PUBLIX DELI KNOWLEDGE EXAM 2 2026 FINAL
REVIEW QUESTIONS ANSWERS BUNDLED
PRACTICE COLLECTION
◉ Role of Deli Clerk.
Answer: assisting customer, maintaining product levels, production
and sanitation, maintaining proper balances, operation and safety of
equipment, packaging sale products, special orders and trays,
cleaning, stocking, and answering phones
◉ 5S process.
Answer: the way to keep inventory organized, creates organization,
clean visual and support for the workplace
◉ S1.
Answer: Sort and Remove - sort through the existing and removing
the unnecessary by establishing backstroke Base inventory levels
◉ S2.
Answer: Shine - using opportunity to clean the workplace
◉ S3.
,Answer: Set Locations and Visual Cues - setting locations for Base
Inventory items and creating signage to maintain the correct
location
◉ S4.
Answer: Standardize - integrating set locations. Ordering, stocking,
rotating, and receiving determining the necessary amounts needing
to be in inventory
◉ S5.
Answer: Sustain - following up and ensuring organization
◉ 4 Inch Rule.
Answer: 4 inches between the product and the walls, allows
circulation
◉ 6 Inch Rule.
Answer: distance between product and the floor or shelf, designed
to safeguard from contamination and pests
◉ 12 Ft/ 18 Inch Rule.
Answer: ensuring all store fire sprinklers have space to operate,
product must be stored away this distance
,◉ 3 Ft Rule.
Answer: storing outside product 3 ft away; leave a 3 ft pathway free
of obstruction to all fire exits, alarms, extinguishers, risers, and
alarm pull stations
◉ Horizontal Storage of utensils.
Answer: handles in the same direction
◉ Vertical Storage of utensils.
Answer: handles pointing up
◉ Storing Organic Products.
Answer: above all other products, separately from others if possible
◉ FIFO.
Answer: First In, First Out...method of rotating product
◉ Storage of Raw Proteins.
Answer: beef over pork, beef and pork over chicken
◉ Storing Backstock.
Answer: Don't store in Publix crates, baskets, totes used for shipping
, ◉ Tag Groups.
Answer: Laminated to help organize Deli product and supplies
◉ Publix and Boars Head ham.
Answer: pink color tag
◉ Publix and Boars Head beef.
Answer: red color tag
◉ Publix and Boars Head poultry.
Answer: orange color tag
◉ Publix and Boars Head Italian products.
Answer: orange color tag
◉ Boars Head cheese.
Answer: orange color tag
◉ Misc meats and cheeses.
Answer: purple color tag
REVIEW QUESTIONS ANSWERS BUNDLED
PRACTICE COLLECTION
◉ Role of Deli Clerk.
Answer: assisting customer, maintaining product levels, production
and sanitation, maintaining proper balances, operation and safety of
equipment, packaging sale products, special orders and trays,
cleaning, stocking, and answering phones
◉ 5S process.
Answer: the way to keep inventory organized, creates organization,
clean visual and support for the workplace
◉ S1.
Answer: Sort and Remove - sort through the existing and removing
the unnecessary by establishing backstroke Base inventory levels
◉ S2.
Answer: Shine - using opportunity to clean the workplace
◉ S3.
,Answer: Set Locations and Visual Cues - setting locations for Base
Inventory items and creating signage to maintain the correct
location
◉ S4.
Answer: Standardize - integrating set locations. Ordering, stocking,
rotating, and receiving determining the necessary amounts needing
to be in inventory
◉ S5.
Answer: Sustain - following up and ensuring organization
◉ 4 Inch Rule.
Answer: 4 inches between the product and the walls, allows
circulation
◉ 6 Inch Rule.
Answer: distance between product and the floor or shelf, designed
to safeguard from contamination and pests
◉ 12 Ft/ 18 Inch Rule.
Answer: ensuring all store fire sprinklers have space to operate,
product must be stored away this distance
,◉ 3 Ft Rule.
Answer: storing outside product 3 ft away; leave a 3 ft pathway free
of obstruction to all fire exits, alarms, extinguishers, risers, and
alarm pull stations
◉ Horizontal Storage of utensils.
Answer: handles in the same direction
◉ Vertical Storage of utensils.
Answer: handles pointing up
◉ Storing Organic Products.
Answer: above all other products, separately from others if possible
◉ FIFO.
Answer: First In, First Out...method of rotating product
◉ Storage of Raw Proteins.
Answer: beef over pork, beef and pork over chicken
◉ Storing Backstock.
Answer: Don't store in Publix crates, baskets, totes used for shipping
, ◉ Tag Groups.
Answer: Laminated to help organize Deli product and supplies
◉ Publix and Boars Head ham.
Answer: pink color tag
◉ Publix and Boars Head beef.
Answer: red color tag
◉ Publix and Boars Head poultry.
Answer: orange color tag
◉ Publix and Boars Head Italian products.
Answer: orange color tag
◉ Boars Head cheese.
Answer: orange color tag
◉ Misc meats and cheeses.
Answer: purple color tag
