Publix Assistant Produce Manager Latest
Questions Pack and Solutions (Top Score
A+)
• What is Mission? -✓✓To be the premier quality food retailer in the world.
• What is Masc? -✓✓Minimal Acceptable Shelf Condition
• What is AR? -✓✓Automatic Replenishment
• What are 5 Core Values? -✓✓-Passionate focus on customer value
-Intolerant of waste
-Dedicated to the dignity, value & employment security of associates
-Devoted to highest standards of stewardship of stockholders
-Responsible citizens of our community
• What is Formula? -✓✓Masc + Forecast - Quality in Hand = Production
• What is Danger Zone? -✓✓40-140 degrees
• What is produce refrigerator temperature -✓✓34-40 degree or cooler
• change the flower water -✓✓every 2 days
• cutting gloves damage -✓✓throw away
• origin countries -✓✓50%
• what is name of bacteria for melons -✓✓salmonella
• what is the water temperature for Wash & Rinse -✓✓110 degree
• what is the water temperature for sanitize -✓✓75 degree
• how many nutritions are in produce -✓✓40 - 20 fruit & 20 vegetables
• Q-San Test Strips -✓✓1 1/2 - 2 inches for 10 seconds
, • GTIN -✓✓Global Trade Item Number
• SKU -✓✓stock keeping unit
• PLU -✓✓price (or product) look up 4-5 digit numbers
• Parfait yogurt temperature -✓✓40 degree
• thermometers -✓✓keep it in cup of ice slush and temperature exactly 31.8 - 32.2
degree
• what is the importance of crisping -✓✓keeps items fresh and look appealing hydrates
product to restore life and vitality
• how long hydrate soak in water -✓✓5 mins
• how long to keep hydrate in refrigerator after soaked -✓✓2 hours
• what is the water temperature for hydrate -✓✓99 degree
• what is COOL? -✓✓Country of Origin Labeling
• what is Spoilage -✓✓it is damage to the edible quality of food caused by
microorganisms
• why is spoilage very important? -✓✓providing premier products and services means
ensuring our products are of the best quality. Spoiled food affects your department in
several ways, including profit loss and unsatisfied customers. it is also classified as
shrink
• what are 5 things that has foodborne illnesses (SS) -✓✓-bacteria
-viruses
-infections
-intoxication
-pathogens
• Merchandising Ad Planner (MAP) -✓✓it contains several documents to help you plan
your store's promotional planning
Questions Pack and Solutions (Top Score
A+)
• What is Mission? -✓✓To be the premier quality food retailer in the world.
• What is Masc? -✓✓Minimal Acceptable Shelf Condition
• What is AR? -✓✓Automatic Replenishment
• What are 5 Core Values? -✓✓-Passionate focus on customer value
-Intolerant of waste
-Dedicated to the dignity, value & employment security of associates
-Devoted to highest standards of stewardship of stockholders
-Responsible citizens of our community
• What is Formula? -✓✓Masc + Forecast - Quality in Hand = Production
• What is Danger Zone? -✓✓40-140 degrees
• What is produce refrigerator temperature -✓✓34-40 degree or cooler
• change the flower water -✓✓every 2 days
• cutting gloves damage -✓✓throw away
• origin countries -✓✓50%
• what is name of bacteria for melons -✓✓salmonella
• what is the water temperature for Wash & Rinse -✓✓110 degree
• what is the water temperature for sanitize -✓✓75 degree
• how many nutritions are in produce -✓✓40 - 20 fruit & 20 vegetables
• Q-San Test Strips -✓✓1 1/2 - 2 inches for 10 seconds
, • GTIN -✓✓Global Trade Item Number
• SKU -✓✓stock keeping unit
• PLU -✓✓price (or product) look up 4-5 digit numbers
• Parfait yogurt temperature -✓✓40 degree
• thermometers -✓✓keep it in cup of ice slush and temperature exactly 31.8 - 32.2
degree
• what is the importance of crisping -✓✓keeps items fresh and look appealing hydrates
product to restore life and vitality
• how long hydrate soak in water -✓✓5 mins
• how long to keep hydrate in refrigerator after soaked -✓✓2 hours
• what is the water temperature for hydrate -✓✓99 degree
• what is COOL? -✓✓Country of Origin Labeling
• what is Spoilage -✓✓it is damage to the edible quality of food caused by
microorganisms
• why is spoilage very important? -✓✓providing premier products and services means
ensuring our products are of the best quality. Spoiled food affects your department in
several ways, including profit loss and unsatisfied customers. it is also classified as
shrink
• what are 5 things that has foodborne illnesses (SS) -✓✓-bacteria
-viruses
-infections
-intoxication
-pathogens
• Merchandising Ad Planner (MAP) -✓✓it contains several documents to help you plan
your store's promotional planning
