Publix Deli Assistant Manager Exam Questions and Answers
Question 1
How often do you sweep out the cooler floors?
Correct Answer
Every day
Question 2
Immediately clean slicer after slicing which meat? A: should be easy (options will include something like: regular turkey,
ham, salsalito turkey, and smoked turkey)
Correct Answer
Salsalito, pastrami, roast beef
Question 3
What is the serving size of egg salad for a sub sandwich?
Correct Answer
3 oz for half, 6 oz for sub
Page 1 of 20
,Question 4
6 inch rule
Correct Answer
distance between product and the floor or shelf, designed to safeguard from contamination and pests
Question 5
What are the 5 S's`
Correct Answer
1. Sort and remove
2. Shine
3. Set Locations and visual cues
4. Standardize
5. Sustain
Question 6
In kitchen at the breading station, how often should the water be changed?
Correct Answer
1 hour
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, Question 7
What two chemicals can't be combined (will/can cause permanent lung damage)
Correct Answer
Block Whitener and Q San
Question 8
TEAM stands for
Correct Answer
Together Everyone Achieves More
Question 9
What is the #1 reason why a customer would think a store is unsanitary?
Correct Answer
Visual appearance
Question 10
Tag for miscellaneous meats and cheeses
Correct Answer
purple
Page 3 of 20
Question 1
How often do you sweep out the cooler floors?
Correct Answer
Every day
Question 2
Immediately clean slicer after slicing which meat? A: should be easy (options will include something like: regular turkey,
ham, salsalito turkey, and smoked turkey)
Correct Answer
Salsalito, pastrami, roast beef
Question 3
What is the serving size of egg salad for a sub sandwich?
Correct Answer
3 oz for half, 6 oz for sub
Page 1 of 20
,Question 4
6 inch rule
Correct Answer
distance between product and the floor or shelf, designed to safeguard from contamination and pests
Question 5
What are the 5 S's`
Correct Answer
1. Sort and remove
2. Shine
3. Set Locations and visual cues
4. Standardize
5. Sustain
Question 6
In kitchen at the breading station, how often should the water be changed?
Correct Answer
1 hour
Page 2 of 20
, Question 7
What two chemicals can't be combined (will/can cause permanent lung damage)
Correct Answer
Block Whitener and Q San
Question 8
TEAM stands for
Correct Answer
Together Everyone Achieves More
Question 9
What is the #1 reason why a customer would think a store is unsanitary?
Correct Answer
Visual appearance
Question 10
Tag for miscellaneous meats and cheeses
Correct Answer
purple
Page 3 of 20
