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Publix Assistant Produce Manager Test, Exams of Nursing

Chamberlain College of NursingNursing

Publix Assistant Produce Manager Test

Typology: Exams

2025/2026

Available from 05/01/2026

nurse-polly
nurse-polly 🇺🇸

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PUBLIC ASSISTANT PRODUCE MANAGER TEST
WITH VERIFIED QUESTIONS AND ANSWERS
CALM - ANSWERS-(Stay) Cool
Apologize
Listen
Make it right
TDZ (Temperature Danger Zone) - ANSWERS-40-140°F
The Big Five - ANSWERS-Shigella, Hepatitis A , Norovirus , E. Coli , Salmonella
Proper Food Storage - ANSWERS-4" away from exterior walls, 6" off the ground, 12" away from ceiling,
18" away from sprinklers
MSDS - ANSWERS-Material Safety Data Sheet
FIFO - ANSWERS-First In, First Out
TEAM - ANSWERS-Together Everyone Achieves More
How often do you clean and sanitize floral buckets? - ANSWERS-Twice a week
How often do you change the water in floral? - ANSWERS-Every 2 days
9 Food Allergens - ANSWERS-Milk, Eggs, Soy, Peanuts, Tree nuts, Fish, Shellfish, Wheat (90% of all),
Sesame
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PUBLIC ASSISTANT PRODUCE MANAGER TEST

WITH VERIFIED QUESTIONS AND ANSWERS

CALM - ANSWERS-(Stay) Cool Apologize Listen Make it right TDZ (Temperature Danger Zone) - ANSWERS- 40 - 140°F The Big Five - ANSWERS-Shigella, Hepatitis A , Norovirus , E. Coli , Salmonella Proper Food Storage - ANSWERS-4" away from exterior walls, 6" off the ground, 12" away from ceiling, 18" away from sprinklers MSDS - ANSWERS-Material Safety Data Sheet FIFO - ANSWERS-First In, First Out TEAM - ANSWERS-Together Everyone Achieves More How often do you clean and sanitize floral buckets? - ANSWERS-Twice a week How often do you change the water in floral? - ANSWERS-Every 2 days 9 Food Allergens - ANSWERS-Milk, Eggs, Soy, Peanuts, Tree nuts, Fish, Shellfish, Wheat (90% of all), Sesame

How to prevent mold/bacteria: - ANSWERS-- Use FIFO

  • Maintain cold chain
  • Visual inspection
  • Check expiry dates How to prevent spread of viruses: - ANSWERS-- Avoid working if sick
  • Proper hand washing
  • Good hygiene
  • Use gloves
  • Avoid cross contamination Hand Held Terminal (HHT) - ANSWERS-Order product, adjust inventory, verify item info, and receive warehouse/DSD electronically Timmy is planning on building an end cap with BOGO cereal, he has to fill 4 shelves that will hold 5 boxes deep and 4 boxes wide of the cereal per shelf. What will his build stock be for said display? (The case pack for this item is 12) - ANSWERS-80 boxes of cereal, or 7 cases How often do you change gloves, cutting boards, 3 step sink water, and aprons? - ANSWERS-Every 4 hours 4 Key Performance Indicators (KPIs) - ANSWERS-- Customer Participation
  • Average Item Price
  • Average Item per customer
  • Average Sale per customer How high should you stack product on a U-Float? - ANSWERS-Chest high Crisping - ANSWERS-Process of hydrating a product by submerging in lukewarm water (99*F for 5 minutes), draining, and refrigerating (for 2 hours)

6 Things Floral Customers Look For - ANSWERS-Freshness Variety Quality Cleanliness Appearance Service 5 Organizational Groups For Displays - ANSWERS-Color Variety Size Price Packaging/Upgrading Julian Dates - ANSWERS-001 (Jan. 1) - 365 (Dec. 31) Replace Cut Bar Equipment - ANSWERS-When severely scratched or gouged COOL (Country of Origin Labeling) - ANSWERS-Required for any product that fails to provide individual labels for >50% of product Fly Traps - ANSWERS-Change every 30 days 3 Step Sink Temps Wash/Rinse/Sanitize - ANSWERS-110/110/75* MASC - ANSWERS-Minimum Acceptable Shelf Condition Dynamic Selling Steps - ANSWERS-Greet

Discover Recommend Close Chill melons - ANSWERS-6 hours before cutting There is a question about the type of equipment we do/don't use. One of the answers is a piece of equipment called a waterboy. - ANSWERS-It does really exist and it is a mobile watering machine for floral. Which one needs a COOL label?

  • Fruit salad
  • Four berry parfait
  • Cantaloupe chunks
  • Garden salad - ANSWERS-Cantaloupe chunks How do you handle customer complaints? - ANSWERS-Stay cool (a reference to the CALM approach) What bacterium lives on the skin of cantaloupe?
  • Clostridium botulinum
  • Salmonella
  • Norovirus
  • Shigella - ANSWERS-Salmonella