meat_wrapperThe 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 then describe the cooking methods and safe temperatures for each cut.



Meat Wrapper Training Topics:

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

Course Duration: 3 hours