PUBLIX DELI ASSISTANT MANAGER
QUIZZES & ANSWERS | Complete
Certification Quiz Bank – 100 Questions
SECTION 1: FOOD SAFETY & SANITATION (Questions 1–18)
Q1: A deli associate slices turkey for the Grab & Go case. The turkey has been sitting at room
temperature for 3 hours after coming out of the cooler. The assistant manager should:
A. Return the turkey to the cooler and mark as "use today only"
B. Discard the turkey immediately [CORRECT]
C. Slice the remaining turkey and cook it to 165°F
D. Move the turkey to the hot holding unit
Correct Answer: B
Rationale: Correct because TCS food cannot be at room temperature >2 hours cumulatively
(or 1 hour if over 90°F); 3 hours exceeds limit and requires discarding.
Q2: What is the proper concentration range for quaternary ammonia sanitizer used in Publix
deli three-compartment sinks?
A. 50-100 ppm
B. 150-400 ppm [CORRECT]
C. 500-700 ppm
D. 12.5-25 ppm
Correct Answer: B
Rationale: Correct because Publix requires quat sanitizer at 150-400ppm (test strips);
chlorine is 50-100ppm for different applications.
Q3: The deli cooler temperature reads 48°F. The assistant manager finds the cooler has been
at this temperature for 3 hours. The correct action is:
A. Move all TCS food to another working cooler and call for repair [CORRECT]
B. Leave food in place; temperature is within 7°F of 41°F
C. Turn cooler down and check again in 2 hours
,D. Discard only dairy products; meats are safe
Correct Answer: A
Rationale: Correct because TCS food held above 41°F for >2 hours (cumulative) must be
discarded; food must be moved to working cooler immediately upon discovery.
Q4: Rotisserie chicken must reach what minimum internal temperature before being
removed from the oven?
A. 145°F
B. 155°F
C. 165°F [CORRECT]
D. 175°F
Correct Answer: C
Rationale: Correct because whole poultry (including rotisserie chicken) must reach
minimum internal temperature 165°F for at least 15 seconds per ServSafe and Publix
standards.
Q5: What is the maximum time allowance for cooling prepared food (e.g., mac and cheese)
from 135°F to 41°F under Publix/ServSafe standards?
A. 2 hours total
B. 4 hours total
C. 6 hours total (2 hours to 70°F + 4 hours to 41°F) [CORRECT]
D. No time limit for cooling
Correct Answer: C
Rationale: Correct because two-stage cooling: 135°F to 70°F within 2 hours, then 70°F to
41°F within 4 additional hours (6 hours total maximum).
Q6: A slicer is being cleaned. The sanitizing step requires the sanitizing solution to remain in
contact with surfaces for at least:
A. 30 seconds
B. 1 minute [CORRECT]
C. 5 minutes
D. 10 minutes
,Correct Answer: B
Rationale: Correct because proper slicer sanitation requires food-contact surfaces to be
sanitized for minimum 1 minute (60 seconds) contact time per Publix standards.
Q7: A delivery arrives with boxes of turkey breast. The assistant manager checking the
receiving temperature finds the turkey at 45°F. The delivery truck cooler is functioning. The
assistant manager should:
A. Accept the turkey and move to cooler immediately
B. Refuse the turkey shipment [CORRECT]
C. Accept but mark "use within 24 hours"
D. Cook all turkey immediately to safe temperature
Correct Answer: B
Rationale: Correct because TCS food deliveries must be at 41°F or below upon receipt; 45°F
exceeds limit; shipment must be refused regardless of truck functionality.
Q8: The temperature danger zone for TCS foods is defined as:
A. 32°F to 140°F
B. 41°F to 135°F [CORRECT]
C. 50°F to 120°F
D. 70°F to 165°F
Correct Answer: B
Rationale: Correct because the temperature danger zone is 41°F to 135°F; TCS foods must
not remain in this range for more than 4 hours cumulative (2 hours at room temperature).
Q9: An associate is preparing a sub and uses the same gloved hand to handle raw chicken
and then ready-to-eat vegetables. The assistant manager should:
A. Allow the sub to be completed since the customer is waiting
B. Stop the associate immediately, discard the contaminated product, and require
handwashing and glove change [CORRECT]
C. Have the associate change gloves but continue with the same vegetables
D. Cook the completed sub to 165°F to kill any bacteria
Correct Answer: B
, Rationale: Correct because cross-contamination between raw and ready-to-eat foods is a
critical violation; contaminated product must be discarded and proper handwashing/glove
change performed.
Q10: Under Publix date marking policy, prepared foods held in the deli cooler must be
marked with a use-by date of no more than:
A. 3 days from preparation
B. 5 days from preparation
C. 7 days from preparation [CORRECT]
D. 14 days from preparation
Correct Answer: C
Rationale: Correct because Publix policy requires prepared TCS foods to be date-marked
with a 7-day maximum use-by date (day of preparation counts as day 1).
Q11: Reheated TCS food must reach what minimum internal temperature for at least 15
seconds within 2 hours?
A. 135°F
B. 145°F
C. 155°F
D. 165°F [CORRECT]
Correct Answer: D
Rationale: Correct because reheated TCS food for hot holding must reach 165°F for 15
seconds within 2 hours per ServSafe and Publix food safety standards.
