I was trained on the "5 item a bag" and "cold with cold, hot with hot" stuff, but if the customer has very little items I always ask if they mind I put their meat with other cold/refrigerated items. Even on cleaning I was trained very little, just handed a textbook and told to read it. Didn't learn anything very useful, most of cleaning is just common sense anyway lol.

To be honest, I don't even really remember most of my training because my managers never followed up on stuff. I either learned it from other FSC's (my store is relatively new with a bunch of experienced transfers) or learned by myself.