PUBLIX DELI MANAGEMENT TEST 2024 WITH
200+ QUESTIONS AND VERIFIED ANSWERS
LATEST
How often should thermometers be calibrated? - ANSWER-Daily and every time
they are dropped
What is the safe range in parts per million for Q-San? - ANSWER-150-400ppm
How often should vinyl aprons be cleaned and sanitized? - ANSWER-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
What is the Publix Mission? - ANSWER-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
,T.E.A.M. - ANSWER-Together
Everyone
Achieves
More
4 Inch Rule - ANSWER-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
Publix Guacamole is made with - ANSWER-Haas avocados
Publix hummus storage and shelf life - ANSWER-Keep cold - 40*
Refrigerate for 5 days
6inch rule - ANSWER-Store product 6 inches off floor to keep it safe from pests
and cleaning floor chemicals
12ft/18in rule - ANSWER-Sprinklers need space to operate effectively
No higher than 12 feet, no closer than 18 inches from sprinkler
3 foot rule - ANSWER-Store products 3 feet from building outside
, Leave a clear 3 foot pathway to electrical breaker, fire exits, fire alarms, fire
extinguishers, fire risers, fire alarm pull stations
Rules for food contact surfaces and utensil storage - ANSWER-Store food contacts
services in designated areas after being washed, rinsed and sanitized and allow to
air dry
Store equipment and utensils on correct rack
Clean utensils with handles pointing up
Clean utensils with handles pointing in the same direction
Single service items in original packaging
Chemical storage - ANSWER-Must be away from food products and supplies
Raw protein storage (typical separately stored) - ANSWER-Beef over pork
Beef and pork over chicken
Organic products over non organic
What is the CALM approach? - ANSWER-Stay Cool
200+ QUESTIONS AND VERIFIED ANSWERS
LATEST
How often should thermometers be calibrated? - ANSWER-Daily and every time
they are dropped
What is the safe range in parts per million for Q-San? - ANSWER-150-400ppm
How often should vinyl aprons be cleaned and sanitized? - ANSWER-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
What is the Publix Mission? - ANSWER-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
,T.E.A.M. - ANSWER-Together
Everyone
Achieves
More
4 Inch Rule - ANSWER-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
Publix Guacamole is made with - ANSWER-Haas avocados
Publix hummus storage and shelf life - ANSWER-Keep cold - 40*
Refrigerate for 5 days
6inch rule - ANSWER-Store product 6 inches off floor to keep it safe from pests
and cleaning floor chemicals
12ft/18in rule - ANSWER-Sprinklers need space to operate effectively
No higher than 12 feet, no closer than 18 inches from sprinkler
3 foot rule - ANSWER-Store products 3 feet from building outside
, Leave a clear 3 foot pathway to electrical breaker, fire exits, fire alarms, fire
extinguishers, fire risers, fire alarm pull stations
Rules for food contact surfaces and utensil storage - ANSWER-Store food contacts
services in designated areas after being washed, rinsed and sanitized and allow to
air dry
Store equipment and utensils on correct rack
Clean utensils with handles pointing up
Clean utensils with handles pointing in the same direction
Single service items in original packaging
Chemical storage - ANSWER-Must be away from food products and supplies
Raw protein storage (typical separately stored) - ANSWER-Beef over pork
Beef and pork over chicken
Organic products over non organic
What is the CALM approach? - ANSWER-Stay Cool
