PUBLIX DELI MANAGEMENT EXAM 2024 WITH 100% ACCURATE SOLUTIONS, Exams of Nursing

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PUBLIX DELI MANAGEMENT

EXAM 2024 WITH 100%

ACCURATE SOLUTIONS

Publix Mission - ANSWER ☑☑Our Mission at Publix is to be the premier quality food retailer in the world. 5 Mission Commitments - ANSWER ☑☑Focus on Customer Value; Intolerance of Waste; Dedication to dignity, value, and employment security; devotion to stewardship of stockholders; involvement as citizens in the community. Roles in the Deli - ANSWER ☑☑Deli Manager, Assistant Deli Manager, Deli Clerk, Deli Utility, Cheese Specialist, Prepared Foods Specialist Role of Deli Clerk - ANSWER ☑☑assisting customer, maintaining product levels, production and sanitation, maintaining proper balances, operation and safety of equipment, packaging sale products, special orders and trays, cleaning, stocking, and answering phones What does a 64 oz container hold? - ANSWER ☑☑Cold pack mix chicken or 20 pc h&s wings What does a 24 oz M/wave container hold? - ANSWER ☑☑Cold pack chicken tenders What are the day stickers called that we put on the bulk meat? - ANSWER ☑☑8 day stickers You have six pieces of smoked pepper chicken going out of date in 3 days due to warehouse charts, what do you do? - ANSWER ☑☑Demo for the first day and suggestive sell to every customer. On the second day drop the price by 25% and make appropriate signs. On the last day before it goes out, drop the price even further and have your team push it.

What is the proper order of dropping mix chicken in the fryer? - ANSWER ☑☑Thighs, Breast, Leg, Wing What do you have to do the thighs before you drop them in the fryer? - ANSWER ☑☑Pop the bone joint How long do you have with cold items before bacteria grows exponentially? - ANSWER ☑☑4 hours (but we want to keep the cold chain as quickly as possible) How long do sub kits get? - ANSWER ☑☑Day of production (1 day) What is the serving size of Egg, Ham, Tuna, Neptune, Savory Tarragon, Chunky White Chicken, Chicken, Carrots and Raisins, Cheddar Jack, Sweet Coleslaw, Shredded Coleslaw, salad? - ANSWER ☑☑1/2 cup (100g) What temperature should rotisserie be at when you take them off? - ANSWER ☑☑180 degrees fahrenheit What is the serving size on baked beans or cowboy beans? - ANSWER ☑☑1/3 cup (100g) What is the serving size on Southern style, Home-style and Macaroni salads? - ANSWER ☑☑3/4 cup (140g) What is the shelf life of Grab and Go Sandwiches? - ANSWER ☑☑2 days What is the shelf life of Grab and Go Salads? - ANSWER ☑☑2 days What is the only cheese that uses Sheep's milk? - ANSWER ☑☑Spanish Manchego What does "PPM" stand for? - ANSWER ☑☑Parts Per Million What is the acceptable range your Q-San should test between? - ANSWER ☑☑Between 150-

What are the Publix 5 steps to great customer service? - ANSWER ☑☑1. Friendly Greeting

2. Discovery
3. Recommendation
4. Affirmation
5. Invitation What is the 6-inch rule? - ANSWER ☑☑The 6 inch rule requires that you to store products at least six inches off the floor on a shelf or other device designated for permanent storage. the 6-inch rule is designed to safeguard products by keeping them off the floor and away from potential contamination by pests or cleaning chemicals and aid in effective cleaning. NOTE: Products stored on pallets meet these requirements How does the Publix deli define quality? - ANSWER ☑☑Fresh - Minimal time delay between field and food preparation Tasty - Maintained by the use of comparative food taste tests Healthy - Based on the USDA guidelines What are the 5 S's? - ANSWER ☑☑S1- Sort and Remove (unproductive inventory) S2- Shine (clean your work space) S3- Set locations and visual cues S4- Standardize S5- Sustain What is the 4-inch rule? - ANSWER ☑☑The 4 inch rule requires you to keep 4 inches between the item and the wall What is the 18-inch rule? - ANSWER ☑☑The 18 inch rule requires you to ensure all store fire sprinklers have sufficiently space to operate effectively.

