Title Page
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Document No.
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Audit Title
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Client / Site
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Conducted on
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Prepared by
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Location
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Personnel
Fresh Produce Department
Key Points
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Promotional Tie Up
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Competition Actioned
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Presentation Standards
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Financials
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Safety/Food Safety
Merchandising
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Layout & Flow
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Quality & Rotation
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Range Offer
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Product Care and Handling
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Ordering in line with Sales
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Seasonal Merchandising
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Ticketing Standard
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Cleaning Procedures
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All waste and markdowns actioned
Administration
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Country Of Origin
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Unit Pricing/PLU <br>
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Stocktake
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Scale Checks/Temp Checks/Weights and Measures
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Rostering in line with Sales Trend Pattern.
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Back office reporting accurately?
Preparation Area
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Receivel/Storage
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Coolroom/FIFO
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Prep-room standards
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Cleaning and Food Safety
People
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Dress Standards/Name Badges
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Training Requirements and Product Knowledge
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Communication / Portal
Key Action Points
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