MMDP Meat -Best Practice Review

• Store

• Location
  Address

• Conducted on

  Date

• Prepared by

• On Site Manager

Meat/Seafood Best Practice Principles

• Meat/seafood cases ready for business with no OOS by 10:00 am?

  Yes

  No

• Is seafood counter full, fresh and appealing with clean glass?

  Yes

  No

  N/A

• Store is following proper merchandising direction for WOW seafood displays with signage of push items?

  Yes

  No

  N/A

• Seafood space to sales is being adjusted as dictated by sales and weekly advertising?(use movement analysis report on dashboard)

  Yes

  No

  N/A

• Are all dividers in the seafood case placed between the cooked and Raw, between fin fish and shellfish and between the shellfish & live shellfish?

  Yes

  No

  N/A

• Seafood service case properly staffed with clerk behind counter 10am-8pm daily and area is clean with no production items in customers view?

  Yes

  No

  N/A

• Meat case flow correct and blocked vertically- space to sales is being adjusted by: sales volume, advertised items and seasonality?

  Yes

  No

• Meat case merchandised following 2 high, 2 date standards, dry packages and clean with no blood on shelves or in well and ad items are properly signed?

  Yes

  No

• Cut meat quality is consistent with best practice training following 1/4" trim standards, bone dust removed and no poor quality cuts?

  Yes

  No

• Store is following proper merchandising direction for priority buy spot locations with proper signage?

  Yes

  No

• Store is following proper merchandising direction with profit cut displays properly signed?

  Yes

  No

• Store is merchandising taco meat into meat case every day? (regular and seasoned)

  Yes

  No

• Store is following proper packaging standards with full trays? (max packs over 2.5 lbs conventional or 3.0 lbs /$20 value format)

  Yes

  No

• Meat deli has minimal (5 or less) oos- products are being rotated with no more than 2 dates on display? (review IRIS counts if oos or fill levels are excessive)

  Yes

  No

• Mark down section is properly signed and has manageable level of product with saving not to exceed 50% of package retail with no evidence of over production? (no evidence of products presenting a food safety issue)

  Yes

  No

• All out of code merchandise has been pulled prior to 8:00 am? (Ground beef by 1:00 pm day before for grinds made the previous morning)

  Yes

  No

• All refrigerated cases are properly maintained and temperatures under 35 degrees? (including back room coolers)

  Yes

  No

• Meat cutting list is being completed before cutting begins and daily data being used to make good production decisions. Is front page movement report is attached? (review numbers for accuracy..)

  Yes

  No

• Meat cutting list showing no zero's on core items from morning inventory?

  Yes

  No

• Cutting and grind production "only to fill shelf"? (FP ad items may be cut as back up in high sales volume stores)

  Yes

  No

• Store is following ground beef procedures by making grind only when needed and in small batches multiple time daily? (review on cutting list or ADC report)

  Yes

  No

• Store is properly logging all grinds and cutting using ADC program? (review reports)

  Yes

  No

• Department staff following cold chain best practices? no meats to be out of refrigeration longer than 30 min and cutting room under 50 degrees

  Yes

  No

• Meat cooler organized, all cases dated, rotated and inventory level acceptable with no aged products?

  Yes

  No

• Are the seafood fillets being properly bagged and iced in luggers each night? (Salmon boxes opened, product inspected and fillets re-iced)

  Yes

  No

• Tallow barrels inspected with no pre-trimming or excess protein evident?

  Yes

  No

• Spoils are being staged for review and accurately scanned out daily?

  Yes

  No

• Meat deli back stock is minimal with truck to shelf ordering?

  Yes

  No

• Meat manager is listing on hand inventory prior to writing orders in both meat and seafood order guides?

  Yes

  No

• Mark down stickers being used correctly and secured when not used?

  Yes

  No

• Weekly Merchandising notes are available in department and being followed?

  Yes

  No

• Nightly review sheets (Good Cycle) being completed giving specific direction to closing crew and meat manager is following up in previous days direction?

  Yes

  No

• Fresh checks being used effectively with items listed for action with items listed 14 days before expiration? (review codes on deli wall)

  Yes

  No

• Invoices being checked and department manager reacting to plus outs and credits are being requested/received? (review weekly credit report)

  Yes

  No

• CT 20/20 manager special reports are being reviewed twice weekly by store and department manager? (mon / tue and fri)

  Yes

  No

• Complete a scan audit of all RW meat and seafood items in cases and match them to POS, list as pass if no exception are found

  Pass

  Fail

  N/A

• Department schedule is written to provide excellent customer service and provide proper display standards? <br>(Conventional: cutter until 7:00 and clerk until 9:00/ FM: cutter until 6:00)

  Yes

  No

• Observations: (pack sizes, product quality on delivery, scheduling opportunities, additional space change suggestions ect.)

• Photo documentation of any observations:

  Media

• Observations and feedback from store manager: (employee recognition's?)

Sign Off

• Manager Signature

  Sign