What is the 3-foot rule? - ANSWER ☑☑the 3-foot rule requires you to store products at least three feet from the building when stored outside AND leave a 3-foot pathway What are the rules for food storage? - ANSWER ☑☑- Store organic product over all other product

• Store cooked product over raw product
• Use the FIFO method to rotate product What are the rules for raw protein storage? - ANSWER ☑☑- Beef over Pork and
• Beef and Pork over Chicken NOTE: Organic product will still be above non-organic product What are the rules for storing Chemicals? - ANSWER ☑☑Chemicals should be stored away from food products and supplies. If you cant, always store the food products and supplies above the chemicals. Tag Groups:

1. Publix and Boars Head Ham
2. Publix and Boars Head Beef
3. Publix and Boars Head Poultry
4. Publix and Boars Head Italian products and loaves
5. Boars Head Cheese
6. Misc. Meats and Cheeses
7. Specialty cheeses, salads, and misc. self service
8. Cooked prepared foods and ingredients
9. Sub vegetables and fresh produce
10. Fresh Chicken
11. Snacks - ANSWER ☑☑Answers:
12. Pink
13. Red
14. Orange

What does the term "PASS" refer to? - ANSWER ☑☑PASS is An acronym used to remember the method of using all Publix fire extinguishers Pull Aim Squeeze and Sweep What are the eight main types of food allergens? - ANSWER ☑☑1. Peanuts

2. Tree Nuts (walnuts, pecans, and almonds)
3. Milk
4. Eggs
5. Fish
6. Shellfish (shrimp, crayfish, lobster, and crab)
7. Soy
8. Wheat Other allergen concerns include (but not limited to)

• Sesame Seeds
• Sulfites
• MonoSodium Glutamate (MSG) What is the serving size on baked potato salad? - ANSWER ☑☑2/3 cup (143g) When was the first "dream store" built? - ANSWER ☑☑ 1940 When was publix founded? - ANSWER ☑☑ 1930 When was publix founded? - ANSWER ☑☑ 1930

How often should you filter your fryer? and for how long? - ANSWER ☑☑After every drop for one minute, after every 4th cycle add 12 oz of powder and let filter for 4 minutes When opening the chicken workstation whats the first thing you should do? - ANSWER ☑☑Turn on the rotisserie oven Whats the first thing you do when closing the deli? - ANSWER ☑☑Make sure all workstations are closed Whats the first thing you do when opening the deli? - ANSWER ☑☑Turn on the lights and equipment then check special orders What does "MSDS" stand for? and what are we replacing it with? - ANSWER ☑☑Material safety data sheets, we are replacing it with SDS (Safety Data Sheets) Name the 3 colors on an order form and which copy goes where. - ANSWER ☑☑White- M/A Canary- Customer Pink- Deli How often should you clean your touch points? - ANSWER ☑☑every 4 hours All products in the hot case must be maintained at what temperature? - ANSWER ☑☑A minimum of 140 degrees F. What is the spiky piece that holds the meat against the blade on the slicer called? - ANSWER ☑☑Food pusher When making publix cuban gng sandwiches what is the order you place it on the bread? (whats the difference when making boars head?) - ANSWER ☑☑Sweet Ham, May/Mus, Spanish pork, pickles, Swiss (Boars head uses spicy mustard) At what price do we sell platter trays? (Small, Med, and Large) - ANSWER ☑☑$2.50, $3.50, $4.

How long does something have to sit to when sanitizing it? - ANSWER ☑☑1 minute How often do you clean you're cutting gloves? - ANSWER ☑☑Every 4 Hours What do all the bologna have in common? - ANSWER ☑☑All Gluten Free When slicing cheese how many pieces go on each quick sheet? - ANSWER ☑☑ 3 What chemical are you not allowed to use on food prep surfaces? - ANSWER ☑☑Glass Cleaner What part of the slicer holds meats and cheese against the blade? - ANSWER ☑☑Food Pusher What chemical are you allowed to use on the rotisserie oven? - ANSWER ☑☑Grease Cutter Positive, Liquid deli dish detergent, Q-San What orders do we put on in advance? - ANSWER ☑☑Bread order for the bakery What is the Shelf Life for Sub rolls? - ANSWER ☑☑8 hours What is the shelf life for sub kits? - ANSWER ☑☑2 days If you have sliced an excess amount of meat. what should you use it on? - ANSWER ☑☑Sub kits/Salad bar What PPE do you need to use Veggie wash? - ANSWER ☑☑Gloves/Goggles What two chemicals should you never mix? - ANSWER ☑☑Q-san & Block Whitener. It creates an invisible Vapor that will burn your lungs. Where should you store all of your chemicals? - ANSWER ☑☑On the bottom shelf

