Grocery Plant-Based Food Section Audit

Audit template for evaluating grocery plant-based food section placement, signage, product rotation, and shrink control.

Section Placement and Assortment

• Plant-based section is located in the assigned department or endcap location
  Section placement matches the approved planogram or store merchandising map and is easy for customers to find.
• Product assortment matches authorized plant-based category list
  Core plant-based items are present and unauthorized or unrelated products are not mixed into the section.
• Shelves are organized by product type and brand
  Items are grouped logically so customers can shop by category, brand, or use case without confusion.
• Section is free of clutter, overstock, and misplaced items
  No mixed-category items, empty cartons, or backstock are visible in the customer-facing section.
• Planogram compliance rating
  Overall compliance with the approved section layout and assortment standard.
• Notes on placement or assortment deficiencies
  Document any non-conformance, missing items, or merchandising issues requiring follow-up.

Signage and Pricing

• Section signage is visible from the main aisle
  Plant-based section header or category signage can be seen without obstruction.
• Shelf tags and price labels are accurate
  Displayed prices match the point-of-sale system and current promotional pricing.
• Promotional or dietary claims are displayed correctly
  Claims such as vegan, dairy-free, or gluten-free are used only where authorized and supported by product labeling.
• Signage is clean, legible, and undamaged
  No torn, faded, handwritten, or outdated signs are present.
• Pricing or signage exceptions
  Record any mismatched labels, missing signs, or promotional errors requiring correction.

Product Rotation and Freshness

• Oldest product is positioned in front of newer product
  FIFO rotation is followed for all applicable plant-based refrigerated, frozen, and shelf-stable items.
• Date codes and sell-by dates are within acceptable range
  No expired, out-of-code, or near-expiry items are displayed beyond store policy.
• Packaging is intact and product condition is acceptable
  No swollen, leaking, crushed, torn, or visibly contaminated packages are on the shelf.
• Refrigerated or frozen items are maintained at proper display condition
  Cold chain display conditions are maintained according to product requirements and store standards.
• Observed freshness or quality concerns
  Document any discoloration, freezer burn, condensation, spoilage, or other quality issues.
• Rotation compliance rating
  Overall effectiveness of product rotation and freshness controls.

Shrink and Inventory Control

• Out-of-stock items are identified and recorded
  Missing core items are documented for replenishment and root-cause review.
• Damaged, unsaleable, or expired items are removed from sale
  Non-sellable product is pulled from the shelf and handled according to store disposal or markdown procedures.
• Markdowns, waste, and shrink are documented
  Waste, spoilage, markdowns, and inventory adjustments are entered according to store procedure.
• Backstock is stored in the designated area and labeled
  Excess inventory is not left in the customer area and is clearly identified for replenishment.
• Inventory count variance
  Record the difference between on-hand inventory and physical count for the section.
• Shrink control observations and corrective actions
  Document causes of shrink such as spoilage, theft risk, over-ordering, or poor rotation, and list corrective actions.