Record revealed
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Piece
Revision of standard of quality of sausages and other meat products
Catalogue reference: MAF 88/302
What’s it about?
This record is about the Revision of standard of quality of sausages and other meat products dating from 1942 Aug.-1944 May in the series Ministry of Food: Supply Department: Meat and Livestock Group. It is held at The National Archives, Kew.
Is it available online?
No, this record is not available online. However, you can order a copy. Other ways to view it.
Can I see it in person?
Yes, this record is held at The National Archives and is available to see in person. How to view it.
Full description and record details
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Reference (The unique identifier to the record described, used to order and refer to it)
- MAF 88/302
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Date (When the record was created)
- 1942 Aug.-1944 May
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Description (What the record is about)
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Revision of standard of quality of sausages and other meat products
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Held by (Who holds the record)
- The National Archives, Kew
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Former department reference (Former identifier given by the originating creator)
- *C3/Z/5288 (Part I)
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Legal status (A note as to whether the record being described is a Public Record or not)
- Public Record(s)
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Closure status (Whether the record is ‘open’ (available to the public) or ‘closed’ (not available due to a legal exemption))
- Open Document, Open Description
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Subjects (Categories and themes found in our collection (our subject list is under development, and some records may have no subjects or fewer than expected))
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- Topics
- Food and drink
- Farming
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Record URL
- https://beta.nationalarchives.gov.uk/catalogue/id/C2110396/
How to order it
- View this record page in our current catalogue
- Check viewing and downloading options
- Select an option and follow instructions
Series information
MAF 88
Ministry of Food: Supply Department: Meat and Livestock Group
See the series level description for more information about this record.
Catalogue hierarchy
Over 27 million records
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You are currently looking at the piece: MAF 88/302
Revision of standard of quality of sausages and other meat products
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