1|Page
PUBLIX FOOD SAFETY TEST 2026 BANK
CURRENTLY TESTING EXAM
QUESTIONS WITH VERIFIED ANSWERS
(100%CORRECT ANSWERS ||ALREADY GRADED
A+)BRAND NEW!!!
What is Publix's standard temperature for cold foods? -
....ANSWER...At or below 40 degrees Fahrenheit.
What is Publix's standard temperature for hot foods? -
....ANSWER...At or above 140 degrees Fahrenheit.
What do you do if you find a hot or cold item on a dry
grocery shelf? - ....ANSWER...Find a manager and give
them the item to decide if it's okay to re-shelve.
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Which of the following listed below do you not have to
report to your manager? - ....ANSWER...Headache
,Which of the following isn't a food safety hazard? -
....ANSWER...Genetic
How often should you wash your hands? -
....ANSWER...Frequently
To identify a handwashing sink, you should look for -
....ANSWER...All of the above
, 3|Page
Not all foodborne illnesses are preventable. -
....ANSWER...False
Food safety doesn't apply to associates working in grocery
or customer service departments. - ....ANSWER...False
When washing your hands you should... (Check all that
apply.) - ....ANSWER...- Scrub your fingertips and clean
between your fingers.
Batch cooking - ANSWER-Prepare food in small amounts,
as you can use it only in four hours or less in the danger
zone (41 to 135 degrees F) If cooked food rays in the
Danger Zone for more than 4 hours, throw it out.
PUBLIX FOOD SAFETY TEST 2026 BANK
CURRENTLY TESTING EXAM
QUESTIONS WITH VERIFIED ANSWERS
(100%CORRECT ANSWERS ||ALREADY GRADED
A+)BRAND NEW!!!
What is Publix's standard temperature for cold foods? -
....ANSWER...At or below 40 degrees Fahrenheit.
What is Publix's standard temperature for hot foods? -
....ANSWER...At or above 140 degrees Fahrenheit.
What do you do if you find a hot or cold item on a dry
grocery shelf? - ....ANSWER...Find a manager and give
them the item to decide if it's okay to re-shelve.
,2|Page
Which of the following listed below do you not have to
report to your manager? - ....ANSWER...Headache
,Which of the following isn't a food safety hazard? -
....ANSWER...Genetic
How often should you wash your hands? -
....ANSWER...Frequently
To identify a handwashing sink, you should look for -
....ANSWER...All of the above
, 3|Page
Not all foodborne illnesses are preventable. -
....ANSWER...False
Food safety doesn't apply to associates working in grocery
or customer service departments. - ....ANSWER...False
When washing your hands you should... (Check all that
apply.) - ....ANSWER...- Scrub your fingertips and clean
between your fingers.
Batch cooking - ANSWER-Prepare food in small amounts,
as you can use it only in four hours or less in the danger
zone (41 to 135 degrees F) If cooked food rays in the
Danger Zone for more than 4 hours, throw it out.