how long do you filter when POLISHING the fryer oil? - ANSWER ☑☑4 mins How often do you filter fryer Oil? - ANSWER ☑☑After Every Drop How long do you filter the fryer oil? - ANSWER ☑☑1 min Why do we polish fryer oil? - ANSWER ☑☑Polishing will pull out all the excess fat in the oil which creates a better tasting oil and also makes it safer to cook with because it is less flammable. How often do you sift the breading? - ANSWER ☑☑Every 4th batch or as needed What is the operating time of the soup bar? - ANSWER ☑☑10:00am-7:00pm What is the minimum amount of soup you can put out every day? - ANSWER ☑☑2 bladder What temperature do soups and sides need to be at before serving? - ANSWER ☑☑165 degrees What temperature does soup need to be maintained at? - ANSWER ☑☑140 degrees or hotter What is the shelf life of soups? - ANSWER ☑☑heated the first time it gets 2 days/Reheated 1 day When chilling down soup how long do you have for the soup to reach below 40 degrees? - ANSWER ☑☑4 hours If soup does not reach below 40 degrees within 4 hours what do you do? - ANSWER ☑☑reheat back to 165 degrees and try again, If it doesn't reach below 40 degrees within 4 hours the soup must be disposed of What are 3 characteristics of workspace organization? - ANSWER ☑☑1. Physical layout

Tag Group: Fresh Chicken - ANSWER ☑☑Fresh Chicken Tag Group: snacks - ANSWER ☑☑Pink What does a 64 oz container hold? - ANSWER ☑☑Cold pack chicken What is the serving size on baked beans or cowboy beans? - ANSWER ☑☑1/3 cup (100g) What is most important when taking an order for a customer? - ANSWER ☑☑Customer name Phone number Date and time to pick up Date order was taken After using Shelf and Counter cleaner what do you have to do? - ANSWER ☑☑Wash, rinse, sanitize At what temperature should your Q-San be at? - ANSWER ☑☑75 degrees ferenheit or lower How high can you stack tea crates? - ANSWER ☑☑10 high How long does sub bread get? - ANSWER ☑☑1 day How much should sub kits weigh? - ANSWER ☑☑.38lbs T E A M - ANSWER ☑☑Together Everyone

Achieves More What are the 5 S's? - ANSWER ☑☑1. Sort and Remove (unproductive inventory)

2. Shine (clean your work space)
3. Set locations and visual cues
4. Standardize 5.Sustain What are the 5 steps to great customer service? - ANSWER ☑☑1. Friendly Greeting
5. Discovery
6. Recommendation
7. Affirmation
8. Invitation What does FIFO stand for? - ANSWER ☑☑First in first out What does "JIT" stand for? - ANSWER ☑☑Just in time What does "PPM" stand for? - ANSWER ☑☑Parts per million What does "leveling" mean? - ANSWER ☑☑Leveling is stocking product down from the back of the shelf, trying to completely fill in each layer NOTE: you must have at least two rows of product What does the term "Make and serve" refer to? - ANSWER ☑☑The goal in "make-and-serve" is to complete the preparation of a product JUST as the previous one runs out or as the customer is ready to receive the product. as a result you deliver the highest quality product to the customer

Which Roast Beef are you required to take the packaging all the way off of? - ANSWER ☑☑Boar's Head top round deluxe If something is broken and needs repair who should you call? - ANSWER ☑☑Facility Services/Fornye Speed dial - 003 All products in the hot case must be maintained at what temperature? - ANSWER ☑☑A minimum of 140 degrees At what price do we sell platter trays? (Small, Med, and Large) - ANSWER ☑☑$2.50, $3.50, $4. At what temperature should your dish washing water be at? - ANSWER ☑☑A minimum of 110 degrees At what temperature should your rinse water be at? - ANSWER ☑☑A minimum of 110 degrees Define what the "Danger Zone" is and What Temperatures it ranges Between - ANSWER ☑☑The Danger Zone is the zone of temperatures where bacteria levels grow exponentially and it ranges between 40-140 degrees fahrenheit How does the Publix deli define quality? - ANSWER ☑☑Fresh - Minimal time delay between field and food preparation Tasty - Maintained by the use of comparative food taste tests Healthy - Based on the USDA guidelines How long do Boars Head meats last after being sliced? - ANSWER ☑☑3 days How long do chicken tenders last in the hotcase? - ANSWER ☑☑2 hours How long does fried chicken last in the hotcase? - ANSWER ☑☑4 hours

