What problems should be paid attention to in the planning stage of upgrading and transformation of farmers' markets?

First, the upgrading of farmers' markets-the separate design of stalls

Booth design should conform to the characteristics of the market and coordinate with the market environment. The design height of the booth should conform to the business and consumption habits. Storage space should be set up behind the counter reasonably, and the edge can be surrounded by stainless steel.

Food stalls can adjust the flow of people in the whole market, which can generally be divided into stepped and slightly inclined baffles. The countertop design should be slightly inclined to the direction of floor drain, and the stepped countertop can make vegetables more neat and beautiful.

The meat stall is an attractive stall in the whole market. In order to ensure the freshness of meat, it is best to display it in the refrigerator. The stalls should be equipped with electronic scales, faucets, freezers, meat grinders, meat racks and other equipment.

Live fish stalls should be equipped with water baffles on fish ponds and fish tanks and inclined to the inside of the stalls to prevent the channel ground from being slippery due to splashing fish water, and stalls should be equipped with fish cutting platforms.

Second, improve the lighting and drainage system of the farmers' market.

Lighting in the renovation design of farmers' market should meet the needs of business and shopping. Adequate natural light can make the market brighter, and fresh LED lights can be used to highlight the color of ingredients. Sales of water pipes, wires, etc. It should be laid underground, and the hydropower equipment in the booth can be configured separately according to business needs.

Third, the farmer's market upgrade-the distinction between raw food and cooked food?

The design of live poultry room and cooked food room should be separated from other formats, so as to separate dry and wet areas and raw and cooked areas. Live poultry and cooked food should be set in a closed and transparent business room, and independent entrances and exits should be set up.

Business premises should be equipped with cleaning and disinfection facilities. ? The live poultry business room should be equipped with a special slaughter room with an area of not less than 10 square meter, and equipped with a water heater and a mobile scalding pool.

The distance between the cooked food business room and live poultry, fresh food, toilets and garbage should be more than 10 meter, and the front disinfection room should be set up behind the business room, and the food should be displayed in the refrigerator.