Publix Manager Test 1 UPDATED ACTUAL Questions and CORRECT
Answers
1. 5 steps to customer service: 1. welcome customer
2. use customers name
3. take care of needs
4. thank the customer
5. invite them back
2. Dynamic Selling: Greet
Discover
Recommend
Close
3. Day of Production: the day produced, recieved, or somehow affected (such as frozen)
4. Fifo: first in, first out
5. Tare weight: weight of the container a product is packaged in
6. what is envirox TB, its uses, and location in the store: to clean up blood and it is located
in the computer room
7. ChainTrack sorts the items assigned to a scheduled count batch by category
and : family group
8. what temp are eggs to be stored: 40-45 below
9. how long can dairy or frozen products be left out: 30 min or less
10. when is pulling a bag from the S.S.C.C not a bi-partisian job: once the bag is sealed
11. what is the name for a scan gun: FM-HHTT
12. what is a load line: the line in a refrigeration case showing where product can be
13. what temp are dairy perishable products to be stored: below 41 Publix says 40-34-38
14. where is the chemical safe-use and authorization chart located, and what
info can be found there: in the mop room, it tells which equipments needs to be worn for protection
15. what is the temp danger zone: 40-140 degrees; anything is bacteria prone
16. how far from the ground must products be stored: 6 in
17. what is gross profit: difference between cost and sales
18. what is cross merchandising: when you merchandise products together that compliment each other
19. where do you go to find random and scheduled counts: ChainTrack
20. what are the grocery sub departments: frozen, dairy, dry, HBC, housewares,
21. what type of payment is accepted for sub department vouchers: cash
, 22. what is chain track and its uses: inventory management system. it controls inventory.
2/5
Answers
1. 5 steps to customer service: 1. welcome customer
2. use customers name
3. take care of needs
4. thank the customer
5. invite them back
2. Dynamic Selling: Greet
Discover
Recommend
Close
3. Day of Production: the day produced, recieved, or somehow affected (such as frozen)
4. Fifo: first in, first out
5. Tare weight: weight of the container a product is packaged in
6. what is envirox TB, its uses, and location in the store: to clean up blood and it is located
in the computer room
7. ChainTrack sorts the items assigned to a scheduled count batch by category
and : family group
8. what temp are eggs to be stored: 40-45 below
9. how long can dairy or frozen products be left out: 30 min or less
10. when is pulling a bag from the S.S.C.C not a bi-partisian job: once the bag is sealed
11. what is the name for a scan gun: FM-HHTT
12. what is a load line: the line in a refrigeration case showing where product can be
13. what temp are dairy perishable products to be stored: below 41 Publix says 40-34-38
14. where is the chemical safe-use and authorization chart located, and what
info can be found there: in the mop room, it tells which equipments needs to be worn for protection
15. what is the temp danger zone: 40-140 degrees; anything is bacteria prone
16. how far from the ground must products be stored: 6 in
17. what is gross profit: difference between cost and sales
18. what is cross merchandising: when you merchandise products together that compliment each other
19. where do you go to find random and scheduled counts: ChainTrack
20. what are the grocery sub departments: frozen, dairy, dry, HBC, housewares,
21. what type of payment is accepted for sub department vouchers: cash
, 22. what is chain track and its uses: inventory management system. it controls inventory.
2/5
