Many of our products travel a long way from the field to our customers’ forks. To help them have a safe journey, our associates are trained to closely monitor and control the food safety process and give our products first-class treatment.

Ride along with our Publix Deli Tavern Ham as we take a tour through the cold chain. You’ll see the importance of all associates working together to follow time and temperature requirements to help maintain food safety.

The journey begins: sourcing

The road begins with manufacturing supply purchasing associates who work with suppliers to drive home our strict quality and food safety specifications.

Manufacturing associates at the deli kitchen inspect incoming trucks from our suppliers. They check the raw ham’s temperature and the truck for cleanliness, as well as review the truck’s temperature data logger for changes in temperature throughout shipping.

Next stop: receiving and manufacturing

Raw ingredients begin to take shape in the deli kitchen as they are processed. At each step — seasoning, cooking, chilling and packaging — deli kitchen associates verify the ham is good to go.

On the road again: distribution and shipping

The final product is temporarily staged in a refrigerated distribution center before shipping to our stores. Each trailer is inspected for cleanliness and temperature before product is loaded. From there, it’s a cool journey to the store.

Final destination: our stores

Deli associates unload the truck and place the ham into refrigeration within 30 minutes, and it’s stored in a cooler until needed for slicing. Today, the ham is used for subs, so it is sliced, kitted, blast-chilled and held at or below 40 F until it becomes a lucky customer’s meal.

Did you know?

Publix reminds customers to keep their freshly sliced deli meats and cheeses safe with the following message on deli bags: The Publix Deli is committed to the highest quality fresh cold cuts and cheeses. Therefore, we recommend all cold cuts are best if used within three days of purchase, and all cheese items are best if used within four days of purchase. Refrigerated foods should be kept at 41 F or colder.