Publix Deli ROI Studyguide
Study online at https://quizlet.com/_4425qb
1. What gives Publix Smoked Turkey Natural Hickory wood and the slow roasting of fresh
its yellow color? meat.
2. What is the serving size of egg sal- 3oz on a half and 6oz on a full sub.
ad for a sub sandwich?
3. What would you do before you be- Gather all needed cleaning supplies prior to cleaning.
gin cleaning the Deli Traditional
Case?
4. What is the #1 reason why cus- Sanitation issues
tomers would not shop at Publix?
5. What is the #1 reason why a cus- Poor visual appearance
tomer would think a store is un-
sanitary?
6. What would 1/8 be on a digital .125
scale?
7. Review the opening procedures 1. Turn on the lights and equipment 2. Check special
for the department: orders and make plans to fulfill them. 3. Set up service
area *sinks* *slicers* *display cases* 4. Open all work-
stations. 5. Check signs, labels, and pricing. 6. Clean front
and back of case windows and all counters. 7. Stock sup-
plies, workstation, and hand-washing sinks. 8. Complete
Proactive Walk
8. What are the steps to proper hand Wet hands, apply soap, briskly rub hands for twenty
washing? seconds, scrub finger tips and between fingers, rinse
forearms and hands, dry forearms and hands with paper
towel, turn off water with paper towel, discard towel.
1/5
, Publix Deli ROI Studyguide
Study online at https://quizlet.com/_4425qb
9. What is the shelf life for vegeta- Under the sub station: day of production plus one day...
bles? Hot case: 3 hours
10. What portion of the special order Canary Yellow
form does the customer receive?
11. What is the process when complet- 1. Pick up blank special order. 2. Write store informa-
ing a special order form? tion and date. 3. Take customer information: name and
address, phone number, pick-up date and time, type of
function, whether paid or COD, who the order was taken
by. 4. Make suggestions before completing order. 5. Take
product information.
12. Proper mechanics when lifting and 1. Get firm footing and keep your feet wider than shoul-
lowering objects: der width. 2. Let your legs do the work by pushing up or
down slowly or smoothly. 3. Maintain your spines natural
curve. 4. Grip the item firmly and hold it close to your
body, staying within the safe work zone.
13. What two meats does Meat Pork and Ground Beef
Bologna contain?
14. What is the process of having a 1. Be friendly 2. Be considerate of the customer's time. 3.
successful selling event? Ask open-ended questions. 4. Listen attentively 5. Make
suggestions 6. Be product minded 7. Be courteous 8. Be
proud of your appearance 9. Maintain product quality
10. Offer more than expected
15. What is the importance of a selling Designed to generate long-term sales increases through
event? shared knowledge and providing samples to customers.
16. What is the proper chemical used Grease cutter positive, Ultra Deli Dish, Q-San Sanitizer
to clean the cooler floors?
2/5
Study online at https://quizlet.com/_4425qb
1. What gives Publix Smoked Turkey Natural Hickory wood and the slow roasting of fresh
its yellow color? meat.
2. What is the serving size of egg sal- 3oz on a half and 6oz on a full sub.
ad for a sub sandwich?
3. What would you do before you be- Gather all needed cleaning supplies prior to cleaning.
gin cleaning the Deli Traditional
Case?
4. What is the #1 reason why cus- Sanitation issues
tomers would not shop at Publix?
5. What is the #1 reason why a cus- Poor visual appearance
tomer would think a store is un-
sanitary?
6. What would 1/8 be on a digital .125
scale?
7. Review the opening procedures 1. Turn on the lights and equipment 2. Check special
for the department: orders and make plans to fulfill them. 3. Set up service
area *sinks* *slicers* *display cases* 4. Open all work-
stations. 5. Check signs, labels, and pricing. 6. Clean front
and back of case windows and all counters. 7. Stock sup-
plies, workstation, and hand-washing sinks. 8. Complete
Proactive Walk
8. What are the steps to proper hand Wet hands, apply soap, briskly rub hands for twenty
washing? seconds, scrub finger tips and between fingers, rinse
forearms and hands, dry forearms and hands with paper
towel, turn off water with paper towel, discard towel.
1/5
, Publix Deli ROI Studyguide
Study online at https://quizlet.com/_4425qb
9. What is the shelf life for vegeta- Under the sub station: day of production plus one day...
bles? Hot case: 3 hours
10. What portion of the special order Canary Yellow
form does the customer receive?
11. What is the process when complet- 1. Pick up blank special order. 2. Write store informa-
ing a special order form? tion and date. 3. Take customer information: name and
address, phone number, pick-up date and time, type of
function, whether paid or COD, who the order was taken
by. 4. Make suggestions before completing order. 5. Take
product information.
12. Proper mechanics when lifting and 1. Get firm footing and keep your feet wider than shoul-
lowering objects: der width. 2. Let your legs do the work by pushing up or
down slowly or smoothly. 3. Maintain your spines natural
curve. 4. Grip the item firmly and hold it close to your
body, staying within the safe work zone.
13. What two meats does Meat Pork and Ground Beef
Bologna contain?
14. What is the process of having a 1. Be friendly 2. Be considerate of the customer's time. 3.
successful selling event? Ask open-ended questions. 4. Listen attentively 5. Make
suggestions 6. Be product minded 7. Be courteous 8. Be
proud of your appearance 9. Maintain product quality
10. Offer more than expected
15. What is the importance of a selling Designed to generate long-term sales increases through
event? shared knowledge and providing samples to customers.
16. What is the proper chemical used Grease cutter positive, Ultra Deli Dish, Q-San Sanitizer
to clean the cooler floors?
2/5
