Title Page

  • Audit Title

  • Client / Site

  • Conducted on

  • Prepared by

Rostering

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

  • Has the store implemented this roster?<br>

ASR and Promo Planning

  • Is the SMP correctly implemented and maintained?

  • Is there a rostered 7 day a week fresh inventory team member in place?

  • Has gaps been completed prior to 9am and all gaps investigated (random check 10 lines)?

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

  • Have all orders been received and are they being received correctly?<br>

  • Has Promotional Planning been completed 14 days prior to promotional week?

  • Have the planning principals been followed?<br>(Build & displays)

  • Is there evidence that the Meat Team Manager had a planning meeting with the Store Manager/ASM?

Stockloss/Markdowns

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

  • Is the coolroom correctly set up to ensure the correct stock is put on show at the correct time?

  • Is the Markdown Protocol laminated and accessible to the Meat Team?

  • Is the Markdown Protocol being followed? (20%, 50%, SM discretion)

Presentation Standards

  • Is the Meat case stacked at 2 high in all categories?

  • Is the flow correct and is the flow/POG folder available?

  • Is the Meat case well presented? (Data stripping, labels, promo ticketing etc)

Customer Engagement/ Food Safety

  • Is there a sampling program in place?

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

  • Has the Food Safety records been correctly filled out and verified by Dept and Store Manager/ASM?

  • Does the Food safety records reflect the standards in the department?<br>(Eg. Cleanliness of the chicken section?)

Butcher shop

  • Does the store have a butcher shop?

  • Is the butcher shop roster in place and being adhered too?<br>(Dedicated meat expert for all hours of operation?)

  • Does the butcher shop have a flow guide for the cabinet?

  • Looking at the window, is the flow being followed?

  • Is the core range in place?

  • Are trace labels being used for stored primal and back up stock?

  • General comments on visit

  • Duty Manager

  • Meat specialist

The templates available in our Public Library have been created by our customers and employees to help get you started using SafetyCulture's solutions. The templates are intended to be used as hypothetical examples only and should not be used as a substitute for professional advice. You should seek your own professional advice to determine if the use of a template is permissible in your workplace or jurisdiction. You should independently determine whether the template is suitable for your circumstances.