Publix Always Think Safety: Questions And Solutions
Which step doesn't help you maintain correct posture as you lift Correct Ans - Bend forward and reach for the item
Select the point below that doesn't help you establish firm footing before lifting. Correct Ans - Test the traction of your non slip shoes.
What are the guidelines for handling a customer incident? Correct Ans - Make observations of the area
Send for a manager
Ask the customer if they are ok
What are the guidelines for handling a threatening situation? Correct Ans - Get your manager involved at the soonest and fastest opportunity.
Stay calm and focus on maintaining safety.
Managers and first aid responders are the only associates who can coordinate the cleanups of blood, fluids containing visible blood, or fluids that are potentially infectious. Correct Ans - True
Vendors and contractors are excluded from washing their hands. Correct Ans - False
What is Publix's standard for temperature for cold foods? Correct Ans - At or below 40° F
What is Publix's stand standard temperature for hot foods? Correct Ans - At or above 140° F
What do you do if you find a hotter cold item on a dry grocery shelf? Correct Ans - Find a manager and have them decide if it's OK to re-shelve
Which of the following listed below do you NOT have to report to your manager? Correct Ans - headache
Which of the following isn't a food safety hazard? Correct Ans - Genetic
How often should you wash your hands? Correct Ans - frequently
Which step doesn't help you maintain correct posture as you lift Correct Ans - Bend forward and reach for the item
Select the point below that doesn't help you establish firm footing before lifting. Correct Ans - Test the traction of your non slip shoes.
What are the guidelines for handling a customer incident? Correct Ans - Make observations of the area
Send for a manager
Ask the customer if they are ok
What are the guidelines for handling a threatening situation? Correct Ans - Get your manager involved at the soonest and fastest opportunity.
Stay calm and focus on maintaining safety.
Managers and first aid responders are the only associates who can coordinate the cleanups of blood, fluids containing visible blood, or fluids that are potentially infectious. Correct Ans - True
Vendors and contractors are excluded from washing their hands. Correct Ans - False
What is Publix's standard for temperature for cold foods? Correct Ans - At or below 40° F
What is Publix's stand standard temperature for hot foods? Correct Ans - At or above 140° F
What do you do if you find a hotter cold item on a dry grocery shelf? Correct Ans - Find a manager and have them decide if it's OK to re-shelve
Which of the following listed below do you NOT have to report to your manager? Correct Ans - headache
Which of the following isn't a food safety hazard? Correct Ans - Genetic
How often should you wash your hands? Correct Ans - frequently
