Mini Meat Stockloss Review

• Conducted on

  Date

• Prepared by

• Location
  Address

Know Your Numbers

• Can the Meat Manager / Supervisor tell you last weeks / MTD / YTD total loss number?

  Yes

  No

  N/A

• Can the Meat Manager / Supervisor tell you the TOP 5 Wastage and Markdown Lines for the previous week? What actions were taken at the time?

  Yes

  No

  N/A

• Are Daily dump Huddles being held at least once a day? Can the Meat Manager / Supervisor discuss key actions and outcomes from the latest huddle?

  Yes

  No

  N/A

• Is the meat Manager / Supervisor aware of their opportunities to reduce stockloss in the Department? What plans are in place to improve these?

  Yes

  No

  N/A

• Is the stockloss board updated on a daily basis? Does it show evidence of dumps and markdowns being actioned daily?

  Yes

  No

  N/A

• Ask Meat Manager / Supervisor to explain deranging process? Is Meat Manager / Supervisor following the correct process?

  Yes

  No

  N/A

Orders & Inventory

• Have Loads been accurately processed? Check OBED report and spot check receiving process to ensure deliveries are checked off effectively. Line by Line and within 30 minutes, line be line and are weighted products checked on scales?

  Yes

  No

  N/A

• Have IBT been actioned? Review OBED for any outstanding

  Yes

  No

  N/A

• Ask Meat Manager / Supervisor to talk you through CRM credit process? Are they aware and following correct process?

  Yes

  No

  N/A

• Check transmit log for minimum qty errors? Are the team aware of their minimum order requirements and how to fix them?

  Yes

  No

  N/A

Store Team and Production

• Are products stored and organised correctly to maintain freshness for customers? Ensure cold chain is maintained and SMP are followed eg the date codes of all stock is traceable and storage is well organised to ensure FIFO.

  Yes

  No

  N/A

Inventory

• Are PI verification routines actioned? Check 10 Autostocker products for Beef, Lamb, Pork, Chicken and Mince. Adjust counts accordingly if there are discrepancies

  Yes

  No

  N/A

• Did the stocktake occur? Ask Meat Manager / Supervisor if stocktake was done accurately. Was SOH report reviewed before uploading counts for stocktake?

  Yes

  No

  N/A

Markdowns and Dumps

• Are correct markdown procedures in place for case ready and production meats? Markdowns taken within the correct timeframes:<br>AS per Zone 3 Markdown guidelines

  Yes

  No

  N/A

Ordering and Replenishment

• Are promotional planning screens completed? Check next week is completed, ask about rationale for promo builds. History is being checked before setting demands. Do the team understand the difference between mailer and instore promotions.

  Yes

  No

  N/A

• Does the Meat Manager / Supervisor know how to complete a AQ? And why they need to complete them?

  Yes

  No

  N/A

• Is stock rotated correctly to keep products fresh for customers? Confirm shortest dates at the front.

  Yes

  No

  N/A

• Are time and temperature controls being followed? 30 minute rule is followed on the shop floor and inside the prep area (dependent on prep area temperature)

  Yes

  No

  N/A

• Are MPL's set to an appropriate level? Check case MPL's are at 25% of capacity, capacity is set at two high. Check 10 lines. Do products have the appropriate amount of sale for sales?

  Yes

  No

  N/A

Coolrooms

• Is there an area for Wastage until the Stockloss Huddle? A crate in the cool room labelled "Dumps" or " Waste" that is being used to store product until the next Huddle.

  Yes

  No

  N/A

• Is there excessive stock? Look for excessive stock in the cool room for any lines? Check MPL / Capacity in the RF gun. Ask the team member to explain the excess stock, will it sell before the expiry date?

  Yes

  No

  N/A

Feedback to Store Manager