Health Review - Batch 4 Onwards

• Document No.

• Client / Site

• Conducted on

  Date

• Prepared by

• Location
  Address

Total Store Review

• Store Manager knows total loss result vs target in the store for last week and month and is supporting actions in the Store Action Plan with the team leaders to reduce Loss.

  Yes

  No

  N/A

• Is the Store Manager aware of total loss targets overall and by Department?<br>Store Manager knows total loss targets by department and has completed a written action plan with the team leaders Dump Huddleto reduce Loss.

  Yes

  No

  N/A

Dump Huddle

• Dump huddles are conducted daily by store leadership.

  Yes

  No

  N/A

• Total Stock Loss Huddle Board is displayed and updated with stock loss results & clear daily actions.

  Yes

  No

  N/A

• Store Manager and team leaders can discuss root cause and the key actions and outcomes.

  Yes

  No

  N/A

• Team leaders are referring to Daily stock Loss Report and the Adjustment Log form store Central each day.

  Yes

  No

  N/A

• All waste bins are locked, except customer bins.

  Yes

  No

  N/A

• Loss report shows that dumps are recorded on a daily basis across all departments.

  Yes

  No

  N/A

Are Food Waste and Sustainability part of the store teams ways of working?

• Store Team understand why Faster Fresher Food, Availability and reduction in food waste to landfill are important for Woolworths & our customers, including diverting more food waste to feed Australian families via food rescue partners, recycling with farmers or composting.

  Yes

  No

  N/A

Team Leader Rosters

• Review rosters and verify team leaders are working one night / week to share findings with other Team Members. Ask who is responsible for Fresh Inventory every day.

  Yes

  No

  N/A

Have loads been accurately received and posted (as required)?

• Verify today’s loads have been received and posted

  Yes

  No

  N/A

Are stock takes performed accurately?

• Store Manager can talk through the most recent Longlife and Fresh stocktake results by department.

  Yes

  No

  N/A

Are Good Loss Reference Guides in use in all departments?

• Faster Fresher Food Good Loss Reference Guides are available for use in each department, and a set is kept in Store Manager’s office

  Yes

  No

  N/A

Inventory Management

• Review physical SOH counts with RF unit against SOH report from Store Central. Adjust any incorrect counts, regardless of size.

  Yes

  No

  N/A

• Review SMP set-up in coolroom and stock room against operating manual and adjust to match current standards.

  Yes

  No

  N/A

• Check MPL and capacity for a sample of 5-7 articles using RF Device. That MPLs are set to 100% of capacity for cabinet, 50% for ambient and 25% for planogrammed areas (nuts, freshcuts).

  Yes

  No

  N/A

• Review last night's overs to identify whether investigation process has been completed and root cause of overstock identified.

  Yes

  No

  N/A

• Check 10 barcoded items, including fresh cuts and pre packed tomatoes, and see if any are two days or less from their expiry date but with no markdown action taken. Verify if markdown process has been followed using RF device.

  Yes

  No

  N/A

Produce Merchandising

• Are products given the appropriate space-for-sales? Review space for sales across the department to ensure the department is not creating stock loss or negatively impacting sales/availability

  Yes

  No

  N/A

• Time of Day/Day of Week merchandising completed. Does the store have excess stock on show, Is quantity of stock on show in line with expected sales?

  Yes

  No

  N/A

Promotional Planning

• Review promotional demands in store central to validate if they are planned inline with expected sales

  Yes

  No

  N/A

Store Team

• Ask the Team Leader for the Total Loss figure for last week in $ and % and ask for the worst 5 loss lines, and what the proposed actions are. Did they know?

  Yes

  No

  N/A

• Ask the Team Leader what the department TSL current % and budget % is for this week Were they aware?<br>

  Yes

  No

  N/A

• Ask the Team Leader what the department gap to budget is for the current half? Did they know?

  Yes

  No

  N/A

Inventory Management

• Can the Team Leader demonstrate in Store Central, where they have completed the stocktake for the last 2 months?

  Yes

  No

  N/A

• Review the SOH report and verify the lines with the highest SOH value? Are they correct?

  Yes

  No

  N/A

• Review date last sold and verify SOH for articles with a date last sold greater than 20 days. Is it correct?

  Yes

  No

  N/A

• Check the last 4 Deli deliveries in Store Central and review the receiving method. Should indicate In Full.

  Yes

  No

  N/A

• Were negative SOH reviewed and adjusted?

