At present, the representative fresh food refers to the "three fresh products", namely: fruits and vegetables (fruits and vegetables /PRODUCE), MEAT (meat) and SEAFOOD.

basically, this kind of goods can be sold on the shelves only by necessary preservation and simple finishing, without deep processing such as cooking and making, so they can be classified as primary products of fresh food; Coupled with the more common on-site processing categories such as BAKERY and COOKED FOOD derived from western-style fresh products, the "three fresh products" of primary products and the bread and cooked food of processed products are combined into "five fresh products".

in the actual operation of supermarkets, other food items, such as daily DAIRY products, FROZEN and refrigerated foods, bulk miscellaneous grains and BULKFOOD, are often operated as the same category as fresh foods.

They have some characteristics similar to fresh food: the preservation conditions are basically the same, they belong to bulk five-bar code goods and need to be sold by weighing and bar coding; The shelf life is relatively short; At the same time, there is also a great correlation in consumption habits. Strictly speaking, these business items do not belong to the category of fresh food, but due to the above characteristics and the need of classified management, they are usually displayed and managed in the same category as fresh food.

Extended information:

Fresh food has a large coverage.

The concept of fresh food originated from foreign retail enterprises. After several years of development, although the operation of fresh food is generally recognized by domestic consumers. ?

in supermarkets, other food items, such as daily DAIRY products, FROZEN and refrigerated foods, bulk miscellaneous grains, BULKFOOD, etc., are often operated as the same category as fresh foods.

They have some characteristics similar to fresh food: the preservation conditions are basically the same, they belong to bulk five-bar code goods and need to be sold by weighing and bar coding; The shelf life is relatively short; At the same time, there is also a great correlation in consumption habits. Strictly speaking, these business items do not belong to the category of fresh food, but due to the above characteristics and the need of classified management, they are usually displayed and managed in the same category as fresh food. ?

The concept of fresh-keeping operation entered China with foreign-funded commercial enterprises in 1996. At the initial stage of its gradual introduction, all kinds of supermarkets followed suit and became all the rage. Once it was launched, there were many problems: the overall image and effect of fresh-keeping operation were not satisfactory, and it could not meet the expectations of customers; Or the input-output ratio is very different, making ends meet; Or the loss of fresh goods is large, and management and control are difficult.

in short, many enterprises find it difficult to do it. Through further investigation of these phenomena, we can see that there are some basic management problems with * * * in the operation and management of fresh food areas in some enterprises. These problems not only restrict the development of fresh food management, but also reflect the overall management level of enterprises from one side.

Baidu encyclopedia-fresh food