Deli Operators Training Program for U.S. Deli Meats & Cheeses ...
Deli Operators Training Program for U.S. Deli Meats & Cheeses ...
Deli Operators Training Program for U.S. Deli Meats & Cheeses ...
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Tests & <strong>Deli</strong> Certificate13. On a daily basis you should:A. Straighten all meat and cheese displaysB. Cut clean faces on bulk meats and cheesesC. Make a list of meats and cheeses that need to be cut or re-stockedD. All of the above14. If you have significant inventories of products that are close to theirexpiration dates you should:A. Freeze them <strong>for</strong> later useB. Discard them and register the amount of shrinkC. Sample, merchandise, or promote them through in-store programsD. Plan to feature them in upcoming advertising programs15. <strong>Deli</strong> meats that are best sliced very thin or shaved <strong>for</strong> sandwiches include:A. Whole Muscle BeefB. Whole Muscle HamsC. Restructured <strong>Deli</strong> <strong>Meats</strong> & PoultryD. Whole Muscle Turkey or Chicken Breast16. When you are about to operate a deli slicer, the first thing you should do is:A. Make sure the slicer is cleanB. Sharpen the bladeC. Have your meat and cheese unwrapped and ready to sliceD. Be sure you know how to safely operate the slicer6-28
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