Training Opportunities

In its never-ending pursuit of providing excellence in training, the Fresh Food Factory Market and its strategic partners have developed four universal pillars of sustained business and personal excellence—leadership, culture, service, and innovation. 

Together, these pillars forge career and personal development insights that our trainees will practice adapting to strengthen their abilities and to achieve long-term results.  

What You Will Learn:

ENTREPRENEUR TRAINING

  • Adapt time-tested business insights to assess and improve your business.

  • Develop a leadership vision that inspires dedication and commitment among employees.

  • Apply key elements of the Fresh Food Factory employee engagement strategy to strengthen your culture.

  • Develop an organization that supports consistent delivery of exceptional quality service.

  • Foster a collaborative environment that draws on the creative resources of your entire organization.

  • Incorporate time-tested principles for building and fortifying brand loyalty.    

  • Financial Planning                                                                                                                                      

 

 

 

CAREER OUTCOMES

  • Focus on career opportunities to improve skill and wages.

  • Professional Development: gaining certifications and leadership experience.

  • Planning: Long and short term strategies and resources required.

  • Identify and implementing responsibilities as an individual team members.

  • Co-ordination between the training and job placement.

  • Start-up technical assistance

 

 

FOOD SAFETY & RETAIL MANAGEMENT- On The Job Training (OJT) 

  • Customer Service.

  • Focus on the current Good Manufacturing Practices (cGMPs).

  • Cleaning and sanitizing as the two essential elements that comprise a food sanitation program.

  • Foods regulations, in part or in whole by myriad federal, state and local government agencies. 

  • Quality control (QC) program consists of measures and procedures. 

  • Take and record the temperature of foods and beverages.

  • Tracking employees time.

  • Recording goods kept and racked so that the market does not run out of products.

  • Interfacing with third – party suppliers.

  • Controlling goods distribution and supply inventory.

  • Assisting in the management vendor relations, market visits, and ongoing education.

 

 

 

NUTRITION WELLNESS & COOKING CLASSES

  • Fundamentals of nutrition pertaining to human well being.

  • Food labeling.

  • Cultural and religious food practices.

  • Consumer education.

  • Describe human nutrient and energy needs in physical training.

  • Translate human nutrient and energy needs into daily food selection utilizing appropriate standards and guidelines.

  • Explain the significance of food practices to nutrition and disease prevention.

  • Effectively evaluate meals for nutritional adequacy, nutrient density, balance, variety, and calorie control.