PUBLIX BAKERY MANAGER TEST
ACTUAL EXAM PAPER 2026
QUESTIONS WITH ANSWERS GRADED
A+
◍ 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
◍ PASS.
Answer: Pull, Aim, Squeeze, Sweep
◍ What is the 5s Process?.
Answer: The way to keep inventory organizedcreates
organizationclean/visual support for the workplace
◍ CALM.
Answer: (Stay) CoolApologize ListenMake it right
◍ What are the steps to the 5s Process?.
Answer: 1) Sort and Remove2) Shine ("grade)3) Set locations and visual
cues (merchandise)4) Standardize5) Sustain
◍ What is Step 5 in the 5s process?.
Answer: Follow up and ensure organization
◍ TDZ (Temperature Danger Zone).
Answer: 40-140°F
◍ What is Step 3 in the 5s process?.
Answer: Set locations and visual cues:Setting locations for base inventory
itemscreating signage to maintain correct location
,◍ What is Step 4 in the 5s process?.
Answer: Standardize:Integrating set locationsOrder, stocking, rotating, and
receivingDetermining necessary amounts needed to maintain inventory
◍ What is Step 2 in the 5s process?.
Answer: Shine:Use opportunity to clean the workspace
◍ The Big Five.
Answer: Shigella, Hepatitis A , Norovirus , E. Coli , Salmonella
◍ How can product quality be maintained?.
Answer: Apply date stickersDiscard expired itemsFollow rotation
practicesMaintain proper temperaturesRemove items in danger zone for
over 4 hoursKnow shelf lives of products
◍ Product Quality.
Answer: Great tastingSafe to eatFreshExceeds customers' expectations
◍ Proper Food Storage.
Answer: 4" away from exterior walls, 6" off the ground, 12" away from
ceiling, 18" away from sprinklers
◍ MSDS.
Answer: Material Safety Data Sheet
◍ How often do you clean and sanitize floral buckets?.
Answer: Twice a week
◍ How often do you change the water in floral?.
Answer: Every 2 days
◍ 9 Food Allergens.
Answer: Milk, Eggs, Soy, Peanuts, Tree nuts, Fish, Shellfish, Wheat (90%
of all), Sesame
◍ How to prevent mold/bacteria:.
Answer: - Use FIFO- Maintain cold chain- Visual inspection- Check expiry
dates
, ◍ ROSCO.
Answer: (R)etail(O)peration(S)core (C)ard(O)verview
◍ YTD.
Answer: Year to Date(Found on PnL)
◍ WTD.
Answer: Week to Date(Found on PnL)
◍ GL.
Answer: General Liability
◍ How to prevent spread of viruses:.
Answer: - Avoid working if sick- Proper hand washing- Good hygiene- Use
gloves- Avoid cross contamination
◍ Hand Held Terminal (HHT).
Answer: Order product, adjust inventory, verify item info, and receive
warehouse/DSD electronically
◍ CQA.
Answer: Corporate Quality Assurance
◍ How often do you change gloves, cutting boards, 3 step sink water, and
aprons?.
Answer: Every 4 hours
◍ Steps to Shoplifting Detainment.
Answer: 1) Approach2) Selection3) Concealment4) Maintain 100%
continuous observation of customer5) Suspect must pass all points of
purchase and failure to pay6) Detention
◍ 4 Key Performance Indicators (KPIs).
Answer: - Customer Participation - Average Item Price- Average Item per
customer- Average Sale per customer
◍ Publix's Founding Facts: Who/where/when was Publix founded?.
Answer: Publix was funded in 1930 in Winter Haven, Florida, by George W.
ACTUAL EXAM PAPER 2026
QUESTIONS WITH ANSWERS GRADED
A+
◍ 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
◍ PASS.
Answer: Pull, Aim, Squeeze, Sweep
◍ What is the 5s Process?.
Answer: The way to keep inventory organizedcreates
organizationclean/visual support for the workplace
◍ CALM.
Answer: (Stay) CoolApologize ListenMake it right
◍ What are the steps to the 5s Process?.
Answer: 1) Sort and Remove2) Shine ("grade)3) Set locations and visual
cues (merchandise)4) Standardize5) Sustain
◍ What is Step 5 in the 5s process?.
Answer: Follow up and ensure organization
◍ TDZ (Temperature Danger Zone).
Answer: 40-140°F
◍ What is Step 3 in the 5s process?.
Answer: Set locations and visual cues:Setting locations for base inventory
itemscreating signage to maintain correct location
,◍ What is Step 4 in the 5s process?.
Answer: Standardize:Integrating set locationsOrder, stocking, rotating, and
receivingDetermining necessary amounts needed to maintain inventory
◍ What is Step 2 in the 5s process?.
Answer: Shine:Use opportunity to clean the workspace
◍ The Big Five.
Answer: Shigella, Hepatitis A , Norovirus , E. Coli , Salmonella
◍ How can product quality be maintained?.
Answer: Apply date stickersDiscard expired itemsFollow rotation
practicesMaintain proper temperaturesRemove items in danger zone for
over 4 hoursKnow shelf lives of products
◍ Product Quality.
Answer: Great tastingSafe to eatFreshExceeds customers' expectations
◍ Proper Food Storage.
Answer: 4" away from exterior walls, 6" off the ground, 12" away from
ceiling, 18" away from sprinklers
◍ MSDS.
Answer: Material Safety Data Sheet
◍ How often do you clean and sanitize floral buckets?.
Answer: Twice a week
◍ How often do you change the water in floral?.
Answer: Every 2 days
◍ 9 Food Allergens.
Answer: Milk, Eggs, Soy, Peanuts, Tree nuts, Fish, Shellfish, Wheat (90%
of all), Sesame
◍ How to prevent mold/bacteria:.
Answer: - Use FIFO- Maintain cold chain- Visual inspection- Check expiry
dates
, ◍ ROSCO.
Answer: (R)etail(O)peration(S)core (C)ard(O)verview
◍ YTD.
Answer: Year to Date(Found on PnL)
◍ WTD.
Answer: Week to Date(Found on PnL)
◍ GL.
Answer: General Liability
◍ How to prevent spread of viruses:.
Answer: - Avoid working if sick- Proper hand washing- Good hygiene- Use
gloves- Avoid cross contamination
◍ Hand Held Terminal (HHT).
Answer: Order product, adjust inventory, verify item info, and receive
warehouse/DSD electronically
◍ CQA.
Answer: Corporate Quality Assurance
◍ How often do you change gloves, cutting boards, 3 step sink water, and
aprons?.
Answer: Every 4 hours
◍ Steps to Shoplifting Detainment.
Answer: 1) Approach2) Selection3) Concealment4) Maintain 100%
continuous observation of customer5) Suspect must pass all points of
purchase and failure to pay6) Detention
◍ 4 Key Performance Indicators (KPIs).
Answer: - Customer Participation - Average Item Price- Average Item per
customer- Average Sale per customer
◍ Publix's Founding Facts: Who/where/when was Publix founded?.
Answer: Publix was funded in 1930 in Winter Haven, Florida, by George W.