  Yes

  No

  N/A

• Has a GAP scan been completed, including actioning Fill Report/Stock Check report and PI verification of Low and MPL breached lines?<br>

  Yes

  No

  N/A

• Has PI verification been completed on volatile last for the past 7 days? Review adjustment log in store central.

  Yes

  No

  N/A

• Were overstocks investigated and root cause established? are green stickers noticeable with different dates?<br>

  Yes

  No

  N/A

• Is the coolroom SMP setup with clearly defined stock storage sections that include, new load/workable load, last nights overstocks and long term overstocks?

  Yes

  No

  N/A

• Is stock stored in the correct storage section and correctly rotated?

  Yes

  No

  N/A

• Do cut knobs have a smallgoods coolroom control label (yellow) applied with the time and date details completed

  Yes

  No

  N/A

Markdowns and Dumps

Are correct markdown processes in place for BTG items and Pre-packed items?

• First markdown completed before 10am, 20% 2 days before use by<br>

  Yes

  No

  N/A

• Second markdown completed before 10am, 50% 1 day before use by

  Yes

  No

  N/A

• Cabinet stock High Risk - Before 10am, 20% 2nd day in cabinet. Before 5pm, 50% 2nd day in cabinet.

  Yes

  No

  N/A

• Cabinet stock Low Risk - Before 10am, 20% 5th day in cabinet. Before 5pm, 50% 5th day in cabinet.

  Yes

  No

  N/A

• Are markdowns completed 7 days? Check stock adjustment report

  Yes

  No

  N/A

Are use by dates entered into system at time of filling? Are pre-packed items being rotated correctly?

• Check pre-packed lines for use by dates?

  Yes

  No

  N/A

• Check prepacked lines for rotation. Is it rotated correctly?

  Yes

  No

  N/A

Are dumps being recorded correctly? Are correct Reasons being used for recording dumps? Review adjustment logs from store central for reasons.

• Barcoded Articles - Scanned off as ‘out of date’ for items past the use by date. Scanned off as ‘damaged’ for items that can’t be sold due to poor quality or damaged.

  Yes

  No

  N/A

• All other Deli products - Scanned off as ‘out of date’ for items past the use by date. Scanned off as ‘damaged’ for items that can’t be sold due to poor quality or damaged.

  Yes

  No

  N/A

• Random weight BTG items - Product removed from display due to poor quality is to be recorded under ‘damaged dump’. Ends of chubs and unsaleable product resulting from slicing and shaving production, is to be recorded under ‘damaged dump’.

  Yes

  No

  N/A

Merchandising

• Check 3-5 shaved meat lines using the portable smart device to compare recent sales with the amount of product on display. Weigh the trays to understand how much is on show, and see if it is out of line. If the amount seems excessive, ask the Store Team for a rationale, such as it going on promotion. Are levels sufficient?

  Yes

  No

  N/A

• If the Deli is full service and has excessive space given sales levels, are whole knobs being used for slice-on-demand? Not applicable to all stores.

  Yes

  No

  N/A

• Check the coolroom for additional backup trays of shaved and sliced meat. If there are more than 1 tray per line, or more trays than seems reasonable for the store size, discuss the rationale with the Store Team. Check if stock has been produced after the busy period each day. Are they compliant?

  Yes

  No

  N/A

• Check the thigh fillets, thigh cutlets, breast and drumsticks. Has more than one layer been displayed? If so, ask the Store Team for an explanation – expecting very high sales during the day is the only valid explanation. Are levels satisfactory?

  Yes

  No

  N/A

• Chicken wings should not be displayed standing upright, but rather laid flat against each other.

  Yes

  No

  N/A

• Check the marinated chicken (eg: skewers and wings). Marinade should be thick enough to leave a thin layer on bottom of the tray.

  Yes

  No

  N/A

• Does the Chicken coolroom have good SMP and is stock rotated?

  Yes

  No

  N/A

• Does the stock weight on show match the forecasted sales?

  Yes

  No

  N/A

• Check the first and last hours of the planner and compare to the Hot Food book. Check how many Hot Chickens should be on show in the next time slot, and see if that number are in the oven ready to go. Is the planner followed?

  Yes

  No

  N/A

• Check if any Hot Chickens on display have been there for more than 3.5 hours. Between 3.5 and 4 hours, should be reduced by 15% (higher markdown at manager’s discretion). After 4 hours, Hot Chickens should be removed.

