Fresh Food Listen & Fix Sustainability Review

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Training

TRAINING

Select one member of staff on Produce dept and one on meat dept. Ask each staff member three validation questions from the training material. Shared 1). What is the cold chain rule? a). No stock should be left out of chill for longer than 20 mins. 2). Why is it important not to cover the grills at the front of the shopfloor chillers? a). Reduces the airflow and products will not stay chilled. 3). What should you do if you identify a poor quality product on your department? a). Depending on the level of quality either reduce it or remove it from sale and waste it. Meat/Poultry 4). How long would I need to cook a steak for if I wanted it medium rare? a). 3-4 Mins each side is the basic answer but any reasonable description should be marked green as discussed in Cheshunt Extra. 5). How high should you stack products on the meat dept? Why is this? a). Maximum two high. Overstacked products will not hold their temperature and will reduce product quality. 5). If a product is discoloured because it is touching the packaging what should you do? a). Shake the product to move it away from the edge and colour will return. Produce 7). What procedure do you follow when filling on the dept? a). Staff member should be able to describe "Present, List, Pick, Fill" but may not use these words. 8). What does the red colour coding on boxes of produce mean? a). Product must be refrigerated at all times. 9). Name one product on produce which must not be chilled? a). Possible answers: Bananas, Onions, Potatoes, Flowers, Fresh Herbs, Citrus On the meat dept it is acceptable for the assistant to refer to their Pocket Guide as long as you do not have to prompt them to do this. Record which question the person got wrong and the department they work on. Red = 3 or more questions incorrect Amber = 1-2 questions incorrect Green = all questions correct Record the questions the person got wrong and the department they work on
Ask the store for the names of five Produce staff and five Dairy, Meat/Poultry staff who have been in the dept for more than 12 weeks. Ensure that 2 of the staff sampled are night staff. Review training record cards to ensure that staff have signed for both bronze and silver dept training. (If store is small bear in mind that there may not be 5 staff on each dept). (16 weeks for silver. Mark the test as RED if any of the staff have not signed for the training and record which / how many staff your comments
Ask the member of staff on the Meat department if they have their Pocket Guide. If they do not have their guide with them, ask them if they have been issued one but left it at home, or if they do not have one Red = The member of staff does not have a pocket guide and does not know what it is Amber = The member of staff is aware they should have one and there is a next step in place to order a replacement Green = Member of staff has a copy of the pocket guid
Observe fixtures/aisles across Meat/Poultry. Check that stock is displayed according to the "Full and Fresh" routine. Meat Products are no more than two high - including promotion ends Air grills are not obstructed Meat is spread out to cover the whole shelf where possible Green = All products in the meat section meet all of the criteria Amber = 85% of all products in the meat section meet all of the criteria Red = Less than 85% of all products in the meat section meet all of the criteria
Meat: Observe fixtures and shelving across all areas and check for cleanliness. Be sure to check the grills at the bottom of the fridges and shelf risers Green = All fixtures in the meat section meet all of the criteria Amber = 85% - 99% of all fixtures in the meat section meet all of the criteria Red = Less than 85% of all fixtures in the meat section meet all of the criteria g
Observe fixtures/aisles across Dairy. Check that stock is displayed according to the "Full and Fresh" routine. Dairy Air grills are not obstructed Fixtures are faced up Rubbish or debris on fixtures is not excessive - cardboard/plastic etc Mark the test RED if any of the departments do not meet requirements and record your reasons in your comments. Green = All products in the dairy section meet all of the criteria Amber = 85% - 99% of all products in the dairy section meet all of the criteria Red = Less than 85% of all products in the dairy section meet all of the criteria
Dairy: Observe fixtures and shelving across all areas and check for cleanliness. Be sure to check the grills at the bottom of the fridges and shelf risers Green = All fixtures in the dairy section meet all of the criteria Amber = 85% - 99% of all fixtures in the dairy section meet all of the criteria Red = Less than 85% of all fixtures in the dairy section meet all of the criteria
Review general product quality across all areas (Produce, Meat, Poultry) and identify if any damaged or poor quality stock is still on sale. Carry out detailed review on the following products as per the training in Cheshunt: Meat Mince (500g standard) Chicken breasts (Everyday value chicken breasts) Steaks (Tesco thin beef steak) Bacon (Tesco Unsmoked 10 rashers) Lamb Chops (Standard NZ Lamb) From your review determine whether or not in your opinion the store is carrying out quality checks at all times while working. Could the level of poor quality products have occurred since an assistant last visited the area? If you believe that they couldn't then mark the test RED and record the reason and your findings in comments.
Check 10 products at random on Meat/Fish and 10 on Dairy. Look to ensure that products are displayed in date order - longest life product at the back and shortest life at the front. Choose products where the shelf is full. Green = all products are date rotated coded correctly Amber = 9/8 products are date rotated coded correctly Red = 7 or less products are date rotated correctly
Whilst reviewing rotation ensure that none of the products on the shelf are out of date. If any products are out of date then mark the test RED and record how many and on what department.
Observe staff across produce to ensure that stock is handled in such a way that damages are not caused. Look for rough handling of stock and product being "tipped" from one tray to another. Mark RED if you observe staff mis-handling the products
Observe staff across all MFP and Dairy to ensure that stock is handled in such a way that damages are not caused. Look for rough handling of stock.. If any products are out of date then mark the test RED and record how many and on what department.
Overall MFP Score Should also evaluate the score achieved on the MFP and Dairy, uniform, training, PI and warehouse questions. Blue = Green on all sections (5 sections in total) Green = 4 Greens and 1 Amber Amber = 4 Greens and 1 Red 3 or less Ambers Red = 2 or more more Reds

