Title Page
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Audit Title
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Client / Site
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Conducted on
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Prepared by
Rostering
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Has the store completed an effective base roster that follows the required rostering principles?
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Has the store implemented this roster?<br>
ASR and Promo Planning
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Is the SMP correctly implemented and maintained?
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Is there a rostered 7 day a week fresh inventory team member in place?
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Has gaps been completed prior to 9am and all gaps investigated (random check 10 lines)?
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Are SOH, MPL's, capacities correct?<br>(Randomly test on 5 lines per category)
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Have all orders been received and are they being received correctly?<br>
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Has Promotional Planning been completed 14 days prior to promotional week?
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Have the planning principals been followed?<br>(Build & displays)
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Is there evidence that the Meat Team Manager had a planning meeting with the Store Manager/ASM?
Stockloss/Markdowns
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Has the stock been rotated correctly?<br>(please check 5 items per category)
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Is the coolroom correctly set up to ensure the correct stock is put on show at the correct time?
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Is the Markdown Protocol laminated and accessible to the Meat Team?
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Is the Markdown Protocol being followed? (20%, 50%, SM discretion)
Presentation Standards
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Is the Meat case stacked at 2 high in all categories?
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Is the flow correct and is the flow/POG folder available?
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Is the Meat case well presented? (Data stripping, labels, promo ticketing etc)
Customer Engagement/ Food Safety
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Is there a sampling program in place?
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Are team members following the preferred standards of dress? (Clean and tidy, no dirty hats, good personal hygiene)
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Has the Food Safety records been correctly filled out and verified by Dept and Store Manager/ASM?
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Does the Food safety records reflect the standards in the department?<br>(Eg. Cleanliness of the chicken section?)
Butcher shop
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Does the store have a butcher shop?
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Is the butcher shop roster in place and being adhered too?<br>(Dedicated meat expert for all hours of operation?)
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Does the butcher shop have a flow guide for the cabinet?
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Looking at the window, is the flow being followed?
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Is the core range in place?
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Are trace labels being used for stored primal and back up stock?
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General comments on visit
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Duty Manager
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Meat specialist