Standardized vegetable market setting and standardized vegetable market management norms

This specification specifies the terms used in the establishment and management of the vegetable market and the principles to be followed, and defines the requirements that the vegetable market should meet in terms of site selection, site environment, building decoration, facilities and equipment, site layout, product hygiene quality, on-site food processing, brand food management, market management and integrity management.

This specification is applicable to the construction, transformation and management of community vegetable market. The following terms and definitions apply to this specification.

1, vegetable market

Market organizers provide fixed business premises (including booths, shops, business premises, etc.). ) and the corresponding facilities, provide property services and implement management. A number of operators enter the market to independently operate various agricultural and sideline products such as vegetables, eggs, poultry, meat products, aquatic products, bean products, condiments, cooked brine products, pickled products, fruits, grain and oil products, which is a public service facility for urban public welfare.

2, inedible meat

Refers to the "three glands" (thyroid gland, adrenal gland and pathological lymph nodes), injured meat, moldy meat, sick meat and other toxic and harmful meat.

3. Harmless treatment

It refers to the treatment of dead animals and livestock carcasses or diseased tissues and organs that do not meet the hygiene requirements, so as to achieve the requirements of being harmless to people and livestock.

4, aquatic products "two to" service

Refers to the retail outlets of chilled aquatic products for consumers to gut and scale.

5. Agricultural wastes

Refers to the dead leaves of vegetables, inedible parts such as heads and viscera of aquatic products, and toxic, harmful and deteriorated aquatic products. 1, site selection requirements

The location of vegetable market shall meet the requirements of urban planning, land use planning and commercial network planning, and obtain the corresponding planning approval procedures.

The establishment of the vegetable market should comply with the relevant provisions of traffic, environmental protection and fire protection, and match the urban transformation, residential areas and community commercial construction, and should be located in a place with convenient transportation.

With the outer wall of the vegetable market as the boundary, the linear distance is within 1 km, there is no toxic and harmful pollution source, and there is no place for producing and storing inflammable, explosive and toxic dangerous goods.

2. Architecture

The newly-built vegetable market should choose a relatively independent site in a single building or a non-single building.

The civil structure of the newly-built vegetable market should adopt reinforced concrete or new material structure that meets the requirements of national construction, safety and fire protection.

The height of the single building of the newly-built vegetable market shall not be less than 6 meters; The height of non-single building shall not be less than10m. The width of the main passage in the venue is not less than 3 meters, the shopping passage is not less than 2.5 meters, and the width of other passages such as dirt is not less than 2 meters. There are not less than 2 exits, and the width of the main entrance and exit doors is not less than 4 meters.

The vegetable market should have good ventilation conditions, spacious and bright indoors, and good natural lighting. The floor market shall be equipped with a special elevator for transporting goods; * * * Toilets should be installed in the market, and the construction standards are generally Class II standards, and they should not be located near the cooked food business area.

3. Area

The area of the vegetable market is determined according to the resident population, service radius, consumption demand and other factors in the planned area.

The reconstructed vegetable market area should not be less than 400m2, and the newly-built vegetable market construction area should not be less than 600m2.

The newly-built vegetable markets in urban built-up areas and county towns shall be equipped with parking places for motor vehicles and non-motor vehicles and internal warehouses. The parking lot accounts for more than 20% of the commercial housing area, and the parking lot area in the central city market is appropriately increased according to the needs.

4. Decoration and site layout

Non-slip floor tiles should be laid on the vegetable market floor to meet the requirements of water absorption, non-slip and easy cleaning, and tilt to both sides of the channel; The interior wall (including around the column) shall be plastered with wall tiles, and the height shall be no less than1.8m; The roof can use mildew-proof paint, or the ceiling should be decorated with A-class combustion performance; There are no exposed pipes, baffles and other lines in the indoor air except the license plates and light lines that must be hung.

The brand names of operators in the market should be standardized. Set the trading area according to the kind of goods. Similar commodity areas should be relatively concentrated; Zoning should be clearly marked. In the market, farmers' self-production and self-sale trading areas are set up as needed.

Live poultry business areas should be relatively independent, separated from other business areas, with a distance of not less than 5 meters;

The operation of breakfast area or fast food supporting services should be relatively concentrated in special areas, with 1-2 households as appropriate. There should be no sewage or other pollution sources around, and fresh poultry should not be operated, stored or transported within 20 meters.

