Preparation and display information

Details shelf life of perishable products for self service shops. An employee's name is written in red ink on the first page. Instructions include the...

A leaflet consisting of a piece of card folded three times detailing codes explaining the freshness and shelf life of products. "Mr. T. F. Delves....

Sketch of a branch poultry preparation table showing where the gas pipes and buckets would have been located. Includes the tables measurements.

Leaflet detailing how to cut, weigh and serve different types of cheese. Consists of one page of A5 glossy paper folded in half.

Instructions issued by J. Sainsbury Ltd. regarding the storage, handling, preparation and display of cooked meats. Includes; instructions with...

Thirteen page manual giving instruction on use, maintenance and cleaning of Bizerba steak slicer. The manual has a blue card cover which gives the...

Diagrams illustrating method of wrapping and ticketing of bacon rashers and joints. These are copies of hand drawn diagrams and are annotated in red,...

Notice giving colour codes for perishable goods (small pies, eggs and fresh meat), depending on the day of the week and whether it is morning or...

Foolscap, 7 page typed booklet providing guidance on the fresh fruit and vegetable market. Includes producing and handling information regarding root...

6 page typed guide to the wrapping of all hard cheeses and meat. The date is written in blue ink on the top right of the first page.

Foolscap size, 5 page typed information addressed to the manager (of a store) from the Merchandising Department giving information regarding the...

"COPY OF SELF-SERVICE INSTRUCTIONS (3/63)" regarding the sizes which packs of cheeses and cooked meats should be.

6 page, foolscap size typed instructions on wrapping portions of cooked meats and cheeses. Annotated in blue ink.

Includes teaching notes for Sainsbury's Training Centre instructors on food preparation and presentation practices.

Notice to staff displayed in dairy weighing room regarding cleanliness, preparation and weighing of products.

Product specification, and identification and control procedures relating to long pies [pork pies], possibly refers to pies which would be cut to...

Plastic wall notice regarding the use and cleaning of machinery. Refers to meat department equipment. The background is red with black and white...

Wall notice giving basic rules for the use of brine, from Whetstone branch. Laminated in clear plastic.

Guide with illustrations to the 'life cycle of brine'. Handwritten notes are included on the back.

Typed instructions for the [secondary] butchery/preparation of cuts of pork meat with black and white photographs. Some photographs are missing...

"PRODUCE ORDER RECORD & DESPATCHER'S LIST" for departments 85-89. A table on foolscap paper to record which fruit is required to be delivered on which...

A table of sausage and pie prices at various weights.

Explains the codes used to indicate the shelf-life of various products.

Gives packing codes and daily colour codes for groceries and canned goods, sausages and pies, and dairy products.

Gives 6 digit packing codes and daily colour codes for 1973.

"J.S. [J. Sainsbury] SPECIAL CURE BACON and COOKED HAM, RECEIPT, CARE and STORAGE". Typed instructions which have holes punched into the left side.

Gives 6 digit packing codes and daily colour codes for 1971.

Gives cabinet and cold stores temperatures for various products in celsius and fahrenheit.

Binders with instructions regarding 'shelf life' for bacon, cheese, cooked meats, dairy and grocery goods. Each page is dated so that it can be...

Includes pork pies, sausage rolls, tomatoes and sauces.

Includes mincemeat, Christmas cakes, Christmas puddings and biscuits.

With covering note titled "BREAD MAKING LAYOUT GUIDE (PAGES 1-2)" addressed to the branch manager. Annotated in blue ink.

Gives instructions regarding the ideal window display for the occasion. Annotated in pencil.

Shows layouts of ideal window displays.