publix manager test UPDATED ACTUAL Questions and CORRECT Answers
1. R&P: reference and procedure
2. P&L: Profit and loss
3. WOR: weekly operating report
4. When did publix start?: 1930
5. Where was the first publix?: Winter Haven Florida
6. Temp Danger Zone: 40-140 %
7. PC73: computer program used to find out basic product info
8. RS30: Computer program used to manage shelf tags
9. sub departments in grocery: 11,12,13,14,15
10. 11: dry
11. 12: HBC
12. 13: Housewares
13. 14: Dairy
14. 15: Frozen
15. FIFO: first in first out
16. PPM: Parts per million
17. PPE: personal protective equipment
18. TEAM: Together everyone achieves more
19. 6 inch rule: store everything 6" off the ground
20. WSO: work space organization
21. RBU: retail business unit
22. what are the 5 s's?: s1- sort and remove
s2- shine
s3- set locations and visual cues
s4- standardize
s5- sustain
23. what is the 4-inch rule?: keep 4 inches between item and the wall
24. what is the danger zone?: zone of temperatures where bacteria levels grow
25. merchandise: comes in ready to be sold
26. ingredients: have to prep before selling it
27. Most important thing as managers that they are supposed to do?: drive sales
28. how long do you have with cold items before bacteria grows: 4 hours
, 29. 5 steps to great customer service ?: 1. friendly greeting
2. discovery
3. recommendation
4. aflrmation
5. invitation
30. what is the 6 inch rule?: The 6 inch rule requires that you to store products at least six inches off the
floor on a shelf or other device designated for permanent storage. the 6-inch rule is designed to safeguard products by
keeping them off the floor and away from potential contamination by pests or cleaning chemicals and aid in effective
cleaning.
NOTE: Products stored on pallets meet these requirements
31. what is the 18 inch rule?: The 18 inch rule requires you to ensure all store fire sprinklers have suflciently
space to operate effectively.
32. what is the 3 foot rule?: store products at least three feet from the building when stored outside and
leave a 3 foot pathway
33. what approach should you use when confronting an angry customer?: the CALM
approach
34. what is calm?: C- stay calm
A- apologize for the problem
L- listen with empathy
M- make it right
35. leveling?: stocking product down from the back of the shelf, trying to fill in each layer( must have at least 2 rows
of product)
36. Facing?: pulling multiple layers of product forward
37. JIT?: just in time
38. What does PASS refer to?: PASS is An acronym used to remember the method of using all Publix fire
extinguishers
Pull
Aim
Squeeze and
Sweep
39. 8 main types of food allergens?: 1. peanuts
2. tree nuts( walnuts, pecans, almonds)
2/5
1. R&P: reference and procedure
2. P&L: Profit and loss
3. WOR: weekly operating report
4. When did publix start?: 1930
5. Where was the first publix?: Winter Haven Florida
6. Temp Danger Zone: 40-140 %
7. PC73: computer program used to find out basic product info
8. RS30: Computer program used to manage shelf tags
9. sub departments in grocery: 11,12,13,14,15
10. 11: dry
11. 12: HBC
12. 13: Housewares
13. 14: Dairy
14. 15: Frozen
15. FIFO: first in first out
16. PPM: Parts per million
17. PPE: personal protective equipment
18. TEAM: Together everyone achieves more
19. 6 inch rule: store everything 6" off the ground
20. WSO: work space organization
21. RBU: retail business unit
22. what are the 5 s's?: s1- sort and remove
s2- shine
s3- set locations and visual cues
s4- standardize
s5- sustain
23. what is the 4-inch rule?: keep 4 inches between item and the wall
24. what is the danger zone?: zone of temperatures where bacteria levels grow
25. merchandise: comes in ready to be sold
26. ingredients: have to prep before selling it
27. Most important thing as managers that they are supposed to do?: drive sales
28. how long do you have with cold items before bacteria grows: 4 hours
, 29. 5 steps to great customer service ?: 1. friendly greeting
2. discovery
3. recommendation
4. aflrmation
5. invitation
30. what is the 6 inch rule?: The 6 inch rule requires that you to store products at least six inches off the
floor on a shelf or other device designated for permanent storage. the 6-inch rule is designed to safeguard products by
keeping them off the floor and away from potential contamination by pests or cleaning chemicals and aid in effective
cleaning.
NOTE: Products stored on pallets meet these requirements
31. what is the 18 inch rule?: The 18 inch rule requires you to ensure all store fire sprinklers have suflciently
space to operate effectively.
32. what is the 3 foot rule?: store products at least three feet from the building when stored outside and
leave a 3 foot pathway
33. what approach should you use when confronting an angry customer?: the CALM
approach
34. what is calm?: C- stay calm
A- apologize for the problem
L- listen with empathy
M- make it right
35. leveling?: stocking product down from the back of the shelf, trying to fill in each layer( must have at least 2 rows
of product)
36. Facing?: pulling multiple layers of product forward
37. JIT?: just in time
38. What does PASS refer to?: PASS is An acronym used to remember the method of using all Publix fire
extinguishers
Pull
Aim
Squeeze and
Sweep
39. 8 main types of food allergens?: 1. peanuts
2. tree nuts( walnuts, pecans, almonds)
2/5
