PUBLIX FOOD LATEST
SAFETY EXAM
Anaphylaxis - ANSWERS-Anaphylaxis is a sudden and severe allergic
reaction that may cause death
8 Food Allergens - ANSWERS-Peanuts
Tree Nuts
Milk
Eggs
Fish
Shellfish
Soy
Wheat
Product Recall - ANSWERS-Product Recall is the process to remove
product from the sales floor or from a supply area
Scoop (All Breading Container) - ANSWERS-Do not store scoop in
breading container if there is not sufficient product in the container to
hold the scoop upright
END OF
PAGE 1
, PUBLIX FOOD LATEST
SAFETY EXAM
Scoop Cleaning (Chicken Breading) - ANSWERS-Clean Scoop Daily or
as needed
Ice Slush Solution Purpose - ANSWERS-Ice Slush Solution calibrates
and verifies thermometer accuracy
Thermometer must read 31.8 to 32.2 degrees
How to clean Thermometers - ANSWERS-Clean thermometers with
Alcohol wiper
Ultra Deli Detergent
Q San 10.0 Sanitizer
Sanitizer Test Papers
Chill Down Time Lapse (Cooked Food) - ANSWERS-Chill cooked
products from 140 to 40 degrees with 6 hours
Products should chill from 140 to 70 degrees within the first 2 hours,
first stage AND
END OF
PAGE 2
SAFETY EXAM
Anaphylaxis - ANSWERS-Anaphylaxis is a sudden and severe allergic
reaction that may cause death
8 Food Allergens - ANSWERS-Peanuts
Tree Nuts
Milk
Eggs
Fish
Shellfish
Soy
Wheat
Product Recall - ANSWERS-Product Recall is the process to remove
product from the sales floor or from a supply area
Scoop (All Breading Container) - ANSWERS-Do not store scoop in
breading container if there is not sufficient product in the container to
hold the scoop upright
END OF
PAGE 1
, PUBLIX FOOD LATEST
SAFETY EXAM
Scoop Cleaning (Chicken Breading) - ANSWERS-Clean Scoop Daily or
as needed
Ice Slush Solution Purpose - ANSWERS-Ice Slush Solution calibrates
and verifies thermometer accuracy
Thermometer must read 31.8 to 32.2 degrees
How to clean Thermometers - ANSWERS-Clean thermometers with
Alcohol wiper
Ultra Deli Detergent
Q San 10.0 Sanitizer
Sanitizer Test Papers
Chill Down Time Lapse (Cooked Food) - ANSWERS-Chill cooked
products from 140 to 40 degrees with 6 hours
Products should chill from 140 to 70 degrees within the first 2 hours,
first stage AND
END OF
PAGE 2
