Use this checklist to review seafood department stockloss drivers and improve margins. Verify weekly loss numbers and top wastage lines, confirm daily huddles and stockloss board updates, and check ordering, credits, IBTs, and transmit logs. Audit PI verification, stocktake accuracy, FIFO, markdown and dump recording, and promotional planning. Confirm defrost guides, seafood matrix, AQ use, rotation, time-temperature control, and correct MPLs and capacities. Inspect coolroom organization, excess stock, and provide feedback to the store manager.
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