PUBLIX PRODUCE MANAGEMENT TEST 4 2026
COMPREHENSIVE ASSESSMENT SCRIPT
SOLVED QUESTIONS ANSWERS UPDATED
REVIEW SET
◉ How do you control a grease fire?
Where are the tools located?
Answer: Activate fixed fire suppression system (ANSUL)
Located above most stoves and all deli fryers
◉ What are the colors for email priority?
Answer: Blue = urgent
Red = critical
Yellow = important
None = Day to date; informal
◉ What are SKUs and what do they do?
Answer: Seven digit numbers that Publix assigns to every product
that the store carries
,Track item movement history, order product, order shelf tags
◉ What does GTIN stand for?
Answer: Global Trade Identification Numbers
◉ What does Fresh Production and Replenishment (FPR) do?
Answer: System that helps maintain Produce's quantity on hand
(QOH) and prints labels for products
◉ What are the strategic tasks for a fresh department?
Answer: Service
Quality Products
Dynamically sell
◉ PERFORM stands for
Answer: (P)eople
(E)quipment
(R)eporting
(F)inancial
(O)perational
(R)ollout
(M)arketing
, ◉ PROFIT stands for
Answer: (P)eople (R)eaching (O)ur (F)uture, (I)nvesting (T)ogether
◉ FOCUS stands for
Answer: (F)ocus (O)n (C)ontrollable, (U)nidentified (S)hrink
◉ Anaphalaxis
Answer: Sudden, severe allergic reaction that may cause death
◉ How often should cold case temperatures be checked?
What temperature should they be at?
Answer: Checked every four hours
Temperature should be 40 degrees F or less
◉ How often should hands be washed?
Answer: When changing single use gloves, wash hands for 20
seconds
◉ When should single use gloves be changed?
COMPREHENSIVE ASSESSMENT SCRIPT
SOLVED QUESTIONS ANSWERS UPDATED
REVIEW SET
◉ How do you control a grease fire?
Where are the tools located?
Answer: Activate fixed fire suppression system (ANSUL)
Located above most stoves and all deli fryers
◉ What are the colors for email priority?
Answer: Blue = urgent
Red = critical
Yellow = important
None = Day to date; informal
◉ What are SKUs and what do they do?
Answer: Seven digit numbers that Publix assigns to every product
that the store carries
,Track item movement history, order product, order shelf tags
◉ What does GTIN stand for?
Answer: Global Trade Identification Numbers
◉ What does Fresh Production and Replenishment (FPR) do?
Answer: System that helps maintain Produce's quantity on hand
(QOH) and prints labels for products
◉ What are the strategic tasks for a fresh department?
Answer: Service
Quality Products
Dynamically sell
◉ PERFORM stands for
Answer: (P)eople
(E)quipment
(R)eporting
(F)inancial
(O)perational
(R)ollout
(M)arketing
, ◉ PROFIT stands for
Answer: (P)eople (R)eaching (O)ur (F)uture, (I)nvesting (T)ogether
◉ FOCUS stands for
Answer: (F)ocus (O)n (C)ontrollable, (U)nidentified (S)hrink
◉ Anaphalaxis
Answer: Sudden, severe allergic reaction that may cause death
◉ How often should cold case temperatures be checked?
What temperature should they be at?
Answer: Checked every four hours
Temperature should be 40 degrees F or less
◉ How often should hands be washed?
Answer: When changing single use gloves, wash hands for 20
seconds
◉ When should single use gloves be changed?
