Publix Deli Management Test: 200 Practice Questions
(2025/2026 Update)
Question 1
What gives Publix Smoked Turkey its yellow color?
A) Yellow food coloring
B) Natural hickory wood smoke and slow roasting of fresh meat
C) A special spice blend
D) Curing salts
Answer: B
Explanation: The distinctive yellow color of Publix Smoked Turkey comes from the natural hickory wood
and the slow roasting process of fresh meat, not from any artificial additives.
Question 2
What is the serving size of egg salad for a full sub sandwich?
A) 4 oz
B) 6 oz
C) 8 oz
D) 10 oz
Answer: B
Explanation: The standard serving size for egg salad is 3 oz for a half sub and 6 oz for a full sub.
Question 3
What is the 1 reason, according to Publix training materials, that customers would not shop at Publix?
A) High prices
B) Long wait times
C) Sanitation issues
D) Rude employees
Answer: C
,Explanation: Sanitation issues are cited as the primary reason a customer would choose not to shop at
Publix.
Question 4
What is the proper strength range (in PPM) of the sanitizer (Q-San) solution for a three-compartment
sink?
A) 50 to 100 PPM
B) 100 to 200 PPM
C) 150 to 400 PPM
D) 400 to 600 PPM
Answer: C
Explanation: The correct concentration for Q-San in a three-compartment sink is 150–400 Parts Per
Million (PPM).
Question 5
When rotating in new stock and keeping older stock in front, what method are you using?
A) LIFO (Last In, First Out)
B) FEFO (First Expired, First Out)
C) FIFO (First In, First Out)
D) Just-In-Time
Answer: C
Explanation: The FIFO (First In, First Out) method ensures that older product is used before newer
product, maintaining freshness and reducing waste.
Question 6
What is the Publix Mission?
A) To maximize shareholder profit above all else.
B) To be the premier quality food retailer in the world.
C) To have a store in every city in America.
D) To offer the lowest prices on groceries.
,Answer: B
Explanation: The official mission statement of Publix is: "Our Mission at Publix is to be the premier
quality food retailer in the world."
Question 7
How many days does an "All American Platter" get before it must be sold or discarded?
A) 1 day
B) 2 days
C) 3 days
D) 5 days
Answer: B
Explanation: According to the deli platter guide, the All American Platter has a shelf life of 2 days.
Question 8
Which of the following is NOT one of the steps of the "BEST" selling model?
A) Suggest two items to the customer
B) Take the customer to the produce department
C) Describe the features and benefits of the product
D) Ask open-ended questions to determine the customer's needs
Answer: B
Explanation: While the "BEST" model focuses on engaging the customer in the deli, taking them to
another department is not a standard step.
Question 9
At what temperature should cold TCS (Time/Temperature Control for Safety) foods be maintained at or
below?
A) 50°F (10°C)
B) 45°F (7°C)
C) 41°F (5°C)
D) 32°F (0°C)
, Answer: C
Explanation: To prevent bacterial growth, all cold TCS foods must be held at 41°F (5°C) or below.
Question 10
If for any reason your purchase does not give you complete satisfaction, what will Publix do?
A) Offer a discount on the next purchase.
B) Provide a store credit for half the value.
C) Issue a refund only if the product is unopened.
D) Cheerfully refund the full purchase price immediately upon request.
Answer: D
Explanation: This is the core of the "Publix Guarantee": "We will never knowingly disappoint you. If for
any reason your purchase does not give you complete satisfaction, the full purchase price will be
cheerfully refunded immediately upon request."
Question 11
What chemical must be kept separate from all other chemicals because combining it can cause
permanent lung damage?
A) Q-San
B) Glass cleaner
C) Oven cleaner
D) Block Whitener
Answer: D
Explanation: Block Whitener is a dangerous chemical that must not be combined with others,
particularly Q-San, as it can cause permanent lung damage.
Question 12
What does T.E.A.M. stand for at Publix?
