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Standing instructions - red volumes

Standing instructions: Poultry and fresh meat

Includes: instructions for poultry department regarding storage; pricing; display; ticketing; wrapping; deliveries and returns; game; wild fowl and rabbit and instructions for meat department regarding hanging of carcasses and identification (with diagrams); butchering and preparation of cuts;...
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  • Ref. No: SA/BRA/3/1/1/5/1/7
  • Format: File/Folder
  • Date: 1966-1970
  • Level: Item
  • Extent: 1 ring binder
  • Access: Open
Refrigeration Fresh meat Frozen food Staff instructions Veal Shelf life Beef Ice cream Store equipment Fresh poultry Health and safety Lamb Food preparation Stores Chicken Hygiene Mince Butchery Product displays Turkey Packaging Mutton Food storage Game Quality control Offal Freezing Fresh food Rabbit Staff Pork
SA_BRA_3_1_1_5_1_7.1hr.jpg
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