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Publix deli knowledge quiz exam with 100% Correct answers

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What temp should fish and pork Meet and for how long? A. 145° for 10 sec B. 165° for 15 sec C. 165° for 5 sec D. 180 for 15 sec - ANSWER-B. 165 for 15 sec What turns publix hickory smoked turkey pink? A. Nos B. Sodium chloride C. Sodium nitrate D. Oxygen - ANSWER-C. Sodium Nitrate What is the shelf life for gng sandwiches and salads? A. 2 days B. 4 days C. 1 day D. 3 days - ANSWER-A. 2 days What cheese(s) has sheep's milk? A. Roquefort B. Pecorino C. Manchego D. All of the Above - ANSWER-D. All the above What is the acceptable range your Q-San should test between? A. 100-300 B. 150-300 C. 150-400 D. 200-300 - ANSWER-C. 150-400 Danish blue cheese is made with milk from what animal? A. Cow B. Goat C. Sheep D. Bull - ANSWER-A. Cow You should clean slicers every __ hrs? - ANSWER-4 hrs You should clean slicers immediately after slicing what meats? A. Salsalito B. Pastrami C. Roast Beef D. All of the above - ANSWER-D. All the above What chemicals should you NOT mix? A. Glass cleaner and sanitizer B. Bleach and sanitizer C. Bleach and multi-serface cleaner D. Both B and C - ANSWER-D. Both B and C What Boars Head turkey is only the breast? A. Ovengold turkey B. Mesquite turkey C. Salsalito Turkey D. Cajun turkey - ANSWER-C. Salsalito Turkey How often should you clean the cutting gloves? A. 2hrs B. 3hrs C.4hrs D. Every night - ANSWER-C. 4hrs How often do you wipe down touch points? A. 1hr B. 2hrs C. 4hrs D. 8hrs - ANSWER-C. 4hrs How often do you change the breading station water?

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Publix deli knowledge quiz exam with 100%
Correct answers

What temp should fish and pork Meet and for how long?
A. 145° for 10 sec
B. 165° for 15 sec
C. 165° for 5 sec
D. 180 for 15 sec - ANSWER-B. 165 for 15 sec

What turns publix hickory smoked turkey pink?
A. Nos
B. Sodium chloride
C. Sodium nitrate
D. Oxygen - ANSWER-C. Sodium Nitrate

What is the shelf life for gng sandwiches and salads?
A. 2 days
B. 4 days
C. 1 day
D. 3 days - ANSWER-A. 2 days

What cheese(s) has sheep's milk?
A. Roquefort
B. Pecorino
C. Manchego
D. All of the Above - ANSWER-D. All the above

What is the acceptable range your Q-San should test between?
A. 100-300
B. 150-300
C. 150-400
D. 200-300 - ANSWER-C. 150-400

Danish blue cheese is made with milk from what animal?
A. Cow
B. Goat
C. Sheep
D. Bull - ANSWER-A. Cow

You should clean slicers every __ hrs? - ANSWER-4 hrs

You should clean slicers immediately after slicing what meats?
A. Salsalito
B. Pastrami

, C. Roast Beef
D. All of the above - ANSWER-D. All the above

What chemicals should you NOT mix?
A. Glass cleaner and sanitizer
B. Bleach and sanitizer
C. Bleach and multi-serface cleaner
D. Both B and C - ANSWER-D. Both B and C

What Boars Head turkey is only the breast?
A. Ovengold turkey
B. Mesquite turkey
C. Salsalito Turkey
D. Cajun turkey - ANSWER-C. Salsalito Turkey

How often should you clean the cutting gloves?
A. 2hrs
B. 3hrs
C.4hrs
D. Every night - ANSWER-C. 4hrs

How often do you wipe down touch points?
A. 1hr
B. 2hrs
C. 4hrs
D. 8hrs - ANSWER-C. 4hrs

How often do you change the breading station water?
A. 1hr
B. 3hr
C. 4 hrs
D. 8 hrs - ANSWER-A. 1hr

How often do you clean the sub shop knives and utensils?
A. 3 hrs
B. 4 hrs
C. 5 hrs - ANSWER-B. 4 hrs

What portion size of corned beef does a Reuben get?
A. 3oz
B. 6oz
C. 4oz
D. 8oz - ANSWER-B. 6oz

What color code does grease cutter positive have?
A. Yellow

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