ASSISTANT PRODUCE MANAGER TEST PAPER UPDATED
QUESTIONS AND ANSWERS GRADED A+
✔✔Steps to Shoplifting Detainment - ✔✔1) Approach
2) Selection
3) Concealment
4) Maintain 100% continuous observation of customer
5) Suspect must pass all points of purchase and failure to pay
6) Detention
✔✔Publix's Founding Facts: Who/where/when was Publix founded? - ✔✔Publix was
funded in 1930 in Winter Haven, Florida, by George W. Jenkins.
✔✔Publix's Founding Facts: We are the largest _________ _________ organization in
___________. - ✔✔We are the largest employee-owned grocery chain in the US.
✔✔Publix's Founding Facts: We are one of the ____________ largest volume
supermarket chains in ____________. - ✔✔We are one of the 10 largest-volume
supermarket chains in the US.
✔✔What are the requirements for Daily Workflow Organization? - ✔✔Physical layout
Work flow
Speed
✔✔What information is considered confidential? - ✔✔Work schedules
Break schedules
Phone numbers
✔✔How do you control a grease fire?
Where are the tools located? - ✔✔Activate fixed fire suppression system (ANSUL)
Located above most stoves and all deli fryers
✔✔What are the colors for email priority? - ✔✔Blue = urgent
Red = critical
Yellow = important
None = Day to date; informal
✔✔What are SKUs and what do they do? - ✔✔Seven digit numbers that Publix assigns
to every product that the store carries
Track item movement history, order product, order shelf tags
✔✔What does GTIN stand for? - ✔✔Global Trade Identification Numbers
, ✔✔What does Fresh Production and Replenishment (FPR) do? - ✔✔System that helps
maintain Produce's quantity on hand (QOH) and prints labels for products
✔✔What are the strategic tasks for a fresh department? - ✔✔Service
Quality Products
Dynamically sell
✔✔PERFORM stands for - ✔✔(P)eople
(E)quipment
(R)eporting
(F)inancial
(O)perational
(R)ollout
(M)arketing
✔✔PROFIT stands for - ✔✔(P)eople (R)eaching (O)ur (F)uture, (I)nvesting (T)ogether
✔✔FOCUS stands for - ✔✔(F)ocus (O)n (C)ontrollable, (U)nidentified (S)hrink
✔✔Anaphalaxis - ✔✔Sudden, severe allergic reaction that may cause death
✔✔How often should cold case temperatures be checked?
What temperature should they be at? - ✔✔Checked every four hours
Temperature should be 40 degrees F or less
✔✔How often should hands be washed? - ✔✔When changing single use gloves, wash
hands for 20 seconds
✔✔When should single use gloves be changed? - ✔✔Damaged, contaminated, soiled
Handling raw/uncooked protein
Carrying boxes
Touching doors (cooler, freezer)
Biological hazards (coughing, sneezing, bare body parts, etc.)
chemical hazards
✔✔Symptoms of foodborne virus - ✔✔Vomiting
Diarrhea
Sore throat/fever
Jaundice
Lesions containing pus (hands, wrist, visible body parts)
✔✔Types of parasites and their origins - ✔✔Anisakis (seafood)
QUESTIONS AND ANSWERS GRADED A+
✔✔Steps to Shoplifting Detainment - ✔✔1) Approach
2) Selection
3) Concealment
4) Maintain 100% continuous observation of customer
5) Suspect must pass all points of purchase and failure to pay
6) Detention
✔✔Publix's Founding Facts: Who/where/when was Publix founded? - ✔✔Publix was
funded in 1930 in Winter Haven, Florida, by George W. Jenkins.
✔✔Publix's Founding Facts: We are the largest _________ _________ organization in
___________. - ✔✔We are the largest employee-owned grocery chain in the US.
✔✔Publix's Founding Facts: We are one of the ____________ largest volume
supermarket chains in ____________. - ✔✔We are one of the 10 largest-volume
supermarket chains in the US.
✔✔What are the requirements for Daily Workflow Organization? - ✔✔Physical layout
Work flow
Speed
✔✔What information is considered confidential? - ✔✔Work schedules
Break schedules
Phone numbers
✔✔How do you control a grease fire?
Where are the tools located? - ✔✔Activate fixed fire suppression system (ANSUL)
Located above most stoves and all deli fryers
✔✔What are the colors for email priority? - ✔✔Blue = urgent
Red = critical
Yellow = important
None = Day to date; informal
✔✔What are SKUs and what do they do? - ✔✔Seven digit numbers that Publix assigns
to every product that the store carries
Track item movement history, order product, order shelf tags
✔✔What does GTIN stand for? - ✔✔Global Trade Identification Numbers
, ✔✔What does Fresh Production and Replenishment (FPR) do? - ✔✔System that helps
maintain Produce's quantity on hand (QOH) and prints labels for products
✔✔What are the strategic tasks for a fresh department? - ✔✔Service
Quality Products
Dynamically sell
✔✔PERFORM stands for - ✔✔(P)eople
(E)quipment
(R)eporting
(F)inancial
(O)perational
(R)ollout
(M)arketing
✔✔PROFIT stands for - ✔✔(P)eople (R)eaching (O)ur (F)uture, (I)nvesting (T)ogether
✔✔FOCUS stands for - ✔✔(F)ocus (O)n (C)ontrollable, (U)nidentified (S)hrink
✔✔Anaphalaxis - ✔✔Sudden, severe allergic reaction that may cause death
✔✔How often should cold case temperatures be checked?
What temperature should they be at? - ✔✔Checked every four hours
Temperature should be 40 degrees F or less
✔✔How often should hands be washed? - ✔✔When changing single use gloves, wash
hands for 20 seconds
✔✔When should single use gloves be changed? - ✔✔Damaged, contaminated, soiled
Handling raw/uncooked protein
Carrying boxes
Touching doors (cooler, freezer)
Biological hazards (coughing, sneezing, bare body parts, etc.)
chemical hazards
✔✔Symptoms of foodborne virus - ✔✔Vomiting
Diarrhea
Sore throat/fever
Jaundice
Lesions containing pus (hands, wrist, visible body parts)
✔✔Types of parasites and their origins - ✔✔Anisakis (seafood)
