Publix Assistant Produce Manager Test UPDATED ACTUAL Questions
and CORRECT Answers
1. PASS: Pull, Aim, Squeeze, Sweep
2. CALM: (Stay) Cool
Apologize
Listen
Make it right
3. TDZ (Temperature Danger Zone): 40-140°F
4. The Big Five: Shigella, Hepatitis A=
, N½
orovirus=
, E½
. Coli=
, S©
almonella
5. Proper Food Storage: 4" away from exterior walls, 6" off the ground, 12" away from ceiling, 18" away from
sprinklers
6. MSDS: Material Safety Data Sheet
7. FIFO: First In, First Out
8. TEAM: Together Everyone Achieves More
9. How often do you clean and sanitize floral buckets?: Twice a week
10. How often do you change the water in floral?: Every 2 days
11. 9 Food Allergens: Milk, Eggs, Soy, Peanuts, Tree nuts, Fish, Shellfish, Wheat (90% of all), Sesame
12. How to prevent mold/bacteria:: - Use FIFO
- Maintain cold chain
- Visual inspection
- Check expiry dates
13. How to prevent spread of viruses:: - Avoid working if sick
- Proper hand washing
- Good hygiene
- Use gloves
- Avoid cross contamination
14. Hand Held Terminal (HHT): Order product, adjust inventory, verify item info, and receive ware-
house/DSD electronically
15. How often do you change gloves, cutting boards, 3 step sink water, and
aprons?: Every 4 hours
16. 4 Key Performance Indicators (KPIs): - Customer Participation
- Average Item Price
- Average Item per customer
and CORRECT Answers
1. PASS: Pull, Aim, Squeeze, Sweep
2. CALM: (Stay) Cool
Apologize
Listen
Make it right
3. TDZ (Temperature Danger Zone): 40-140°F
4. The Big Five: Shigella, Hepatitis A=
, N½
orovirus=
, E½
. Coli=
, S©
almonella
5. Proper Food Storage: 4" away from exterior walls, 6" off the ground, 12" away from ceiling, 18" away from
sprinklers
6. MSDS: Material Safety Data Sheet
7. FIFO: First In, First Out
8. TEAM: Together Everyone Achieves More
9. How often do you clean and sanitize floral buckets?: Twice a week
10. How often do you change the water in floral?: Every 2 days
11. 9 Food Allergens: Milk, Eggs, Soy, Peanuts, Tree nuts, Fish, Shellfish, Wheat (90% of all), Sesame
12. How to prevent mold/bacteria:: - Use FIFO
- Maintain cold chain
- Visual inspection
- Check expiry dates
13. How to prevent spread of viruses:: - Avoid working if sick
- Proper hand washing
- Good hygiene
- Use gloves
- Avoid cross contamination
14. Hand Held Terminal (HHT): Order product, adjust inventory, verify item info, and receive ware-
house/DSD electronically
15. How often do you change gloves, cutting boards, 3 step sink water, and
aprons?: Every 4 hours
16. 4 Key Performance Indicators (KPIs): - Customer Participation
- Average Item Price
- Average Item per customer
