Title Page

  • Conducted on

  • Prepared by

  • Location
  • Are waste cage keys locked down or held by a manager?

  • Do the cleaners process their waste correctly, is there evidence of this happening?

  • RP125- is there evidence of items being wasted after they have been processed on the system?

  • Is there a clearly designated sign posted waste area?

  • Does the fresh waste area contain no more waste than what is reasonable for today?

  • Is there a clearly labelled waste folder by department with a minimum of 4 weeks of waste prints?

  • Use the waste report to check department waste, does it show consistent waste processes?

  • Is high value counters meat secured in the back chiller with a lock?

  • Where any unused pre-printed RTC labels found?

  • ISB- is the in store bakery using pink waste bags for waste?

  • ISB- is there any out of date ingredients in the bakery or back room?

  • ISB- is the yeast rotated, stacked with the longest code at the bottom, in date and put away correctly?

  • ABP- animal by product cage secure with a lid and locked?

  • ABP- animal by product cage is being returned on a regular basis (No more than 3/4 full)

  • Produce- speak to a colleague and ask them to describe the correct process for reducing waste

  • Produce- speak to a colleague and ask them to describe how to record loose produce waste correctly

  • Produce- is there evidence on waste sheet of loose produce is being wasted? (Waste sheet should have final label attached)

  • Checkout- is there a robust process for fresh put backs kn place at front end?

  • Department Managers- check PLU list on self scan, are they up to date on a weekly basis?

  • Review 10 lines from a fresh waste cage that have already been checked, has all sample items been wasted, check SBO

  • DOT.clmm- does the DOTcomm team process the fresh guaranteed correctly and evidence to support?

  • Food Connection- has store completed and submitted all post donations daily?

  • Food Connection- Review colleague shop fridge, there should be no out of process products still available in the colleague shop

  • Food Connection- review colleague shop via PDA, any products should either be submitted or re processed

  • Food Connection- review back areas, no evidence of products kept by for reducing or placing in colleague shop later?

Transfers

  • PFS- check PFS transfer, do they match the transfer report and have each report evidence of being checked and signed by a manager (check screen 1-5-1)

  • PFS- check PFS Costa Machine transfers, is there a minimum of 1 unit transferred each day (check screen 1-5-1)

  • PFS-is milk being transferred from the PFS to the Costa cost centre number (09952/09953) (check screen 1-5-1)

  • Check transfer to the 52214 (free issue) is the quantity right to how much the store is using

  • Is sampling of bread being transferred daily (52514) (check screen 1-5-1)

  • Is Free Fruit being transferred daily (53491) for the customer stand and for the colleague rest bite area? (Check screen 1-5-1)

The templates available in our Public Library have been created by our customers and employees to help get you started using SafetyCulture's solutions. The templates are intended to be used as hypothetical examples only and should not be used as a substitute for professional advice. You should seek your own professional advice to determine if the use of a template is permissible in your workplace or jurisdiction. Any ratings or scores displayed in our Public Library have not been verified by SafetyCulture for accuracy. Users of our platform may provide a rating or score that is incorrect or misleading. You should independently determine whether the template is suitable for your circumstances. You can use our Public Library to search based on criteria such as industry and subject matter. Search results are based on their relevance to your search and other criteria. We may feature checklists based on subject matters we think may be of interest to our customers.