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Publix Assistant Produce Manager Exam Newest
2025 - 2026 /Publix Assistant Produce Manager Exam
Preparation /Publix Assistant Produce Manager
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When should count batches be done? - ANSWER-Finished before completing Supply Chain Workbench (SC Workbench) When should scales be cleaned? - ANSWER-Every four hours Weighing raw to cook (cross contamination At least once a day When should aprons be cleaned? - ANSWER-Every four hours When heavily soiled When changing from handling different species or from raw to cooked (cross contamination) Every time you end your shift
What CAN'T food grade oil be stored with? - ANSWER-Other chemicals Water bottles What does PPE stand for? What does it include? - ANSWER-(P)ersonal (P)rotection (E)quipment Includes: Aprons, slip resistant shoes, gloves, goggles What does TEAM stand for? - ANSWER-(T)ogether (E)veryone (A)chieves (M)ore What are four steps to customer service? - ANSWER-1) Greet customers by name if possible and smile
- Use observation skills to engage customer
- Thank the customer and invite them back
- 10-foot 10-second Rule What is CALM used for? What does it stand for? - ANSWER-Approach used to address customer complaints and dissatisfaction 1)Stay (C)ool
(eg. Specialties ingredients, produce with blemishes, cuts, and scars) Common food allergies - ANSWER-peanuts tree nuts milk eggs fish shellfish soy wheat What does Publix's strategic task include? - ANSWER-Quality products Dynamic selling Exemplary customer service How is Intolerance of Waste demonstrated? - ANSWER-Job efficacy Controlling supply usage Preventing damages Awareness Report losses of theft Recycling
What is the Temperature Danger Zone (TDZ)? - ANSWER-40 to 140 degrees Fahrenheit How long should melons be chilled for? - ANSWER-Six hours (and should be 55 degrees F when being cut for Specialties) What are Five Major Foodborne Illness risks? - ANSWER-Proper hygeine Improper holding temperature (TDZ) Contaminated equipment (cross contamination) How often should thermometers be calibrated? WHEN should they be calibrated? - ANSWER-calibrate every day before using it or dropping it MRL - ANSWER-Managers Reference Library SHINE - ANSWER-(S)urprise (H)onor (I)nvitation (N)otice (E)xample
18 inches from sprinkler What are the steps to using a fire extinguisher? - ANSWER-1) Pull
- Aim
- Squeeze
- Sweep How can shrink be reduced? - ANSWER-Handling products Using Chaintrack history on orders Check cases for damages and out of dates FIFO (First in-First out) Adjustment Transaction Report Where can DAS (Dispose-at-Store) be found? - ANSWER-Adjustment transaction report Forecast - ANSWER-The quantity of each item that is expected to sell each day What can the Item Movement Report be used for? - ANSWER-Finding out what has been sold
What are two differences between bacteria and viruses - ANSWER- Viruses are smaller than bacteria and require a living host to multiply What are foodbourne illnesses caused by what do they lead to? - ANSWER-Caused by pathogenic bacteria Lead to pain, discomfort, and death What is intoxication? - ANSWER-Ingestions of toxins left behind by certain pathogenic bacteria What are pathogens? - ANSWER-Disease causing agents such as bacteria What pil is used in Scale-o-matic? - ANSWER-Mineral oil What is FATTOM and what does it stand for? - ANSWER-Ideal environments for bacteria (F)ood/bacteria get nutrients from food (A)cidity: 4.6 to 9.0 on scale of 0- 14 (T)emp: 40-140 degrees Fahrenheit (T)ime: Danger zone more than four hours (O)xygen
What is the I-9 form? - ANSWER-Employment Eligibility Verification that must be filled out correctly What is an example of a sub-department voucher for Produce? - ANSWER-Buying a vase from the floral department What is the equation for Produce Specialties Production - ANSWER- MASC + Forecast - QOH (Quantity on Hand) How many weeks of Weekly Retention must be kept in the back office? - ANSWER-26 weeks What is the Unapplied inventory report? - ANSWER-Report with information about inventory transactions prior to counting What PPM should the test strip read for Q-san? - ANSWER- 150 - 400 What does MASC identify? - ANSWER-Minimum amount of product needed to maintain acceptable presentation When should you use the Hold Harmless Agreement sticker? - ANSWER-When a customer asks you to decorate, change, or alter an item that is not supplied by Publix?