Produce

PRODUCE

Zoning plans are on display on shopfloor or in back areas for Produce. Ask a member of staff which zone they are covering and check that this corresponds to the plan. Mark RED is zone plan is not displayed or assistant cannot describe the area they are covering an record the reason in your comments.
If the produce manager is in store they should be working on the department. Ask a member of staff or the manager you are with if the produce manager is working on the day of the visit. Check to see if they are on the dept. If they are not present ask if they are on a break or working elsewhere. Only mark the test RED if you are sure they are working on another dept and not if they are on a break, day off or Duty
Produce cleaning log is correctly filled in and up to date for the last week up to the day the store is visited. This should be stored with the Produce Safe and Legal book. Check for preceeding 7 days. If 5 or more sections have not been installed then score the test RED.
Observe fixtures/aisles across Produce. Check that stock is displayed according to the "Full and Fresh" routine. Produce Stock should be flat filled in trays and not piled up Stock should be 'dummied up' to the same height with empty trays Any trays less than half full should be being replenished No rubbish or debris on fixtures - empty bags/cardboard etc In line with the merchandise to sell poster and merchandising principles guide Green = All products in the produce section meet all of the criteria Amber = 85% - 99% of all products in the produce section meet all of the criteria Red = Less than 85% of all products in the produce section meet all of the criteria
Produce: Observe fixtures and shelving across all areas and check for cleanliness. Be sure to check the grills at the bottom of the fridges and shelf risers Green = All fixtures in the produce section meet all of the criteria Amber = 85% - 99% of all fixtures in the produce section meet all of the criteria Red = Less than 85% -99% of all fixtures in the produce section meet all of the criteria
Review general product quality across produce and identify if any damaged or poor quality stock is still on sale. Carry out detailed review on the following products: Produce Peppers Bananas Apples Carrots/Parsnips Onions From your review determine whether or not in your opinion the store is carrying out quality checks at all times while working. Could the level of poor quality products have occurred since an assistant last visited the area? If you believe that they couldn't then mark the test RED and record the reason and your findings in comments.
Check 10 products at random on Produce. Look to ensure that products are displayed in date order - longest life product at the back and shortest life at the front. Choose products where the shelf is full. Green = all products are date rotated coded correctly Amber = 9/8 products are date rotated coded correctly Red = 7 or less products are date rotated correctly
Whilst reviewing rotation ensure that none of the products on the shelf are out of date. If any products are out of date then mark the test RED and record how many and on what department.
Review back areas near Produce chiller/storage area. A minimum of 3 posters should be on display. One shows the Merchandised to sell standards, one shows examples of product quality and one shows the 3 colour coded bands of the Produce cold chain. Green = all 3 posters on display Amber = 1 or more posters missing but next step in place to replace them Red = 1 or more posters missing with no next step in place to replace them Make a note of which ones are missing in your comments
Overall Produce Score Should also evaluate the score achieved on the produce, uniform, training, PI and warehouse questions. Blue = Green on all sections (5 sections in total) Green = 4 Greens and 1 Amber Amber = 4 Greens and 1 Red 3 or less Ambers Red = 2 more more Reds

