Assistant Produce Manager Exam Questions Complete Solutions

Assistant Produce Manager Exam Questions Complete Solutions What is Mission? - Answer -To be the premier quality food retailer in the world. What is Masc? - Answer -Minimal Acceptable Shelf Condition What is AR? - Answer -Automatic Replenishment What are 5 Core Values? - Answer --Passionate focus on customer value -Intolerant of waste -Dedicated to the dignity, value & employment security of associates -Devoted to highest standards of stewardship of stockholders -Responsible citizens of our community What is Formula? - Answer -Masc + Forecast - Quality in Add = Production What is Danger Zone? - Answer -40-140 degrees What is produce refrigerator temperature - Answer -34-40 degree or cooler change the flower water - Answer -every 2 days cutting gloves damage - Answer -throw away origin countries - Answer -50% what is name of bacteria for melons - Answer -salmonella what is the water temperature for Wash & Rinse - Answer -110 degree what is the water temperature for sanitize - Answer -75 degree how many nutritions are in produce - Answer -40 - 20 fruit & 20 vegetables Q-San Test Strips - Answer -1 1/2 - 2 inches for 10 seconds GTIN - Answer -Global Trade Item Number SKU - Answer -stock keeping unit PLU - Answer -price (or product) look up 4-5 digit numbers Parfait yogurt temperature - Answer -37 degree thermometers - Answer -keep it in cup of ice slush and temperature exactly 31.8 - 32.2 degree what is the importance of crisping - Answer -keeps items fresh and look appealing hydrates product to restore life and vitality how long hydrate soak in water - Answer -5 mins how long to keep hydrate in refrigerator after soaked - Answer -2 hours what is the water temperature for hydrate - Answer -99 degree what is COOL? - Answer -Country of Origin Labeling what is Spoilage - Answer -it is damage to the edible quality of food caused by microorganisms why is spoilage very important? - Answer -providing premier products and services means ensuring our products are of the best quality. Spoiled food affects your department in several ways, including profit loss and unsatisfied customers. it is also classified as shrink