Information
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Store Name and Number
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Week number
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Better Waste Routines Audit
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Conducted on
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Completed by
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Completed with
Reductions
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Is resource in place to complete a thorough potential reduction scan 7 days a week from 5pm - Produce/Horticulture/Meat/Poultry/Dairy/Bread.<br>Resource is not being used to support other areas.<br>
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Are all staff trained correctly to complete the potential scan? Is additional resource in place to cover sickness and holidays?
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Does the duty manager review that the potential scan is actioned?
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Is the better waste routines report reviewed and 85% target achieved. Any department not achieving 85% has a plan in place to review.
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Member of stock control attending the daily waste meeting?
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Reduction times reflect the trade of the store. We recommend a first reduction of 12pm and a second reduction of 5pm. These can be updated for each department in the store ordering system - option 2,3
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The top 20 waste exceptions from store reports are being reviewed daily/weekly. Evidence to be shown.
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Start of trade reductions are carried out as part of the potential scan?
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Final reductions are completed towards the end of the night and duty managers stand over the final markdown to ensure all products sell through.
Waste Review
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Daily waste meetings take place with managers who have overspent/under % on deep dive and next steps taken. Evidence to be shown.
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The waste meeting is run by the deputy manager/duty manager or waste champion.
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Replenishment staff understand their daily targets?
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All trading departments have daily and weekly targets in £ sterling.
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All managers are aware of current week, period, quarter and YTD performance.
Controls
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Safe and legal books are completed daily including temp control books.<br>
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Damages and OOCs are correctly recorded to maintain stock record accuracy and cleared at end of trade.
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Recorded waste is fully checked by the duty/department manager before being disposed of. Evidence to be shown - you should review the last weeks waste reports, looking out for any download errors.
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Reduced to clear sections on the shop floor are clean, tidy with the correct stripping and POS in place.
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All wheelie bins and compactors are locked and waste prints are reviewed before products are disposed of?
Backrooms
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Stock is stored at the correct temperature. (Check frozen and chilled areas, red produce labels)
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Waste areas are clean, tidy and well organised. Damages and products not for sale are kept separate with signs in place. Fresh and ambient.
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No OOCS products are found in the back rooms (unless in designated waste areas). Check chillers, crisps, walkers pallets.
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Critical cages for EPWs, new lines and short coded products are in place with correct signage- fresh and ambient.
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Stock stored in sheds is protected from weather/rodents.
Produce
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Review function is used to action reductions.
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All critical chilled products (red labels) are stores at the correct temperature.
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Plants are watered first thing in the morning and throughout the day when needed.
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All products are fully rotated on the shop floor and in back rooms. (Do random checks)
ISB and Plant Bread
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Review function is used to action reductions.
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Bread from the previous days bake is sliced for sale.
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Bakery production analysis report is reviewed daily to highlight over production and actions have been taken to reduce waste.
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Plant bread returns are completed daily and the corporate routine is correctly followed.
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Long life cake is code checked at least weekly and no OOCs are on display.
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All products are fully rotated on the shop floor and backrooms (do random checks)
Dairy
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Review function is used to action reductions.
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Long life products are code checked ever week Monday-Thursday as highlighted in the department safe and legal record.
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Milk returns are completed daily and the corporate routine is correctly followed.
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During aisle set up at the end of each aisle a blue tray is available for reductions and a green tray is available damages.
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There is evidence that products fit for sale are salvaged and repaired.
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All products are fully rotated on the shop floor and back rooms (random checks)
Grocery and Frozen
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The ambient and non food rotation planner RP1550 is used, up to date and on display.
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The date scanning function is used to complete grocery rotation checks and the weekly OOC risk report is reviewed and the reductions actioned to clear products through as required.
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Fix at shelf stickers are in under shelf drawers and there is evidence that they are being used to repair products that are fit for sale.
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During aisle set up at the end of each aisle a blue tray is available for reductions and a green tray available for damages.
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All products are fully rotated on the shop floor and in backrooms. (Random checks)
Dotcom
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Dotcom returns are managed daily and returned to the relevant departments.
Nights/Twilights
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Different coloured trays are in place as part of aisle set up and these are used to separate damages; green tray - damages, blue tray - products to be reduced or salvaged and are being separated by night teams.
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Fix at shelf stickers are being used to repair products on the shop floor that are fit for sale.
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No products are kept out of the cold chain for more than 20 minutes and the most recent cold chain audit is green.
