Training

Deli Department Job Guides

Free, downloadable, on-the-job training guides.
 
Deli Meats—Beef

Deli Meats—Beef
Learn about the traits and varieties of common beef deli meats, along with handling tips, serving ideas, and key selling points.

Deli Meats—Ham

Deli Meats—Ham
Learn about the traits and varieties of common ham deli meats, along with handling tips, serving ideas, and key selling points.

Deli Meats—Turkey (Low Res)

Deli Meats—Turkey
Learn about the varieties and flavors of turkey deli meats, along with handling tips, serving ideas, and key selling points.

Deli Sandwiches

Deli Sandwiches
There are hundreds of different sandwiches sold in delis across the country. There may be regional differences in these basic sandwiches.

Deli Slicer Cleaning

Deli Slicer Cleaning
Clean deli slicers can help reduce the spread of Listeria monocytogenes and other potentially deadly foodborne illnesses. Learn the proper way with this step-by-step guide.

Deli Slicing Meat Storage

Deli Slicing Meat Storage
To protect product quality, follow these deli slicing meat storage guidelines

Deli: Simple Sandwich Recipes

Deli: Simple Sandwich Recipes
One element of providing great customer service in your deli is helping your customers get the most out of the products they buy — the most flavor and the most enjoyment. Providing customers with a simple recipe or pairing idea is one way to make the most out of the opportunity. Keep a few ideas top of mind while you assist customers. When the opportunity arises, pass along an idea.

Food Allergens in the Deli

Food Allergens in the Deli
Major food allergens are: fish, peanuts, wheat, soy, tree nuts (such as almonds, filberts/hazelnuts, pecans, pistachios, walnuts), eggs, milk/dairy, and shellfish (such as shrimp, crab, or lobster). A food allergen can cause illness or death in some of your customers. Other sensitive ingredients include lactose, gluten, and sesame. Be aware of deli products that contain allergens.

Food Pairings

Food Pairings
When customers buy a product like meat, cheese, bread, or even cake, they probably aren’t planning to eat it by itself. You can help your store ring up more sales by helping customers find additional products that pair well with their selections. To figure out what foods pair well with each other, it helps to know a little science. 

Olive Background

Olive Background
Olives have been cultivated since 6000 B.C. The first olive trees were brought to the Americas around 1500. Olives are cultivated worldwide in optimum climates, but 93% of olives come from the Mediterranean area. Olives are also cultivated in California, but about 90% of Californian production is processed into olive oil.

Olive Types

Olive Types
Become familiar with the various varieties of olives found in delis, including descriptions, tastes, and uses.

Organic & Natural

Organic & Natural
Many shoppers are trying to eat more healthfully. Some are implementing whole health solutions, which are diets that promote health and wellness, prevent disease, help cure illnesses, and protect the environment. The diets include foods labeled “organic” and “natural.” Many customers are willing to pay a premium for them because of the perceived health value of these products.
 

Prepared Foods Production

Prepared Foods Production
Delis source prepared foods from one or a combination of production methods. Some methods are labor-intensive involving in-store deli staff. Other methods involve associates slacking-out, portioning, and/or packaging pre-made items coming from manufacturers.

Sensitive Ingredients: Sugar

Sensitive Ingredients: Sugar
Customers may ask you about the sugar content of foods. This Job Guide will give you a basic understanding of how diabetic shoppers, who are sensitive to sugar, approach food with sugar and carbohydrates to improve and safeguard their health.

Slicing Guidelines

Slicing Guidelines
Proper deli meat slicing procedures can help ensure your products will be attractive and safe for the consumer. Also, proper procedures can keep deli employees safe and healthy from an ergonomic standpoint. There may be age requirements for using slicing equipment; check with your manager regarding state regulations. In all instances, talk with your manager about your deli department’s policy on operating equipment and slicing procedures.

Training Tips: Kosher

Training Tips: Kosher
An ever-increasing number of consumers look for kosher certification. Jews, Muslims, and members of some other religious groups eat kosher food, as do many vegetarians, people with food allergies or intolerances, and a large percentage of consumers who just think kosher foods are better or safer. When you understand a bit about kosher food, you can serve these customers better.

Understanding Fresh Food Allergens

Understanding Fresh Food Allergens
The number of shoppers who have food allergies is increasing. Humans can be allergic to any kind of food, but eight food groups are responsible for 90% of food allergies. You can remember these eight food groups by remembering Food Problems Will Send The Emergency Medical Service

Disclaimer: The information presented in all our Job Guides (including IDDBA & YOU Training Tips) has been compiled from sources and documents believed to be reliable and represents the best professional judgment of the International Dairy-Deli-Bakery Association (IDDBA). However, the accuracy of the information presented is not guaranteed, nor is any responsibility assumed or implied, by IDDBA for any damage or loss resulting from inaccuracies or omissions.