  Yes

  No

  N/A

• Check that all cooks have been entered. Check if the RTC from the day prior matches the amount in the Hot Food control book.

  Yes

  No

  N/A

Store Team

• Ask the Seafood team leader for the Total Loss figure for last week and ask for the worst 5 lines and what the proposed actions are.

  Yes

  No

  N/A

Inventory Management

• Review the last stocktake progress report.

  Yes

  No

  N/A

• Review the SOH report and investigate any articles with excessive counts or last sold date greater than 3 weeks.

  Yes

  No

  N/A

• Review inventory SOH report

  Yes

  No

  N/A

• Check GAP scan and daily stock check

  Yes

  No

  N/A

• Check PI accuracy on fresh salmon portions (skin on and off). Review Adjustment Log report

  Yes

  No

  N/A

• Ask the Seafood team leader and/or a Team Member to identify the main volatile lines in the department

  Yes

  No

  N/A

• Check BTC are set at 100%, freezers are set at 50% and Glass door and MAP package seafood are set at 25%.

  Yes

  No

  N/A

• Check 4 lines across all sections

  Yes

  No

  N/A

• Ask Seafood Team Leader to show you how they work out what to thaw

  Yes

  No

  N/A

• All overstocks are clearly labeled with a green sticker on the carton identifying the predominant cause

  Yes

  No

  N/A

• Check coolrooms and freezer id organized and has appropriate signage

  Yes

  No

  N/A

• Check overdue orders to identify if there is any outstanding orders that should have been received

  Yes

  No

  N/A

Merchandising

• Check that the Team Leader is using the Portable Smart Device to plan thawing for sales 2 days out

  Yes

  No

  N/A

• Ask Seafood Team Leader to show you how they work out what to thaw

  Yes

  No

  N/A

• Review the volumes of product on display using RF sales history. Are high volume sellers given more space? Space for Sales

  Yes

  No

  N/A

• Are there day dots on all tickets in the seafood cabinet.

  Yes

  No

  N/A

• Check to see that there are no tickets with more than 3 days on them

  Yes

  No

  N/A

Thawing and Storing Green Prawns

• Is the carton being removed from the freezer and being emptied out into a grey tub only what is required for display.

  Yes

  No

  N/A

• Any unused frozen prawns left in the carton should be resealed and placed back in freezer

  Yes

  No

  N/A

• Is the end of day pack up process for green prawns being followed? Are the green prawns covered with ice and then water added to ensure all prawns are submersed in an ice slurry, approx mix should be 70% ice and 30% water?

  Yes

  No

  N/A

Dumps, Markdowns and Stocktakes

• Ask Bakery team leader what the total loss numbers were in Bakehouse and Proprietary Bakery last week.

  Yes

  No

  N/A

• Ask for the 5 lines with highest total loss and what the follow up actions are. Total loss = Clearance + Dumps + Stock adjustments.

  Yes

  No

  N/A

• Ask a member of the Bakery Team to explain how and when they record dumps.

  Yes

  No

  N/A

• Ensure this is being done daily by checking reports over the past 7 days.

  Yes

  No

  N/A

• Ensure they scan off products that have not been sold at end of each day or early next morning.

  Yes

  No

  N/A

• Ask Bakery team leader to explain current markdown process and when markdowns are done.

  Yes

  No

  N/A

• Current ISB bread markdown policy is 50% at end of peak trade (usually between 6pm and 8pm).

  Yes

  No

  N/A

• Current ISB cakes markdown policy is 50% prior to 10am on the last sales day.

  Yes

  No

  N/A

• Ensure articles are marked down using the correct article number.

  Yes

  No

  N/A

• Ask the Bakery team leader when the last stocktake was conducted and when the next one is due. (Stocktake is done second-last week of every month (normally Sunday/Monday).

  Yes

  No

  N/A

• Ask the Bakery team leader how they count par-baked products in freezer

  Yes

  No

  N/A

• Ensure they count any open or in-use ingredients in bakery, even half full bags of flour.

  Yes

  No

  N/A

• Ensure they do not combine products under one article number but count each article using the correct article number.

  Yes

  No

  N/A

• Ensure they count all products on the shop floor (excluding Proprietary bread products that are 'pay on scan').

  Yes

  No

  N/A

• Check Variance report. Were all counts adjusted that should have been?

  Yes

  No

  N/A

• Check and action the Prop Bakery SOH report. Was the report clean of any large variances

  Yes

  No

  N/A

Promotional Tables

• Soft packs on promo tables (e.g. bread rolls) are stacked max 2 levels high.

