Publix Health Safety Pre-Test Latest Update

Publix Health & Safety Pre-Test Latest Update

• Questions and 100%

Verified Correct Answers Guaranteed A+

Check all the possible causes of foodborne illnesses from the list below: - CORRECT

ANSWER: raw meat exposure

associate health

chemicals spill near a food prep area

time and temperature abuse

associate not washing his or her hands properly

improperly cleaning equipment

(Just check all of them.)

Food safety doesn't apply to associates working in grocery or customer service

departments. - CORRECT ANSWER: False

How often should you wash your hands? - CORRECT ANSWER: Frequently

Managers and first aid responders are the only associates who can coordinate the cleanup of blood, fluids containing visible blood, or fluids that are potentially infectious. -

CORRECT ANSWER: True

Not all foodborne illnesses are preventable. - CORRECT ANSWER: False

Select the point below that doesn't help you establish firm footing before lifting. - CORRECT ANSWER: Test the traction of your non slip shoes

To identify a handwashing sink, you should look for - CORRECT ANSWER: All of the above

Vendors and contractors are excluded from

washing their hands. - CORRECT ANSWER: False

What are the guidelines for handling a customer incident? Check all of the rules that apply. - CORRECT ANSWER: Ask the customer if he or she is ok. 1 / 2

Send for a manager.Make observations of the area.

What do you do if you find a hot or cold item on a dry grocery shelf? - CORRECT ANSWER: Find a manager and give them the item to decide if it's okay to re-shelve.

What is Publix's standard temperature for cold

foods? - CORRECT ANSWER: At or below 40 degrees Fahrenheit.

What is Publix's standard temperature for hot

foods? - CORRECT ANSWER: At or above 140 degrees Fahrenheit.

When washing your hands you should..(Check all that apply.) - CORRECT ANSWER: Scrub your fingertips and clean between your fingers.

Rub your hands together for at least 20 seconds.

Dry your hands and forearms with a paper towel.

Scrub exposed portions of your arms up to the elbow.

Use the paper towel to turn off the water faucet.

(Just check all of them.)

Which of the following isn't a food safety hazard? - CORRECT ANSWER: Genetic

Which of the following listed below do you not have to report to your manager? -

CORRECT ANSWER: Headache

Which step doesn't help you maintain correct

posture as you lift? - CORRECT ANSWER: Bend forward and reach for the item.

At night, always exit the store alone. - CORRECT ANSWER: False

Check all of the rules that apply. What are the guidelines for handling a threatening

situation? - CORRECT ANSWER: - Stay calm and focus on maintaining safety.

• Get your manager involved at the soonest and safest opportunity.

Check all the possible causes of foodborne illnesses from the list below: - CORRECT

ANSWER: - Raw meat exposure

• Associate health

• Chemicals spill near a food prep area
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