Book it all compliance

Are all waste cages locked and secured?

Are waste cage keys locked down or held by a manager?

Is there a clearly designated sign posted waste area for all departments?

Is there a waste station on wheels that is clearly labelled with trays for damages, reductions and OOC?

Is there clearly labelled waste folders by department?

Are all waste prints signed off and checked line by line by a Manager with commentary if required?

Is there evidence to show newly redefined waste cycle is being followed?

Speak to a colleague on GM/Grocery/Fresh/Dot com/ and Front end/CSD. Can they articulate the new "Book it all" project? WGLL-can articulate around all waste being accounted for/waste area locked down at all times/repair at shelf is alive/where waste is to be put to be recorded and the size of the prize.

Speak to a produce colleague and ask them to describe the correct process for reducing loose produce?

Speak to a colleague on produce and ask them to describe how to record loose produce waste correctly?

Evidence can be found to show colleague engagement and celebration of success around "Book it all" project?