Publix Manager Test 2 UPDATED ACTUAL Questions and CORRECT
Answers
1. what gives publix smoked turkey its yellow color: smoking process
2. what is the serving size of egg salad: 1/2 cup
3. what would you do before you begin cleaning the deli traditional case: remove
all products and put in the cooler
4. what is the #1 reason why customers would not shop at publix: health dept score
and higher prices
5. whats the #1 reason why a customer would think the store is unsanitary: health
dept score
6. what would 1/8 be on a digital scale: .125
7. review the opening procedures for the department: 1. open work station
2. check special orders
3. production list
4. walk sales floor
8. what are the steps to proper hand washing: 1. hot water
2. moisten hands up to forearms and use anti-bacterial hand soap
3. scrub hands for 20 sec
4. rinse hands
5. dry and dispose of towel
6. use hand sanitizer
9. what is the shelf life for veggies: cut veggies every 2 days
sub bar veggies change each day
10. what portion of the special order form does the customer receive: canary
11. what is the process when completing a special order form: name, address, dater
order was taken, type of business, who took the order, what they need, and store number
12. review proper mechanics when lifting and lowering objects: feet shoulder length
apart, bend at knees, tighten stomach muscles, lift w/ legs
13. what two meats does meat bologna contain: beef and pork
14. what is the process of having a successful selling event: plan/organize review orders
and communicate
15. what is the importance of a selling event: letting customers sample and drawing in new
customers
Answers
1. what gives publix smoked turkey its yellow color: smoking process
2. what is the serving size of egg salad: 1/2 cup
3. what would you do before you begin cleaning the deli traditional case: remove
all products and put in the cooler
4. what is the #1 reason why customers would not shop at publix: health dept score
and higher prices
5. whats the #1 reason why a customer would think the store is unsanitary: health
dept score
6. what would 1/8 be on a digital scale: .125
7. review the opening procedures for the department: 1. open work station
2. check special orders
3. production list
4. walk sales floor
8. what are the steps to proper hand washing: 1. hot water
2. moisten hands up to forearms and use anti-bacterial hand soap
3. scrub hands for 20 sec
4. rinse hands
5. dry and dispose of towel
6. use hand sanitizer
9. what is the shelf life for veggies: cut veggies every 2 days
sub bar veggies change each day
10. what portion of the special order form does the customer receive: canary
11. what is the process when completing a special order form: name, address, dater
order was taken, type of business, who took the order, what they need, and store number
12. review proper mechanics when lifting and lowering objects: feet shoulder length
apart, bend at knees, tighten stomach muscles, lift w/ legs
13. what two meats does meat bologna contain: beef and pork
14. what is the process of having a successful selling event: plan/organize review orders
and communicate
15. what is the importance of a selling event: letting customers sample and drawing in new
customers
