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Publix Deli ROI Study Guide|60 Questions and Answers|Already Solved|Graded A+
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Publix Deli ROI Study Guide|60 Questions and Answers|Already Solved|Graded A+
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Publix Deli ROI Study Guide|60Questions and Answers|Already
Solved|Graded A+
What gives Publix Smoked Turkey its yellow color? - -Natural Hickory
wood and the slow roasting of fresh meat.
-What is the serving size of egg salad for a sub sandwich? - -3oz on a
half and 6oz on a full sub.
-What would you do before you begin cleaning the Deli Traditional
Case? - -Gather all needed cleaning supplies prior to cleaning.
-What is the #1 reason why customers would not shop at Publix? - -
Sanitation issues
-What is the #1 reason why a customer would think a store is
unsanitary? - -Poor visual appearance
-What would 1/8 be on a digital scale? - -.125
-Review the opening procedures for the department: - -1. Turn on the
lights and equipment 2. Check special orders and make plans to fulfill
them. 3. Set up service area *sinks* *slicers* *display cases* 4. Open all
workstations. 5. Check signs, labels, and pricing. 6. Clean front and back
of case windows and all counters. 7. Stock supplies, workstation, and
hand-washing sinks. 8. Complete Proactive Walk
-What are the steps to proper hand washing? - -Wet hands, apply soap,
briskly rub hands for twenty 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.
-What is the shelf life for vegetables? - -Under the sub station: day of
production plus one day... Hot case: 3 hours
-What portion of the special order form does the customer receive? - -
Canary Yellow
-What is the process when completing a special order form? - -1. Pick
up blank special order. 2. Write store information 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.
, -Review proper mechanics when lifting and lowering objects: - -1. Get
firm footing and keep your feet wider than shoulder 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.
-Review the Mission Statement. - -See Bill
-What two meats does Meat Bologna contain? - -Pork and Ground Beef
-What is the process of having a successful selling event? - -Follow the
ten keys to successful selling: 1. Be friendly 2. Be considerate of the
customer's time. 3. 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
-What is the importance of a selling event? - -Selling events are
designed to generate long term sales increases through shared
knowledge and providing samples to customers.
-What is the proper chemical used to clean the cooler floors? - -Grease
cutter positive, Ultra Deli Dish, Q-San Sanitizer
-Where should raw meat be stored? - -Bottom shelf in the raw walk-in
cooler
-What is the proper storage distance from ceiling/floor in the cooler? - -
6" off the floor and 18" from the ceiling (sprinkler heads)
-What two chemicals should not be mixed together? - -Ammonia and
bleach
-In which order should the three compartment sinks be set up? - -Wash,
Rinse and Sanitize
-What is the proper strength of the sanitizer solution? - -Three
compartment sink: 150 to 400 PPM... Veggie wash: 20 PPM
-What is the temperature danger zone? - -Publix standards are 40
degrees to 140. (41 degrees to 135 degrees are industry standards).
-Where should you properly check the temperature of a rotisserie
chicken? - -The thickest part of the thigh.
-What cheese would you suggest with Low Sodium Turkey? - -Lacey
Swiss Cheese
-How often should floors and drains be cleaned? - -Nightly
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