PUBLIX DELI ASSISTANT MANAGER ACTUAL EXAM
PAPER 2026 QUESTIONS WITH ANSWERS GRADED A+
● How many days does a Meat & Cheese platter get?. Answer: 2 days
● Which of the following gets 2 days? A: Sub Selection platter, Wrap Variety platter, All
American. Answer: All American
● How many days does a Publix Turkey Ringleader get. Answer: 1 day
● Where do you look for info on Cubanitos?. Answer: Deli Platter guides
● What two chemicals can't be combined (will/can cause permanent lung damage).
Answer: Block Whitener and Q San
● What chemical is kept separate from everything else?. Answer: Block Whitener
● When rotating in new stock, and to keep older stock in front, so that it sells first,
what method are you using?. Answer: FIFO - first in first out
● What are the 5 steps to Customer Service?. Answer: 1. Welcome customer. 2. Use the
customer's name 3. Take care of the customer's needs 4. Thanks the customer 5. Invite the
customer back
● What method should you use to deal with difficult customers, and what is each
step?. Answer: CALM Approach C: stay cool. A: Apologize for the problem L: Listen with
empathy M: Make it right
● How often do you clean the cutting gloves?. Answer: 4 hours
● Immediately clean slicer after slicing which meat? A: should be easy (options will
include something like: regular turkey, ham, salsalito turkey, and smoked turkey).
Answer: Salsalito, pastrami, roast beef
● Oil and vinegar at the sub shop gets what FIFO appropriately colored top?. Answer:
Green
● What color code does grease cutter positive have?. Answer: Yellow
● What portion size of corn beef does a reuben sandwich get?. Answer: 6 oz
, ● What is the shelf life for the reuben sauerkraut mixture in the cooler?. Answer: 3 days
● Which BH turkey is only ONE breast?. Answer: Salsalito
● Which BH Ham has the lowest sodium per serving?. Answer: Bourbonridge technically,
or black forest
● What is the first thing Sub Shop does in the morning?. Answer: Clean Turbochef
● By what time should you have completed slicing the Fresh Slice Cheese of the
Week?. Answer: 10:00am
● What is the latest time for production of G&G items?. Answer: 10:00am
● How often do you clean sub shop knives and utensils?. Answer: 4 hours
● How often do you wipe down touch points in the deli?. Answer: 4 hours
● What is the standard serving size for sliced Publix cheese?. Answer: 2 ounces
● In kitchen at the breading station, how often should the water be changed?. Answer:
1 hour
● Danish blue cheese is made with milk from what animal?. Answer: cow's milk
● How often do you sift the breading?. Answer: Every two hours
● Which potato salad has russet potatoes, green and red peppers, onions, mustard,
mayo, and eggs?. Answer: southern style
● Which of the following is NOT true for Publix German bologna? No msg, no gluten,
uses processed pork and beef. Answer: Gluten free
● What is the minimum temperature needed in washing sink?. Answer: 100 F
● How long for "first chill" from 140F to get to 70F?. Answer: 4 hours
● First thing you need to do for cold-pack "chilled" rotisseries after taking them out of
the oven is to?. Answer: Immediately put in cooler
● What on Oasis tells you that you've staffed enough?. Answer: Accuracy
● Where do you store extra sub rolls when you have no place else to put them?.
Answer: Put on a prepared Normandy rack
PAPER 2026 QUESTIONS WITH ANSWERS GRADED A+
● How many days does a Meat & Cheese platter get?. Answer: 2 days
● Which of the following gets 2 days? A: Sub Selection platter, Wrap Variety platter, All
American. Answer: All American
● How many days does a Publix Turkey Ringleader get. Answer: 1 day
● Where do you look for info on Cubanitos?. Answer: Deli Platter guides
● What two chemicals can't be combined (will/can cause permanent lung damage).
Answer: Block Whitener and Q San
● What chemical is kept separate from everything else?. Answer: Block Whitener
● When rotating in new stock, and to keep older stock in front, so that it sells first,
what method are you using?. Answer: FIFO - first in first out
● What are the 5 steps to Customer Service?. Answer: 1. Welcome customer. 2. Use the
customer's name 3. Take care of the customer's needs 4. Thanks the customer 5. Invite the
customer back
● What method should you use to deal with difficult customers, and what is each
step?. Answer: CALM Approach C: stay cool. A: Apologize for the problem L: Listen with
empathy M: Make it right
● How often do you clean the cutting gloves?. Answer: 4 hours
● Immediately clean slicer after slicing which meat? A: should be easy (options will
include something like: regular turkey, ham, salsalito turkey, and smoked turkey).
Answer: Salsalito, pastrami, roast beef
● Oil and vinegar at the sub shop gets what FIFO appropriately colored top?. Answer:
Green
● What color code does grease cutter positive have?. Answer: Yellow
● What portion size of corn beef does a reuben sandwich get?. Answer: 6 oz
, ● What is the shelf life for the reuben sauerkraut mixture in the cooler?. Answer: 3 days
● Which BH turkey is only ONE breast?. Answer: Salsalito
● Which BH Ham has the lowest sodium per serving?. Answer: Bourbonridge technically,
or black forest
● What is the first thing Sub Shop does in the morning?. Answer: Clean Turbochef
● By what time should you have completed slicing the Fresh Slice Cheese of the
Week?. Answer: 10:00am
● What is the latest time for production of G&G items?. Answer: 10:00am
● How often do you clean sub shop knives and utensils?. Answer: 4 hours
● How often do you wipe down touch points in the deli?. Answer: 4 hours
● What is the standard serving size for sliced Publix cheese?. Answer: 2 ounces
● In kitchen at the breading station, how often should the water be changed?. Answer:
1 hour
● Danish blue cheese is made with milk from what animal?. Answer: cow's milk
● How often do you sift the breading?. Answer: Every two hours
● Which potato salad has russet potatoes, green and red peppers, onions, mustard,
mayo, and eggs?. Answer: southern style
● Which of the following is NOT true for Publix German bologna? No msg, no gluten,
uses processed pork and beef. Answer: Gluten free
● What is the minimum temperature needed in washing sink?. Answer: 100 F
● How long for "first chill" from 140F to get to 70F?. Answer: 4 hours
● First thing you need to do for cold-pack "chilled" rotisseries after taking them out of
the oven is to?. Answer: Immediately put in cooler
● What on Oasis tells you that you've staffed enough?. Answer: Accuracy
● Where do you store extra sub rolls when you have no place else to put them?.
Answer: Put on a prepared Normandy rack
