Title Page
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Conducted on
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Prepared by
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Location
Meat Department
Health and safety
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Lifting- Is team competent and understand correct lifting procedure (Demonstration) : Ref Page 6
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Knives- Is team competent with Knives and is all safety equipment available (ask team member to show they know) : Ref Page 9/10
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Check department for Hazards, have they been identified and addressed
Food Safety
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Calibration, can the team demonstrate how to calibrate/ take and record temperatures? Check Temperature record book. Ref Page 18/19
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Cleaning, Is the Department following correct cleaning procedures? Check cleaning records : Ref Page 23/24
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Stock rotation, Is the Team following FIFO principles
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Ask team What and Where the CAF form is?
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Are product and allergen labeling requirements understood and being followed. Check 5 products in case : Ref Page 25
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Uniforms, Are team members wearing the correct uniform, are clean and tidy, and are following the jewelry policy.
Customer service
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Is team serving with a smile, Do they engage with customers? :Ref Page 28
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Ask team member what C.A.P.S mean
Principles of display
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Merchandising, are the team aware of their key lines?
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Flow, is the correct flow in place?, Does each section flow with "Best, Better, Good" :Ref Page 33/34
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Quality, Apply the "would I buy it" test.
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Space for sales, do sales of product warrant how many facings are available. Are Hero's and Victim Line addressed?
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Ticketing, are all products ticketed to the left of product. and in straight lines. No Kilo price on weighted items, and fixed price on ASR line tickets
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Rotation, are all products rotated with newest dates at the bottom and oldest dates on top?
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Dividers, only to be used for food safety requirements. Black with no stickers?
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3 For $20 section, Seafood whole top shelf, cooked above raw, chicken at the bottom. Ticketed, yellow data strip. 20 lines or more.
Petfood
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Are dog rolls faced up correctly and well presented
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Ticketed well and clean.
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Rotation, check that newest petfood is behind and under oldest petfood
Freezer
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Is freezer clean, check glass and insides and outsides of case
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Check rotation, newest dates on bottom.
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Check for freezer burn.
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Ticketing, are all products ticketed?, Is it easy to identify product with price?
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Promotions, Are mailer lines available?
Process
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Do the team know how to create a stocktake
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Do the team know how to check the base count, missed items and variance report
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Do the team understand stockloss, and the correct use of sub sets and components
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Do the team know the correct procedure for applying for DC credits?, Where is the Branch Adjustment form held? : Ref Pages 48-51
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Ranging, Does Team understand and know the ranging process?, do they know how to find out what they are ranged for?
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Routines, Ask if team know about their daily routines?, Gap scan, Pi verification, overstocks. scan case to verify this has taken place : Ref Page 69
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AQ's, Do team understand how to do a Manual AQ?
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Check MPL's and capacity's and ensure they are set correctly
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SMP, Are the correct SMP's set up in the rear store. Today's load, previous load and long term overstocks : Ref Pages 66/67
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Do the Team follow best mark down procedure? check for small increments two days out : Ref Page 54
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Check waste bin and mince trim tubs. Check for over trimming in waste bin and trim is in correct tubs.
Product information
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Marbling, what is this?<br>
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Angus, what is the difference between Angus beef and normal beef.
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Chicken, Do team know about Macro chicken?, Whats the key difference in Macro chicken?
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Do the team know how to explain to a customer how to cook a steak Rare, Medium and well done.
Contacts
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Is the department phone working
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Do the team know who to contact for the correct query and where to find contact numbers.
