WOW - Meat Capability Health Check

• Audit Title

• Conducted on

  Date

• Prepared by

Rostering

• Is the store operating to the correct model?

  Yes

  No

  N/A

• Has the store completed an effective base roster that follows the required rostering principles?

  Yes

  No

  N/A

• Has the store implemented this roster?<br>

  Yes

  No

  N/A

• Is the store operating within 5 bps of the state OR target? (105%)

  Yes

  No

  N/A

ASR and Promo Planning

• Is the SMP correctly implemented and maintained? (New load, workable load, long term overstocks, last night's overstocks)<br>*Is the cool room set up correctly to ensure the right stock is put on show at the correct time?

  Yes

  No

  N/A

• Is the ASR routine completed 7 days a week? Is the fresh inventory routine in place?<br> *Are overs being investigated in line with deliveries? (Green sticker) <br>*Check daily Gap scan reports previous week & current week. <br>*Check negative SOH report.

  Yes

  No

  N/A

• Have gaps been scanned prior to 9am and all gaps investigated? <br>*Has the fill report been actioned? <br>*Temporarily unavailable tickets actioned?<br>*Necessary adjustments made?

  Yes

  No

  N/A

• Are MPL's and capacities correct?<br>(Randomly test on 5 lines per category)

  Yes

  No

  N/A

• Have all orders been received correctly? (Check orders by expected date last 4 weeks)<br>

  Yes

  No

  N/A

• Has Promotional Planning been completed 14 days prior to promotional week? (In line with relevant sales history?)

  Yes

  No

  N/A

• Is there evidence of the Meat Team Lead meeting with the Store Manager/ASM? <br>*What was discussed?

  Yes

  No

  N/A

Stockloss/Markdowns

• Has stock been rotated correctly?<br>(Check 5 items per category)

  Yes

  No

  N/A

• Was all stock on show checked in code?

  Yes

  No

  N/A

• Is the Markdown Protocol accessible to the Meat Team?<br>*Can the Meat Team Lead and Meat Team explain the markdown protocol?

  Yes

  No

  N/A

• Is the Markdown Protocol being followed? (20%, 50%, SM discretion)<br> *Check previous weeks Dump stock report <br>* SOH adjustment report<br> * Reduced to clear report.

  Yes

  No

  N/A

• Is the Meat stocktake being completed weekly? (Case ready) *Print off SOH report *Randomly check 10 lines for PI accuracy.

  Yes

  No

  N/A

Presentation Standards, Quality and Communication.

• Is the Meat case stacked at 2 high in all categories?<br>*Are meal lines laying flat?<br>*Are skin lines displayed in black trays?<br>*Load limits in cabinets not exceeded?

  Yes

  No

  N/A

• Is the flow correct? (As per national file)

  Yes

  No

  N/A

• Are the Planograms correct? <br>*Is the POG folder accessible?

  Yes

  No

  N/A

• Is the Meat case well presented?<br> *Data stripping, shelf labels, promo ticketing.<br>*Promotional bay tie up to standard? <br>* Case ready tidy and presented?

  Yes

  No

  N/A

• Is the Meat Quality app being used?<br> * What was the last report?<br>*Can the Meat Team member demonstrate proficiency in app use?

  Yes

  No

  N/A

• Does the Meat Team Lead know their sales, stock loss for current week and previous week?<br>*Do they know their G.P result for the previous month?

  Yes

  No

  N/A

• Do the Meat Team know their VOC score, and their biggest opportunities? (Last week, current week)

  Yes

  No

  N/A

• Are the Meat Team aware of the Butchers Hook communication?<br>*Is there a hard copy available?<br>*Can the team explain the content?

  Yes

  No

  N/A

Customer Engagement/ Food Safety

• Is there a sampling program in place? * Check code 55, previous 2 weeks SOH adjustments.

  Yes

  No

  N/A

• Are team members following the preferred standards of dress? (Clean and tidy, no dirty hats, name badge, good personal hygiene)

  Yes

  No

  N/A

• Have Food Safety records been filled out correctly?<br> * Have they been verified by Team Lead and Store Manager/ASM?

  Yes

  No

  N/A

• Do the food safety records reflect the standards in the department?<br>*Check cleanliness of the meat cabinet, blood stains etc.

  Yes

  No

  N/A

• Is the cold chain process being followed? * Check receival and storage, filling using 6 wheel trolleys not rollcages.* Stock should not be out of refrigeration for more than 15 to 20 minutes when filling.

  Yes

  No

  N/A

Butcher shop

• Is the butcher shop roster in place and being adhered too?<br>*Is there a skilled meat expert for all hours of operation?

  Yes

  No

  N/A

• Does the butcher shop have a flow guide for the cabinet? <br>* Is the flow being followed?

  Yes

  No

  N/A

• Is the core range in place?

  Yes

  No

  N/A

• Is the Butcher shop presented at a high standard?

  Yes

  No

  N/A

• Is the correct ticketing available and on display? (Eg. Special stabbers and toppers, call out and unit price stabbers)

  Yes

  No

  N/A

• Are all tickets sanitised and kept in an airtight container?

  Yes

  No

  N/A

• Are the Team aware of their daily Butcher shop sales, and the quantity of stock required on a daily basis?<br> * Check stock levels in the Butcher shop window.

  Yes

  No

  N/A

• Are the Team aware of the Butcher shop markdown protocol? <br>*Can the Team explain the markdown protocol?<br>* Check freshness and quality of product in the Butcher shop window.

  Yes

  No

  N/A

• Is the current Butcher shop range/PLU listing available?<br> * Are PLU's used to price and display lamb/pork boneless off cuts and bones? <br>* Are the correct PLU's displayed on the back of black cabinet tickets?

  Yes

  No

  N/A

• Are all products on display cut, trimmed and produced to specification? (Eg burgers, Kofta pops, BBQ packs, Lamb cutlets, Texas T-bone steak)<br>*Are method sheets available?

  Yes

  No

  N/A

• Has dumped product been recorded via RF gun? <br>* Check fat bin for evidence of over trimming. Is there any salable product? Eg bones, trim etc.

  Yes

  No

  N/A

• Is stock kept in cool room and on display in code? <br>* Check coolroom rotation and stock levels. <br>* Are delivery dates applied to primal cartons? (When received in store)

  Yes

  No

  N/A

• Are trace labels being used for stored/opened primals and back up stock?

  Yes

  No

  N/A

• Is the Meat Team Lead following the correct stocktake procedure? <br>* Are they using the Butcher shop PI verification tool?<br> * Are they adjusting primal PI where required before uploading counts for stocktake? (Print SOH report and verify primal counts versus actual stock on hand)

  Yes

  No

  N/A

• Have the food safety records been correctly filled out? <br>* Do they reflect the cleanliness of the Butcher shop?<br> * Check back of house/desk area.

  Yes

  No

  N/A

• Are all tork dispensers full with paper towel?<br>*Gloves available?<br>*Hairnets available?<br>*Hand wash basin unobstructed?<br>*Soap dispensers full?<br>

  Yes

  No

  N/A

• Does the bandsaw and mincer appear to be maintained at a clean and hygienic standard?

  Yes

  No

  N/A

• General comments on visit

• Duty Manager

  Sign

• Meat Capability Coach

  Sign