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Run: Grocery Plant-Based Food Section Audit

Audit the grocery plant-based food section for placement, signage, rotation, freshness, and shrink control in one walk-through. Use it to catch planogram mis...

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Section Placement and Assortment

Section placement matches the approved planogram or store merchandising map and is easy for customers to find.
Core plant-based items are present and unauthorized or unrelated products are not mixed into the section.
Items are grouped logically so customers can shop by category, brand, or use case without confusion.
No mixed-category items, empty cartons, or backstock are visible in the customer-facing section.
Overall compliance with the approved section layout and assortment standard.
Document any non-conformance, missing items, or merchandising issues requiring follow-up.

Signage and Pricing

Plant-based section header or category signage can be seen without obstruction.
Displayed prices match the point-of-sale system and current promotional pricing.
Claims such as vegan, dairy-free, or gluten-free are used only where authorized and supported by product labeling.
No torn, faded, handwritten, or outdated signs are present.
Record any mismatched labels, missing signs, or promotional errors requiring correction.

Product Rotation and Freshness

FIFO rotation is followed for all applicable plant-based refrigerated, frozen, and shelf-stable items.
No expired, out-of-code, or near-expiry items are displayed beyond store policy.
No swollen, leaking, crushed, torn, or visibly contaminated packages are on the shelf.
Cold chain display conditions are maintained according to product requirements and store standards.
Document any discoloration, freezer burn, condensation, spoilage, or other quality issues.
Overall effectiveness of product rotation and freshness controls.

Shrink and Inventory Control

Missing core items are documented for replenishment and root-cause review.
Non-sellable product is pulled from the shelf and handled according to store disposal or markdown procedures.
Waste, spoilage, markdowns, and inventory adjustments are entered according to store procedure.
Excess inventory is not left in the customer area and is clearly identified for replenishment.
Record the difference between on-hand inventory and physical count for the section.
Document causes of shrink such as spoilage, theft risk, over-ordering, or poor rotation, and list corrective actions.

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