Podcast
Questions and Answers
What PPE should you wear when using ready-to-use Crème Cleanser?
What PPE should you wear when using ready-to-use Crème Cleanser?
Use Chemical Safe Use and Authorization Chart to determine required PPE.
Where can you find the SDS on a chemical?
Where can you find the SDS on a chemical?
Publix Connection
Select the point that isn't a guideline for working with the work cart.
Select the point that isn't a guideline for working with the work cart.
- Only use a work cart if a manager is present. (correct)
- Ensure the cart is not overloaded.
- Keep the cart organized.
- Always push the cart in a straight line.
What's Publix's motto about seeing a piece of trash, a spilled product, or anything a customer could trip over?
What's Publix's motto about seeing a piece of trash, a spilled product, or anything a customer could trip over?
Select the phrase that doesn't support 'Don't pass it up; pick it up!' motto.
Select the phrase that doesn't support 'Don't pass it up; pick it up!' motto.
What is a potential result of overloading a cart? Check all that apply.
What is a potential result of overloading a cart? Check all that apply.
Which step doesn't help you maintain correct posture as you lift?
Which step doesn't help you maintain correct posture as you lift?
Select the point that doesn't help you establish firm footing before lifting.
Select the point that doesn't help you establish firm footing before lifting.
What are the guidelines for handling a customer incident? Check all that apply.
What are the guidelines for handling a customer incident? Check all that apply.
What are the guidelines for handling a threatening situation? Check all that apply.
What are the guidelines for handling a threatening situation? Check all that apply.
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.
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.
Vendors and contractors are excluded from washing their hands.
Vendors and contractors are excluded from washing their hands.
What is Publix's standard temperature for cold foods?
What is Publix's standard temperature for cold foods?
What is Publix's standard temperature for hot foods?
What is Publix's standard temperature for hot foods?
What do you do if you find a hot or cold item on a dry grocery shelf?
What do you do if you find a hot or cold item on a dry grocery shelf?
Which of the following listed below do you not have to report to your manager?
Which of the following listed below do you not have to report to your manager?
Which of the following isn't a food safety hazard?
Which of the following isn't a food safety hazard?
How often should you wash your hands?
How often should you wash your hands?
To identify a handwashing sink, you should look for...
To identify a handwashing sink, you should look for...
Not all foodborne illnesses are preventable.
Not all foodborne illnesses are preventable.
Food safety doesn't apply to associates working in grocery or customer service departments.
Food safety doesn't apply to associates working in grocery or customer service departments.
When washing your hands you should... (Check all that apply)
When washing your hands you should... (Check all that apply)
Check all the possible causes of foodborne illnesses from the list below:
Check all the possible causes of foodborne illnesses from the list below:
Staying off your mobile phone in the parking lot is a good idea.
Staying off your mobile phone in the parking lot is a good idea.
At night, always exit the store alone.
At night, always exit the store alone.
What isn't a sign that a vehicle may move?
What isn't a sign that a vehicle may move?
If you see an associate in a potentially unsafe or inappropriate situation, or a customer putting another associate in danger, it's a good idea to notify a manager.
If you see an associate in a potentially unsafe or inappropriate situation, or a customer putting another associate in danger, it's a good idea to notify a manager.
If you feel like a customer or another associate asks you to do something that makes you feel unsafe, you must resolve it yourself.
If you feel like a customer or another associate asks you to do something that makes you feel unsafe, you must resolve it yourself.
Flashcards
Chemical Safe Use and Authorization Chart
Chemical Safe Use and Authorization Chart
The chart used to identify required Personal Protective Equipment (PPE) for specific chemicals, like Crème Cleanser.
Safety Data Sheets (SDS)
Safety Data Sheets (SDS)
Documents containing information on the potential hazards of chemicals, accessible through Publix Connection.
Work Cart Guidelines
Work Cart Guidelines
Work carts are only allowed to be used by associates in the presence of a manager to ensure safety.
Don't pass it up, pick it up!
Don't pass it up, pick it up!
