Publix Deli ROI Study guide Exam –
Questions and answers
What gives Publix Smoked Turkey its yellow color? - -Natural Hickory wood
and the slow roasting of fresh meat.
-What is the serving size of egg salad for a sub sandwich? - -3oz on a half
and 6oz on a full sub.
-What would you do before you begin cleaning the Deli Traditional Case? - -
Gather all needed cleaning supplies prior to cleaning.
-What is the #1 reason why customers would not shop at Publix? - -
Sanitation issues
-What is the #1 reason why a customer would think a store is unsanitary? -
-Poor visual appearance
-What would 1/8 be on a digital scale? - -.125
-Review the opening procedures for the department: - -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
-What are the steps to proper hand washing? - -Wet hands, apply soap,
briskly rub hands for twenty seconds, scrub finger tips and between fingers,
rinse forearms and hands, dry forearms and hands with paper towel, turn off
water with paper towel, discard towel.
-What is the shelf life for vegetables? - -Under the sub station: day of
production plus one day... Hot case: 3 hours
-What portion of the special order form does the customer receive? - -
Canary Yellow
-What is the process when completing a special order form? - -1. Pick up
blank special order. 2. Write store information and date. 3. Take customer
information: name and address, phone number, pick-up date and time, type
of function, whether paid or COD, who the order was taken by. 4. Make
suggestions before completing order. 5. Take product information.
Questions and answers
What gives Publix Smoked Turkey its yellow color? - -Natural Hickory wood
and the slow roasting of fresh meat.
-What is the serving size of egg salad for a sub sandwich? - -3oz on a half
and 6oz on a full sub.
-What would you do before you begin cleaning the Deli Traditional Case? - -
Gather all needed cleaning supplies prior to cleaning.
-What is the #1 reason why customers would not shop at Publix? - -
Sanitation issues
-What is the #1 reason why a customer would think a store is unsanitary? -
-Poor visual appearance
-What would 1/8 be on a digital scale? - -.125
-Review the opening procedures for the department: - -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
-What are the steps to proper hand washing? - -Wet hands, apply soap,
briskly rub hands for twenty seconds, scrub finger tips and between fingers,
rinse forearms and hands, dry forearms and hands with paper towel, turn off
water with paper towel, discard towel.
-What is the shelf life for vegetables? - -Under the sub station: day of
production plus one day... Hot case: 3 hours
-What portion of the special order form does the customer receive? - -
Canary Yellow
-What is the process when completing a special order form? - -1. Pick up
blank special order. 2. Write store information and date. 3. Take customer
information: name and address, phone number, pick-up date and time, type
of function, whether paid or COD, who the order was taken by. 4. Make
suggestions before completing order. 5. Take product information.
