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PUBLIX ASSISTANT PRODUCE MANAGER EXAM LATEST 2026-2027 ACTUAL
EXAM WITH COMPLETE QUESTIONS AND CORRECT DETAILED ANSWERS
(100% VERIFIED ANSWERS) |ALREADY GRADED A+| ||PROFESSOR VERIFIED||
||BRANDNEW!!!||
What is the procedure for opening the department - ANSWER-
Check temperatures
Grade
Signs
Replenish
Where should organic products be stored? - ANSWER-Above
conventional products
Under cooler fans
How often should you use a vacuum cleaner to clean the Tie-
Matic? - ANSWER-monthly
What is the I-9 form? - ANSWER-Employment Eligibility
Verification that must be filled out correctly
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What is an example of a sub-department voucher for Produce? -
ANSWER-Buying a vase from the floral department
What is the equation for Produce Specialties Production -
ANSWER-MASC + Forecast - QOH (Quantity on Hand)
How many weeks of Weekly Retention must be kept in the back
office? - ANSWER-26 weeks
What is the Unapplied inventory report? - ANSWER-Report with
information about inventory transactions prior to counting
What PPM should the test strip read for Q-san? - ANSWER-150-
400
What does MASC identify? - ANSWER-Minimum amount of
product needed to maintain acceptable presentation
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When should you use the Hold Harmless Agreement sticker? -
ANSWER-When a customer asks you to decorate, change, or
alter an item that is not supplied by Publix?
What are lock-out/tag-out tags? - ANSWER-Tags put on
equipment that has been taken out of service
What is Dynamic selling? - ANSWER-A positive-centered
approach to selling to our customers
The Big Five (foodbourne illnesses) - ANSWER-Salmonella
Shillelaghs
E. Coli
Hepatitis
Norovirus
What are the risks of the Five Major Foodborne illnesses? -
ANSWER-Poor hygeine
Improper holding temperature
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Contaminated equipment/cross contamination
When is pulling a bag from the SSCC not a bi-partisan job? -
ANSWER-Once the bag is concealed
What are three characteristics of Effective workspace
organization? - ANSWER-Anyone can go back and find a product
Meets Publix policy
Helps with productivity and ordering
What is the purpose of an in-store transfer? - ANSWER-To give a
department credit for a product and to charge a department for an
expense
Customer Value - ANSWER-Always looks to add value to the role
you plan, carefully order, and handle products to prevent out of
stock, as well as to ensure product quality
What is the 5s Process? - ANSWER-The way to keep inventory
organized
creates organization
PUBLIX ASSISTANT PRODUCE MANAGER EXAM LATEST 2026-2027 ACTUAL
EXAM WITH COMPLETE QUESTIONS AND CORRECT DETAILED ANSWERS
(100% VERIFIED ANSWERS) |ALREADY GRADED A+| ||PROFESSOR VERIFIED||
||BRANDNEW!!!||
What is the procedure for opening the department - ANSWER-
Check temperatures
Grade
Signs
Replenish
Where should organic products be stored? - ANSWER-Above
conventional products
Under cooler fans
How often should you use a vacuum cleaner to clean the Tie-
Matic? - ANSWER-monthly
What is the I-9 form? - ANSWER-Employment Eligibility
Verification that must be filled out correctly
,2|Page
What is an example of a sub-department voucher for Produce? -
ANSWER-Buying a vase from the floral department
What is the equation for Produce Specialties Production -
ANSWER-MASC + Forecast - QOH (Quantity on Hand)
How many weeks of Weekly Retention must be kept in the back
office? - ANSWER-26 weeks
What is the Unapplied inventory report? - ANSWER-Report with
information about inventory transactions prior to counting
What PPM should the test strip read for Q-san? - ANSWER-150-
400
What does MASC identify? - ANSWER-Minimum amount of
product needed to maintain acceptable presentation
,3|Page
When should you use the Hold Harmless Agreement sticker? -
ANSWER-When a customer asks you to decorate, change, or
alter an item that is not supplied by Publix?
What are lock-out/tag-out tags? - ANSWER-Tags put on
equipment that has been taken out of service
What is Dynamic selling? - ANSWER-A positive-centered
approach to selling to our customers
The Big Five (foodbourne illnesses) - ANSWER-Salmonella
Shillelaghs
E. Coli
Hepatitis
Norovirus
What are the risks of the Five Major Foodborne illnesses? -
ANSWER-Poor hygeine
Improper holding temperature
, 4|Page
Contaminated equipment/cross contamination
When is pulling a bag from the SSCC not a bi-partisan job? -
ANSWER-Once the bag is concealed
What are three characteristics of Effective workspace
organization? - ANSWER-Anyone can go back and find a product
Meets Publix policy
Helps with productivity and ordering
What is the purpose of an in-store transfer? - ANSWER-To give a
department credit for a product and to charge a department for an
expense
Customer Value - ANSWER-Always looks to add value to the role
you plan, carefully order, and handle products to prevent out of
stock, as well as to ensure product quality
What is the 5s Process? - ANSWER-The way to keep inventory
organized
creates organization
