Publix Assistant Store Manager (ASM) Practice Test

The most appropriate action to take with perishable items that are near their sell-by date is to repurpose them into new products. This strategy helps reduce food waste and maximizes the use of inventory that may no longer be at its peak freshness but is still safe to consume. By repurposing, items can be transformed into prepared meals, ready-to-eat products, or even ingredients for specials, allowing the store to offer customers value while effectively managing inventory.

While putting them on sale is a common practice, it may not fully utilize the potential of the item, which could still be valuable in a different form. Freezing can extend the shelf life of some items but may not be feasible for all perishable goods and implies that they would need to be stored properly and thawed later, possibly leading to reduced quality or flavor. Disposing of them outright does not align with sustainability practices and the effort to minimize waste in retail operations. Repurposing items is a proactive approach that supports both customer satisfaction and operational efficiency.