Information

  • Document No.

  • Audit Title

  • Client / Site

  • Conducted on

  • Prepared by

  • Location
  • Personnel

Stock Control

  • A thorough Potential Reduction Scan takes place 7 days a week from 5pm Produce/Hort/Meat/Poultry/Short Life Dairy/Bread

  • The good waste routine report is reviewed daily and and 80% target is achieved. Any department not achieving 80% has an action plan in place to review.

  • Member of stock control is attending the daily waste meeting.

  • The top 50 wastage exceptions from store reports are being reviewed daily and weekly. Evidence to be shown.

  • Product Write Off is only used for EPWs.

  • Start of trade reductions are carried out as part of the potential reduction scan.

  • Final reductions are completed towards the end of the night and Duty Managers stand over the final markdown to ensure all products clear through.

Engagement

  • Waste meetings take place daily and next steps are taken. Evidence to be shown.

  • The waste meeting is run by the Store Manager or Duty Manager.

  • Senior team and Section Managers accountable for waste attend the meeting and send a sub if absent.

  • All trading departments have set daily and weekly targets by £sterling.

  • All managers are aware of current week, period, quarter and YTD waste performance.

  • Replenishment staff understand their department targets.

General

  • Safe and Legal books are completed daily including temp control books

  • Damages and OOC are correctly recorded to maintain stock record accuracy.

  • Recorded waste is fully checked by the duty/dept manager before being disposed of. Evidence to be shown.

  • Reduced to Clear sections on the shop floor are clean, tidy, with the correct stripping and POS in place.

Back rooms

  • Stock is stored at the correct temperature. (Check frozen and chilled areas, red produce labels)

  • Waste areas are clean, tidy and well organised. Damages and Products Not For Sale are kept separate with signage in place. Fresh and ambient.

  • Critical cages for EPWs, New Lines, and short coded products is in place with correct signage. Fresh and ambient.

  • No Out of Code products are to be found in the back rooms (unless in designated waste area). Check chillers, crisps, Walkers pallets.

  • Stock stored in sheds or outside is protected from the weather / rodents.

Counters

  • All tickets on the counters have the correct date codes written on the back.

  • No Out of Code products are found on the counter.

  • Cooked and raw products are kept separate.

  • All counter back rooms are well managed and stock is easily accessible, including frozen fish. All products are correctly rotated.

Produce

  • All critical chilled products (red labels) are stored in the correct temperature.

  • Plants are watered daily 1st thing in the morning and throughout the day when needed.

  • All products are fully rotated on the Shopfloor and back rooms (random spot checks).

ISB and Plant Bread

  • Bread from the previous day's bake is sliced for sale.

  • Plant bread returns are completed daily and the corporate routines followed.

  • Long life cake is code checked at least weekly and no out of codes are on display.

  • All products are fully rotated on the Shopfloor and back rooms.

Dairy

  • Long life products are code checked every week

  • Milk returns are completed daily and the corporate routine is correctly followed.

  • During aisle setup at the end of each aisle a Blue tray is available for reductions and a green tray available for damages (for night team stores only)

  • There is evidence that products fit for sale are being salvaged and repaired.

  • All products are fully rotated on the Shopfloor and back rooms.

Grocery and Frozen

  • The ambient and non food rotation planner RP1550 is used, up to date and on display.

  • Fix at shelf stickers are in under shelf drawers (if you have them) and there is evidence they're being used to repair products that are fit for sale.

  • During aisle set up a Green tray is available for damages and a Blue tray is available for reductions.

  • All products are fully rotated on the Shopfloor and back rooms.

General Merchandise and Electrical

  • News and magazines returns are actioned daily and at the correct times.

  • The ambient and non food rotation planner RP1550 is used, up to date and on display.

  • Saltley returns are actioned correctly and on time (check Saltley rejections are within targets)

Dot com

  • Dot com returns are managed daily and returned to the relevant departments.

Nights / Twilights

  • Different colour trays are in place as part of aisle setup and these are used to separate Damages (green tray) / Products to be reduced or salvaged (blue tray).

  • Fix at shelf stickers are being used to repair products on the Shopfloor that are fit for sale

  • No products are kept out of the cold chain for more than 20 minutes and the most recent cold chain audit is green.

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. You should independently determine whether the template is suitable for your circumstances.