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!