Project Zero Healthcheck

Title Page

Replenishment, Shop Floor PR Routines

Review fill levels across Fresh Food. Are we ensuring we don’t overfill and risk damages?
Review fill restriction on high loss lines on Meat. Check sales volumes vs fill level. Are we restricting fill where we can, without a loss of sales risk?
Sample 10 products across Fresh departments - looking for items which are full on the shelf. Have the products been rotated with the oldest dates at the front of the fixture?
Is there a robust process for Fresh putbacks in place at Front End? Can the colleagues describe? (There should be NO Fresh putbacks at Front End when checking.)
Review the Fresh Food Reductions mod(s). Are the cleaning and fill standards maintained in line with WGLL?

Waste Processing Station is set up, and is mobile so that all colleagues across the 24 hour cycle can benefit from its use. The station is clean, clearly labelled trays are in use and managed daily to ensure no build up
Each Fresh department has a designated Waste area - Dairy, Meat & Poultry, Produce, Counters. These areas are cleared daily in line with the Waste Cycle
Grocery and GM each have designated Waste areas - these areas are cleared daily in line with the Waste Cycle
Repair not Record - night teams separate all non-repairable lines for recording by the Waste Champion. They control repairs Lea using the waste station over night. No waste is recorded by Night Colleagues
The correct process is being followed for Loose produce lines - whereby the difference between original and reduction price is being recorded as OOC. Colleagues can describe the correct process
Check counters bins to ensure no unrecorded waste is found
ISB Pink Bag cage is secure at Backdoor. Cage should be locked down in waste room or chained to Waste framework. Top is secured with a cage lid, cage is locked.
Blue Bag Waste cage is secure - once waste is recorded, blue bags containing checked off waste are stored in secure cages. Reports are available. Waste transfer label on every bag.
Green Bag Waste cage is secure - once waste is recorded, green bags containing checked off waste are stored in secure cages. Reports are available. Waste transfer label on every bag.

Daily / weekly waste Meeting takes place?
Waste Cycle - is in place and being used (changes may be applicable to some stores due to trading hours). All colleagues with accountability within the cycle can describe
Waste Reports are displayed, are checked line by line by line and signed off by the Lead/ Duty Manager. CHECK THAT THE NUMBER OF LINES MATCHES THE NUMBER OF TICKS AND THAT THE PEN LEAVES THE PAPER BETWEEN CHECK. CRITICAL FAIL
Waste Cage or Waste Room is locked, and the keys are either held by the Duty Manager or are stored in the secure key press. CRITICAL FAIL
Waste Secure Room / Area - clear signage is in place to identify food and non food waste
Upon spot checking, no unrecorded waste is found. CRITICAL FAIL
Full or complete waste cages are stored securely - covered to prevent further products being added - until collection. CRITICAL FAIL
Unused reduction labels are not found in any area of the Store.

Has Store completed and submitted all posted donations daily? Review previous week food connection report for Green across all collection dates. Any days missed is a miss. Report available on G Drive.
Review Colleague Shop Fridge. Check the date codes - there should be no out of process products still available in the Colleague Shop. Refer to brief for specifics.
Review Colleague Shop via PDA. Any products should either be submitted as sold, or transferred back to Store and wasted.
Review back areas. No evidence of products kept by for reducing or selling in Colleague Shop later.

All drinks and food accompanied by a signed receipt. NB - NO purchased food or drink should be consumed or kept in food preparation areas such as Bakery or Counters.
Complete a full walk of Store. Ensure that any products found in offices, training rooms, drawers etc all have a relevant transfer report / signature / receipt to prove correctly recorded
Cleaners cupboard and / or area contains only company approved chemicals. Products are not purchased / wasted / transferred from the shop floor
Clear bin liners only are used in all bins - check all customer and colleague areas

Transfers are completed to all 3rd party areas - Colleague Canteen, Customer Cafe, Costa Machine in line with policy. Items are checked off and signed for by a Duty Manager before being taken or used. Transfer folder in place.
PFS transfers are checked of by a Duty Manager before any product is taken from the Store. Transfer folder in place.