Title Page
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Store
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Conducted on
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Prepared by
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Location
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On Site Manager
Meat Best Practice Principles
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Meat manager knows current period shrink numbers and loss performance?
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Department is achieving 80% of budget or better based on current trend?
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Department manager is aware of what top spoils categories/items are? (review most recent trend report with team)
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Meat space to sales is being adjusted as dictated by sales, weekly advertising and seasonality?
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All out of code merchandise has been pulled prior to 8:00 am?
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Meat scan audits being performed twice weekly minimal (Wednesday and Monday or Fridays)?
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Complete a scan audit of department and list results. (correct any exception immediately, notify pricing when necessary)
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Meat case merchandised following 2 high, 2 date standards and appears fresh, bright and clean with no off color cuts?
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Photo document meat case
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Cut meat quality is consistent with best practice training following 1/4" trim standards?
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Meat deli has minimal oos, products are being rotated with no more than 2 dates on display? (review IRIS counts if oos or fill levels are excessive)
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Mark down section has manageable level of product with saving not to exceed 50% of package retail and no evidence of over production?
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All refrigerated cases are properly maintained and temperatures under 40 degrees? (including back room coolers)
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Store is following ground beef procedures by making grind only when needed and in small batches multiple time daily? (review weekly recap report)
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Store is merchandising taco meat into meat case?
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Meat cutting list is being completed before cutting begins and daily data being used to make good production decisions?
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Cutting and grind production "only to fill shelf"? (FB ad items may be cut as back up in high sales volume stores)
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Meat cutting list showing no more than 2 zero's on core items from morning inventory?
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Photo document cutting list
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Department staff following cold chain best practices, no meats to be out of refrigeration longer than 30 min?
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Department sanitation is being maintained properly and prep area is at acceptable temperature? (under 50 in cutting room)
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All trim luggers listed with cutter names and no pre-trimming evident. Fat and trim amounts minimal, in line with sales volume?
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Photo document trim and fat luggers.
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Tallow barrels inspected with no pre-trimming or excess protein evident?
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Photo document tallow barrels
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Spoils are being staged for review in dedicated location, photographed and accurately scanned daily?
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Meat cooler organized, products dated, rotated and inventory level acceptable with no aging product?
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Meat deli back stock is minimal with truck to shelf ordering?
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Meat manager is listing on hand inventory prior to writing orders?
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Meat manager understands and is using historical sales and spoils information listed in order guide?
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Manager specials being used responsibly as needed? (review previous weeks reports)
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Mark down stickers being used correctly and secured when not used?
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Fresh checks being used effectively with items listed for action?
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Invoices being checked and department manager reacting to plus outs and credits are being requested/received? (review weekly credit report)
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Observations: (pack sizes, product quality on delivery, scheduling opportunities, additional space change suggestions ect.)
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Photo documentation of observations:
Loss Leadership Communications
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Loss communications huddle board is updated with all current information?
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Photo document huddle communications center
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Team is having sales / spoils communication huddles daily?
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Meat team is fully engaged in the loss principals/SOP's?
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CT 20/20 manager special reports are being reviewed twice weekly by store and department manager (mon / tue and fri)?
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All meat deliveries are being put under refrigeration upon delivery?
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Observations and feedback from store manager: (employee recognitions)
Sign Off
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Manager Signature
