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Page Title: Table 8-1.Stock Item Review ListContinued
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Table  8-1.—Stock  Item  Review  List—Continued S-3  MEAT  DEPARTMENT  ITEMS RANGE   OF   LINE   ITEM COMMODITY MINIMUM   RECOMMENDED BEEF 38-58 PORK   (OTHER   THAN   SMOKED) 6-12 PORK   (SMOKED) 5-10 VEAL   (WHEN   AVAILABLE   IN AREA) 2-6 LAMB 5-10 POULTRY 6-20 SEAFOOD 0-4 ETHNIC   FOOD   (SAUSAGE,   TRIPE, CHITTERLINGS) 3-20 TOTAL  RANGE  OF  ITEMS 65-132 S-4   PRODUCE   DEPARTMENTS   ITEMS FRESH  FRUITS,  FRESH  VEGETABLES,  AND  NUTS RANGE  OF  LINE  ITEM COMMODITY MINIMUM   RECOMMENDED FRUITS 20-60 VEGETABLES 38-80 NUTS  (IN  THE  SHELL) 2-4 TOTAL  OF  LINE  ITEMS 60-144 MERCHANDISING   GROUP   RULES NOTE 1:   A 6-digit catalog number will be assigned to each item in the stock list  and  price  catalog.  The  group  number  that  is  designated  for  each merchandising  group  will  be  used  as  the  first  two  digits  of  the catalog number to be assigned to each item within that merchan- dising  group. 8-8

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