The distance between the counter of directly imported food such as cooked brine, bean products and pickles and the live poultry counter, toilet and garbage room should be more than 20 meters.

The newly-built vegetable market should consider setting up an independent clean vegetable processing room, equipped with water supply and drainage facilities, cleaning pools, operation desks and garbage collection facilities, and treat vegetables without sediment, rotten leaves, roots and water before putting them on the market. (1) Water supply and drainage facilities

1, water supply facilities

The water used for on-site operation shall ensure sufficient water quantity and pressure, the sanitation shall meet the requirements of national GB 5749, and the facilities configuration shall meet the national water-saving regulations. Advocate the use of reclaimed water under the condition of ensuring compliance with water hygiene standards.

Aquatic products area supplies water to commercial places, meat area supplies water to business area, and cooked food business area supplies water to processing room. At the same time, water supply points are set up in the market for consumers to use.

A high-pressure water flushing device should be set on site to facilitate flushing the ground walls and equipment and facilities.

2. Drainage facilities

Open caisson culvert (safety pipe) drainage system is adopted, and rat isolation net is fortified. Manholes should be set at the intersection of the main channel and the shopping channel, and the spacing between manholes should not be greater than 10 m, and floor drains should be set at the counter. The market with underground garage should be designed separately according to the building requirements.

The sewer of the shopping passage must be designed as a back passage to prevent odor from uploading, and no open ditch can be set.

The width of the ground drainage trough outside the counter is 0.08m-0. 1m, and the radian depth is 0.03m-0.05m It is made of stainless steel or corrosion-resistant materials that are easy to clean and disinfect, and is equipped with a floor drain. The drainage trough in the counter should be kept clear, the ground should be kept dry, and garbage should not be piled up.

Sewage discharge system should be equipped with filtration treatment facilities according to environmental protection requirements, in line with GB 8978. The sewage from urban vegetable market is filtered and connected to the urban sewage pipe network. Necessary sewage treatment facilities should be added to the sewage discharge of rural vegetable markets. Primary slag separation and filtration facilities should be added for sewage discharge in aquatic products and chilled poultry business areas.

(2) Power supply facilities

Should be equipped with safe power supply facilities suitable for the power load. Wires are mainly laid with concealed wires and equipped with leakage protection devices.

All business areas should be equipped with power sockets with grounding wires that meet the requirements of low-voltage electrical appliances, and waterproof sockets should be used in aquatic products areas.

The configuration of lighting power supply facilities in the market environment shall comply with the provisions of GB 50034. The illuminance of the lamps above the counter (operation desk) should reach 100lx, and the illuminance of the lamps on the operation desk for cutting meat and removing bones should not be less than 200lx. The passages in the venue should be equipped with lighting, and each entrance and exit should be equipped with emergency lights.

(3) Ventilation facilities

The newly-built vegetable market with a construction area of less than 2,000 square meters shall be equipped with a low-noise exhaust fan with a power of not less than 3000 w. If it exceeds 2,000 square meters, for every increase of 100 square meter, 3,000 W exhaust fan equipment shall be correspondingly increased, and the opening layout of the exhaust fan shall be set according to the national or local environmental protection requirements.

The facilities of windows in the venue should ensure smooth air convection.

Live poultry sales points should be equipped with ventilation facilities.

The pantry that needs temperature control must be equipped with corresponding ventilation and temperature control facilities.

(4) Garbage disposal facilities

The vegetable market should be equipped with unified garbage containers and bins (boxes), and set up centralized and standardized garbage rooms. The garbage room should be sealed, equipped with water supply and drainage facilities, so as not to pollute the surrounding environment, and all business owners should set up sealed garbage bins (boxes).

(5) Fire safety facilities

The building fire control facilities shall meet the requirements of GBJ 16- 1987 and GB50222- 1995; The vegetable market should be equipped with fire-fighting equipment according to GB/T 17 1 10.

Braised cooked food trading area of more than 35 square meters, can be set up in front of the shop after the factory. Other trading areas shall not set up domestic electricity and liquefied gas facilities.

