Basic requirements of the state for supermarkets

1, floors and walls, with emphasis on safety and bearing capacity. For example, "anti-slip, compressive, load-bearing, wear-resistant and easy-to-clean floor paving materials should be selected" and "specially decorated places should have suggestive signs to remind customers, such as safety tips and children's tips".

2, the channel and shelf, the key is unobstructed and easy to evacuate. For example, "the passage should be kept clear" and "the passage should be provided with obvious fire evacuation signs, shopping guidance signs, weighing platform signs and commodity classification signs".

In the aspect of "weighing and packaging equipment", it is mainly emphasized that the measuring and packaging equipment used should meet the relevant national certification requirements. For "logo", the requirements of packaging date and shelf life are emphasized.

The requirement of "fresh area" is a key point of this standard. Requirements are put forward for display equipment, processing and sanitation equipment and cooked food products.

1. For "display equipment", the requirements are mainly from the aspects of cleanliness and temperature. For example, "the display equipment should be kept clean, and the site should be thoroughly cleaned regularly, and relevant records should be made". "Commodities, raw materials and auxiliary materials in the fresh area should be equipped with necessary low-temperature storage equipment, including cold storage (cabinets) and freezers (cabinets), with the temperature of cold storage (cabinets) between -2℃ and 5℃ and below-10.

2. The "processing room" is an important place for fresh food storage and processing in supermarkets, and it is also a frequent place for food safety in supermarkets. Therefore, the standard mainly emphasizes the disinfection of the processing room. For example, "the processing of livestock and poultry products should be divided into working areas according to raw materials and semi-finished products, and the workbench and processing equipment should be dedicated to avoid cross-contamination of germs", "the store fresh-keeping area should be set up with a special cleaning area, and the hand-washing pool used by staff and the equipment cleaning and disinfection pool should be used separately. The fresh area should be thoroughly cleaned regularly, kept clean and hygienic, and the whole processing room should be thoroughly disinfected, and relevant records should be made.

3, different kinds of fresh food requirements:

Cooked food products-from the definition of scope, it includes all packaged or bulk cold cooked food, hot cooked food, fast food box lunch, staple kitchen supplies, bean products, homemade food, cakes, bread, snacks, etc. The standard mainly emphasizes the principles of "isolation" and "coverage".

Aquatic products-from the definition, it includes all aquatic products operated in stores and fresh foods processed and produced by them. It mainly emphasizes the freshness management of commodities, such as "there should be enough crushed ice on the display ice platform, check the quality of ice wall at any time and replenish crushed ice in time", "those engaged in fresh aquatic products should keep the work area clean, and the processing instruments such as chopping boards and knives should be thoroughly disinfected regularly".

At the same time, the standard also puts forward basic requirements for "fruits and vegetables" and "meat, poultry, eggs and milk" products.

4. The requirement of "garbage disposal" shows that the standard considers the supermarket environment comprehensively. The standard requires that "garbage bags should be placed in trash cans and sealed to prevent attracting flying insects and polluting other foods and utensils", "all discarded items should be crushed, and it is forbidden to repackage expired and deteriorated fresh goods for sale", while for some recyclable goods, such as oil, the standard emphasizes the qualification of recycling enterprises. Only qualified recycling enterprises designated by local governments can recycle goods.

In addition, the standard also makes basic requirements for the "sanitary environment" and "supplier management" of the "fresh food area".

Auxiliary facilities such as "parking lot" and "toilet" are also important conditions for supermarket operation, and the standards also make relevant requirements. For example, "parking spaces in parking lots should be clearly marked with vehicles entering and leaving", "shops over 1000 square meters should be equipped with guest toilets, broadcast rooms and guest telephone facilities", "supermarkets should be equipped with customer service centers and related complaint telephones" and so on.

In the process of drafting the standards, reference was made to GB/T 18 106-2004 Classification of Retail Business Forms, GB 50222-95 Code for Fire Protection Design of Interior Decoration of Buildings, GB 77 18-94 General Standard for Food Labeling and Code for Hygienic Management of Bulk Food.

The introduction of this standard will certainly play a positive role in regulating the operation of chain supermarkets, improving the shopping environment of supermarkets, meeting customers' shopping needs and protecting consumers' legitimate rights and interests.