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肉科包装，标签标准

Butchery Department

Packing & Labeling Standard

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• 这是创益佳店肉科的包装标准。该标准经过生鲜总部的更新，并依照顾客的购买习惯，单品排面大小及单品销量，经过不断调整而制定。

简介 Introduction

• This is the CYJ butchery department packing

standard, which are updated from the Fresh

MD packing standard format proposal, and

adjust according to the customer buying habits,

linear situation and item sales.

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• 当你接受创益佳店的培训后，你必须使用相同的风格，依照自己店的顾客购买习惯，流线和单品销量来制定你们各自店内的包装标准。

• 各店制定的包装标准必须联系部门的排面指南 , 须贴在加工间，以便员工执行以及主管，处长检查。• The packing standard you set up in your store must be link with your department implementation guide, and need be put in the laboratory, in order to well followed by staff and easy for the sales manager & division manager to check.

• So after you receive this training in CYJ store, you need also to use the same format to set up your department’s packing standard according to your store’s customer buying habits, linear situation and item sales situation.

简介 Introduction

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肉科使用的托盘The Plate used in Butchery Department

T203 T203

T211 T25-B

T202

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托盘型号 PLATE TYPE: T-09

* 适用于 Products using for :猪肉 / 家禽 / 羊肉 / 内脏 / 加工产品Pork / Poultry / Mutton / Offal / Processed Meat - 前臀尖 - 翅根- Pork shoulder - Chicken Wing Root- 猪通脊 - 鸡小胸- Pork Loin - Chicken Fillet- 五花肉 - 琵琶腿- Pork Belly - Drumstick

- 特级肋排 - 鸡肉丸- Finer Spare Rib - Chicken Meat Ball

- 猪肉馅 - 羊肉串- Minced Leam 20% - Mutton Skewer

- 普通羊肉片 - 猪肝- Slice Mutton First Price - Pork Liver

- 翅尖 - 鸡胗- Chicken Wing Tip - Chicken Gizzard

肉科包装标准 Butchery Department Packing Standard

Carrefour China Fresh Training

托盘型号 PLATE TYPE: T211

* 适用于 Products using for :

肉科包装标准 Butchery Department Packing Standard

猪肉 / 家禽 / 羊肉 / 内脏 / 加工产品Pork / Poultry / Mutton / Offal / Processed Meat - 前臀尖 - 翅根- Pork shoulder - Chicken Wing Root

- 猪通脊 - 鸡小胸- Pork Loin - Chicken Fillet

- 五花肉 - 琵琶腿- Pork Belly - Drumstick- 特级肋排 - 家乐福香肠- Finer Spare Rib - Carrefour Sausage- 猪肉馅 - 黑椒猪扒- Minced Leam 20% - Pork Chop with Black Pepper

- 普通羊肉片 - 猪肝- Slice Mutton First Price - Pork Liver

- 翅尖 - 鸡胗- Chicken Wing Tip - Chicken Gizzard

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托盘型号 PLATE TYPE: T203

* 适用于 Products using for :

肉科包装标准 Butchery Department Packing Standard

牛肉 / 羊肉 / 内脏 / 加工产品Beef / Mutton / Offal / Processed Meat - 牛腩 - 羊排- Thick Flank - Mutton Rib- 牛腱 - 牛百叶- Beef Shin Shank - Beef Stomach- 西冷 - 牛脊髓- Sirloin Steak - Beef Nerve

- 牛骨 - 烧烤翅中- Ox Bone - BBQ Chicken Central Wing

- 牛肉馅 - 西冷牛扒- Minced Leam 5% fat - Sirloin Steak

- 牛肉丝 - 蒜香排骨- Stir-fry - Pork Chop with Garlic

- 羊后腿 - 金沙排骨- Mutton Leg - Pork with Jin Sha Sauce

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托盘型号 PLATE TYPE: T25-B

* 适用于 Products using for :

肉科包装标准 Butchery Department Packing Standard

牛肉 / 羊肉 / 内脏 / 加工产品Beef / Mutton / Offal / Processed Meat - 牛腩 - 羊排- Thick Flank - Mutton Rib- 牛腱 - 牛百叶- Beef Shin Shank - Beef Stomach- 黄瓜条 - 牛脊髓- Sliverside - Beef Nerve

- 牛林肉排 - 烧烤翅中- Beef Knucle Steak - BBQ Chicken Central Wing

- 肥牛片 - 西冷牛扒- Slice Hot Pot - Sirloin Steak

- 牛肉片 - 蒜香排骨- Pan-fry - Pork Chop with Garlic

- 羊后腿 - 金沙排骨- Mutton Leg - Pork with Jin Sha Sauce

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托盘型号 PLATE TYPE: T-202* 适用于 Products using for :

肉科包装标准 Butchery Department Packing Standard

牛肉 / 加工产品Beef / Processed Meat

- 牛柳 - Tenderloin

- 眼肉 - Rib-eye

- S- 里脊 - Fillet S

- S- 外脊 - Sirloin Steak S

- 家乐福香肠 - Carrefour Sausage

Carrefour China Fresh Training

肉科包装标准 Butchery Department Packing Standard

Carrefour China Fresh Training

肉科包装标准 Butchery Department Packing Standard

Carrefour China Fresh Training

肉科包装标准 Butchery Department Packing Standard

Carrefour China Fresh Training

肉科包装标准 Butchery Department Packing Standard

Carrefour China Fresh Training

肉科包装标准 Butchery Department Packing Standard

Carrefour China Fresh Training

肉科包装标准 Butchery Department Packing Standard

Carrefour China Fresh Training

24 部门程序细则 肉类标签管理

标签标准Packing Standard

鲜肉部门标签标准 Butchery Labeling Standard

包装日期Packing Date

保质期Expire Date

品名Item Name

温度Temperature

Required

PLU号码PLU Scale

Shortcut Code

单位售价Unit Selling

Price

包装时间Packing TIme

价格Products Price

重量Unit Weight

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鲜肉部门标签标准 ButcheryLabeling Standard