(6) Commercial facilities

1, counter facilities

Booth counters should be made uniformly according to the needs of different types of business, and the counter surface and edge water retaining flange should be made of brick or stainless steel. The counter area should be 1.5m-2m long, 0.75m-0.9m wide, and the counter height should be 0.7m-0.8m The facade of the counter should be pasted with wall tiles, and the outer edge of the counter near the passage should be provided with a water retaining flange with a height of not less than 5cm. Electronic scales should be placed in the same position on the counter, and the setting position of electronic scales should be convenient for consumers to check.

The counters for frozen and refrigerated aquatic products and fresh meat should use stainless steel countertops, and waterproof walls should be set outside the live fish stalls, which are 20cm higher than the upper edge of the fish pond (basin).

The vegetable counter should be designed in a ladder shape. The height of the counter should be 0.7m-0.8m, rising from 0. 1m to 0. 15m, and it is generally designed as three floors. Each group of counters should have about 4 booths, and each group of counters should have 1 -2 entrances and exits with a width of 0.7m.

2. Refrigeration equipment

If the quality and freshness of commodities have temperature requirements, temperature control equipment or corresponding measures shall be adopted to ensure that commodities are immediately stored in cold storage and freezing facilities, so as to ensure that the cold chain formed in the links of commodity display, sales, processing and transportation will not be delayed.

Frozen meat and frozen aquatic products should be equipped with a low-temperature freezer, and chilled aquatic products should be equipped with an ice platform. The operation of chilled meat should be equipped with a refrigerator, and the temperature should be kept at 0℃-7℃. It is advocated to sell bean products and semi-finished products, and there should be refrigeration facilities.

The vegetable market with an area of more than 2000m2 should be equipped with cold storage, and the vegetable market with conditions should be equipped with cold storage facilities or a commodity sorting room below 25℃. (A) procurement management

On-site commodity buyers should ask suppliers for certificates of origin, quality certification or commodity inspection.

Vegetables should be purchased from local "fixed-point" wholesale markets or agricultural production bases.

Fresh meat must be purchased from local designated slaughterhouses or "on-site linked" wholesale markets, and accompanied by quarantine inspection certificates consistent with the goods.

Fresh beef, mutton, etc. If it has not been specified, it must be inspected before it can be put on the market for sale.

The purchase of aquatic products should have the product certificate issued by the quality inspection agency of the place of origin or the product certificate provided by the wholesale market.

Bean products and cooked food products must be purchased from production and distribution enterprises with business qualifications and hygiene licenses, and the market should ask for delivery notes with the goods and stay in the market for the record.

Other purchased foods should have food hygiene certificates consistent with the commodities.

(2) Market entry detection

The vegetable market should be equipped with rapid detection equipment as needed to monitor the residual content of organophosphorus carbamate pesticides in vegetables and fruits entering the market.

The market should check the incoming goods and commodity quarantine inspection certificate (certificate) every day, and handle the problems in time when found.

Quality inspectors shall verify the authenticity and validity of various vouchers, and keep copies of the original business operator qualification certificate and commodity quality certificate for the first time, and establish a traceability mechanism.

(3) Rejection of unqualified products

When there are toxic, harmful, expired, deteriorated and other quality and hygiene problems in the goods operated on site, they should be removed from the shelves in time and sealed, and reported to the food hygiene management department for handling, and a delisting mechanism for unqualified goods should be established.

(4) Prohibited projects

Prohibit the sale of wild protected animals and plants stipulated by the state in the vegetable market;

Prohibit the production, processing and operation of prohibited items specified in the Provisions of the Ministry of Health on the Administration of Food Hygiene in Markets;

It is strictly prohibited to sell dead livestock and poultry meat, spoiled meat, water-injected meat, meat that has not been quarantined and other meat that does not meet the food safety and hygiene requirements and its finished products;

Prohibit minced meat processed in different places from entering the market for sale;

The roasted seeds and nuts made on site shall not be sold in the venue.

(5) Retail processing

Bulk vegetables should be cleaned before being put on the shelves, including removing dirt, yellow leaves, rotten leaves and roots, and promoting the listing of clean vegetables or semi-clean vegetables. Vegetables that need to be kept fresh should be packed with plastic wrap, and those that need to be tied should be tied with non-toxic materials.

The finishing and processing of cooked brine, the division and deboning of meat, and the on-site decapitation, evisceration and descaling of fresh and chilled aquatic products shall be carried out on the operating table (board) that meets the health and safety requirements.

On-site food production and processing in the vegetable market (including semi-finished products processing and direct food processing) must comply with the provisions of the Ministry of Health's Regulations on the Administration of Food Hygiene in Markets.

