WOW - Meat - Butcher Shop Checklist v1

• Document No.

• Audit Title

• Client / Site

• Conducted on

  Date

• Prepared by

• Location
  Address

• Personnel

Rostering & Customer Service - VOC

• Is the butcher shop staffed and have team members available to serve customers

  Yes

  No

  N/A

• Are qualified team members rostered to cover the peak trading periods (Power Hours)

  Yes

  No

  N/A

Ranging & Merchandising

• Is the core range is on display

  Yes

  No

  N/A

• Suggested Layouts
  https://docs.google.com/spreadsheets/d/1PgLThAXlUFJ4rNkdUvN1zO_YTWBmIQJCawT1ZeDeIlM/edit#gid=1538999411

• Is the butcher shop Range/PLU listing available

  Yes

  No

  N/A

• Are PLU's used to price and display lamb/pork boneless offcuts and bones

  Yes

  No

  N/A

• Are the correct PLU's displayed on the back of the black display tickets

  Yes

  No

  N/A

• .Butcher Shop Range/PLU Listings
  https://drive.google.com/drive/folders/0B62DaEabxNUgQnM3a1RCZmRYM2s

• Is the correct ticketing available and on display, e.g. special stabbers and toppers, suggestive and unit price stabbers.

  Yes

  No

  N/A

• Is the correct wrapping available

  Yes

  No

  N/A

• Are Team Members aware of how to order wrapping and marinade requirements.

  Yes

  No

  N/A

• Is only the approved 768984 garnish kit being used

  Yes

  No

  N/A

• Meat Wrapping Book
  https://docs.google.com/spreadsheets/d/1Oqw15fyH16AAS6IB8C0gtDADfxbkasCkGFYQ7jBiRNU/edit#gid=82624796

Food Safety & Stockloss

• Check food safety and cleanliness of the butcher shop

  Safe

  At Risk

  N/A

• Are the marinades single use and disposed of at the close of the trading day.

  Yes

  No

  N/A

• Check cool room rotation and stock levels, is there any out of code stock in the cool room or on display.

  Yes

  No

  N/A

• Check fat and bone bin for evidence of over trimming, is there any salable product e.g. bones, trim. .

  Yes

  No

  N/A

• Has any product been dumped without being recorded via the RF gun

  Yes

  No

  N/A

• StoreNet - Dump Stock
  https://docs.google.com/document/d/1t4bsgIXv8lC7s9_3IIquLGlgyZ-mfK8VRJg6twkQdCU/edit#heading=h.ltxhqe5qw63f

• Check freshness and quality of product in the butcher shop window, are Team members aware of the butcher shop markdown protocol.

  Yes

  No

  N/A

• Meat Markdown Protocol
  https://docs.google.com/document/d/1K9k5C2oV0NYeiqASXe_jAbFYkkU4Ts01Mvo6GeYZWg0/edit

• Check stock levels in the butcher shop window, are Team Members aware of their daily butcher shop sales and the quantity of stock required on a daily basis.

  Yes

  No

  N/A

AutoStocker

• Is the Meat Team Leader aware of how to check their order/delivery schedules in Store Central,

  Yes

  No

  N/A

• Does the Meat Team Lead understand the impact of missing order cut off times.

  Yes

  No

  N/A

• Manual Order Process
  https://docs.google.com/document/d/1TYD014P3oOo20uimKzz7zvWkS3VpVtfL6RM9Z-FoKMI/edit

• Is the Meat Team Leader following the correct stock take procedure

  Yes

  No

  N/A

• Is the Meat Team Leader using the butcher shop P.I. verification tool and adjusting primal P.I. where required before uploading counts for stock take.

  Yes

  No

  N/A

• Meat Stocktake process
  https://docs.google.com/document/d/1hatde6lnkDsFO4AIjCG2Y2cE7rkyvk8ldY54x6y2BUQ/edit

General Comments & Sign Off

• General Comments on visits

• Store Manager

  Sign

• Auditor

  Sign