What are lock-out/tag-out tags? - ANSWER-Tags put on equipment that has been taken out of service What is Dynamic selling? - ANSWER-A positive-centered approach to selling to our customers The Big Five (foodbourne illnesses) - ANSWER-Salmonella Shillelaghs E. Coli Hepatitis Norovirus What are the risks of the Five Major Foodborne illnesses? - ANSWER- Poor hygeine Improper holding temperature Contaminated equipment/cross contamination When is pulling a bag from the SSCC not a bi-partisan job? - ANSWER- Once the bag is concealed What are three characteristics of Effective workspace organization? - ANSWER-Anyone can go back and find a product Meets Publix policy
Email Publix Connection The packer What does the MAP Component include? - ANSWER-Weekly Merchandising Plan Merchandising the Ad Ad history TPR (Temporary Price Reduction) "Did you know?" Push Items Aprons product forecasting Customer Value - ANSWER-Always looks to add value to the role you plan, carefully order, and handle products to prevent out of stock, as well as to ensure product quality What is the 5s Process? - ANSWER-The way to keep inventory organized creates organization clean/visual support for the workplace What are the steps to the 5s Process? - ANSWER-1) Sort and Remove
- Shine ("grade)
- Set locations and visual cues (merchandise)
- Standardize
- Sustain What is Step 5 in the 5s process? - ANSWER-Follow up and ensure organization What is Step 3 in the 5s process? - ANSWER-Set locations and visual cues: Setting locations for base inventory items creating signage to maintain correct location What is Step 4 in the 5s process? - ANSWER-Standardize: Integrating set locations Order, stocking, rotating, and receiving Determining necessary amounts needed to maintain inventory What is Step 2 in the 5s process? - ANSWER-Shine: Use opportunity to clean the workspace
WTD - ANSWER-Week to Date (Found on PnL) GL - ANSWER-General Liability CQA - ANSWER-Corporate Quality Assurance DSD - ANSWER-Direct Store Delivery Steps to Shoplifting Detainment - ANSWER-1) Approach
- Selection
- Concealment
- Maintain 100% continuous observation of customer
- Suspect must pass all points of purchase and failure to pay
- Detention Publix's Founding Facts: Who/where/when was Publix founded? - ANSWER-Publix was funded in 1930 in Winter Haven, Florida, by George W. Jenkins.
Publix's Founding Facts: We are the largest _________ _________ organization in ___________. - ANSWER-We are the largest employee- owned grocery chain in the US. Publix's Founding Facts: We are one of the ____________ largest volume supermarket chains in ____________. - ANSWER-We are one of the 10 largest-volume supermarket chains in the US. What are the requirements for Daily Workflow Organization? - ANSWER-Physical layout Work flow Speed What information is considered confidential? - ANSWER-Work schedules Break schedules Phone numbers How do you control a grease fire? Where are the tools located? - ANSWER-Activate fixed fire suppression system (ANSUL) Located above most stoves and all deli fryers
(R)eporting (F)inancial (O)perational (R)ollout (M)arketing PROFIT stands for - ANSWER-(P)eople (R)eaching (O)ur (F)uture, (I)nvesting (T)ogether FOCUS stands for - ANSWER-(F)ocus (O)n (C)ontrollable, (U)nidentified (S)hrink Anaphalaxis - ANSWER-Sudden, severe allergic reaction that may cause death How often should cold case temperatures be checked? What temperature should they be at? - ANSWER-Checked every four hours Temperature should be 40 degrees F or less
How often should hands be washed? - ANSWER-When changing single use gloves, wash hands for 20 seconds When should single use gloves be changed? - ANSWER-Damaged, contaminated, soiled Handling raw/uncooked protein Carrying boxes Touching doors (cooler, freezer) Biological hazards (coughing, sneezing, bare body parts, etc.) chemical hazards Symptoms of foodborne virus - ANSWER-Vomiting Diarrhea Sore throat/fever Jaundice Lesions containing pus (hands, wrist, visible body parts) Types of parasites and their origins - ANSWER-Anisakis (seafood) Cryptosporidium Parvum: (water) Cyclospora Cayetanesis: (Food/water) Giardia Puodenalis (intestinates): (Food/water) Talenia Saginaa Itaenia Solium (tapeworm): (infected humans/animals Taxoplasmia Gondii: (humans/animals)
