Countdown Food Project Seafood Analysis 2018

• Conducted on

  Date

• Prepared by

• Location
  Address

Health and safety

• Lifting, Is team competent and understand correct lifting procedure, demonstrate : Ref Page 6

  Yes

  No

  N/A

• Can team name the top 4 critical hazards

  Yes

  No

  N/A

• Knives, are team competent with Knives and PPE equipment. (show they know where gear is stored)

  Yes

  No

  N/A

Food Safety

• Calibration, can the team demonstrate how to calibrate/take and record temperatures. (check temp record book)Ref Page 16/17

  Yes

  No

  N/A

• Cleaning, Is the department following correct cleaning procedures? check cutting boards and knives for build up<br>

  Yes

  No

  N/A

• Stock Rotation, is the team following FIFO Principles

  Yes

  No

  N/A

• Shelf life, are the correct day dots on display being applied to the correct products : Ref Page 29 (check shelf life Book)

  Yes

  No

  N/A

• Trace ability, Are team members checking ingredients/ product expiry dates, check hangsell products

  Yes

  No

  N/A

• Mussels, Is the Mussel case clean and the correct salt ratio applied 10gms to 1 ltr of water, are there any dead mussels?

  Yes

  No

  N/A

• Thawing, Is product thawed correctly? is the fast thawing method being used correctly ? are day dots applied, Check defrost log: Ref Page 24

  Yes

  No

  N/A

• Cooked and Raw, Is cooked and Raw properly divided in hangsell and BTC, are cooked products above raw in chiller.

  Yes

  No

  N/A

Customer service

• Is pride taken in appearance?

  Yes

  No

  N/A

• Watch them serving, are they engaging with customer

  Yes

  No

  N/A

• What is C.A.P.S

  Yes

  No

  N/A

Principles of display

• Merchandising, Is the team aware of their key lines (mailer)

  Yes

  No

  N/A

• Is the BTC flow being followed? : Ref Page 47

  Yes

  No

  N/A

• Space for sales, check sales history. Use of a space saver? : Ref Page 50

  Yes

  No

  N/A

• Ticketing, are 100gm tickets used for crusations/surimi and kg prices for fish fillets and whole fish? : Ref Page 52

  Yes

  No

  N/A

• Apply the 'would I buy it test' - does the fish look fresh and appealing

  Yes

  No

  N/A

• Marinara, Salmon is not being used in Marinara : Ref Page 51

  Yes

  No

  N/A

Hangsell

• Flow, is the correct flow being displayed? : Ref Page 57

  Yes

  No

  N/A

• Are products priced with a minimum of $5 retail (excluding surimi)

  Yes

  No

  N/A

• Space for sales, check sales history, MPL's set at 25%?

  Yes

  No

  N/A

• Ticketing, below to the left? No price on kg products and price on ASR lines

  Yes

  No

  N/A

• Promotions, are Mailer lines available?

  Yes

  No

  N/A

• Rotation, has product been rotated newest stock underneath and oldest stock on top.

  Yes

  No

  N/A

• Apply the 'would I buy it' Test?

  Yes

  No

  N/A

Retail Freezer

• Check for freezer burn on products<br>

  Yes

  No

  N/A

• Check dates of 5 products at the bottom of retail freezer

  Yes

  No

  N/A

• Is the retail freezer clean? Data strip not broken, glass cleaned, inside and outsides?

  Yes

  No

  N/A

• Does flow follow the Food Project Handguide : Ref Page 59

  Yes

  No

  N/A

• Are all products Ticketed? Is it easy to identify product with price?

  Yes

  No

  N/A

Processes

• Are team ordering 2 days out to get full availability?

  Yes

  No

  N/A

• Stocktake, Do team know how to create a stocktake

  Yes

  No

  N/A

• Does Team member Know how to check Base count, Missed items, and Variance report for stocktake?

  Yes

  No

  N/A

• Check Hangsell for Proactive mark downs.<br>

  Yes

  No

  N/A

• Is the team aware of the correct process in getting a credit for both DC and Direct vendor parties : Ref Page 74

  Yes

  No

  N/A

• AQ's, do the team know and understand how to do an AQ for non-promotional lines?

  Yes

  No

  N/A

• SMP, Are the correct SMP's set up in rear store? Today's load, Previous load and Long term overs ? : Ref Page 77/78

  Yes

  No

  N/A

• Are Dilo routines being followed? check gap scan and Investigations?

  Yes

  No

  N/A

Product information

• What does a Monk fish look like (answer: Ugly)

  Yes

  No

  N/A

• Do they know the best cooking methods for their key sellers?

  Yes

  No

  N/A

• What is the difference between Bluff oysters and Pacific Oysters? (answer:Bluff are wild pacific are farmed)

  Yes

  No

  N/A

• Where will I find when fish is available seasonally (quotas) :Ref Page 116-119

  Yes

  No

  N/A