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Handling Spills: Focus on cleanup
Handling Spills: Focus on cleanup
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Cart Overloading Risks
Cart Overloading Risks
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Lifting Posture: Avoid bending
Lifting Posture: Avoid bending
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Firm Footing for Lifting
Firm Footing for Lifting
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Customer Incident Protocol
Customer Incident Protocol
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Responding to Threatening Situations
Responding to Threatening Situations
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Cleanup Responsibilities: Blood/Fluids
Cleanup Responsibilities: Blood/Fluids
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Hand Washing for Vendors
Hand Washing for Vendors
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Cold Food Temperature Standards
Cold Food Temperature Standards
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Hot Food Temperature Standards
Hot Food Temperature Standards
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Misplaced Food Items
Misplaced Food Items
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Reporting Illnesses
Reporting Illnesses
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Food Safety Hazards: Genetic Factors
Food Safety Hazards: Genetic Factors
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Hand Washing Frequency
Hand Washing Frequency
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Recognizing Handwashing Sinks
Recognizing Handwashing Sinks
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Preventability of Foodborne Illnesses
Preventability of Foodborne Illnesses
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Food Safety Applicability
Food Safety Applicability
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Handwashing Techniques
Handwashing Techniques
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Causes of Foodborne Illnesses
Causes of Foodborne Illnesses
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Mobile Phone Use: Parking Lot
Mobile Phone Use: Parking Lot
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Exiting the Store: Safety in Numbers
Exiting the Store: Safety in Numbers
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Vehicle Movement Signs: Open Trunk
Vehicle Movement Signs: Open Trunk
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Reporting Unsafe Situations
Reporting Unsafe Situations
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Responding to Unsafe Requests
Responding to Unsafe Requests
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Study Notes
Personal Protective Equipment (PPE)
- Refer to the Chemical Safe Use and Authorization Chart to identify required PPE for using ready-to-use Crème Cleanser.
Safety Data Sheets (SDS)
- Available on the Publix Connection for easy access and reference regarding chemical hazards.
Work Cart Guidelines
- Work carts should only be used in the presence of a manager to ensure safety.
Trash and Spills
- Adhere to the motto "Don't pass it up, pick it up!" when encountering trash or spills to maintain a safe environment.
Handling Spills
- Avoid focusing on blaming associates or customers for spills; this doesn’t reinforce the "pick it up" motto.
Cart Overloading Risks
- Overloading carts can obstruct visibility and make them hard to maneuver, increasing the risk of products falling.
Lifting Posture
- Avoid bending forward to reach items; this does not support proper lifting posture.
Firm Footing for Lifting
- Ensuring proper footing is essential; testing non-slip shoes is not a necessary step.
Customer Incident Protocol
- In case of a customer incident, ask if they are okay, send for a manager, and observe the area conditions.
Responding to Threatening Situations
- Maintain composure and prioritize safety; involve the manager quickly when safe.
Cleanup Responsibilities
- Only managers and first aid responders are authorized to manage cleanups involving blood or potentially infectious fluids.
Hand Washing for Vendors
- Vendors and contractors must wash their hands; this is a requirement.
Food Temperature Standards
- Cold food must be kept at or below 40°F.
- Hot food must be maintained at or above 140°F.
Finding Misplaced Food Items
- If a hot or cold item is found on a grocery shelf, return it to a manager for proper handling.
Reporting Illnesses
- Minor ailments, such as a headache, do not need to be reported to a manager.
Food Safety Hazards
- Genetic factors do not constitute a food safety hazard.
Hand Washing Frequency
- Hands should be washed frequently to maintain hygiene and prevent illness.
Recognizing Handwashing Sinks
- Handwashing sinks can be identified by clear signage and accessibility.
Preventability of Foodborne Illnesses
- All foodborne illnesses are preventable; thus, having proper protocols is crucial.
Food Safety Applicability
- Food safety practices are relevant for associates in grocery and customer service roles.
Handwashing Techniques
- Follow comprehensive handwashing practices: scrub fingertips, rub hands for at least 20 seconds, dry with a paper towel, clean arms up to the elbow, and use a towel to turn off faucets.
Causes of Foodborne Illnesses
- Factors contributing to foodborne illnesses include raw meat exposure, associate health issues, nearby chemical spills, time and temperature neglect, poor hand hygiene, and improper equipment cleaning.
Mobile Phone Use
- It is advised to avoid using mobile phones in the parking lot for safety reasons.
Exiting the Store
- Always exit the store with others at night; do not leave alone for safety.
Vehicle Movement Signs
- An open trunk does not indicate that a vehicle is about to move.
Reporting Unsafe Situations
- It is important to notify a manager when witnessing unsafe situations involving associates or customers.
Responding to Unsafe Requests
- If pressured by customers or associates to act unsafely, seek assistance from a manager rather than resolving the situation alone.
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Description
Test your knowledge on personal protective equipment (PPE) and chemical safety guidelines at Publix. This quiz covers essential information on using cleaning supplies safely and where to find critical safety data sheets (SDS). Challenge yourself to ensure you're well-prepared for safety in the workplace.