  Yes

  No

  N/A

• Rigid packs on promo tables (e.g. mud cakes, cookies) stacked max 3 levels high.

  Yes

  No

  N/A

• Ask Bakery team leader how they fill promo tables differently on slower vs. busier sales days/times.

  Yes

  No

  N/A

• Discuss ideas for creating abundance on slower days/times, e.g. taking away smaller tables, having lower fill levels, having multiple lines on one table (e.g. donuts and cookies together – ensure ticketing is clear).

  Yes

  No

  N/A

Cakes in Chilled Cabinet

• Cakes in chiller stacked max 1 high on the inclined shelves.

  Yes

  No

  N/A

• Products placed flat on shelves (not standing on side).

  Yes

  No

  N/A

• Sponge cakes on the base shelf of the cabinet are staked maximum 2 high.

  Yes

  No

  N/A

• Conduct spot checks with RF gun together with Bakery team leader to look at previous 2 weeks’ sales across 5 lines. On show levels should be in line with the expected sales for that day.

  Yes

  No

  N/A

Proprietary Cakes and BAH in Shelves

• Conduct spot checks with portable smart device together with Bakery team leader to look at previous 2 weeks’ sales across 5 lines. Enough stock needs to be on show until the following day’s filling time.

  Yes

  No

  N/A

• Check Capacity in RF gun for 5 lines and ensure they accurately reflect physical unit capacity on shelves.

  Yes

  No

  N/A

• Ask the Bakery team to explain how they determine the best before date for proprietary cakes and BAH

  Yes

  No

  N/A

• Conduct spot checks together with Bakery team leader across 5 lines to understand if products with shortest shelf-life are put in front to be sold first and products with longer dates are put behind.

  Yes

  No

  N/A

Production Planning

• Check that the Dough Calculator is used daily for in-store and par-baked bread.

  Yes

  No

  N/A

• Ask Bakery team leader to show you that day’s Dough calculator.

  Yes

  No

  N/A

• Ask the Bakery team leader to explain how they decide what quantities to produce.

  Yes

  No

  N/A

• Look at the Dough calculator in Store Central and compare Forecast Packs required and Packs to Make to understand any adjustments made by Bakery team leader.

  Yes

  No

  N/A

• Check if any high loss lines had final adjustments that led to significant overproduction.

  Yes

  No

  N/A

Store Team

• Ask the Team Leader for the Total Loss figure for last week in total $ and % and ask for the worst 5 lines, and what the proposed actions are.

  Yes

  No

  N/A

• Ask the Team Leader what the department TSL current % and budget % is?

  Yes

  No

  N/A

• Ask the Team Leader what the department gap to budget is for the current half?

  Yes

  No

  N/A

Inventory Management

• Can the Team Leader demonstrate in Store Central, where they have completed the stocktake for the last 4 weeks?

  Yes

  No

  N/A

• Can the Team Leader talk about the top 2 variances from last stocktake and possible root cause? What actions have they implemented to improve?

  Yes

  No

  N/A

• Review and verify the lines with the highest SOH value? Are they correct?

  Yes

  No

  N/A

• Review date last sold and verify SOH for articles with a date last sold sold greater than 10 days.

  Yes

  No

  N/A

• Can the Team Leader demonstrate how to print the primal verification tool?

  Yes

  No

  N/A

• Can the Team Leader show the last primal verification tool? Using the Inventory Report verify the SOH for all primals.

  Yes

  No

  N/A

• Check the last 4 meat deliveries in Store Central and review the receiving method. Should indicate In Full.

  Yes

  No

  N/A

• Were negative SOH reviewed and adjusted?

  Yes

  No

  N/A

• Has a GAP scan been completed, including actioning Fill Report/Stock Check report and PI verification of Low and MPL breached lines?

  Yes

  No

  N/A

• Were overstocks investigated and root cause established? What was the action taken to improve?

  Yes

  No

  N/A

• Is the coolroom setup with clearly defined stock storage sections that include, new load/workable load, last nights overstocks and long term overstocks?

  Yes

  No

  N/A

• Is stock stored in the correct storage section? Is stock correctly rotated?

  Yes

  No

  N/A

Merchandising

• Does the team leader know where to access the current department flow?

  Yes

  No

  N/A

• Print the current department flow and verify it is correct? Meat Cabinet Flows

  Yes

  No

  N/A

• Does the team leader know where to access the current department planograms?

