WOW - Meat Capability Health Check V2018

• 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 nights overstocks) *Is the coolroom set correctly to ensure the right stock is put on show at the correct time?

  Yes

  No

  N/A

• Has Gap scans been completed? Check daily Gap scan reports previous week & current week.

  Yes

  No

  N/A

• Are overstocks being investigated in line with delivery schedules and on-show dates? Are Green stickers being used?

  Yes

  No

  N/A

• Are negative stocks being checked and actioned? Check negative SOH & initial counts reports current week.

  Yes

  No

  N/A

• Have gaps been scanned prior to 9am over the last 7 days and all gaps investigated? *Has the fill report been actioned? *Temporarily unavailable tickets actioned?

  Yes

  No

  N/A

• Are MPL's and capacities correct?<br>(Randomly test on 5 lines per category) Ask the team to explain the meanings of MPL's & Capacities and what is the Meat standard?

  Yes

  No

  N/A

• Have all orders been received correctly? Check Orders by expected date for last 4 weeks. Has the last order been received and posted at the correct time based on delivery schedule?<br>

  Yes

  No

  N/A

• Has Promotional Planning been completed 14 days prior to promotional week? (In line with relevant sales history?) *WA Zone 4 Excluded*

  Yes

  No

  N/A

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

  Yes

  No

  N/A

Stockloss/Markdowns

• Has stock been rotated correctly on case and in coolroom?<br>(Check 5 items per category)

  Yes

  No

  N/A

• Has all Out of Code product been removed from on show? If Out of Code stock is on show, please provide photo evidence and remove immediately.

  Yes

  No

  N/A

• Is the Markdown Protocol accessible to the Meat Team? Please provide photo evidence of accessibility.

  Yes

  No

  N/A

• Is the Markdown Protocol being followed? (20%, 50%, SM discretion) *Check previous weeks 1- Dump stock report 2- SOH adjustment report 3- Reduced to clear report to reflect correct % and timelines as per policy.

  Yes

  No

  N/A

• Is the Meat stocktake being completed weekly? (Case ready) *Check Fresh Food Stocktakes completed*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? *Are meals in boxes laying flat? *Are skin lines displayed in black display trays? (ref # 745134) *Load limits in cabinets are not exceeded? *

  Yes

  No

  N/A

• Is the flow correct? As per National Flow Folder

  Yes

  No

  N/A

• Are the Planograms correct? (Is the POG folder accessible?)

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Does the Meat Team Lead know their sales, stock loss and have discussed SAP reports with their Store Manager?

  Yes

  No

  N/A

• Do the Meat Team know their Meat VOC score, and their biggest opportunities based on customer feedback? (Last week, current week) * Can the team demonstrate where to find this information?

  Yes

  No

  N/A

• Are the Meat Team aware of the Butchers Hook communication? * Is it accessible to the Meat Team? * Can a Team Member 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. Photo evidence required

  Yes

  No

  N/A

• Are team members following the preferred standards of dress? (Clean and tidy, no dirty hats, good personal hygiene, name badge clearly visible on shirt for customers. NOT on HAT.)

  Yes

  No

  N/A

• Have Food Safety records been filled out correctly and have all opportunities been actioned? * Have they been verified by Team Lead and Store Manager/ASM?

  Yes

  No

  N/A

• Is there evidence of regular cleaning routines in place within the meat department?<br>(Eg. Cleanliness of the chicken section? Bottom of case is cleaned, ect)

  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>*Dedicated skilled Meat expert for all hours of butcher shop operation?

  Yes

  No

  N/A

• Does the butcher shop have a flow guide for the cabinet and is the flow being followed?

  Yes

  No

  N/A

• Is the core range in place and accessible to all Skilled Meat team members? Please refer to Range guide on Storenet for specific state.

  Yes

  No

  N/A

• Is the Butcher shop range/PLU listing available? * Are PLU's used to price and display lamb/pork boneless off cuts and bones?

  Yes

  No

  N/A

• Is the Butcher shop presented at a high standard? Apply the Would I Buy It Test from in store team.

  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 correct to CoOL legislation guidelines?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Are the Team aware of the Butcher shop markdown protocol? * Can the Team explain the Protocol? * Specific questions on Mince & Stirfry

  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) Are Method Sheets Available to all team members?

  Yes

  No

  N/A

• Is all dumped stock being recorded. Check fat & bone bin for evidence of over trimming. Is there any salable product? Eg bones, trim etc.

  Yes

  No

  N/A

• Are all primals in the coolroom and on display in the window, within best before or use by date? * Check primals in coolroom rotation.

  Yes

  No

  N/A

• Are trace labels being used for stored/opened primals and back up stock? * Are delivery dates applied to primal cartons? (When received in store)

  Yes

  No

  N/A

• Is the Meat Team Lead following the correct stocktake procedure? * Are they using the Butcher shop PI verification tool? * 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

• Are all Tork towel & soap dispensers full, Gloves and Hairnets available and Hand Basins unobstructed?

  Yes

  No

  N/A

• Are Bandsaw & Mincer in good working order and cleaned to food safety standard with no evidence of long term build up?

  Yes

  No

  N/A

• General comments on visit

• Duty Manager

  Sign

• Meat Capability Trainer

  Sign