A) Time, Effort, Action, Motivation
B) Together Everyone Achieves More
C) Total Employee Activity Management
(2025/2026 Update)
Question 1
What gives Publix Smoked Turkey its yellow color?
A) Yellow food coloring
B) Natural hickory wood smoke and slow roasting of fresh meat
C) A special spice blend
D) Curing salts
Answer: B
Explanation: The distinctive yellow color of Publix Smoked Turkey comes from the natural hickory wood
and the slow roasting process of fresh meat, not from any artificial additives.
Question 2
What is the serving size of egg salad for a full sub sandwich?
A) 4 oz
B) 6 oz
C) 8 oz
D) 10 oz
Answer: B
Explanation: The standard serving size for egg salad is 3 oz for a half sub and 6 oz for a full sub.
Question 3
What is the 1 reason, according to Publix training materials, that customers would not shop at Publix?
A) High prices
B) Long wait times
C) Sanitation issues
D) Rude employees
Answer: C
,Explanation: Sanitation issues are cited as the primary reason a customer would choose not to shop at
Publix.
Question 4
What is the proper strength range (in PPM) of the sanitizer (Q-San) solution for a three-compartment
sink?
A) 50 to 100 PPM
B) 100 to 200 PPM
C) 150 to 400 PPM
D) 400 to 600 PPM
Answer: C
Explanation: The correct concentration for Q-San in a three-compartment sink is 150–400 Parts Per
Million (PPM).
Question 5
When rotating in new stock and keeping older stock in front, what method are you using?
A) LIFO (Last In, First Out)
B) FEFO (First Expired, First Out)
C) FIFO (First In, First Out)
D) Just-In-Time
Answer: C
Explanation: The FIFO (First In, First Out) method ensures that older product is used before newer
product, maintaining freshness and reducing waste.
Question 6
What is the Publix Mission?
A) To maximize shareholder profit above all else.
B) To be the premier quality food retailer in the world.
C) To have a store in every city in America.
D) To offer the lowest prices on groceries.
,Answer: B
Explanation: The official mission statement of Publix is: "Our Mission at Publix is to be the premier
quality food retailer in the world."
Question 7
How many days does an "All American Platter" get before it must be sold or discarded?
A) 1 day
B) 2 days
C) 3 days
D) 5 days
Answer: B
Explanation: According to the deli platter guide, the All American Platter has a shelf life of 2 days.
Question 8
Which of the following is NOT one of the steps of the "BEST" selling model?
A) Suggest two items to the customer
B) Take the customer to the produce department
C) Describe the features and benefits of the product
D) Ask open-ended questions to determine the customer's needs
Answer: B
Explanation: While the "BEST" model focuses on engaging the customer in the deli, taking them to
another department is not a standard step.
Question 9
At what temperature should cold TCS (Time/Temperature Control for Safety) foods be maintained at or
below?
A) 50°F (10°C)
B) 45°F (7°C)
C) 41°F (5°C)
D) 32°F (0°C)
, Answer: C
Explanation: To prevent bacterial growth, all cold TCS foods must be held at 41°F (5°C) or below.
Question 10
If for any reason your purchase does not give you complete satisfaction, what will Publix do?
A) Offer a discount on the next purchase.
B) Provide a store credit for half the value.
C) Issue a refund only if the product is unopened.
D) Cheerfully refund the full purchase price immediately upon request.
Answer: D
Explanation: This is the core of the "Publix Guarantee": "We will never knowingly disappoint you. If for
any reason your purchase does not give you complete satisfaction, the full purchase price will be
cheerfully refunded immediately upon request."
Question 11
What chemical must be kept separate from all other chemicals because combining it can cause
permanent lung damage?
A) Q-San
B) Glass cleaner
C) Oven cleaner
D) Block Whitener
Answer: D
Explanation: Block Whitener is a dangerous chemical that must not be combined with others,
particularly Q-San, as it can cause permanent lung damage.
Question 12
What does T.E.A.M. stand for at Publix?
A) Time, Effort, Action, Motivation
B) Together Everyone Achieves More
C) Total Employee Activity Management