  Yes

  No

  N/A

• Check each subcategory against the planogram for correctness? Plan changes to correct with Team Leader.

  Yes

  No

  N/A

Markdowns and Dumps

• Are markdowns completed on time and is the Markdown Policy followed?

  Yes

  No

  N/A

• 1st – after 4pm, 20% off 2 days prior to the best before date.

  Yes

  No

  N/A

• 2nd – prior to 10am, 50% off 1 day prior to the best before date.

  Yes

  No

  N/A

• Can the Team Leader demonstrate correct methods for recording dumps? Verify by checking the adjustment log report.

  Yes

  No

  N/A

• Are dumps held and taken to the dump huddle for discussion?

  Yes

  No

  N/A

• Butcher shops are to weigh items on scale, use the correct PLU to produce a label and scan off the product as damaged dump.

  Yes

  No

  N/A

• Dumps are to be scanned off using the correct reason, Out of Date or Damaged and held for discussion at the next dump huddle.

  Yes

  No

  N/A

Enablers

• Nightfill Best Practice/ Huddle Board - Observe Nightfill operations are executing best practice (reference board) and Replenishment anager using Huddle board

  Yes

  No

  N/A

• Double beeping Nightfill Overs - Replenishment Manager is double beeping Overstocks and providing feedback to team members

  Yes

  No

  N/A

• PTC - Store Manager performing PTC daily using the RF device

  Yes

  No

  N/A

• Routine completed in full everyday 7 days wk - Each step of routine is being completed throughout the whole day from morning scan o handover at the designated times

  Yes

  No

  N/A

• AM & PM LSM alerts have been actioned - Check RF Device for outstanding alerts

  Yes

  No

  N/A

• Reason codes entered for actioned alerts in LSM are appropriate - Check actioned alerts and spot check 3 items. Do reason codes appear accurate for these items?

  Yes

  No

  N/A

Store Team and Planning

• Ask the longlife team leader for the Longlife Total Loss figure for last week. Ask for the worst 5 lines, and what the proposed actions are.

  Yes

  No

  N/A

• Ask the longlife team leader or a Team Member to explain the markdown process and how closely they follow it.

  Yes

  No

  N/A

Store processes

• Review the Longlife Bulletin to see if it is being actioned.

  Yes

  No

  N/A

• Check on the RF device the current Out of Code markdown report and the Longlife Bulletin. Check 5 lines per department from the report, and check markdown action has been taken on shelf.

  Yes

  No

  N/A

• Ask a Team Member to explain the process that needs to be followed when a store item needs to be used by the store. Ask who authorizes the IDTs (it should be done by Department or Store Managers).

  Yes

  No

  N/A

• Ask a Team Member how dumps are recorded. (They should be scanned off as a dump in the system.) Attend dump huddle to review the process

  Yes

  No

  N/A

Front of Store

• Does the store manager know how many hours are allocated to SCOs on a weekly basis?

  Yes

  No

  N/A

• Can they tell you how many people this equates to?

  Yes

  No

  N/A

• Do the current and future rosters reflect the full allocation of SCO hours?

  Yes

  No

  N/A

• Does Store Manager review store break report to confirm the right amount of hours are being used in SCO weekly?

  Yes

  No

  N/A

• Check the store break report, do the rostered hours (blue line) meet or exceed the required hours (red line)?

  Yes

  No

  N/A

• Ask the SCO attendant what they can do to improve the scanning accuracy at SCO?

  Yes

  No

  N/A

• Ask the SCO attendant what role they play in PI integrity in the store?

  Yes

  No

  N/A

• Observe the SCO attendants, are they offering to register bulky items for customers?

  Yes

  No

  N/A

• Does the Store Team know the appropriate process if an EAS alarm is activated? Ask 1 or 2 Team Members at Front of Store what their understanding of the process is.

  Yes

  No

  N/A

• Ask if they understand the Vowel system (AEIOU). Approach, Explain, Invite, Offer, Understand

  Yes

  No

  N/A

• Check that no stock is merchandised past the point of sale or outside the store unless it is manned at all times. If there is a manned display, ask a Team Member what the process is at the end of the trading day. (The stock should be brought inside.)

  Yes

  No

  N/A

Store team and planning

• Ask the longlife team leader for the Perishables Total Loss figure for last week. Ask for the worst 5 lines and what the proposed actions are.

