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Lumiform

Mobile audits & inspections
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Better Waste Routines

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  • Cut inspection time by 50%
  • Uncover more issues and solve them 4x faster
  • Select from over 4000 expert-proofed templates
Rated 4.8/5 stars on Capterra
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Better Waste Routines

Reductions

Is resource in place to complete a thorough potential reduction scan 7 days a week from 5pm - Produce/Horticulture/Meat/Poultry/Dairy/Bread.Resource is not being used to support other areas.

Are all staff trained correctly to complete the potential scan? Is additional resource in place to cover sickness and holidays?

Does the duty manager review that the potential scan is actioned?

Is the better waste routines report reviewed and 85% target achieved. Any department not achieving 85% has a plan in place to review.

Member of stock control attending the daily waste meeting?

Reduction times reflect the trade of the store. We recommend a first reduction of 12pm and a second reduction of 5pm. These can be updated for each department in the store ordering system - option 2,3

The top 20 waste exceptions from store reports are being reviewed daily/weekly. Evidence to be shown.

Start of trade reductions are carried out as part of the potential scan?

Final reductions are completed towards the end of the night and duty managers stand over the final markdown to ensure all products sell through.

Waste Review

Daily waste meetings take place with managers who have overspent/under % on deep dive and next steps taken. Evidence to be shown.

The waste meeting is run by the deputy manager/duty manager or waste champion.

Replenishment staff understand their daily targets?

All trading departments have daily and weekly targets in £ sterling.

All managers are aware of current week, period, quarter and YTD performance.

Controls

Safe and legal books are completed daily including temp control books.

Damages and OOCs are correctly recorded to maintain stock record accuracy and cleared at end of trade.

Recorded waste is fully checked by the duty/department manager before being disposed of. Evidence to be shown - you should review the last weeks waste reports, looking out for any download errors.

Reduced to clear sections on the shop floor are clean, tidy with the correct stripping and POS in place.

All wheelie bins and compactors are locked and waste prints are reviewed before products are disposed of?

Backrooms

Stock is stored at the correct temperature. (Check frozen and chilled areas, red produce labels)

Waste areas are clean, tidy and well organised. Damages and products not for sale are kept separate with signs in place. Fresh and ambient.

No OOCS products are found in the back rooms (unless in designated waste areas). Check chillers, crisps, walkers pallets.

Critical cages for EPWs, new lines and short coded products are in place with correct signage- fresh and ambient.

Stock stored in sheds is protected from weather/rodents.

Produce

Review function is used to action reductions.

All critical chilled products (red labels) are stores at the correct temperature.

Plants are watered first thing in the morning and throughout the day when needed.

All products are fully rotated on the shop floor and in back rooms. (Do random checks)

ISB and Plant Bread

Review function is used to action reductions.

Bread from the previous days bake is sliced for sale.

Bakery production analysis report is reviewed daily to highlight over production and actions have been taken to reduce waste.

Plant bread returns are completed daily and the corporate routine is correctly followed.

Long life cake is code checked at least weekly and no OOCs are on display.

All products are fully rotated on the shop floor and backrooms (do random checks)

Dairy

Review function is used to action reductions.

Long life products are code checked ever week Monday-Thursday as highlighted in the department safe and legal record.

Milk returns are completed daily and the corporate routine is correctly followed.

During aisle set up at the end of each aisle a blue tray is available for reductions and a green tray is available damages.

There is evidence that products fit for sale are salvaged and repaired.

All products are fully rotated on the shop floor and back rooms (random checks)

Grocery and Frozen

The ambient and non food rotation planner RP1550 is used, up to date and on display.

The date scanning function is used to complete grocery rotation checks and the weekly OOC risk report is reviewed and the reductions actioned to clear products through as required.

Fix at shelf stickers are in under shelf drawers and there is evidence that they are being used to repair products that are fit for sale.

During aisle set up at the end of each aisle a blue tray is available for reductions and a green tray available for damages.

All products are fully rotated on the shop floor and in backrooms. (Random checks)

Dotcom

Dotcom returns are managed daily and returned to the relevant departments.

Nights/Twilights

Different coloured trays are in place as part of aisle set up and these are used to separate damages; green tray - damages, blue tray - products to be reduced or salvaged and are being separated by night teams.

Fix at shelf stickers are being used to repair products on the shop floor that are fit for sale.

No products are kept out of the cold chain for more than 20 minutes and the most recent cold chain audit is green.