Uniforms

UNIFORMS

Check that all members of staff on Produce, Meat and Poultry, and Dairy conform to the following: All staff Wearing Tesco uniform Uniform is clean and ironed Staff are clean shaven Black shoes not trainers are worn and are clean Name badge is worn Staff are generally well presented In addition for: Meat and Poultry: A white chefs jacket and red apron are worn. Produce: The green "fruit and veg team" polo shirt or fleece is worn instead of the standard Tesco T Shirt If any members of staff do not conform then mark the test RED and record which area and why in the comments section.
Uniform Score

Warehouse

WAREHOUSE

Check that there is a waste area in each of the three backroom chillers (Produce/Dairy/Meat) which displays the following signage "Goods In This Area Are Not For Resale". There should also be an area for product withdrawals, recorded waste and waste to be recorded. Waste area should be cleared 3 times daily (8am/3pm/10pm). Check that there is not excessive waste build up which suggests that waste has not been cleared. Some stores may use one chiller for Produce and Dairy. Green = all signage in place and there is not a build up of waste Red = missing signage or a build of waste
Review all back areas (Produce chiller, dairy chiller, meat chiller and ambient back areas) to ensure all stock is stored appropriately. Make sure to walk the corridor through to the backdoor to check that not stock has been left out from delivery. Produce: All red label stock is chilled All blue label stock is chilled if space is available All white label stock is stored at ambient temperatures Dairy/Meat/Fish/Poultry: All stock is chilled at all times Meat stock is in its own (colder) fridge and is not mixed with Dairy/Produce stock. Green = all stock is stored correctly Amber = all stock is sorted correctly except blue label product is not in the fridge and space is available Red = stock is not sored correctly e.g. red label stock not chilled In your comments mark which areas failed and on what department
Review Produce and Meat/Poultry back areas to ensure stock is post sorted by product group and rotated. Newest stock should be at the bottom of a stack with the oldest at the top. If stock is either not post sorted or rotated then mark the test red and record the reason in your comments. In your comments mark which area failed

PI and Minimum Manning

PI and MINIMUM MANNING

Visit the Produce, Meat/Poultry and Dairy departments and check if a member of staff is present. If one of the departments is not manned then return 10 mins later and check again. If a staff member is not present on either dept at the second visit then mark the test RED and record which departments were not manning.
Review "Weekly PI and Hours analysis model" on store sharepoint for the last 4 weeks. Ensure that Actual PI is below 105 for Dairy, Meat/Poultry and Produce over the 4 weeks. If any depts are above 105 PI then mark the test RED (unless actual PI is different - see next para). Question the store to try and find out why they have not achieved the 100PI and record the reasons in your comments. (Bear in mind that actual PI can be different from reported PI and that the key test is to ensure that the staff have worked sufficient actual hours in Fresh department. The best way to test this is through discussion with department managers.)
For any department where PI is above 105 ask to see the stores Budget Control sheets. Check that the store are forecasting their turnover in advance and can show that they have set Produce, Meat/Poultry and Dairy to 100PI on the budget control sheets. If store cannot produce budget control sheets or demonstrate planning then mark the test RED and record the reason in your comments.
Overall PI and Minimum Manning Score

Overall Store BRAG

OVERALL STORE BRAG

Overall Store BRAG Blue = all 6 sections score Green Green = 5 sections score Green and the other Amber Amber = 5 sections score Green and the other Red 4 sections score Green and the others Amber or Red Red = 4 or less sections score Red

Fresh Food Listen & Fix Sustainability Review

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TRAINING

PRODUCE

UNIFORMS

WAREHOUSE

PI and MINIMUM MANNING

OVERALL STORE BRAG

Related checklists

Fresh Food Listen & Fix Sustainability Review

Free Fresh Food Listen & Fix Sustainability Review Checklist

Go digital today!

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TRAINING

PRODUCE

UNIFORMS

WAREHOUSE

PI and MINIMUM MANNING

OVERALL STORE BRAG

Related checklists