  Yes

  No

  N/A

• Ask the longlife team leader or a Team Member to explain the markdown process and how closely they follow it.

  Yes

  No

  N/A

• Ask if there is a dedicated person for this task. Check if they complete the task every day, at the same time – including weekends. check on RV device the last weeks markdowns to validate markdowns were actioned across all 7 trade days.

  Yes

  No

  N/A

• Ask a Team Member or a team leader is the 1 store Daily stock check report on the RF device actioned, and whether it is consistently actioned on weekends.

  Yes

  No

  N/A

• Ask a Team Member how dumps are recorded. (They should be scanned off as a dump in the system.)

  Yes

  No

  N/A

Coolroom

• Coolroom should follow SMP principles. Is each product and rotate stock correctly. Check 5-10 different lines (including Milk, Flavoured Milk and Yoghurt) to confirm stock is being rotated correctly.

  Yes

  No

  N/A

• Check that a tray or bucket in the Coolroom labelled 'Dumps' or 'Waste is being used to store dumps until the next Dump Huddle.

  Yes

  No

  N/A

• Look for excess stock of any lines in the coolroom. Check MPL/Capacity in the system, Ask the Store Team to help identify the cause of the heavy stock and ask if it will sell before expiry.

  Yes

  No

  N/A

Dairy: Yoghurt, Snacks, Cheese, Butter, Dips, Meals, Smallgoods

• Check 5 lines to see if the oldest product is at the front and away from the door hinge (if the display has doors). If the display does not have doors, the oldest product should be closest to the ticket.

  Yes

  No

  N/A

• Check 10 lines, especially those without shelf ready packaging, to see if more than 2 different date codes are on show. Check at least 2 Cheese lines and 2 Meals lines.

  Yes

  No

  N/A

• Check 5 lines (especially slower moving lines) to confirm the expiry dates in the 1 store daily stock check report are accurate.

  Yes

  No

  N/A

• Check SOH for 5-7 lines (especially in Yoghurt, Snacks, Cheese and Meals). Check 3 gaps (where there is no stock in the backroom) to ensure SOH in the system is zero.

  Yes

  No

  N/A

• Check 10 lines (including at least 2 Yoghurt) with more than 1 facing. MPL needs to be 20% of the actual capacity.

  Yes

  No

  N/A

Milk

• Check 3 regular milk lines and 3 flavoured milk lines to see if the oldest product is at the front and away from the door hinge (if applicable). If there is no door on the display, oldest product should go from right to left. For the highest-selling milk lines, check 2-3 different shelves.

  Yes

  No

  N/A

• Check 3 regular milk lines and 3 flavoured milk lines to see if more than 2 different date codes are on show, and that there is no out of date stock on show.

  Yes

  No

  N/A

• Check 3 regular milk lines and 3 flavoured milk lines to confirm expiry dates in the 1 store daily stock check report on the RF device accurate.

  Yes

  No

  N/A

• Check SOH for 3 regular milk lines and 3 flavoured milk lines. Check 3 gaps (where there is no stock in the backroom) to ensure SOH in the system is zero.

  Yes

  No

  N/A

• Check 3 regular milk lines and 3 flavoured milk lines that have more than 1 facing. MPL needs to be 20% of actual capacity.

  Yes

  No

  N/A

Eggs

• Check 5 lines to see if the oldest product is at the front and to the left of the customer. Eggs Reference Guide

  Yes

  No

  N/A

• Check 3 lines that have more than 1 facing. MPL needs to be 20% of actual capacity.

  Yes

  No

  N/A

• Check the display for obvious signs of damage. Open 3-5 cartons to check if any eggs are damaged. If there is damage, ask the Store Team to explain their product handling process and how they do quality checks.

  Yes

  No

  N/A

• Check shelves are clean and free from damaged eggs.

  Yes

  No

  N/A

Seafood

• Check 5 lines to see if the oldest product is at the front/on top.

  Yes

  No

  N/A

• Check 5 lines (especially slower moving lines) to confirm expiry dates in the 1 Store daily stock check report are accurate.

  Yes

  No

  N/A

• Check SOH for 5-7 lines. Check 3 gaps (where there is no stock in the backroom) to confirm SOH in the system is zero.

  Yes

  No

  N/A

• Check 10 lines (including at least 2 Yoghurt) that have more than 1 facing. MPL needs to be 20% of actual capacity.

  Yes

  No

  N/A

• Summary of the findings

• Operational Improvements Coach

  Sign

• Store manager

  Sign