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Deli Knowledge

What turns publix hickory smoked turkey pink?
Sodium Nitrate
What does FIFO stand for?
First In First Out
Define what the “Danger Zone” is and What Temperatures it ranges Between
The Danger Zone is the zone of temperatures where bacteria levels grow exponentially and it ranges between 40-140 degrees fahrenheit
What is the difference between merchandise and an ingredient?
Merchandise comes in ready to be sold as is. An ingredient is something you have to prep before you sell it.
What does a 64 oz container hold?
Cold pack mix chicken or 20 pc h&s wings
What does a 24 oz M/wave container hold?
Cold pack chicken tenders
What is one of the most important things as managers we are supposed to do?
Drive sales!!!
What are the day stickers called that we put on the bulk meat?
8 day stickers
How often are we supposed to wash rinse and sanitize the slicers?
Every four hours or as needed
You have six pieces of smoked pepper chicken going out of date in 3 days due to warehouse charts, what do you do?
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?
Thighs, Breast, Leg, Wing
What do you have to do the thighs before you drop them in the fryer?
Pop the bone joint
How long do you have with cold items before bacteria grows exponentially?
4 hours (but we want to keep the cold chain as quickly as possible)
How long do sub kits get?
Day of production (1 day)
When making turkey gng sandwiches what is the order you place it on the bread?
Green leaf, Turkey, Swiss
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?
1/2 cup (100g)
What temperature should rotisserie be at when you take them off?
180 degrees fahrenheit
How much should sub kits weigh?
0.38 lbs
What is the serving size on baked beans or cowboy beans?
1/3 cup (100g)
What is the serving size on Southern style, Home-style and Macaroni salads?
3/4 cup (140g)
What is the shelf life on sub rolls?
Day of production (1 day)
What is the shelf life of Grab and Go Sandwiches?
2 days
What is the shelf life of Grab and Go Salads?
2 days
What is the only cheese that uses Sheep’s milk?
Spanish Manchego
What does “PPM” stand for?
Parts Per Million
What is the acceptable range your Q-San should test between?
Between 150-400
At what temperature should your dish washing water be at?
A minimum of 110 degrees fahrenheit
At what temperature should your rinse water be at?
A minimum of 110 degrees fahrenheit
At what temperature should your Q-San be at?
75 degrees fahrenheit or lower
What does “PPE” stand for?
Personal Protective Equipment
How often should you change your breading water in the kitchen?
Every Hour
T
E
A
M
Together
Everyone
Achieves
More
How long do you sharpen the front edge of a slicer blade?
30 seconds
How long do you sharpen the back side of a slicer blade?
2 seconds
How long do Boars Head meats last after being sliced?
3 days
What are the Boars Head 5 steps to great customer service?
1. Greeting
2.Suggestive Sell
3.Slice, Show, Offer
4. Companion Sell
5. Gracious Close
What are the Publix 5 steps to great customer service?
1. Friendly Greeting
2. Discovery
3. Recommendation
4. Affirmation
5. Invitation
What are you supposed to use to clean up a gasoline spill in case of an emergency?
Cat litter
What is the 6-inch rule?
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?
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?
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?
The 4 inch rule requires you to keep 4 inches between the item and the wall
What is the 18-inch rule?
The 18 inch rule requires you to ensure all store fire sprinklers have sufficiently space to operate effectively.
What is the 3-foot rule?
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?
– 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?
– 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?
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
Answers:
1. Pink
2. Red
3. Orange
4. Orange
5.Orange
6. Purple
7. Black
8. White
9. Green
10. Fresh Chicken
11. Pink
What approach should you use when confronting and angry customer?
The “CALM” approach…

C – Stay Calm
A – Apologize for the problem
L – Listen with empathy
M – Make it right

NOTE: Never let a customer leave unhappy

What does the term “leveling” mean?
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 “Facing” mean? (also known as bluffing)
Facing is pulling multiple layers of product forward on the shelf to give the appearance that the shelf is completely full.
What does “JIT” stand for?
Just In Time
What does the term “make-and-serve” refer to?
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
What does the term “PASS” refer to?
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?
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 our (Publix) mission statement?
Our Mission at Publix is to be the premier quality food retailer in the world.

To that end we commit to be:
– Passionately focused on Customer Value,
– Intolerant of Waste,
– Dedicated to the Dignity, Value and Employment Security of our Associates,
– Devoted to the highest standards of stewardship for our Stockholders, and
– Involved as Responsible Citizens in our Communities.

After using Shelf and Counter cleaner what do you have to do?
Wash, Rinse, and Sanitize!!!!
When was publix founded?
1930
When was the first “dream store” built?
1940
What is the serving size on baked potato salad?
2/3 cup (143g)
What is the piece on the slicer that holds the meat in place?
Remnant guard
How often should you filter your fryer? and for how long?
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?
Turn on the rotisserie oven
Whats the first thing you do when closing the deli?
Make sure all workstations are closed
Whats the first thing you do when opening the deli?
Turn on the lights and equipment then check special orders
What does “MSDS” stand for? and what are we replacing it with?
Material safety data sheets, we are replacing it with SDS (Safety Data Sheets)
How often should you clean the deli scale tables?
Once a day or as needed
Name the 3 colors on an order form and which copy goes where.
White- M/A
Canary- Customer
Pink- Deli
Name the 4 categories on a customer ID sticker.
Order Number
Name
Address
Phone #
How often should you clean your touch points?
Every 4 hours
Grease cutter positive
1
Ultra Deli Dish
3
Q-san 7.5
2
Glass cleaner
9
Shelf and counter cleaner
8
All products in the hot case must be maintained at what temperature?
A minimum of 140 degrees F.
What is the spiky piece that holds the meat against the blade on the slicer called?
Food pusher
When making ham gng sandwiches what is the order you place it on the bread?
Green leaf, Ham, Yellow American Cheese
When making roast beef gng sandwiches what is the order you place it on the bread?
Green leaf, Roast beef, Swiss
When making publix cuban gng sandwiches what is the order you place it on the bread? (whats the difference when making boars head?)
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)
$2.50, $3.50, $4.50
When stocking the pre-sliced cheese case how many units of each product should there be on, the top middle and bottom rows?
Top – 10
Middle – 12
Bottom – 8
If something is broken and needs repair who should you call?
Facility Services/Fornye
Speed dial – 003
What are the stickers we use for platters called?
Customer ID Stickers
Where do you place the customer ID sticker on the platters?
Bottom Left
When breaking down the sub station what do you do?
Wash with Ultra deli dish detergent (3), rinse with water, and Sanitize with Q-San 7.5 (2) Air dry
What is most important when taking an order for a customer?
Customer name
Phone number
Date and time to pick up
Date order was taken
How long do green peppers and onions get after they have been opened?
4 Hours
How long does sub bread get?
1 day
How high are you allowed to stack tea crates?
10 high
How long does popcorn chicken last in the hot case?
2 hours
How long does fried chicken last in the hot case?
4 hours
How long do potato wedges last in the hot case?
3 hours
How long do wings (H&S/Mardi-gra/ non spicy/mojo) last in the hot case?
4 hours
How long does catfish last in the hot case?
3 hours
How long do onion rings last in the hot case?
2 hours
How long do chicken tenders last in the hot case?
2 hours
How long does Mojo pork last in the hot case?
4 hours
How long do sides last in the hot case?
4 hours
What meats are you required to clean the slicers after cutting?
Liverwurst, Pork, and Roast Beef?????????????
Which Roast Beef are you required to take the packaging all the way off of?
Boars Head top round deluxe roast beef

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