ASSISTANT PRODUCE MANAGER MAIN EXAMINATION
SETS QUESTIONS AND ANSWERS GRADED A+
✔✔What does PPE stand for?
What does it include? - ✔✔(P)ersonal (P)rotection (E)quipment
Includes: Aprons, slip resistant shoes, gloves, goggles
✔✔What does TEAM stand for? - ✔✔(T)ogether (E)veryone (A)chieves (M)ore
✔✔What are four steps to customer service? - ✔✔1) Greet customers by name if
possible and smile
2) Use observation skills to engage customer
3) Thank the customer and invite them back
4) 10-foot 10-second Rule
✔✔What is CALM used for?
What does it stand for? - ✔✔Approach used to address customer complaints and
dissatisfaction
1)Stay (C)ool
2) (A)pologize for the problem
3) (L)isten with empathy
4) (M)ake it right
✔✔What are the steps for Crisping? - ✔✔1) Clean/sanitize sink
2) Fill one component with clean lukewarm (99 degrees F)
3) Wash hands
4) Trim produce
5) Submerge for five minutes in lukewarm water
6) Place in crisping unit
7) Place unit in cooler for two hours
8) Sanitize crisping unit after use
✔✔Adjustments - ✔✔Changes so inventory remains accurate
Allow you to report/analyze change in order to identify/address opportunities
✔✔How can proper inventory be maintained? - ✔✔Counts
Proper adjustments
Ideal MASC for products
✔✔Ancillary - ✔✔Provides necessary support to primary activities of operation of
organization
(eg. Specialties ingredients, produce with blemishes, cuts, and scars)
, ✔✔Common food allergies - ✔✔peanuts
tree nuts
milk
eggs
fish
shellfish
soy
wheat
✔✔What does Publix's strategic task include? - ✔✔Quality products
Dynamic selling
Exemplary customer service
✔✔How is Intolerance of Waste demonstrated? - ✔✔Job efficacy
Controlling supply usage
Preventing damages
Awareness
Report losses of theft
Recycling
✔✔What is the Temperature Danger Zone (TDZ)? - ✔✔40 to 140 degrees Fahrenheit
✔✔How long should melons be chilled for? - ✔✔Six hours (and should be 55 degrees F
when being cut for Specialties)
✔✔What are Five Major Foodborne Illness risks? - ✔✔Proper hygeine
Improper holding temperature (TDZ)
Contaminated equipment (cross contamination)
✔✔How often should thermometers be calibrated?
WHEN should they be calibrated? - ✔✔calibrate every day
before using it or dropping it
✔✔MRL - ✔✔Managers Reference Library
✔✔SHINE - ✔✔(S)urprise
(H)onor
(I)nvitation
(N)otice
(E)xample
✔✔What is used to clean thermometers - ✔✔Alcohol wipes
Ultra deli detergent
Qsan 10.0
Sanitizer test papers
SETS QUESTIONS AND ANSWERS GRADED A+
✔✔What does PPE stand for?
What does it include? - ✔✔(P)ersonal (P)rotection (E)quipment
Includes: Aprons, slip resistant shoes, gloves, goggles
✔✔What does TEAM stand for? - ✔✔(T)ogether (E)veryone (A)chieves (M)ore
✔✔What are four steps to customer service? - ✔✔1) Greet customers by name if
possible and smile
2) Use observation skills to engage customer
3) Thank the customer and invite them back
4) 10-foot 10-second Rule
✔✔What is CALM used for?
What does it stand for? - ✔✔Approach used to address customer complaints and
dissatisfaction
1)Stay (C)ool
2) (A)pologize for the problem
3) (L)isten with empathy
4) (M)ake it right
✔✔What are the steps for Crisping? - ✔✔1) Clean/sanitize sink
2) Fill one component with clean lukewarm (99 degrees F)
3) Wash hands
4) Trim produce
5) Submerge for five minutes in lukewarm water
6) Place in crisping unit
7) Place unit in cooler for two hours
8) Sanitize crisping unit after use
✔✔Adjustments - ✔✔Changes so inventory remains accurate
Allow you to report/analyze change in order to identify/address opportunities
✔✔How can proper inventory be maintained? - ✔✔Counts
Proper adjustments
Ideal MASC for products
✔✔Ancillary - ✔✔Provides necessary support to primary activities of operation of
organization
(eg. Specialties ingredients, produce with blemishes, cuts, and scars)
, ✔✔Common food allergies - ✔✔peanuts
tree nuts
milk
eggs
fish
shellfish
soy
wheat
✔✔What does Publix's strategic task include? - ✔✔Quality products
Dynamic selling
Exemplary customer service
✔✔How is Intolerance of Waste demonstrated? - ✔✔Job efficacy
Controlling supply usage
Preventing damages
Awareness
Report losses of theft
Recycling
✔✔What is the Temperature Danger Zone (TDZ)? - ✔✔40 to 140 degrees Fahrenheit
✔✔How long should melons be chilled for? - ✔✔Six hours (and should be 55 degrees F
when being cut for Specialties)
✔✔What are Five Major Foodborne Illness risks? - ✔✔Proper hygeine
Improper holding temperature (TDZ)
Contaminated equipment (cross contamination)
✔✔How often should thermometers be calibrated?
WHEN should they be calibrated? - ✔✔calibrate every day
before using it or dropping it
✔✔MRL - ✔✔Managers Reference Library
✔✔SHINE - ✔✔(S)urprise
(H)onor
(I)nvitation
(N)otice
(E)xample
✔✔What is used to clean thermometers - ✔✔Alcohol wipes
Ultra deli detergent
Qsan 10.0
Sanitizer test papers
