Material relating to Blackfriars (head office)
1937-1991Includes: Letter from J. B. Sainsbury to Mr John Sainsbury regarding the dedication of the war memorial (23 October 1950), booklet on the unveiling and dedication of the war memorial at Stamford House...
SA/BL/1/3/1
Report on the Personnel Fresh Meat Working Party
May 1967Report on the Personnel Fresh Meat Working Party which looks at branch wage scales, weekly earnings, and other working conditions; the use of women fresh meat assistants and juniors in the Fresh Meat...
SA/BL/3/233
Food preparation glass plate negatives
[c. early 1930s]Glass plate negatives depicting food preparation in the Sainsbury's factories and kitchens at Blackfriars, London. The images were used in a Sainsbury's product information booklet entitled...
SA/BL/6/2
Butter beater and slice
19942 wooden paddle-shaped implements used to cut and beat into shape butter. The slice is smooth on both sides and has a cutting edge, the beater is grooved on one side and smooth on the other. These...
SA/BR/8/2
Cheese cutter
1993Wooden platform with central groove through which a wire with a wooden toggle on the end protrudes which was used to cut cheese. There is a raised edge on the underside which hooked over the edge of...
SA/BR/8/3
Cooked meats cutting board
1993Raised pine board. This board is a replica of the smallest of three sizes of board used to display and cut cooked meats in Sainsbury's branches.
SA/BR/8/4
Guidelines for preparation and handling of provisions
[c. 1950s-1960s]Includes: A5 binder detailing shelf life of perishables for self service shops [c.1950s]; instruction leaflet for the handling of cheeses
SA/BR/8/19
Butter pat
20th centuryWooden paddle shaped implement with a grooved surface and a short handle used to work butter into shape. This pat would have been one of a pair. (Replica)
SA/BR/8/27
Cheese cutter/slicer
[c. 1960s-1990s]Metal platform with central groove through which a spring wound wire with a metal toggle on the end protrudes. Used to cut cheese on delicatessen counters.
SA/BR/8/43
Cutting implement
[c. 1960s-1980s]Metal blade inserted into a wooden double ended handle. Wrapped in two pieces of brown cloth.
SA/BR/8/46
Butcher's tool case (non-Sainsbury's)
[c. 1920s-1970s]Home-made, rectangular, varnished wooden case. The case has a hinged lid which can be fastened shut using two lockable metal clasps. It is lined with a green synthetic textile and is divided up into...
SA/BR/8/70
Images of product preparation and packaging
20th centuryColour and black and white photographs, slide transparencies and negatives of the product preparation and packaging.
SA/BR/8/IMA/1
Standing instructions: Dairy, cheese and grocery
1964-1970Includes: instructions for dairy, cheese and grocery departments regarding storage; preparation; display; use of machinery; packaging and shelf life. Indexed at front.
SA/BRA/3/1/1/5/1/4
Standing instructions: Dairy, cheese, grocery, frozen food and non - foods
1964-1970Includes: instructions for dairy, grocery, frozen and non - foods departments regarding storage; preparation; display; use of machinery; packaging and shelf life. Indexed.
SA/BRA/3/1/1/5/1/5
Standing instructions: Bacon, cooked meats and produce
1966-1974Includes: instructions for bacon, cooked meat and produce department regarding storage; preparation; display; use of machinery; packaging and shelf life. Indexed. Includes some loose leaves with...
SA/BRA/3/1/1/5/1/6
Standing instructions: Poultry and fresh meat
1966-1970Includes: instructions for poultry department regarding storage; pricing; display; ticketing; wrapping; deliveries and returns; game; wild fowl and rabbit and instructions for meat department...
SA/BRA/3/1/1/5/1/7
Standing instructions: Poultry and fresh meat
1966-1970Includes: instructions for poultry department regarding storage; pricing; display; ticketing; wrapping; deliveries and returns; game; wild fowl and rabbit; instructions for meat department regarding...
SA/BRA/3/1/1/5/1/8
Standing instructions: Fresh meat
1980-1984Includes: instuctions for the meat department regarding butchering and preparartion of cuts; diagrams for the identification of cuts; storage; display; use of meat machines; pre packed meat and...
SA/BRA/3/1/1/5/2/9
Standing instructions: Fresh meat and poultry
1973-1974Includes: instuctions for the meat department regarding butchering and preparartion of cuts; diagrams for the identification of cuts; storage; display; use of meat machines; pre-packed meat and...
SA/BRA/3/1/1/5/2/10