Publix Safety U Superior Grade A.

b. at or below 40 degrees Fahrenheit What are Publix's standard temperature for hot foods? a. between 120 and 144 degrees Fahrenheit b. at or above 140 degrees Fahrenheit c. between 142 and 148 degrees Fahrenheit d. at or below 160 degrees Fahrenheit b. at or above 140 degrees Fahrenheit What do you do if you find a hot or cold item on a dry grocery shelf? a. make sure no customers are looking and then put it back where it belongs b. touch the packaging and if it still feels hot (or cold) return it c. find a manager and give them the item to deicide if it's okay to re-shelve d. throw it away immediately c. find a manager and give them the item to deicide if it's okay to re-shelve Which of the following listed below do you not have to report to your manager? a. E.Coli b. Hepatitis A virus c. Headache d. Shigella species c. Headache Which of the following isn't a food safety hazard? a. physical b. chemical c. genetic d. biological c. genetic How often should you wash your hands? a. frequently b. at least three times during your shift c. whenever you feel like your hands are dirty after handling raw foods a. frequently To identify a handwashing sink. you should look for a. hand soap b. paper towels c. both hot and cold water d. all of the above d. all of the above Not all foodborne illnesses are preventab