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 handling and storing of bacon, cheese, cooked...

SA/BRA/4/1/3/1

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. Nottm. 987" is written in blue ink on one of the...

SA/BRA/4/1/3/2

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

SA/BRA/4/1/3/3

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

SA/BRA/4/1/3/4

Instructions issued by J. Sainsbury Ltd. regarding the storage, handling, preparation and display of cooked meats. Includes; instructions with regards to perishables over bank holidays, the shop...

SA/BRA/4/1/3/5

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

SA/BRA/4/1/3/6

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

SA/BRA/4/1/3/7

Weekly plans for bacon, cheese and cooked meat products possibly showing the quantity of each product displayed on counter and their counter life. Annotated in pencil and blue and black ink.

SA/BRA/4/1/3/8

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 afternoon. The notice is printed in red ink on white...

SA/BRA/4/1/3/9

Foolscap, 7 page typed booklet providing guidance on the fresh fruit and vegetable market. Includes producing and handling information regarding root vegetables (potatoes, carrots and onions), leafy...

SA/BRA/4/1/3/10

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.

SA/BRA/4/1/3/11

Foolscap size, 5 page typed information addressed to the manager (of a store) from the Merchandising Department giving information regarding the introduction of J. S. Special Cure Bacon. 'Stevenage' ...

SA/BRA/4/1/3/12

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

SA/BRA/4/1/3/13

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

SA/BRA/4/1/3/14

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

SA/BRA/4/1/3/15

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

SA/BRA/4/1/3/16

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

SA/BRA/4/1/3/17

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

SA/BRA/4/1/3/18

Instruction leaflet for the Handee Cheese Cutter, produced by Digby & Nelson Ltd. Printed in blue ink.

SA/BRA/4/1/3/19

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

SA/BRA/4/1/3/20

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

SA/BRA/4/1/3/20A

Typed instructions for the [secondary] butchery/preparation of cuts of pork meat with black and white photographs. Some photographs are missing (presumed never attached) on the back pages. The...

SA/BRA/4/1/3/21

"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 day.

SA/BRA/4/1/3/22

A table of sausage and pie prices at various weights.

SA/BRA/4/1/3/23

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

SA/BRA/4/1/3/24

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

SA/BRA/4/1/3/25

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

SA/BRA/4/1/3/26

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

SA/BRA/4/1/3/27

For calculating the prices of goods by comparing their weights to their price per pound. The tables have four prices per pound and a small table of weights for each price on each card.

SA/BRA/4/1/3/28

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

SA/BRA/4/1/3/29

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

SA/BRA/4/1/3/30

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

SA/BRA/4/1/3/31

Booklet of calculating tables used to work out the price of commodities by weight.

SA/BRA/4/1/3/32

SA/BRA/4/1/3/33

SA/BRA/4/1/3/34

Includes pork pies, sausage rolls, tomatoes and sauces.

SA/BRA/4/1/3/35

Includes mincemeat, Christmas cakes, Christmas puddings and biscuits.

SA/BRA/4/1/3/36

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

SA/BRA/4/1/3/37

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

SA/BRA/4/1/3/38

Shows layouts of ideal window displays.

SA/BRA/4/1/3/39