How long does mojo pork last in the hotcase? - ANSWER ☑☑4 hours How long does popcorn chicken last in the hotcase? - ANSWER ☑☑2 hours How long do green peppers and onions get after they have been opened? - ANSWER ☑☑4 hours How long do onion rings last in the hotcase? - ANSWER ☑☑2 hours How long do potato wedges last in the hotcase? - ANSWER ☑☑3 hours How long do sides last in the hotcase? - ANSWER ☑☑4 hours How long do sub kits get? - ANSWER ☑☑Day of production (1 day) How long do wings last in the hotcase? - ANSWER ☑☑4 hours How long do you have with cold items before bacteria grows exponentially? - ANSWER ☑☑4 hours (but we want to keep the cold chain as quickly as possible) How often are we supposed to wash rinse and sanitize the slicers? - ANSWER ☑☑Every 4 hours or as needed How often should you change your breading water in the kitchen? - ANSWER ☑☑Every hour How often should you clean the deli scale tables? - ANSWER ☑☑Once a day or as needed How often should you clean your touch points? - ANSWER ☑☑Every 4 hours How often should you filter your fryer? and for how long? - ANSWER ☑☑After every drop for one minute, after every 4th cycle add 12 oz of powder and let filter for 4 minutes

2. Tree Nuts (walnuts, pecans, and almonds)
3. Milk
4. Eggs
5. Fish
6. Shellfish (shrimp, crayfish, lobster, and crab)
7. Soy
8. Wheat Other allergen concerns include (but not limited to)

• Sesame Seeds
• Sulfites
• MonoSodium Glutamate (MSG) What are the rules for food storage? - ANSWER ☑☑- Store organic product over all other product
• Store cooked product over raw product
• Use the FIFO method to rotate product What are the rules for raw protein storage? - ANSWER ☑☑Beef over Pork and
• Beef and Pork over Chicken NOTE: Organic product will still be above non-organic product What are the rules for storing Chemicals? - ANSWER ☑☑Chemicals should be stored away from food products and supplies. If you cant, always store the food products and supplies above the chemicals. What are the stickers we use for platters called? - ANSWER ☑☑Customer ID Stickers What are you supposed to use to clean up a gasoline spill in case of an emergency? - ANSWER ☑☑Cat litter What does a 24 oz M/wave container hold? - ANSWER ☑☑Coldpack tenders

What does "MSDS" stand for? and what are we replacing it with? - ANSWER ☑☑Material safety data sheets, we are replacing it with SDS (Safety Data Sheets) What does "PPE" stand for? - ANSWER ☑☑Personal Protective Equipment What does the term "Facing" mean? (also known as bluffing) - ANSWER ☑☑Facing is pulling multiple layers of product forward on the shelf to give the appearance that the shelf is completely full. What is one of the most important things as managers we are supposed to do? - ANSWER ☑☑Drive Sales! What is the 3-foot rule? - ANSWER ☑☑the 3-foot rule requires you to store products at least three feet from the building when stored outside AND leave a 3-foot pathway The 4 inch rule requires you to keep 4 inches between the item and the wall - ANSWER ☑☑The 4 inch rule requires you to keep 4 inches between the item and the wall What is the 6-inch rule? - ANSWER ☑☑The 6 inch rule requires that you to store products at least six inches off the floor on a shelf or other device designated for permanent storage. the 6-inch rule is designed to safeguard products by keeping them off the floor and away from potential contamination by pests or cleaning chemicals and aid in effective cleaning. NOTE: Products stored on pallets meet these requirements What is the acceptable range your Q-San should test between? - ANSWER ☑☑Between 150- What is the difference between merchandise and an ingredient? - ANSWER ☑☑Merchandise comes in ready to be sold as is. An ingredient is something you have to prep before you sell it. What is the only cheese that uses Sheep's milk? - ANSWER ☑☑Spanish Manchego What is the proper order of dropping mix chicken in the fryer? - ANSWER ☑☑Thighs, Breast, legs, wings