肉科包装，标签标准 Butchery Department Packing & Labeling Standard

1. 肉科包装，标签标准 Butchery Department Packing & Labeling Standard

2. 简介 Introduction • 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。 • 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.

3. 简介 Introduction • 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。 • 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. • 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.

4. 肉科使用的托盘 The Plate used in Butchery Department T203 T203 T211 T25-B T202

5. 肉科包装标准 Butchery Department Packing Standard 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

6. 肉科包装标准 Butchery Department Packing Standard 托盘型号PLATE TYPE: T211 * 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 - 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

7. 肉科包装标准 Butchery Department Packing Standard 托盘型号PLATE TYPE: T203 * 适用于Products using for: 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

8. 肉科包装标准 Butchery Department Packing Standard 托盘型号PLATE TYPE: T25-B * 适用于Products using for: 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

9. 肉科包装标准 Butchery Department Packing Standard 托盘型号PLATE TYPE: T-202 * 适用于Products using for: 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

10. 肉科包装标准 Butchery Department Packing Standard

11. 肉科包装标准 Butchery Department Packing Standard

12. 肉科包装标准 Butchery Department Packing Standard

13. 肉科包装标准 Butchery Department Packing Standard

14. 肉科包装标准 Butchery Department Packing Standard

15. 肉科包装标准 Butchery Department Packing Standard

16. 温度 Temperature Required 品名 Item Name 24 部门程序细则 肉类标签管理 重量 Unit Weight 保质期 Expire Date PLU号码 PLU Scale Shortcut Code 价格 Products Price 单位售价 Unit Selling Price 包装时间 Packing TIme 鲜肉部门标签标准 Butchery Labeling Standard 标签标准 Packing Standard 包装日期 Packing Date

17. 鲜肉部门标签标准 ButcheryLabeling Standard