LOSS CONTROL ACADEMYINTERACTIVE FIELD MODULE · 2026 EDITION
Grocery Store — Field Module
Retail Food, Refrigeration & Cooking Field Worksheet
Identify which departments prepare food or use cooking equipment, then document customers, products, cold storage and premises hazards. Use the cooking supplement if applicable.
Not saved. Complete fields as available. Use Save Draft before leaving this page.
Location / Business Profile
Named insured / DBA / contact
Store address / website / phone
Date of survey / inspector
Established / years at site
Operating hours / staffing
SF / stories / construction / roof deck
Recent changes / building condition
Aisles / POS / ATMs
Record store format and layout, not just product categories.
Merchandise / Sales / Additional Services
Primary goods / fresh products
Packaged groceriesFresh produceFresh meatsSeafoodBeer/wineHousehold goodsFrozen foodsOther
Select categories present
Alcohol license / displayed permit
Bakery / deli / butcher / seafood prep
Dining / takeout / delivery / catering
Annual gross / food vs alcohol %
Estimated BPP / stock mix
Other sales / LPG exchange / fuel
Distinguish products sold from services actually provided.
Cooking / Food Prep
Cooking appliances / energy source
Commercial cooking exhaust hood?Yes No Not observed Unable to confirm Not applicable
Choose Yes, No or Unable to confirm
Hood cleaning / last service
Kitchen fire suppression / service tag
Bakery ovens / ducts / equipment
Deli/takeout food assembly
Kitchen grease / housekeeping conditions
Complete the separate cooking supplement when fryers, hoods or fire-suppression equipment are present.
Refrigeration / Product Preservation
Refrigerators / freezers / walk-ins
Temperature checks / alarms
Backup power / spoilage plan
Receiving / loading / trash areas
Inventory storage / pest controls
Cold-storage and leak exposures may affect BPP and business interruption.
Premises / Fire / Loss History
Spill response / floor mats / trip hazards
Exits / emergency lights / exit signs
Smoke detection / alarm / sprinklers
Extinguisher locations / tags
Security / ATM / cash controls
Parking / cart storage / exterior
Losses past five years
Records/areas not observed
High customer traffic makes spills, display placement and walking surfaces significant.
Photographs to Obtain
Check when obtained. Priority photographs are bold; required only where applicable, safe and permitted. Record restricted access or missing documentation.
☐Exterior, business sign and entry
☐Store aisles and checkout / ATM
☐Fresh meats, seafood, deli or bakery if present
☐Cooking line, hood and suppression tags if present
☐Roof deck/structural view if safely visible
☐Coolers, freezers and cold storage
☐Alcohol license if sold
☐Fire protection and extinguisher tag
☐Electrical panels, clear access
☐Customer floors, mats and spill stations
☐Parking and cart areas
☐Recommendation conditions
Editable Narrative Insert
Replace bracketed cues with reported or verified facts; delete claims that do not apply. Save your draft and copy the finished narrative into the report.
The risk, [name/DBA], operates a grocery store at [address] in a [stories/construction/SF] building, with [aisles] aisles, [POS] checkout stations and [ATMs]. Merchandise includes [product categories], with [fresh meat/seafood/beer and wine as applicable]. Recent upgrades reported include [details]. Annual revenue is [amount/source], with an estimated [food/alcohol] split and BPP/inventory value of [amount/source].
Food operations consist of [bakery/deli/food prep, takeout, catering or dining as applicable]. Cooking appliances and hood/suppression equipment consist of [items]; cleaning or service tags indicated [dates]. Refrigeration comprises [equipment], with temperature and backup controls described as [details].
Fire protection, security and means of egress include [systems and observations]. Customer floors, parking and delivery areas were [observations]. Losses within five years were reported as [details]. Records or areas not independently reviewed include [limitations].
The risk, [name/DBA], operates a grocery store at [address] in a [stories/construction/SF] building, with [aisles] aisles, [POS] checkout stations and [ATMs]. Merchandise includes [product categories], with [fresh meat/seafood/beer and wine as applicable]. Recent upgrades reported include [details]. Annual revenue is [amount/source], with an estimated [food/alcohol] split and BPP/inventory value of [amount/source].
Food operations consist of [bakery/deli/food prep, takeout, catering or dining as applicable]. Cooking appliances and hood/suppression equipment consist of [items]; cleaning or service tags indicated [dates]. Refrigeration comprises [equipment], with temperature and backup controls described as [details].
Fire protection, security and means of egress include [systems and observations]. Customer floors, parking and delivery areas were [observations]. Losses within five years were reported as [details]. Records or areas not independently reviewed include [limitations].
Recommendations / Follow-Up
Document only visible or otherwise supported concerns. Cite the condition, location and action needed. Use “unable to confirm” where appropriate.