Publix Deli ROI Study guide Exam Questions
Complete Solutions 2024 Update
What gives Publix Smoked Turkey its yellow color? - answer✔✔Natural Hickory wood and the
slow roasting of fresh meat.
What is the serving size of egg salad for a sub sandwich? - answer✔✔4oz on a half and 8oz on a
full sub.
What would you do before you begin cleaning the Deli Traditional Case? - answer✔✔Gather all
needed cleaning supplies prior to cleaning.
What is the #1 reason why customers would not shop at Publix? - answer✔✔Sanitation issues
(1311)
What is the #1 reason why a customer would think a store is unsanitary? - answer✔✔Poor visual
appearance
What would 1/8 be on a digital scale? - answer✔✔.125
Review the opening procedures for the deli: - answer✔✔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/Sterile Tek Walk
What are the steps to proper hand washing? - answer✔✔Wet hands, apply soap, briskly rub
hands for twenty seconds, scrub fingertips and between fingers, rinse forearms and hands
(elbows down), dry forearms and hands with paper towel, turn off water with paper towel,
discard towel.
What is the shelf life for vegetables? - answer✔✔Under the substation: day of production plus
one day (2 days) Hot case: 4 hours
What portion of the special order form does the customer receive? - answer✔✔Pink sheet (not
Canary Yellow)
What is the process when completing a special order form? - answer✔✔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.
Proper mechanics when lifting and lowering objects: - answer✔✔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 spine's natural curve (a.k.a. bend with your knees). 4. Grip the
item firmly and hold it close to your body, staying within the safe work zone.
What two meats does Meat Bologna contain? - answer✔✔Pork and Ground Beef
What is the process of having a successful selling event? ** - answer✔✔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? - answer✔✔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? - answer✔✔Grease cutter positive,
Ultra Deli Dish, Q-San Sanitizer
What is the proper storage distance from ceiling/floor in the cooler? - answer✔✔6" off the floor
and 18" from the ceiling (sprinkler heads)
What two chemicals should not be mixed together? (will cause lung damage) -
answer✔✔Ammonia and bleach (Q-San and Block Whitener)
In which order should the three compartment sinks be set up? - answer✔✔Wash, Rinse and
Sanitize
What is the proper strength of the veggie wash sanitizer solution - answer✔✔Veggie wash: 20
PPM
What is the temperature danger zone? - answer✔✔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?** - answer✔✔The
thickest part of the thigh. breast??
What cheese would you suggest with Low Sodium Turkey? - answer✔✔Lacey Swiss Cheese
How often should floors and drains be cleaned? - answer✔✔Nightly; every night
Why would you not swap the parts on the slicers? - answer✔✔Not all slicers are the same model
and you can damage a slicer with the incorrect parts (all sharpeners have a serial number linked
to their particular slicer).
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