Meat Standards Review

Information

Retail Review

Layout: To latest Flow/ Plannogram: Product flow within each category correct for Premium through to Value. Check Range Review by Printing PLU list, Review case range against List and determine % of lines on offer and potential sales opportunities.
Space to sales: Each Category reflective of category sales of total department. Does each category size represent Category Percentage of sales?
Promotional lines: Ensure promo tie up is completed, check against Mailer and Merch sheets. Flexed to support promotional sales. One pager followed through.
Ticketing review: A3 Through signs in place 3 S, 4 M, 5 L. All specials Ticketing correct, special labels on product packaging for lines on promotion. Ensure no old/finished promo point of sale is still up, check date stamp. Ensure inlay matches categories and is clean.
Late week specials: Available and tied up strongly, Space flexed, Off located where possible, Supported by Ticketing and stock weight. Are sales being Maximised? What other opportunities are there to sell more? If Visiting early week are staff aware of what the windback product is and have they planned sufficient stock?
Quality Review: Is product produced to Spec? Would I Buy it Test - if you wouldn't buy it then it shouldn't be on display. Case displayed only two high?
Range: Complete a range check for your departments, use MPL value report or range list.
Check product that should be EAS tagged has been.

Check for unsafe practice/conditions e.g. no knives on benches, ice build up in freezers, unsafe stacking, unsafe acts observed.
Ensure no products or packaging is stored on the floor in back areas, chillers & freezers or on top of chillers.
Check fire extinguishers & hoses are easily accessible & they have been tagged in the last 12 months
Check for correct use of PPE.
Check Machinery fit for purpose.
Perform an iLead if you see any unsafe acts.
Recognise any Positive Safety actions/ initiatives you observe.
Ask Dept team to share any Safety initiatives they have.

Is only product required for current production or filling out of the chiller/freezer.
Are raw and cooked product on display in the retail area separated by partitions? And are cooked products stored above raw product in the rear chiller?
Do all products have ingredients labels on them? Check all items with a RTC sticker to ensure it is not covering ingredient & nutritional information.
Ensure all food in the rear chiller is covered to prevent contamination
Review the temperature book, has it been filled out correctly, has the probe been calibrated in the last week. Ask a staff member how they take the temperature.
Date check stock in storerooms and chillers/freezers, has it been rotated?
Look at cleanliness of the department (retail & back rooms). Floor, walls, chillers, machinery and containers. Does the cleaning roster reflect the standards? Has it been signed off daily / weekly?

Using today's Out of Code Report review product due to expire to ensure appropriate markdowns have occurred, also check product expiring today has been removed from display and that a markdown had been actioned. How do they do their Markdowns how far out do they markdown? Do they use DOH when making decisions?
Check rubbish bins, are they using clear rubbish bags and has product that has been dumped been recorded on the RF Gun? Is there product in the rubbish that should have been marked down but wasn't.
Date check stock in the retail area, is all required stock entered into 5-5-5 and is action being taken early enough to clear stock
If Shrink is an issue conduct a Root Cause analysis review.

Ensure each department has the applicable SMP map/s (layout) in place
Check today's morning routine (quick win / gap scan) has been completed
Check Tuesdays and Thursdays detailed routine. Check 5 products (highs/lows) within zone to ensure SOH is correct, adjustments made etc. Print SOH adjustment log and review.
Check wastage area & bins are clearly labelled and actioned daily.
Check credit area & bins are clearly labelled and SOH is adjusted prior to placing stock in the bin (check this on the RF Gun)
Loose stock tubs, check less than 1 OM is stored in tub, tub is clearly labelled, no part cartons, no mixed cartons, no loose stock in trolleys.
Negative SOH report has been actioned today.
No orders overdue by 3 days on the Orders by Expected Date Report.
Check MPL's are set correctly.
Review Promotional planning.

Review OR and wage results since previous visit. Review roster for opportunities, are the team in the right place at the right time?
Go through financial results of department and prepare to discuss successes and opportunities, devise an action plan. Prior to visiting the store.
Ensure all staff in your departments are adhering to the uniform policy.
Review administration, are they keeping on top of, how are they communicating to team, how are they storing information.
Follow up on previous obs and recs are the team completing tasks given last time?
Store Manager Signature
Department Manager Signature
Trading Specialist Signature