Publix Deli Assistant Manager practice test, Exams of Advanced Education

Publix Deli Assistant Manager practice test

Typology: Exams

2025/2026

Available from 03/07/2026

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Publix Deli Assistant Manager practice
test
1. How many days does a Meat & Cheese platter get?: 2 days
2. Which of the following gets 2 days? A: Sub Selection platter,
Wrap Variety platter, All American: All American
3. How many days does a Publix Turkey Ringleader get: 1 day
4. Where do you look for info on Cubanitos?:
Deli Platter guides
5. What two chemicals can't be combined (will/can cause permanent
lung dam-
age):
Block Whitener and Q San
6. What chemical is kept separate from everything else?: Block
Whitener
7. When rotating in new stock, and to keep older stock in front, so
that it sells first, what method are you using?: FIFO - first in first out
8.
What
are
the
5
steps
to
Customer
Service?:
1. Welcome
customer.
2.
Use the customer's name
3.
Take
care
of
the
customer's
needs
4.
Thanks
the
customer
5.
Invite
the
customer
back
9. What method should you use to deal with difficult customers,
and what is
each step?: CALM Approach
pf3
pf4
pf5

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Publix Deli Assistant Manager practice

test

  1. How many days does a Meat & Cheese platter get?: 2 days
  2. Which of the following gets 2 days? A: Sub Selection platter, Wrap Variety platter, All American: All American
  3. How many days does a Publix Turkey Ringleader get: 1 day
  4. Where do you look for info on Cubanitos?: Deli Platter guides
  5. What two chemicals can't be combined (will/can cause permanent lung dam- age): Block Whitener and Q San
  6. What chemical is kept separate from everything else?: Block Whitener
  7. When rotating in new stock, and to keep older stock in front, so that it sells first, what method are you using?: FIFO - first in first out
  8. What are the 5 steps to Customer Service?: 1. Welcome customer.
  9. Use the customer's name
  10. Take care of the customer's needs
  11. Thanks the customer
  12. Invite the customer back
  13. What method should you use to deal with difficult customers, and what is each step?: CALM Approach

2 / C: stay cool. A: Apologize for the problem L: Listen with empathy M: Make it right

  1. How often do you clean the cutting gloves?: 4 hours
  2. Immediately clean slicer after slicing which meat? A: should be easy (options will include something like: regular turkey, ham, salsalito turkey, and smoked turkey): Salsalito, pastrami, roast beef
  3. Oil and vinegar at the sub shop gets what FIFO appropriately colored top?: - Green
  4. What color code does grease cutter positive have?: Yellow
  5. What portion size of corn beef does a reuben sandwich get?: 6 oz
  6. What is the shelf life for the reuben sauerkraut mixture in the cooler?: 3 days
  7. Which BH turkey is only ONE breast?: Salsalito
  8. Which BH Ham has the lowest sodium per serving?: Bourbonridge technically, or black forest
  9. What is the first thing Sub Shop does in the morning?: Clean Turbochef
  10. By what time should you have completed slicing the Fresh Slice Cheese of the Week?: 10:00am

4 /

  1. Which of the following meats gets only four days?: Spanish Pork
  2. How many days does the bowtie pasta get?: 2 days: (day of production, 1 day)
  3. What type of packing is used for the quick salads (non leafy salads)?: 16 oz clear plastic container
  4. Which of the following diseases is NOT spread by blood?: Hepatitis A
  5. what type of brush is used to scrub the floor: deck brush
  6. How many days does a pair of heat-resistant kitchen gloves get before being replaced?: every 30 days
  7. What gives publix smoked turkey it's yellow color?: hickory wood and slow roasting
  8. What is the serving size of egg salad for a sub sandwich?: 3 oz for half, 6 oz for sub
  9. What do you need to do before you begin cleaning the deli case: Gather cleaning supplies
  10. What is the #1 reason why a customer would think a store is unsanitary?: Visual appearance
  11. What would 1/8 be on a digital scale?:.
  12. What is publix's mission?: Our Mission at Publix is to be the premier quality food retailer in the world.
  13. 5 Mission Commitments: Focus on Customer Value; Intolerance of Waste; Dedication to dignity, value, and employment security; devotion to stewardship of stockholders; involvement as

5 / citizens in the community.

  1. 2 types of customers: internal & external
  2. Publix Guarantee: the promise and guarantee to provide premier customer service and quality products to our customers. " We will never knowingly disappoint you. If for any reason your purchase does not give you complete satisfaction, the full purchase price will be cheerfully refunded immediately upon request."
  3. Deli Team Focus Statement: Providing premier service by understanding and exceeding needs, communicating the importance of training, create food safe work environment, becoming the premier quality deli retailer
  4. TEAM stands for: Together Everyone Achieves More
  5. What are the 5 S's`: 1. Sort and remove
  6. Shine
  7. Set Locations and visual cues
  8. Standardize
  9. Sustain
  10. 4 inch rule?: 4 inches between the product and the walls, allows circulation
  11. 6 inch rule: distance between product and the floor or shelf, designed to safeguard from contamination and pests
  12. 12 Ft/ 18 Inch Rule: ensuring all store fire sprinklers have space to operate. All product must be stored no more than 12 ft form the ground or 18 inches from a fire sprinkler
  13. 3 foot rule: 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
  14. How to store organic products: above all other products, separately from others