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1. Generic identification (species) & either Bone in or Boneless statement.
2. Country of Origin (export requirement).
3. Company in house bar code.
4. Company in house production information.
5A.Category cipher, category in full, cut description in full.
6. Type of packaging.
7. Nett weight in kilograms (kg).
8. Nett weight in pounds (lb).
9. Customer requirements.
10. Meat quality statement.
11. Date of packaging.
12. Company in house code number.
13. Establishment Number.
14. Number of pieces. |
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