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Publix managers test 2025| Answered 100%
Correctly
Customer Value Always look to add value to the role you play,carefully order, and handle products to prevent out of stock and ensure product quality. Intolerance of waste job efficiency, controlling supply usage, preventing damages, awareness and report losses or theft, recycling Dedicated to the dignity, value, and employment security of our associates enhancing your role, adding my value and achieving tasks quickly and efficiently and correctly adds to the security of emplyment Involved as responsible citizens in our community Support community they are neighbors Strategic task Quality products, dynamic selling, service food allergy
peanuts, tree nuts, milk, eggs, fish, shellfish, soy, wheat Ancillary specialties ingredients, produce with blemishes cuts and scars. Adjustments changes so your inventory remains accurate and lets you report on and analyze change so you can identify and address opportunities cool country of origin labeling, produce meat seafood, and nuts must maintain cool records for reworks products by keeping original label of the product on a card in 53 filing system crisping clean and sanitize sink, fill one compartment with clean lukewarm water, 99 degrees. wash hands, trim produce, submerge for 5 min in lukewarm water, place in crisping unit, place unit in cooler for 2 hours, clean, sanitize the crisping unit after every use. calm
aprons slip resistant shoes, gloves, goggles SDS safety data sheets, which comply with OSHA requirements and provide info on publix connect food grade oil cannot be stored with other chemicals or water bottles clean apron every 4 hours, or when heavily soiled, when changing from handling different species or from raw to cooked and every time you end your shift. clean scales every 4 hours, weighing raw to cook, at least once a day sinks free of lime and cleaned once a day count batches done before completing supply chain workbench. The Publix Strategy
is a road map that illustrates how we achieve the Publix Mission L perpetuate the Publix culture L Hire, train, promote and retain the right people to execute our strategy L Operate as agile and highly effective team L Effectively use technology L Support the environmentally sustainable practice danger zone temp 40 - 140 chill melons 6 hours egg temp
Temp/ 40- 140 Time/ danger zone more than 4 hours Oxygen/ bacteria needs oxygen Moisture/ bacteria needs water flytraps last 30 days Map Component Weekly Merchandising plan Merchandising the AD AD history TPR, Temporary price reductions Did you know Push items Aprons product forcasting opening department
check temps grade signs replenish organic produce store above non organic, never under cooler fan produce specialties production masc+Forecast-QOH= production masc minimum amount of product needed to maintain acceptable presentation DAS adjustment transaction report Forecast the quantity of each item you expect to sell each day sold item movement report
Dynamic Selling Is a positive centered approach to selling to our customers dynamic selling steps greet discover recommend close wash rinse sanitize 110/110/ reducing shrink handling products, using chain track history on orders, check cases for damages and out of dates, FIFO, adjustment transaction report shrink smart monthly report used to identify areas of shrink opportunity for categories for the previous month, second tuesday of every month shrink reasons poor sanitation, theft, pilferage, excess trim and excess pull outs calibrate thermometer everyday before you use it or drop it
clean thermometer alcohol wipe, ultra deli detergent, Qsan 10.0 or sanitizer test papers the big 5 Salmonella shillelaghs E coli Hepatitis norovirus
