PUBLIX DELI ROI EXAM STUDY GUIDE 2026
COMPLETE QUESTIONS AND VERIFIED
ANSWERS GRADED
◉ What is the #1 reason why customers would not shop at Publix?
Answer: Sanitation issues
◉ What is the #1 reason why a customer would think a store is
unsanitary? Answer: Poor visual appearance
◉ What would 1/8 be on a digital scale? Answer: .125
◉ Review the opening procedures for the department: Answer: 1.
Turn on the lights and equipment 2. Check special orders and make
plans to fulfill them. 3. Set up service area *sinks* *slicers* *display
cases* 4. Open all workstations. 5. Check signs, labels, and pricing. 6.
Clean front and back of case windows and all counters. 7. Stock
supplies, workstation, and hand-washing sinks. 8. Complete
Proactive Walk
◉ What are the steps to proper hand washing? Answer: Wet hands,
apply soap, briskly rub hands for twenty seconds, scrub finger tips
and between fingers, rinse forearms and hands, dry forearms and
, hands with paper towel, turn off water with paper towel, discard
towel.
◉ What is the shelf life for vegetables? Answer: Under the sub
station: day of production plus one day... Hot case: 3 hours
◉ What portion of the special order form does the customer receive?
Answer: Canary Yellow
◉ What is the process when completing a special order form?
Answer: 1. Pick up blank special order. 2. Write store information
and date. 3. Take customer information: name and address, phone
number, pick-up date and time, type of function, whether paid or
COD, who the order was taken by. 4. Make suggestions before
completing order. 5. Take product information.
◉ Proper mechanics when lifting and lowering objects: Answer: 1.
Get firm footing and keep your feet wider than shoulder width. 2. Let
your legs do the work by pushing up or down slowly or smoothly. 3.
Maintain your spines natural curve. 4. Grip the item firmly and hold
it close to your body, staying within the safe work zone.
◉ What two meats does Meat Bologna contain? Answer: Pork and
Ground Beef
COMPLETE QUESTIONS AND VERIFIED
ANSWERS GRADED
◉ What is the #1 reason why customers would not shop at Publix?
Answer: Sanitation issues
◉ What is the #1 reason why a customer would think a store is
unsanitary? Answer: Poor visual appearance
◉ What would 1/8 be on a digital scale? Answer: .125
◉ Review the opening procedures for the department: Answer: 1.
Turn on the lights and equipment 2. Check special orders and make
plans to fulfill them. 3. Set up service area *sinks* *slicers* *display
cases* 4. Open all workstations. 5. Check signs, labels, and pricing. 6.
Clean front and back of case windows and all counters. 7. Stock
supplies, workstation, and hand-washing sinks. 8. Complete
Proactive Walk
◉ What are the steps to proper hand washing? Answer: Wet hands,
apply soap, briskly rub hands for twenty seconds, scrub finger tips
and between fingers, rinse forearms and hands, dry forearms and
, hands with paper towel, turn off water with paper towel, discard
towel.
◉ What is the shelf life for vegetables? Answer: Under the sub
station: day of production plus one day... Hot case: 3 hours
◉ What portion of the special order form does the customer receive?
Answer: Canary Yellow
◉ What is the process when completing a special order form?
Answer: 1. Pick up blank special order. 2. Write store information
and date. 3. Take customer information: name and address, phone
number, pick-up date and time, type of function, whether paid or
COD, who the order was taken by. 4. Make suggestions before
completing order. 5. Take product information.
◉ Proper mechanics when lifting and lowering objects: Answer: 1.
Get firm footing and keep your feet wider than shoulder width. 2. Let
your legs do the work by pushing up or down slowly or smoothly. 3.
Maintain your spines natural curve. 4. Grip the item firmly and hold
it close to your body, staying within the safe work zone.
◉ What two meats does Meat Bologna contain? Answer: Pork and
Ground Beef
