PUBLIX DELI ASSISTANT MANAGER
UPDATED ACTUAL EXAM QUESTIONS
AND CORRECT ANSWERS
1. What is the recommended frequency for changing the water
at the kitchen breading station?
Every day
Every four hours
Every hour
Every two hours
2. If a new employee is unsure about the cleaning method for
the sub bar, what should they do to ensure compliance with
food safety standards?
Ask a coworker for their personal cleaning method.
Refer to the operational procedures manual for
the correct cleaning method.
Use any cleaning supplies available without checking.
Skip the cleaning process if they are in a hurry.
3. If a store manager decides to increase the stock on the bottom
row of the pre-sliced cheese case to 10 units, how would this
change the total number of units stocked across all rows?
,Total units would increase to 30.
Total units would remain at 30.
, Total units would increase to 32.
Total units would decrease to 28.
4. Describe the significance of maintaining the Q-San
temperature at 75F or lower in the context of food safety at
Publix.
Maintaining the Q-San temperature at 75F or lower is
crucial for ensuring effective sanitation and preventing
bacterial growth.
The Q-San temperature is not important for food safety at
Publix.
A higher temperature for Q-San is preferred for better
cleaning.
Q-San temperature affects only inventory management,
not food safety.
5. If a deli employee notices that some products are stored
directly on the floor, what action should they take to
comply with the 6-inch rule?
Move the products to a different location without
changing their height.
Cover the products with a tarp to protect them from
contamination.
Leave the products as they are, since they are not in direct
sunlight.
, Raise the products to be at least 6 inches off the floor.
6. If Publix aims to be the premier quality food retailer, what
operational procedure should they prioritize to achieve this
goal?
Implementing strict food safety guidelines
Reducing inventory turnover rates
Increasing the number of store locations
Focusing on employee training for sales techniques
7. The first-in-first-out (FIFO) policy must always be observed to:
С. Assure that the oldest stock is used first
D. Contain information regarding the activity of the active
ingredient
B. Prevent microbial degradation of products
A. Prevent cross-contamination
8. Describe the significance of collecting a customer's name and
phone number when taking an order.
It helps in tracking inventory levels and managing stock.
It is used solely for marketing purposes.
It is only necessary for online orders, not in-person
orders.
UPDATED ACTUAL EXAM QUESTIONS
AND CORRECT ANSWERS
1. What is the recommended frequency for changing the water
at the kitchen breading station?
Every day
Every four hours
Every hour
Every two hours
2. If a new employee is unsure about the cleaning method for
the sub bar, what should they do to ensure compliance with
food safety standards?
Ask a coworker for their personal cleaning method.
Refer to the operational procedures manual for
the correct cleaning method.
Use any cleaning supplies available without checking.
Skip the cleaning process if they are in a hurry.
3. If a store manager decides to increase the stock on the bottom
row of the pre-sliced cheese case to 10 units, how would this
change the total number of units stocked across all rows?
,Total units would increase to 30.
Total units would remain at 30.
, Total units would increase to 32.
Total units would decrease to 28.
4. Describe the significance of maintaining the Q-San
temperature at 75F or lower in the context of food safety at
Publix.
Maintaining the Q-San temperature at 75F or lower is
crucial for ensuring effective sanitation and preventing
bacterial growth.
The Q-San temperature is not important for food safety at
Publix.
A higher temperature for Q-San is preferred for better
cleaning.
Q-San temperature affects only inventory management,
not food safety.
5. If a deli employee notices that some products are stored
directly on the floor, what action should they take to
comply with the 6-inch rule?
Move the products to a different location without
changing their height.
Cover the products with a tarp to protect them from
contamination.
Leave the products as they are, since they are not in direct
sunlight.
, Raise the products to be at least 6 inches off the floor.
6. If Publix aims to be the premier quality food retailer, what
operational procedure should they prioritize to achieve this
goal?
Implementing strict food safety guidelines
Reducing inventory turnover rates
Increasing the number of store locations
Focusing on employee training for sales techniques
7. The first-in-first-out (FIFO) policy must always be observed to:
С. Assure that the oldest stock is used first
D. Contain information regarding the activity of the active
ingredient
B. Prevent microbial degradation of products
A. Prevent cross-contamination
8. Describe the significance of collecting a customer's name and
phone number when taking an order.
It helps in tracking inventory levels and managing stock.
It is used solely for marketing purposes.
It is only necessary for online orders, not in-person
orders.
