Prepare for your exams
Study with the several resources on Docsity
Earn points to download
Earn points by helping other students or get them with a premium plan
Guidelines and tips
Prepare for your exams
Study with the several resources on Docsity
Earn points to download
Earn points by helping other students or get them with a premium plan
Community
Ask the community
Ask the community for help and clear up your study doubts
University Rankings
Discover the best universities in your country according to Docsity users
Free resources
Our save-the-student-ebooks!
Download our free guides on studying techniques, anxiety management strategies, and thesis advice from Docsity tutors
Publix Deli Management Current Test, Exams of Service Management
A test or training material for publix deli management. It covers a variety of topics related to food safety, storage, and handling procedures in a publix deli. Answers to specific questions about temperature requirements, chemical storage, food contact surface cleaning, and other operational guidelines. The level of detail suggests this is likely intended for publix deli managers or employees responsible for ensuring compliance with food safety regulations and publix's internal policies. The document could be useful as study notes, lecture notes, or a summary for publix deli management training or as a reference for current publix deli employees to review key policies and procedures.
Typology: Exams
2024/2025
1 / 5
This page cannot be seen from the preview
Don't miss anything!
Related documents
Partial preview of the text
Download Publix Deli Management Current Test and more Exams Service Management in PDF only on Docsity!
PUBLIX DELI MANAGEMENT CURRENT TEST
How frequently should thermometers be calibrated? - ANSWER Daily and everytime they are released. What is the safe range for Q-San in parts per million? - ANSWER: 150-400ppm How frequently should vinyl aprons be cleaned and sanitized? - ANSWER At leastevery four hours, or when highly dirty, when switching from handling different species or raw to ready-to-eat food, and at the end of each shift. What is the Publix's mission? - ANSWER To become the world's premier qualityfood retailer. -Passionately focused on customer value -intolerant to waste -committed to the dignity, value, and job security of associates -committed to maintaining high stockholder stewardship standards.
- Participate as responsible citizens in our communities. T.E.A.M. - Answer Together Everyone Achieves More
4 Inch Rule - Answer: 4 inches between things and the wall in refrigeration. 4 inches for counter-mounted equipment that is difficult to relocate. The four-inch rule allows air circulation within the cooler and around things. Publix Guacamole is made with - ANSWER Haas avocados Publix hummus storage and shelf life - ANSWER: Keep cold - 40° Refrigerate for five days. 6 inch ruler - ANSWER Store product 6 inches off the floor to protect it fromvermin and cleaning agents.
ANSWER: 12 feet/18 inches rule Sprinklers require space to perform successfully. No higher than 12 feet, no closer than 18 inches to the sprinkler. 3 Foot Rule - ANSWER Store Products 3 feet from the building outside. Leave a clear three-foot pathway to electrical breakers, fire escapes, fire alarms,fire extinguishers, fire risers, and fire alarm pull stations.
Apologize for the problem. Listen with empathy. Make it right! Shelf life of sub shop flatbread: 5 days. Shelf life of sub shop wraps: 35 days. ANSWER: What gives Publix smoked turkey its golden hue. Natural hickory woodand slow roasting
What's the serving size of egg salad on a sub? - Answer 3 oz in half and 6 oz on thefull.
What would you do before cleaning the typical case? - Answer Collect all cleaningitems beforehand.
What would 1/8th mean on the scale? - ANSWER 0.
What is the shelf life of vegetables. - ANSWER Substation - Day of Production Hot bar - three hours What color special order form does the buyer receive? - ANSWER Canary yellow.