Pomegranite

Information

Document No.
Audit Title
Client / Site
Conducted on
Prepared by
Location
Personnel

Produce

Check the Produce Dept. is operating at 100 PI ( review most recent PI report or payroll schedule for coming week to see hours are in place)
Check the produce manager can describe the dept. staffing levels by hour and that people are in place inc. minimum manning.
Check the produce manager has been trained and validated on the. Dept. training solutions. Check the training record cards are updated and signed. The manager should have been trained on the KYS solutions for their dept. and any new training record cards you received eg. Updated KYS for. Produce.
All Team Leaders and customer assistants have been trained and validated on relevant dept. training solutions. A review 3 TRC's. Ensure these are updated and signed. The team leader should have been trained on the KYS solutions for the dept. and any new training record cards received.
Check there is a training plan for any colleagues who have not completed all their training. Ask to be shown the training plan, review and ask to see when the training is planned to take place.
Zoning plans are on display on shop floor or in back areas for produce. Ask a member of staff which zone hey are covering and check this corresponds to the plan.
Produce cleaning Log is correctly filled in and up to date for the last week up to the day the store is visited. This should be stored with the safe and legal book.
Observe fixtures/Aisles across produce. Check that stock is displayed according to the "Full and Fresh" routine. Stock should be flat filled in trays and not piled up. Stock should be "dummies up" to the same height with empty trays. Any trays less than half full should be being replenished. No rubbish or debris on fixtures - empty bags/ cardboard etc. In line with the merchandise to sell poster and merchandising principles guide. Observe fixtures and shelving across all areas and check for cleanliness. Be sure to check the grills at the bottom of the fridges and shelf risers.
Review general product quality across produce and identify if any damaged or poor quality stock is still on sale. Carry out detailed review on the following products. Peppers Bananas Apples Carrots/Parsnips Onions
Check all produce members of staff are wearing the correct uniform, including the green " Fruit & Veg team" polo shirt or fleece.

Bakery

Check the Bakery Dept. is operating at 100 PI ( review most recent PI report or payroll schedule for coming week to see hours are in place)
Check the Bakery manager can describe the dept. staffing levels by hour and that people are in place inc. minimum manning.
Check the Bakery manager has been trained and validated on the. Dept. training solutions. Check the training record cards are updated and signed. The manager should have been trained on the KYS solutions for their dept. and any new training record cards you received eg. Updated KYS for. Bakery launched in Q1.
All Team Leaders and customer assistants have been trained and validated on relevant dept. training solutions. A review 3 TRC's. Ensure these are updated and signed. The team leader should have been trained on the KYS solutions for the dept. and any new training record cards received.
Check there is a training plan for any colleagues who have not completed all their training. Ask to be shown the training plan, review and ask to see when the training is planned to take place.
Check the weight of several random dough pieces that have been divided by an electronic scales.
Review the bread check weight history. Dough should be reviewed at scaling off process during production to ensure the yield is correct.
Do the Team leader and Bakery manager check dough scaling throughout the day to ensure the correct yield is being achieved.
Do the bakery team know how to record waste on scales and is all waste being recorded.
Check the bakery production planner is being used.
Is the bakery de-cluttered?
Check the Quality assistant is in place and is clear about their role and responsibilities.
Check the bread on sale and review the quality that is offered to customers.

Grocery,BWS,Frozen Food

Check the grocery, BWS and frozen foods are operating at 100 PI.
Check the Replenishment manager can describe the dept. staffing levels by hour and that people are in place inc. minimum manning.
Check there is a training plan for any colleagues who have not completed all their training. Ask to be shown the training plan, review and ask to see when the training is planned to take place.

MFP and Dairy

Check the Front of Store role is in place. (Ask the dairy manager who the front of store person is. check the register to ensure the person is coded to the dept. for the correct hours.)
Check the Dairy Dept. is operating at 100 PI ( review most recent PI report or payroll schedule for coming week to see hours are in place)
Check the MFP Dept. is operating at 100 PI ( review most recent PI report or payroll schedule for coming week to see hours are in place)
Check the Dairy manager can describe the dept. staffing levels by hour and that people are in place inc. minimum manning.
Check the Dairy manager has been trained and validated on the. Dept. training solutions. Check the training record cards are updated and signed. The manager should have been trained on the KYS solutions for their dept. and any new training record cards you received eg. Updated KYS cards.
All Team Leaders and customer assistants have been trained and validated on relevant dept. training solutions. A review 3 TRC's. Ensure these are updated and signed. The team leader should have been trained on the KYS solutions for the dept. and any new training record cards received.
Check there is a training plan for any colleagues who have not completed all their training. Ask to be shown the training plan, review and ask to see when the training is planned to take place.
Observe fixtures /aisles. Check that stock is displayed according to he "Full and fresh" routine. Check for cleanliness. Be sure to check the grills at the bottom of the fridges and shelf risers. Air grills are not obstructed. Fixtures are faced up. Rubbish or debris on fixtures in not excessive- cardboard / plastic etc. Mark the test RED if any of the depts. do not meet requirements and record your reasons in your comments.
Check that all members of staff on Meat & Poultry , and Dairy are wearing the correct uniform and a white chefs jacket and red apron are worn by MFP colleagues.

Counters

Check the Counters. is operating at 103 PI ( review most recent PI report or payroll schedule for coming week to see hours are in place)
Check the Counters manager can describe the dept. staffing levels by hour and that people are in place inc. minimum manning.
Check the Counters manager has been trained and validated on the. Dept. training solutions. Check the training record cards are updated and signed. The manager should have been trained on the KYS solutions for their dept. and any new training record cards you received eg. Updated KYS cards.
All Team Leaders and customer assistants have been trained and validated on relevant dept. training solutions. A review 3 TRC's. Ensure these are updated and signed. The team leader should have been trained on the KYS solutions for the dept. and any new training record cards received.
Check there is a training plan for any colleagues who have not completed all their training. Ask to be shown the training plan, review and ask to see when the training is planned to take place.
Check that all counters staff are practising clean as you go routines and the counter is clean and tidy.
Check that the Hot Deli production planner is being used.
Check the counters are merchandised to plan and meet the WGLL standards.
Review the general product quality across the counters and identify if any poor quality stock is still on sale.
Check that all members of staff on counters are wearing the correct uniform and conform to Food Safety Standards.

Back Rooms

Produce/Dairy/Meat and Ambient Review all back areas to ensure all stock is stored appropriately. Make sure to walk the corridors through to the back door to check that stock has not been left out from delivery. Produce: All red label stock is chilled. All blue label stock is chilled if space is available. All white stock is stored at ambient temp. Dairy/Meat/Fish/Poultry All stock is chilled at all times. Meat stock is in its own (colder) fridge and is not mixed with Dairy / a produce stock.

PI and minimum manning

For any dept. where PI is above 105 ask to see the stores budget control sheets. Check that the store are forecasting their turnover in advance and can show that they have set Produce/Meat/Poultry and Dairy to 100 PI on the budget control sheets. Question the store to try and find out why they have not achieved the 100 PI and record the reasons in your comments.
Does the store hold regular resourcing meeting to ensure that PI performance is reviewed and managed? Speak to the compliance manager about how often they take place and what are the current next steps the store is working on to achieve the correct PI and Manning standards.