Publix Assistant Produce Manager Test EXAM
Questions and Answers (Verified Answers) (Latest
Update 2025) UPDATE
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
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
How often do you change gloves, cutting boards, 3 step sink water,
and aprons? - ✔✔✔ ANSWER-Every 4 hours
, 4 Key Performance Indicators (KPIs) - ✔✔✔ ANSWER-- Customer
Participation
- Average Item Price
- Average Item per customer
- Average Sale per customer
How high should you stack product on a U-Float? - ✔✔✔ ANSWER-Chest
high
Crisping - ✔✔✔ ANSWER-Process of hydrating a product by submerging
in lukewarm water (99*F for 5 minutes), draining, and refrigerating (for
2 hours)
Closing procedures - ✔✔✔ ANSWER-Dispose at store (by 11:30 PM)
Keep records for one payroll cycle
FTRI - ✔✔✔ ANSWER-Florida Telecommunications Relay Inc
SKU - ✔✔✔ ANSWER-Stock Keeping Unit
PLU - ✔✔✔ ANSWER-Product Look Up
GTIN - ✔✔✔ ANSWER-Global Trade Item Number
PPE - ✔✔✔ ANSWER-Personal Protective Equipment
Questions and Answers (Verified Answers) (Latest
Update 2025) UPDATE
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
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
How often do you change gloves, cutting boards, 3 step sink water,
and aprons? - ✔✔✔ ANSWER-Every 4 hours
, 4 Key Performance Indicators (KPIs) - ✔✔✔ ANSWER-- Customer
Participation
- Average Item Price
- Average Item per customer
- Average Sale per customer
How high should you stack product on a U-Float? - ✔✔✔ ANSWER-Chest
high
Crisping - ✔✔✔ ANSWER-Process of hydrating a product by submerging
in lukewarm water (99*F for 5 minutes), draining, and refrigerating (for
2 hours)
Closing procedures - ✔✔✔ ANSWER-Dispose at store (by 11:30 PM)
Keep records for one payroll cycle
FTRI - ✔✔✔ ANSWER-Florida Telecommunications Relay Inc
SKU - ✔✔✔ ANSWER-Stock Keeping Unit
PLU - ✔✔✔ ANSWER-Product Look Up
GTIN - ✔✔✔ ANSWER-Global Trade Item Number
PPE - ✔✔✔ ANSWER-Personal Protective Equipment