Safe and hygienic tools should be used in the processing of live birds in different places, and the processed items should be strictly cleaned.

(6) commodity display

1, vegetables

Vegetables should be processed, arranged neatly and displayed in categories before being sold on the counter.

The discharge of prepackaged vegetables should be kept fresh, neat and beautiful, and easy to sell.

2. Fresh frozen meat

Encourage fresh meat business to set up brand sales areas, and its business premises must be equipped with temperature control facilities, and the regional temperature is not higher than 25℃. The remaining fresh meat and cut meat traded on the same day must be refrigerated with good quality, and the storage time should be determined according to the season.

Meat products shall not be stored and contacted with toxic, harmful and odorous substances on the ground.

The inedible meat produced in meat sales should be placed in containers with obvious signs, and the market management department should deal with it centrally according to relevant requirements.

3. Aquatic products

The counters for refrigerated aquatic products should be covered with loose ice cubes on porous stainless steel plates and equipped with fresh-keeping freezers.

Aquatic products and shellfish that need fresh water for temporary cultivation should be displayed and sold in special containers.

4. Bean products

Bean products should be classified and placed neatly.

Before and after the sale of bean products, the facilities, equipment and surrounding environment must be cleaned, and unsold bean products should be stored in cold storage facilities.

5, cooked food halogen products

Raw and cooked foods should be placed separately, and the raw materials should meet the food hygiene requirements.

Indoor disinfection equipment should be provided, and facilities such as containers (appliances), refrigeration and air conditioning should be specially placed or displayed, which should meet the requirements of food hygiene. It is necessary to have perfect facilities to prevent flies and rats, so as to be free from rats and flies.

Cooked food sales personnel are strictly prohibited from touching food directly with their hands.

6. Pickles

Pickled vegetables directly imported should be covered for sale, and equipped with anti-fly and anti-mouse facilities to ensure that there are no mice and no flies.

It is forbidden to touch food directly with your hands.

7. Muslim food

The establishment and operation of Muslim food counters must conform to the national and relevant ethnic policies.

The operation of halal food shall meet the requirements of special stalls, special personnel, special warehouses and special vehicles for halal food supply.

(7) packaging

It is forbidden to sell and use plastic shopping bags with a thickness less than 0.025mm in the vegetable market, and it is recommended to use nontoxic and degradable environmental protection packaging materials. The system of paid use of plastic shopping bags shall be implemented, and the price of plastic shopping bags shall be clearly marked, and the price of plastic shopping bags shall be charged in addition to the commodity price. Plastic shopping bags shall not be provided free of charge.

Non-edible and non-environmental plastic bags are strictly prohibited.

Edible containers should be used for pickled products, and chemical and toxic plastic barrels are strictly prohibited.

Cooked food halogen products are packed in food bags and sealed containers.

Operating in prepackaged foods, the label shall comply with the provisions of GB 77 18. 1, environmental sanitation

The environmental sanitation of the vegetable market should meet the requirements of GB 1488 1.

The vegetable market should keep the ground dry and clean, and there is no peculiar smell in the market. There shall be no hanging, posting and garbage accumulation in the vegetable market.

For inedible articles, there should be a special person responsible for centralized recycling and unified treatment. All wastes should be put into garbage bags and not exposed. Garbage bags should be collected at any time and put into garbage bins or garbage rooms for centralized treatment, and cleaned regularly to ensure a clean and orderly shopping environment in venues. Aquatic product waste generated by aquatic product retail outlets in the course of trading shall be collected by the vegetable market and disposed of in time.

On-site health implements regional responsibility system and defines the responsible person; Off-site health should implement the system of city appearance and environmental sanitation responsibility area, and should be equipped with full-time health supervision personnel and daily cleaning personnel.

2. Hygienic requirements of facilities

All operating tables, knives and containers for processing fresh meat, aquatic products and cooked food should be strictly cleaned and disinfected every day, and stored in designated locations with covers.

Living water fish ponds should be cleaned and disinfected regularly with disinfectant, and other fish storage appliances should be cleaned regularly.

The vegetable market should be equipped with garbage bins (barrels) for collecting non-staple food garbage.

3. Health requirements of employees

The vegetable market should be equipped with full-time food hygiene management and supervision personnel, designate a person in charge as the person in charge of food hygiene, and establish a health management system for employees. Every relevant employee should hold a valid health certificate.

