Exam (elaborations)
PUBLIX MANAGER TEST 2 QUESTIONS AND ANSWERS
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PUBLIX MANAGER TEST 2 QUESTIONS AND ANSWERS
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Name: Score:53 Multiple choice questions
Term 1 of 53
what part of the slicer would you hold when slicing meat
smoking process
in store transfer
thigh
slicing handle
Term 2 of 53
in which order should the three compartment sink be set up
plan/organize review orders and communicate
slicing handle
in store transfer
wash
rinse
sanitize
Term 3 of 53
where should raw meat be stored
organic: above all and separate from others
cooked above raw
beef over pork
beef and pork over chicken
away from food and food surfaces
to give a dept credit for a product and to charge a dept for an expense
provodes info on chemicals and substances, including ingredients, the risks, and health
hazards
,Term 4 of 53
how much should 1/2 sub kit weigh
.18 oz
.29 oz
.20 oz
.19 oz
Term 5 of 53
what is the #1 reason why customers would not shop at publix
name of product, price, size, weight, price, saving, start date, what dept
health dept score and higher prices
away from food and food surfaces
q-san and block whitener
Term 6 of 53
why would you not swap the parts on the slicers
slicing handle
q-san and block whitener
remove all products and put in the cooler
damage equipment and void warranty
,Term 7 of 53
what is the shelf life for veggies
4 in wall
6 in floor
12 in ceiling
18 in sprinklers
grease cutter positive, deli dish, Q-San, and test paper
tear off just enough plastic for use and tear off casing
cut veggies every 2 days
sub bar veggies change each day
Term 8 of 53
what is the process when completing a special order form
product name, price, discount code, shipping address, return policy, and customer
feedback
customer's phone number, email address, payment method, delivery instructions,
quantity of items, and color preference
name, address, dater order was taken, type of business, who took the order, what they
need, and store number
order id, order status, tracking number, shipping carrier, delivery date, and package
dimensions
Term 9 of 53
where should you proper check the temp or rotisserie chicken
muester
thigh
wing
wing cut
, Term 10 of 53
what info is found on the msds
highlights promotional offers, upcoming events, employee profiles, and community
outreach programs
describes usage instructions, maintenance tips, warranty details, and installation
procedures
lists contact information, company history, product pricing, and customer reviews
provodes info on chemicals and substances, including ingredients, the risks, and health
hazards
Term 11 of 53
which cheese contains 100% whole milk
parmesan
pepperoni
mozzarella
chicken
Term 12 of 53
where should chemicals be stored
away from food and food surfaces
glass and acrylic, vertical surfaces, drop cords, telephone, paper towel dispensers,
crome surfaces
q-san and block whitener
health dept score and higher prices
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