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.

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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

Underwriting Focus — Location / Business Profile

Record store format and layout, not just product categories.

Merchandise / Sales / Additional Services

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

Underwriting Focus — Merchandise / Sales / Additional Services

Distinguish products sold from services actually provided.

Cooking / Food Prep

Cooking appliances / energy source

Commercial cooking exhaust hood?

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

Underwriting Focus — Cooking / Food Prep

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

Underwriting Focus — Refrigeration / Product Preservation

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

Underwriting Focus — Premises / Fire / Loss History

High customer traffic makes spills, display placement and walking surfaces significant.

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].

Recommendations / Follow-Up

Document only visible or otherwise supported concerns. Cite the condition, location and action needed. Use “unable to confirm” where appropriate.