ASSISTANT PRODUCE MANAGER TEST 2026 QUESTIONS AND ANSWERS | A+ GRADED |
WITH EXPERT SOLUTIONS
PASS - (answer)Pull, Aim, Squeeze, Sweep
CALM - (answer)(Stay) Cool
Apologize
Listen
Make it right
TDZ (Temperature Danger Zone) - (answer)40-140°F
The Big Five - (answer)Shigella, Hepatitis A🚽, Norovirus🚽, E. Coli💩, Salmonella
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
FIFO - (answer)First In, First Out
TEAM - (answer)Together Everyone Achieves More
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
, ASSISTANT PRODUCE MANAGER TEST 2026 QUESTIONS AND ANSWERS | A+ GRADED |
WITH EXPERT SOLUTIONS
- 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
WITH EXPERT SOLUTIONS
PASS - (answer)Pull, Aim, Squeeze, Sweep
CALM - (answer)(Stay) Cool
Apologize
Listen
Make it right
TDZ (Temperature Danger Zone) - (answer)40-140°F
The Big Five - (answer)Shigella, Hepatitis A🚽, Norovirus🚽, E. Coli💩, Salmonella
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
FIFO - (answer)First In, First Out
TEAM - (answer)Together Everyone Achieves More
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
, ASSISTANT PRODUCE MANAGER TEST 2026 QUESTIONS AND ANSWERS | A+ GRADED |
WITH EXPERT SOLUTIONS
- 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
