yield percentage, and gross profit percentage -cutting yield affects cost, can lower sellable yield cost per pound: maximizing product yield, minimize trimming yield
*Primals and (subprimals): BEEF Chuck- (chuck roast/eye, seven bone, neck bones, shoulder, mock tender) Rib- (ribeyes) Loin- (sirloin, strips, porterhouse/tbone, tenderloin, flap meat, flank) Round- (top round, bottom, eye, inside, tip)
Cross contamination- transfer of bacteria, microorganisms, or other harmful substances
Microbial contamination- commingling through improper food storage, processing, or packaging
Chemical contamination- when chemicals mix with food equipment, utensils, or products
Physical contamination- when non food product falls into food; occurs during packaging, preparation or storage
Dry aged beef: -result of traditional process of placing a carcass, primal, or sub primal in a refrigerated environment while strictly controlling the temp, humidity, and air movement -described as: buttery, nutty, rich and robust -common cuts of beef to dry age: NY strips, and bone-in/ boneless ribeyes
65%of fresh meat sales are from beef
15-20% from pork
Cooking to avoid foodbourne illness: -fish/shellfish: 165 degrees for 15 seconds -pork: 165 for 15 seconds -beef: 155 for 15 seconds -ground beef: 165 for 15 seconds -poultry: 180 for 15 seconds
Bacteria- germs, are small, single-celled, living organisms that are invisible to the human eye
Listeria- a bacterium found in soul, water, and some animals; can be killed if products are cooked to appropriate internal temp
Factors of bacterial growth known as FATTOM: Food, Acidity, Temperatures, Time, Oxygen, Moisture
Molds- microscoptic organisms that live on a plant or animal matter
Bacteria, molds, parasites, and viruses are all different types of microorganisms
CLEANING:
Drop cords are cleaned with glass cleaner
Use for mineral oil: -band saws -slicers -tables -sinks -grinders -cubers -stainless steel scales
- patty machines
*Display case temps: -meat dairy: 34-38 -processed meat: 32-36 -frozen: 10- below -fresh: 22-28
Brown shelf tags are for organic related items
Talker Tags: SAVE- items offered at a temporarily reduced price Clearance- items a buyer has de authorized that have been deactivated and will be unavailable New- new items from warehouse Better Choice- foods that contain more nutrients such as fiber, and things you don't need such as saturated fats or sugars
Shelf Tag Pics: (objects on shelf tags) Leaf- products made without preservatives, colors, or flavors FSA- purchased using funds from a flexible spending account
Publix Mission: To Be the Premier Quality Food Retailer in the World Committed to be: -pattionately focused on customer value -Intolerant of waste -dedicated to the dignity, value, and employment security of our associates -devoted to the highest standards of stewardship for our stockholders -involved as responsible citizens in our community
Publix strategy is a roadmap to achieving the Publix Mission
Strategic Tasks- tasks we should excel at in order to help us execute our strategy
Publix guarantee by George Jenkins
4 steps of customer service: -greet the customer -engage the customer -create their happily ever after -thank and invite the customer back
CALM approach: -stay Cool -Apologize for the problem -Listen with empathy -Make it right
Cooking product: -recommend 6-8oz of meat /poultry per person 7 methods to prepare: -broiling -grilling -pan broil -pan fry -roasting -braising -cooking in liquid
*internal cooking temps: Beef, lamb, veal: -rare: 140 -medium: 160 -well done: 170
Pork: -medium: 160 -well done: 170
Poultry: -well done: 180
Ground Meats: -well done: 160
*Cooking Methods: Ground Beef- broil, pan broil, pan fry, grill Turkey parts (tenderloins or cutlets) - broil, pan fry, grill Turkey thigh- stew, roast, braise Bone in chicken parts- broil, fry, grill, roast; livers- broil, pan fry Bone in pork- broil, pan fry, grill Bone meat, stew meat, short ribs- broil, stew, braise
full service meat case temp should be between 28-32 degrees
Use FIFO when merchandising the case or stacking off product
5 sub-dept: 21- fresh meat 22- frozen 23- dairy 24- processed meats 25- seafood
Cooler and freezer temps: Beef: 34 Chicken: 32 Meat frozen: 5
5 S process for keeping inventory organized: S1- sort and remove S2- Shine S3- Set locations and visual cues S4- Standardize S5- Sustain
Last step in closing at night: TURN OFF THE DAMN LIGHTS!!!!
Food in danger zone temps: 40-140 -store cool/fresh product 40 degrees or under -hot foods 140 or above
Hope this helps man!!! Best of luck tomorrow. Don't forget #2 pencils, and calculator!