Information
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Document No.
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Audit Title
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Client / Site
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Conducted on
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Prepared by
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Location
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Personnel
Stock Control
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A thorough Potential Reduction Scan takes place 7 days a week from 5pm Produce/Hort/Meat/Poultry/Short Life Dairy/Bread
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The good waste routine report is reviewed daily and and 87%target is achieved. Any department not achieving 87% an action plan in place to review.
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Member of stock control is attending the daily waste meeting.
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The top 50 wastage exceptions from store reports are being reviewed weekly. Evidence to be shown.
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Start of trade reductions are carried out as part of the potential reduction scan.
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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
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All trading departments have set daily and weekly targets by £sterling.
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Lead Team and Team Managers accountable for waste attend the meeting and send a sub if absent.
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Waste meetings take place daily and next steps are taken. Evidence to be shown.
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The waste meeting is run by the Store Manager/lead trade Manger
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All managers are aware of current week, period, quarter and YTD waste performance. Check with 2/3 Mangers
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Replenishment staff understand their department targets, where the store is performing and what they can do to help prevent waste, ask 1 colleague from Produce, Dairy and bread and cakes
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There is a waste action plan in place and it is reviewed regularly
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SM and lead Trade accountable for waste knows their current position on waste and YTD
General
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Safe and Legal books are completed daily including temp control books
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Recorded waste is fully checked by the duty/dept manager before being disposed of. Evidence to be shown.
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Damages and OOC are correctly recorded to maintain stock record accuracy.
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Reduced to Clear sections on the shop floor are clean, tidy, with the correct stripping and POS in place.
Back rooms
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Stock is stored at the correct temperature. (Check frozen and chilled areas, red produce labels)
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Waste areas are clean, tidy and well organised. Damages and Products Not For Sale are kept separate with signage in place. Fresh and ambient.
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Critical cages for EPWs, New Lines, and short coded products is in place with correct signage. Fresh and ambient.
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No Out of Code products are to be found in the back rooms (unless in designated waste area). Check chillers, crisps, Walkers pallets.
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Stock stored in sheds or outside is protected from the weather / rodents.
Counters
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All tickets on the counters have the correct date codes written on the back.
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No Out of Code products are found on the counter.
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Cooked and raw products are kept separate.
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All counter back rooms are well managed and stock is easily accessible, including frozen fish. All products are correctly rotated.
Produce
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All critical chilled products (red labels) are stored in the correct temperature.
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Plants are watered daily 1st thing in the morning and throughout the day when needed.
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All products are fully rotated on the Shopfloor and back rooms (random spot checks).
ISB and Plant Bread
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Bread from the previous day's bake is sliced for sale.
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Plant bread returns are completed daily and the corporate routines followed.
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Long life cake is code checked at least weekly and no out of codes are on display.
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All products are fully rotated on the Shopfloor and back rooms.
Dairy
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Long life products are code checked every week
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Milk returns are completed daily and the corporate routine is correctly followed.
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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)
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There is evidence that products fit for sale are being salvaged and repaired.
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All products are fully rotated on the Shopfloor and back rooms.
Grocery and Frozen
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The ambient and non food rotation planner RP1550 is used, up to date and on display.
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During aisle set up a Green tray is available for damages and a Blue tray is available for reductions.
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All products are fully rotated on the Shopfloor and back rooms.
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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.
Dot com
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Dot com returns are managed daily and returned to the relevant departments. Check chilled, frozen and grocery
Nights / Twilights
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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).
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Fix at shelf stickers are being used to repair products on the Shopfloor that are fit for sale
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No products are kept out of the cold chain for more than 20 minutes and the most recent cold chain audit is green.
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Damages are mitigated through product handling and any issues handed over to the morning duty
Front End
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Robust process at the front to sweep for put backs, chilled and frozen returned within chill chain
