Exam (elaborations)
PUBLIX DELI ASSISTANT MANAGER QUESTIONS AND ANSWERS
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PUBLIX DELI ASSISTANT MANAGER QUESTIONS AND ANSWERS
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Name: Score:70 Multiple choice questions
Term 1 of 70
12 Ft/ 18 Inch Rule
ensuring all store fire sprinklers have space to operate. All product must be stored no
more than 12 ft form the ground or 18 inches from a fire sprinkler
Providing premier service by understanding and exceeding needs, communicating the
importance of training, create food safe work environment, becoming the premier
quality deli retailer
distance between product and the floor or shelf, designed to safeguard from
contamination and pests
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.
Term 2 of 70
How does publix define quality packaging?
packaging that is biodegradable regardless of its condition
containers that are oversized for the product inside
any packaging that is colorful and eye-catching
wrapped properly, sealed well, no leaks, clean & undamaged
Term 3 of 70
2 types of customers
internal & external
endocrine & exocrine
embryonic & latent
emotional & behavioral
,Term 4 of 70
Which BH turkey is only ONE breast?
Honey Turkey
Yellow
Green
Salsalito
Term 5 of 70
How long for "first chill" from 140F to get to 70F?
1 day
2 days
1 hour
4 hours
Term 6 of 70
What type of packing is used for the quick salads (non leafy salads)?
6 oz
6 oz clear plastic container
2 oz clear plastic container
16 oz clear plastic container
Term 7 of 70
How often do you clean sub shop knives and utensils?
1 day
4 hours
1 hour
2 days
,Term 8 of 70
In kitchen at the breading station, how often should the water be changed?
1 hour
4 hours
2 ounces
3 days
Term 9 of 70
Tag for fresh chicken?
silt
sand
clay
gravel
Term 10 of 70
What is the standard serving size for sliced Publix cheese?
3 days
6 oz
1 hour
2 ounces
Term 11 of 70
Tag for cooked prepared foods and ingredients?
white
yellow
red
black
, Term 12 of 70
How many days does a pair of heat-resistant kitchen gloves get before being replaced?
every 15 days
every 21 days
every 6 months
every 30 days
Term 13 of 70
What method should you use to deal with difficult customers, and what is each step?
CALM Approach
C: stay cool.
A: Apologize for the problem
L: Listen with empathy
M: Make it right
All American
Clean Turbochef
1. Sort and remove
2. Shine
3. Set Locations and visual cues
4. Standardize
5. Sustain
Term 14 of 70
Tags for italian products & loaves
orange
green
yellow
pink
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