Risk, Meat Review

Information

Store number:
Store name:
Division:
Prepared by:
Type of visit?
- External observation
- Plain clothed/anonymous
- Official store visit
Store Managers name
Area Managers name
Report started on:

Store Details

Is the Meat department Full Production?
Is the Meat department Case Ready?
Does the store have an appointed Meat Manager?<br>
Has the store got a relief Butcher? How often in the last 3 months have they worked in the store?
Does the store have an appointed 21C?
Is someone rostered in the department until 5pm, seven days a week? What time is the last person rostered for each day this week.
Check the SMS for Meat. Check compliances against rostered tasks?

Production Planning available and used as per policy?
What is the stores latest Gross Profit result?
Is the meat department achieving its budgeted gross profit?
Does the meat manager/21C know the dumps & clearance figures for last week?
What are the markdowns & dumps made up off? (cut or pre packed)
What was the key issue for Dumps & Clearances for last week?
Does the store markdown meat, 7 days a week? Who is responsible?
Does the Meat department do the final markdown before they go home?
Does the meat manager/21C know what the target is? (20/80)
Is the store an online store?
If online store, Check for compliances (cutting list given to Meat department for online orders)?
Print 5,5,5 report. Is the store utilising this report?
Does an afternoon mince markdown occur? (note who completes)
Does a staff member from the Meat department receive meat deliveries in store?
Has the store completed a random weight check on a delivery? (if yes what is the outcome)?
Has the store processed any warehouse claims?
Has the store claimed a credit for pre packed meat?
Does the store manage allocations?
Has the store completed an eForm for poor quality meat within the last 4 weeks?

Does the store have 4pm mince on show?
Check compliance of Out of Code products. (check 10 items including petfood)
Ensure that the clearance bay is not located next to the specialist bay.
Check compliances on the Reduce To Clear Bay.
Is the store placing all reduced items in the clearance bay? (final markdown items on the bottom shelf)
What is the quality of the meat like that is on show? (would I buy it test)
Over filled meat case. Check for compliance? (no more then 2 high)
How many missing products (HOLES) in the meat case.
Check the meat case for incorrect tray sizes. Check for compliances. (tare weights)

Check compliance for dumped items entered into the gun?
Check all items for RTC stickers. Do all products have 3 markdown stickers? 20,40,60
Is the department cutting mince trim onto a tray? No tubs used for mince trim in the prep area.
Check compliance for lighting in the department.
Does the Meat department have a RTC Printer in the department?
Are the items on the production planner only relevant to their store? If not does the meat department know how to fix?
What is the earliest date in the coolroom on Beef & Lamb?
Is all meat in the coolroom & bloom room wrapped and priced.
Check the time clock on all wrapper. Check for compliance?

Is the store using promotional screens?
Check days SOH of all items in the coolroom. Check for compliance. (more then 7 days SOH)?
Has the store completed the days GAP scan?
Has the store completed the negative stock on hand report?
Check compliance for items without initial count?
Check MPL
Check Delivery Schedules are they & can they order 7 days out?
Is On Show date for AutostockR correct?
Is the coolroom neat & tidy SMP? (FIFO)
General comments.