Standing instructions - blue volumes
Standing instructions: Fresh meat and poultry
Includes: instuctions for the meat department regarding butchering and preparation of cuts; diagrams for the identification of cuts; storage; display; use of meat machines; pre-packed meat and preparation of continental meats and instructions for the poultry department regarding frozen and fresh...
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- Ref. No: SA/BRA/3/1/1/5/2/10
- Format: File/Folder
- Date: 1973-1974
- Level: Item
- Extent: 1 ring binder
- Access: Open
Food storage
Fresh meat
Frozen food
Store equipment
Veal
Freezing
Beef
Frozen poultry
Stores
Fresh poultry
Refrigeration
Lamb
Distribution
Product displays
Chicken
Shelf life
Mince
Stock control
Turkey
Packaging
Offal
Food preparation
Game
Staff
Liver
Butchery
Fresh food
Rabbit
Staff instructions
Pork
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Includes: instuctions for the meat department regarding butchering and preparation of cuts; diagrams for the identification of cuts; storage; display; use of meat machines; pre-packed meat and preparation of continental meats and instructions for the poultry department regarding frozen and fresh poultry; game and wild fowl; game; ticketing and display.
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