Providing in-service training to all new personnel ensuring they learn exceptional guest service, special features and services offered by the Meat/Seafood Department, and the proper and safe operations of all equipment used in the department: Services include, but are not limited to the following: breaking down package sizes, sharing cooking methods, slicing ham, bacon, roasts, steaks, cleaning crab, wrapping in special containers as requested, seasoning roasts, grinding pork, ordering bulk product. Participating actively in the Meat/Seafood Department's accident reduction plan including: monitoring drains in sinks, cleaning floors of spills immediately, recognizing shelf order, chemical use, safety features of all machinery, store evacuation plan, robbery policy, health codes for bleach, case temperatures, gloves, ice scoop, sink regulations, and storing regulations.