Mexico | Butchers Increase Skills And U.S. Meat Sales After Completing USMEF...
Mexico
Butchers Increase Skills And U.S. Meat Sales After Completing USMEF Program
More than 120 meat department butchers and managers from 30 Al Super retail stores in the Chihuahua area recently completed the USMEF Butcher Certification Program by taking certification tests.
The USMEF Butcher Certification Program informs retail store meat personnel about nutritional qualities, versatility and safety of U.S. beef and pork cuts. In partnership with Mexico’s Monterrey Technical University, the program helps improve meat department staff hygiene, meat handling skills and customer service, and builds loyalty to U.S. meat.
According to Angel Aguayo, human resources manager for Al Super retail stores, the supermarket chain promoted the USMEF program on local TV spots to encourage consumers to visit Al Super stores and learn new information about U.S. meat products.
“We have seen a positive change in how our butchers interact with customers,” Aguayo said. “The butchers are more confident in answering consumer questions and suggesting U.S. meat cuts for purchase by offering preparation and safe-handling tips.”
The program topics include beef and pork genetics, carcass and cuts, food safety and hygiene, temperature control, meat case presentation, customer service, equipment and utensils, inventory management, human resources and communication skills.
Mexico
Butchers Increase Skills And U.S. Meat Sales After Completing USMEF Program
More than 120 meat department butchers and managers from 30 Al Super retail stores in the Chihuahua area recently completed the USMEF Butcher Certification Program by taking certification tests.
The USMEF Butcher Certification Program informs retail store meat personnel about nutritional qualities, versatility and safety of U.S. beef and pork cuts. In partnership with Mexico’s Monterrey Technical University, the program helps improve meat department staff hygiene, meat handling skills and customer service, and builds loyalty to U.S. meat.
According to Angel Aguayo, human resources manager for Al Super retail stores, the supermarket chain promoted the USMEF program on local TV spots to encourage consumers to visit Al Super stores and learn new information about U.S. meat products.
“We have seen a positive change in how our butchers interact with customers,” Aguayo said. “The butchers are more confident in answering consumer questions and suggesting U.S. meat cuts for purchase by offering preparation and safe-handling tips.”
The program topics include beef and pork genetics, carcass and cuts, food safety and hygiene, temperature control, meat case presentation, customer service, equipment and utensils, inventory management, human resources and communication skills.