Publix Deli Roi
Studyguide Exam 2024
Update
FIFO - ✔✔✔ANSWER-First In First Out; product rotation.
What is the proper chemical used to clean the cooler floors? - ✔✔✔ANSWER-
Grease cutter positive, Ultra Deli Dish, Q-San Sanitizer
What is the proper storage distance from ceiling/floor in the cooler? -
✔✔✔ANSWER-6" off the floor and 18" from the ceiling (sprinkler heads)
, What is the proper strength of the sanitizer solution? - ✔✔✔ANSWER-Three
compartment sink: 150 to 400 PPM... Veggie wash: 20 PPM
What is the purpose of an "in- store" transfer? - ✔✔✔ANSWER-Ensures product
used is being accounted for.
How often should floors and drains be cleaned? - ✔✔✔ANSWER-Nightly
How often should the cutting gloves be cleaned? - ✔✔✔ANSWER-Every four
hours.
In which order should the three compartment sinks be set up? - ✔✔✔ANSWER-
Wash, Rinse and Sanitize
Proper mechanics when lifting and lowering objects: - ✔✔✔ANSWER-1. Get firm
footing and keep your feet wider than shoulder width. 2. Let your legs do the work
by pushing up or down slowly or smoothly. 3. Maintain your spines natural curve.
4. Grip the item firmly and hold it close to your body, staying within the safe work
zone.
Review the opening procedures for the department: - ✔✔✔ANSWER-1. Turn on
the lights and equipment 2. Check special orders and make plans to fulfill them. 3.
Set up service area *sinks* *slicers* *display cases* 4. Open all workstations. 5.
Check signs, labels, and pricing. 6. Clean front and back of case windows and all
counters. 7. Stock supplies, workstation, and hand-washing sinks. 8. Complete
Proactive Walk
Shelf life - ✔✔✔ANSWER-Time between when a product was made and it's
expiration date
Studyguide Exam 2024
Update
FIFO - ✔✔✔ANSWER-First In First Out; product rotation.
What is the proper chemical used to clean the cooler floors? - ✔✔✔ANSWER-
Grease cutter positive, Ultra Deli Dish, Q-San Sanitizer
What is the proper storage distance from ceiling/floor in the cooler? -
✔✔✔ANSWER-6" off the floor and 18" from the ceiling (sprinkler heads)
, What is the proper strength of the sanitizer solution? - ✔✔✔ANSWER-Three
compartment sink: 150 to 400 PPM... Veggie wash: 20 PPM
What is the purpose of an "in- store" transfer? - ✔✔✔ANSWER-Ensures product
used is being accounted for.
How often should floors and drains be cleaned? - ✔✔✔ANSWER-Nightly
How often should the cutting gloves be cleaned? - ✔✔✔ANSWER-Every four
hours.
In which order should the three compartment sinks be set up? - ✔✔✔ANSWER-
Wash, Rinse and Sanitize
Proper mechanics when lifting and lowering objects: - ✔✔✔ANSWER-1. Get firm
footing and keep your feet wider than shoulder width. 2. Let your legs do the work
by pushing up or down slowly or smoothly. 3. Maintain your spines natural curve.
4. Grip the item firmly and hold it close to your body, staying within the safe work
zone.
Review the opening procedures for the department: - ✔✔✔ANSWER-1. Turn on
the lights and equipment 2. Check special orders and make plans to fulfill them. 3.
Set up service area *sinks* *slicers* *display cases* 4. Open all workstations. 5.
Check signs, labels, and pricing. 6. Clean front and back of case windows and all
counters. 7. Stock supplies, workstation, and hand-washing sinks. 8. Complete
Proactive Walk
Shelf life - ✔✔✔ANSWER-Time between when a product was made and it's
expiration date
