Publix Deli Management UPDATED ACTUAL Questions and
CORRECT Answers
1. How often should thermometers be calibrated?: Daily and every time they are dropped
2. What is the safe range in parts per million for Q-San?: 150-400ppm
3. How often should vinyl aprons be cleaned and sanitized?: 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
4. What is the Publix Mission?: 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
5. T.E.A.M.: Together
Everyone
Achieves
More
6. 4 Inch Rule: 4 inches between items and wall in refrigeration
4 inches for counter-mounted equipment that's not easily moved
4 inch rule allows air circulation within cooler and around items
7. Publix Guacamole is made with: Haas avocados
8. Publix hummus storage and shelf life: Keep cold - 40*
Refrigerate for 5 days
9. 6 inch rule: Store product 6 inches off floor to keep it safe from pests and cleaning floor chemicals
10. 12ft/18in rule: Sprinklers need space to operate effectively
No higher than 12 feet, no closer than 18 inches from sprinkler
CORRECT Answers
1. How often should thermometers be calibrated?: Daily and every time they are dropped
2. What is the safe range in parts per million for Q-San?: 150-400ppm
3. How often should vinyl aprons be cleaned and sanitized?: 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
4. What is the Publix Mission?: 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
5. T.E.A.M.: Together
Everyone
Achieves
More
6. 4 Inch Rule: 4 inches between items and wall in refrigeration
4 inches for counter-mounted equipment that's not easily moved
4 inch rule allows air circulation within cooler and around items
7. Publix Guacamole is made with: Haas avocados
8. Publix hummus storage and shelf life: Keep cold - 40*
Refrigerate for 5 days
9. 6 inch rule: Store product 6 inches off floor to keep it safe from pests and cleaning floor chemicals
10. 12ft/18in rule: Sprinklers need space to operate effectively
No higher than 12 feet, no closer than 18 inches from sprinkler
