PUBLIX DELI MANAGEMENT ACTUAL EXAM 2026/2027 AND
A NEW UPDATED STUDY GUIDE COMPLETE ACCURATE
QUESTIONS AND CORRECT DETAILED ANSWERS WITH
RATIONALES (VERIFIED SOLUTIONS) CURRENTLY
UPDATED VERSION 2026 EDITION
1. A deli associate is observed using the same tongs for raw turkey and cooked
ham without washing in between. According to Publix Deli food safety policy, this
practice is:
A) Acceptable if both meats are from the same supplier
B) Allowed if the tongs are wiped with a sanitized cloth
C) Correct Answer: A violation of cross-contamination prevention
D) Permitted only during low-volume hours
Rationale: Publix Deli follows strict USDA/FDA guidelines. Raw and cooked
meats must use separate utensils or be washed/sanitized between uses to prevent
cross-contamination. Wiping is insufficient.
2. The “FIFO” method in the Publix Deli refers to:
A) First In, First Out for inventory rotation
B) Correct Answer: First In, First Out for product freshness
C) Final Inspection, Final Output for quality checks
D) Fast Internal Food Ordering system
Rationale: FIFO ensures older product is used before newer product, reducing
waste and maintaining freshness. Publix Deli uses this for meats, cheeses, and
prepared foods.
,3. A customer asks for a “Boar’s Head London Broil” but the slicer is set to a #7
thickness. The correct slicing thickness for London Broil per Publix standard is:
A) #2 (shaved)
B) Correct Answer: #4 (medium-thin)
C) #9 (thick)
D) #1 (ultra-thin)
Rationale: Publix Deli standards specify London Broil at #4 for optimal texture
and flavor. Customers may request adjustments, but default is #4.
4. Which temperature range must the Publix Deli walk-in cooler maintain at all
times?
A) 28°F – 32°F
B) Correct Answer: 33°F – 41°F
C) 42°F – 48°F
D) 50°F – 55°F
Rationale: FDA Food Code requires cold holding at 41°F or below. Publix policy
mandates 33°F–41°F to ensure safety and product quality.
5. When a slicer is disassembled for cleaning, the blade must be:
A) Wiped with a damp cloth
B) Sprayed with degreaser only
C) Correct Answer: Removed, washed, rinsed, and sanitized
D) Left in place for safety
, Rationale: Complete disassembly allows full sanitation. The blade must be
removed and separately cleaned to prevent bacterial buildup and meet Publix
sanitation standards.
6. A deli manager notices the hot case rotisserie chicken holding temp is 135°F.
The manager should:
A) Stir the chickens to redistribute heat
B) Add more chickens on top
C) Correct Answer: Immediately discard or reheat to 165°F
D) Lower the thermostat to raise temp slowly
Rationale: Hot holding must be 135°F or above per FDA. Below that allows
bacterial growth. Chickens must be reheated to 165°F or discarded.
7. Which of the following is NOT an approved Publix Deli sub base?
A) 5-Grain Wheat
B) White Italian
C) Correct Answer: Sourdough Rye
D) Multigrain
Rationale: Publix Deli subs are offered on White Italian, 5-Grain Wheat,
Multigrain, and wraps. Sourdough Rye is not a standard option.
8. An associate slices 3 lbs of tavern ham but forgets to tare the scale with the
container. The weight shown includes the 0.2 lb container. The customer will be:
A) Charged for 2.8 lbs – undercharge
B) Correct Answer: Charged for 3.2 lbs – overcharge
A NEW UPDATED STUDY GUIDE COMPLETE ACCURATE
QUESTIONS AND CORRECT DETAILED ANSWERS WITH
RATIONALES (VERIFIED SOLUTIONS) CURRENTLY
UPDATED VERSION 2026 EDITION
1. A deli associate is observed using the same tongs for raw turkey and cooked
ham without washing in between. According to Publix Deli food safety policy, this
practice is:
A) Acceptable if both meats are from the same supplier
B) Allowed if the tongs are wiped with a sanitized cloth
C) Correct Answer: A violation of cross-contamination prevention
D) Permitted only during low-volume hours
Rationale: Publix Deli follows strict USDA/FDA guidelines. Raw and cooked
meats must use separate utensils or be washed/sanitized between uses to prevent
cross-contamination. Wiping is insufficient.
2. The “FIFO” method in the Publix Deli refers to:
A) First In, First Out for inventory rotation
B) Correct Answer: First In, First Out for product freshness
C) Final Inspection, Final Output for quality checks
D) Fast Internal Food Ordering system
Rationale: FIFO ensures older product is used before newer product, reducing
waste and maintaining freshness. Publix Deli uses this for meats, cheeses, and
prepared foods.
,3. A customer asks for a “Boar’s Head London Broil” but the slicer is set to a #7
thickness. The correct slicing thickness for London Broil per Publix standard is:
A) #2 (shaved)
B) Correct Answer: #4 (medium-thin)
C) #9 (thick)
D) #1 (ultra-thin)
Rationale: Publix Deli standards specify London Broil at #4 for optimal texture
and flavor. Customers may request adjustments, but default is #4.
4. Which temperature range must the Publix Deli walk-in cooler maintain at all
times?
A) 28°F – 32°F
B) Correct Answer: 33°F – 41°F
C) 42°F – 48°F
D) 50°F – 55°F
Rationale: FDA Food Code requires cold holding at 41°F or below. Publix policy
mandates 33°F–41°F to ensure safety and product quality.
5. When a slicer is disassembled for cleaning, the blade must be:
A) Wiped with a damp cloth
B) Sprayed with degreaser only
C) Correct Answer: Removed, washed, rinsed, and sanitized
D) Left in place for safety
, Rationale: Complete disassembly allows full sanitation. The blade must be
removed and separately cleaned to prevent bacterial buildup and meet Publix
sanitation standards.
6. A deli manager notices the hot case rotisserie chicken holding temp is 135°F.
The manager should:
A) Stir the chickens to redistribute heat
B) Add more chickens on top
C) Correct Answer: Immediately discard or reheat to 165°F
D) Lower the thermostat to raise temp slowly
Rationale: Hot holding must be 135°F or above per FDA. Below that allows
bacterial growth. Chickens must be reheated to 165°F or discarded.
7. Which of the following is NOT an approved Publix Deli sub base?
A) 5-Grain Wheat
B) White Italian
C) Correct Answer: Sourdough Rye
D) Multigrain
Rationale: Publix Deli subs are offered on White Italian, 5-Grain Wheat,
Multigrain, and wraps. Sourdough Rye is not a standard option.
8. An associate slices 3 lbs of tavern ham but forgets to tare the scale with the
container. The weight shown includes the 0.2 lb container. The customer will be:
A) Charged for 2.8 lbs – undercharge
B) Correct Answer: Charged for 3.2 lbs – overcharge
