PUBLIX DELI MANAGEMENT TEST EXAM (2025/2026
UPDATED) TOPICS COVERED: FOOD SAFETY, PUBLIX POLICIES,
INVENTORY MANAGEMENT, CUSTOMER SERVICE,
LEADERSHIP, PROFITABILITY, SCHEDULING, EQUIPMENT
SANITATION, HACCP, ACTIVE SHOOTER, AND EMERGENCY
PROCEDURES.
Section 1: Food Safety & HACCP (20 questions)
1. A deli employee drops a knife on the floor. What is the correct action?
A) Wipe it with a sanitizer wipe and continue using
B) Rinse under hot water and return to use
C) Wash, rinse, sanitize, and air-dry immediately
D) Leave it on the floor until closing
Answer: C
Rationale: Any utensil that contacts the floor must be properly cleaned and sanitized per Publix policy
and ServSafe guidelines to prevent cross-contamination.
2. The proper temperature danger zone (TDZ) is:
A) 32°F – 120°F
B) 41°F – 135°F
C) 45°F – 140°F
D) 50°F – 150°F
Answer: B
Rationale: ServSafe and Publix HACCP define the TDZ as 41°F–135°F, where bacteria grow rapidly.
3. A customer sees a deli employee not changing gloves after handling raw chicken. The manager
should:
A) Ignore if the employee is experienced
B) Immediately stop the employee, retrain, and document
C) Wait until the shift ends to discuss
D) Ask the customer to leave
Answer: B
Rationale: Immediate correction prevents foodborne illness. Publix requires glove changes between raw
proteins and ready-to-eat foods.
, 4. How often should cut leafy greens (e.g., lettuce for subs) be date-marked if prepared in-store?
A) Every 12 hours
B) Once daily
C) 7-day shelf life with prep date
D) No date needed if refrigerated
Answer: C
Rationale: Publix policy follows FDA Food Code: prepared ready-to-eat TCS foods must be dated and
used within 7 days if stored at 41°F or below.
5. What is the correct internal cooking temperature for chicken tenders?
A) 145°F for 15 seconds
B) 155°F for 15 seconds
C) 165°F for 15 seconds
D) 180°F for 1 minute
Answer: C
Rationale: Poultry must reach 165°F to kill Salmonella and Campylobacter per ServSafe.
*(Questions 6–20 continue similar format: cooling methods, sanitizer concentration (quat 200–400
ppm), FIFO, allergen cross-contact, reheating temps, pH of acidic foods, handwashing steps, etc.)*
Section 2: Publix Deli Operational Procedures (15 questions)
21. What is the maximum time a cooked rotisserie chicken can sit in the hot hold unit before being
discarded?
A) 2 hours
B) 3 hours
C) 4 hours
D) 6 hours
Answer: C
Rationale: Publix hot holding standard: 4 hours max at 135°F+; after that, quality and safety degrade.
22. Which item must be weighed using a Publix-certified scale with a current inspection sticker?
A) Sliced cheese by the pound
B) Pre-packaged olives
C) Single pickle sold each
D) Bottled drink
Answer: A
Rationale: All random-weight deli items (sliced meats/cheeses, salads by weight) require legal-for-trade
scales.
UPDATED) TOPICS COVERED: FOOD SAFETY, PUBLIX POLICIES,
INVENTORY MANAGEMENT, CUSTOMER SERVICE,
LEADERSHIP, PROFITABILITY, SCHEDULING, EQUIPMENT
SANITATION, HACCP, ACTIVE SHOOTER, AND EMERGENCY
PROCEDURES.
Section 1: Food Safety & HACCP (20 questions)
1. A deli employee drops a knife on the floor. What is the correct action?
A) Wipe it with a sanitizer wipe and continue using
B) Rinse under hot water and return to use
C) Wash, rinse, sanitize, and air-dry immediately
D) Leave it on the floor until closing
Answer: C
Rationale: Any utensil that contacts the floor must be properly cleaned and sanitized per Publix policy
and ServSafe guidelines to prevent cross-contamination.
2. The proper temperature danger zone (TDZ) is:
A) 32°F – 120°F
B) 41°F – 135°F
C) 45°F – 140°F
D) 50°F – 150°F
Answer: B
Rationale: ServSafe and Publix HACCP define the TDZ as 41°F–135°F, where bacteria grow rapidly.
3. A customer sees a deli employee not changing gloves after handling raw chicken. The manager
should:
A) Ignore if the employee is experienced
B) Immediately stop the employee, retrain, and document
C) Wait until the shift ends to discuss
D) Ask the customer to leave
Answer: B
Rationale: Immediate correction prevents foodborne illness. Publix requires glove changes between raw
proteins and ready-to-eat foods.
, 4. How often should cut leafy greens (e.g., lettuce for subs) be date-marked if prepared in-store?
A) Every 12 hours
B) Once daily
C) 7-day shelf life with prep date
D) No date needed if refrigerated
Answer: C
Rationale: Publix policy follows FDA Food Code: prepared ready-to-eat TCS foods must be dated and
used within 7 days if stored at 41°F or below.
5. What is the correct internal cooking temperature for chicken tenders?
A) 145°F for 15 seconds
B) 155°F for 15 seconds
C) 165°F for 15 seconds
D) 180°F for 1 minute
Answer: C
Rationale: Poultry must reach 165°F to kill Salmonella and Campylobacter per ServSafe.
*(Questions 6–20 continue similar format: cooling methods, sanitizer concentration (quat 200–400
ppm), FIFO, allergen cross-contact, reheating temps, pH of acidic foods, handwashing steps, etc.)*
Section 2: Publix Deli Operational Procedures (15 questions)
21. What is the maximum time a cooked rotisserie chicken can sit in the hot hold unit before being
discarded?
A) 2 hours
B) 3 hours
C) 4 hours
D) 6 hours
Answer: C
Rationale: Publix hot holding standard: 4 hours max at 135°F+; after that, quality and safety degrade.
22. Which item must be weighed using a Publix-certified scale with a current inspection sticker?
A) Sliced cheese by the pound
B) Pre-packaged olives
C) Single pickle sold each
D) Bottled drink
Answer: A
Rationale: All random-weight deli items (sliced meats/cheeses, salads by weight) require legal-for-trade
scales.
