Publix Deli Management Questions And Answers With Verified Solutions

How often should thermometers be calibrated? - Answer-Daily and every time they are dropped What is the safe range in parts per million for Q-San? - Answer-150-400ppm How often should vinyl aprons be cleaned and sanitized? - Answer-At least every four hours, or when heavily soiled, when changing from handling different species or from raw to ready-to-eat products and at the end of each shift What is the Publix Mission? - Answer-To be the Premier Quality Food Retailer in the world -passionately focused on customer value -intolerant of waste -dedicated to dignity, value and employment security of associates -devoted to high standards of stewardship for stockholders -involved as responsible citizens in our communities T.E.A.M. - Answer-Together Everyone Achieves More 4 Inch Rule - Answer-4 inches between items and wall in refrigeration4 inches for counter-mounted equipment that's not easily moved 4 inch rule allows air circulation within cooler and around items Publix Guacamole is made with - Answer-Haas avocados Publix hummus storage and shelf life - Answer-Keep cold - 40* Refrigerate for 5 days 6 inch rule - Answer-Store product 6 inches off floor to keep it safe from pests and cleaning floor chemicals 12ft/18in rule - Answer-Sprinklers need space to operate effectively No higher than 12 feet, no closer than 18 inches from sprinkler 3 foot rule - Answer-Store products 3 feet from building outside Leave a clear 3 foot pathway to electrical breaker, fire exits, fire alarms, fire extinguishers, fire risers, fire alarm pull stations Rules for food contact surfaces and utensil storage - Answer-Store food contacts services in designated areas after being washed, rinsed and sanitized and allow to air dry Store equipment and utensils on correct rack Clean utensils with handles pointing up Clean utensils with handles pointing in the same directionSingle service items in original packaging Chemical storage - Answer-Must be away from food products and supplies Raw protein storage (typical separately stored) - Answer-Beef over pork Beef and pork over chicken Organic products over non organic