Q12: The assistant manager observes an associate wiping down a food-contact surface with a
soiled towel and then using the same towel on a slicer. The correct action is:
A. Allow it if the towel was recently in sanitizer
B. Stop the associate and require proper wash-rinse-sanitize procedure [CORRECT]
C. Only correct if the slicer is used for ready-to-eat foods
D. Document for later coaching
Correct Answer: B
QUIZZES & ANSWERS | Complete
Certification Quiz Bank – 100 Questions
SECTION 1: FOOD SAFETY & SANITATION (Questions 1–18)
Q1: A deli associate slices turkey for the Grab & Go case. The turkey has been sitting at room
temperature for 3 hours after coming out of the cooler. The assistant manager should:
A. Return the turkey to the cooler and mark as "use today only"
B. Discard the turkey immediately [CORRECT]
C. Slice the remaining turkey and cook it to 165°F
D. Move the turkey to the hot holding unit
Correct Answer: B
Rationale: Correct because TCS food cannot be at room temperature >2 hours cumulatively
(or 1 hour if over 90°F); 3 hours exceeds limit and requires discarding.
Q2: What is the proper concentration range for quaternary ammonia sanitizer used in Publix
deli three-compartment sinks?
A. 50-100 ppm
B. 150-400 ppm [CORRECT]
C. 500-700 ppm
D. 12.5-25 ppm
Correct Answer: B
Rationale: Correct because Publix requires quat sanitizer at 150-400ppm (test strips);
chlorine is 50-100ppm for different applications.
Q3: The deli cooler temperature reads 48°F. The assistant manager finds the cooler has been
at this temperature for 3 hours. The correct action is:
A. Move all TCS food to another working cooler and call for repair [CORRECT]
B. Leave food in place; temperature is within 7°F of 41°F
C. Turn cooler down and check again in 2 hours
,D. Discard only dairy products; meats are safe
Correct Answer: A
Rationale: Correct because TCS food held above 41°F for >2 hours (cumulative) must be
discarded; food must be moved to working cooler immediately upon discovery.
Q4: Rotisserie chicken must reach what minimum internal temperature before being
removed from the oven?
A. 145°F
B. 155°F
C. 165°F [CORRECT]
D. 175°F
Correct Answer: C
Rationale: Correct because whole poultry (including rotisserie chicken) must reach
minimum internal temperature 165°F for at least 15 seconds per ServSafe and Publix
standards.
Q5: What is the maximum time allowance for cooling prepared food (e.g., mac and cheese)
from 135°F to 41°F under Publix/ServSafe standards?
A. 2 hours total
B. 4 hours total
C. 6 hours total (2 hours to 70°F + 4 hours to 41°F) [CORRECT]
D. No time limit for cooling
Correct Answer: C
Rationale: Correct because two-stage cooling: 135°F to 70°F within 2 hours, then 70°F to
41°F within 4 additional hours (6 hours total maximum).
Q6: A slicer is being cleaned. The sanitizing step requires the sanitizing solution to remain in
contact with surfaces for at least:
A. 30 seconds
B. 1 minute [CORRECT]
C. 5 minutes
D. 10 minutes
,Correct Answer: B
Rationale: Correct because proper slicer sanitation requires food-contact surfaces to be
sanitized for minimum 1 minute (60 seconds) contact time per Publix standards.
Q7: A delivery arrives with boxes of turkey breast. The assistant manager checking the
receiving temperature finds the turkey at 45°F. The delivery truck cooler is functioning. The
assistant manager should:
A. Accept the turkey and move to cooler immediately
B. Refuse the turkey shipment [CORRECT]
C. Accept but mark "use within 24 hours"
D. Cook all turkey immediately to safe temperature
Correct Answer: B
Rationale: Correct because TCS food deliveries must be at 41°F or below upon receipt; 45°F
exceeds limit; shipment must be refused regardless of truck functionality.
Q8: The temperature danger zone for TCS foods is defined as:
A. 32°F to 140°F
B. 41°F to 135°F [CORRECT]
C. 50°F to 120°F
D. 70°F to 165°F
Correct Answer: B
Rationale: Correct because the temperature danger zone is 41°F to 135°F; TCS foods must
not remain in this range for more than 4 hours cumulative (2 hours at room temperature).
Q9: An associate is preparing a sub and uses the same gloved hand to handle raw chicken
and then ready-to-eat vegetables. The assistant manager should:
A. Allow the sub to be completed since the customer is waiting
B. Stop the associate immediately, discard the contaminated product, and require
handwashing and glove change [CORRECT]
C. Have the associate change gloves but continue with the same vegetables
D. Cook the completed sub to 165°F to kill any bacteria
Correct Answer: B
, Rationale: Correct because cross-contamination between raw and ready-to-eat foods is a
critical violation; contaminated product must be discarded and proper handwashing/glove
change performed.
Q10: Under Publix date marking policy, prepared foods held in the deli cooler must be
marked with a use-by date of no more than:
A. 3 days from preparation
B. 5 days from preparation
C. 7 days from preparation [CORRECT]
D. 14 days from preparation
Correct Answer: C
Rationale: Correct because Publix policy requires prepared TCS foods to be date-marked
with a 7-day maximum use-by date (day of preparation counts as day 1).
Q11: Reheated TCS food must reach what minimum internal temperature for at least 15
seconds within 2 hours?
A. 135°F
B. 145°F
C. 155°F
D. 165°F [CORRECT]
Correct Answer: D
Rationale: Correct because reheated TCS food for hot holding must reach 165°F for 15
seconds within 2 hours per ServSafe and Publix food safety standards.
Q12: The assistant manager observes an associate wiping down a food-contact surface with a
soiled towel and then using the same towel on a slicer. The correct action is:
A. Allow it if the towel was recently in sanitizer
B. Stop the associate and require proper wash-rinse-sanitize procedure [CORRECT]
C. Only correct if the slicer is used for ready-to-eat foods
D. Document for later coaching
Correct Answer: B