The personal hygiene and health status of cooked food sales and food processing personnel in the vegetable market should comply with the relevant provisions of GB 1488 1 General Hygienic Standard for Food Enterprises. Processing personnel should wear white coats, hats and masks when on duty, and wash their hands in the disinfection basin before operation; Special trays and fixtures should be used to collect money and exchange money, and direct contact with coins is not allowed. Cooked food practitioners are not allowed to leave long nails, apply nail polish, wear rings, bracelets, bracelets and other accessories when they take up their posts. (A) system norms

1. The vegetable market shall formulate internal management systems, including: the work system for vegetable market managers, the job objective responsibility system for vegetable market managers, the code for market operators, the responsibility system for the safety and quality of edible agricultural products, the exit and destruction system for unqualified products, the traceability system for product quality and safety, the on-site publicity system for vegetable market business activities, the commodity advance payment system, the market file management system, the personnel training management system and the environmental sanitation management system.

2. The vegetable market should establish a service account, a customer complaint handling account, a food practitioner health examination registration account, a measuring instrument account, a school scale record account, and a non-edible meat recycling account.

(2) Quality specification

1. Encourage market operators to purchase and distribute organic, green and pollution-free agricultural products certified by the state.

2, shall not sell adulterated, shoddy, fake, expired, deteriorated and other unqualified goods.

3. The vegetable market should set up a testing room in a prominent position in the market, with an area of not less than 10 square meter, and should be equipped with professional testing personnel and rapid qualitative testing equipment required for testing items. Listed commodities must be sampled and tested every day, and the test results should be published.

4, the occurrence of livestock and poultry death or suspected death, should be disposed of in accordance with the relevant requirements of health and epidemic prevention.

(3) License specification

1. The floor operator must hold a valid business license, and must also obtain a hygiene license for bean products and non-staple food. It is not allowed to operate without a license or beyond the scope.

2. Commodity certificates (forms) such as certificates of conformity, quarantine certificates, factory certificates and confirmations attached to commodities shall be kept by the floor operators themselves for future reference.

(4) Price specification

1, sales of all kinds of goods should be clearly marked according to the relevant provisions of the state, the price tag content is true and clear, the handwriting is clear, the labels are aligned, and the logo is eye-catching.

2. The commodity price tag on the package shall indicate the commodity name, pricing unit, place of origin, retail price and other main contents. Where specifications, grades and textures are required, items such as specifications, grades and textures shall also be indicated.

3, prohibit price fraud, price gouging and dumping at low prices and other unfair price behavior.

(5) Measurement specification

1. Measuring instruments that meet the national standards must be used in the market, and management should be strengthened, and calibration should be carried out regularly, and reported to the local quality and technical supervision department for the record. Do a good job of compulsory verification of measuring instruments once a year on schedule.

2, bills, tickets, commodity identification, price list, etc. The national legal units of measurement should be used correctly.

(6) Personnel training

1, vegetable market management personnel should participate in pre-job training or rotation training organized by relevant departments according to their duties, and take up their posts with certificates after passing the examination, wearing uniformly printed badges.

2, the vegetable market should establish a training mechanism for operators of food hygiene and business norms.

(7) Service specification

1, the vegetable market should be equipped with service facilities such as market service management office, service desk, broadcasting facilities and customer rest. And set up a complaint box in a prominent position in the vegetable market, announce the complaint telephone number, institutionalize the complaint handling, and implement the first compensation system in the vegetable market.

2, the vegetable market should be set up publicity column, publicity column, map column, supply area signs. Conditional markets can set up price display screens.

3. The vegetable market shall establish a service supervision mechanism, conduct regular sampling surveys on consumer satisfaction, consult consumers' opinions and suggestions on the vegetable market, formulate measures to solve the problem within a time limit, and give timely feedback to consumers.

(8) Credit norms

1, the vegetable market should establish the integrity management files of operators in the market, and manage the operators in the market openly, fairly and justly.

2. The floor operators shall operate in good faith, cultivate a good social reputation, and consciously resist the occurrence of fraud, illegal operation, tax evasion, tax evasion and tax arrears.

3. Market organizers should carry out the selection and commendation activities for outstanding business households or honest business households. Expose operators with bad reputation, and if the circumstances are serious, they can be retired.