1. The standard sales desk should be adopted for the booth. For vegetables and fruits, the countertop of each booth should be no less than 1.5 square meters, and the plane size should be 1.5-2 meters long, .9-1.2 meters wide and .7-.8 meters high. The countertop of each meat stall is not less than 2 square meters, and the plane size should be 2-3 meters long, 1.-1.2 meters wide and .8-.9 meters high. Each booth of marinated brine is not less than 2 square meters; Each stall of cooked food is not less than 3 square meters; Each stall of aquatic products is not less than 5 square meters, of which the pond fish pond is not less than 1.5 square meters; Each booth of chilled seafood is not less than 4 square meters; Every stall for dry goods is not less than 5 square meters; Each stall of chilled poultry in the Third Ring Road is not less than 15 square meters, and each market has 1-3 stalls.
2. Fresh meat stalls should be equipped with stainless steel racks with a diameter of 5 mm at the front or back of the fresh meat sales counter, which is convenient for operation.
Cooked food stalls should have dust-proof, fly-proof, rat-proof and cockroach-proof facilities, and the business area should not be less than 3 square meters. Businesses selling cooked food should operate in closed business rooms, and the tiles should be laid to the top, with an area of not less than 8 square meters. There must be a special glass or plexiglass cabinet with sliding doors, equipped with heating or refrigeration facilities, and it is not allowed to be sold in the open air. If there is no special room, it is not allowed to cut cooked food.
3. The marinated brine store must have a pre-entry room and a sales room; Must be equipped with hand washing and disinfection equipment, and use non-contact faucets such as pedal or automatic induction; The sales room must be equipped with refrigeration equipment, air conditioning, ultraviolet germicidal lamp, facilities for preventing flies, killing flies, rats and cockroaches, dust prevention and ventilation, and set up double-door cabinet sales windows, with two-way spring doors at the entrance and exit, and decorative lights should be installed outside the sales room. Semi-finished products (salted, processed meat and vegetable products, frozen food) should be equipped with closed or fresh-keeping facilities.
4. Each booth of aquatic products and chilled products must be equipped with an operation console, a sewage tank and a fixed sewage bucket (placed at the bottom of the platform); Cold stalls should be equipped with freezers to keep fresh. Dry goods stalls should be set up centrally, and rolling gates can be set up according to the actual situation.
The sales counter must be neat and beautiful, and stainless steel, glazed tiles or other clean and easy-to-clean veneers can be used (the meat counter can be paved with polypropylene plastic plates); A water retaining edge is arranged on the vending table near the outer edge of the channel, the height of the water retaining edge of the common vending table is not less than 1 cm, and the water retaining edge of the fish, chilled and poultry vending table is not less than 2 cm; The ground should be made of waterproof, non-slip and easy-to-clean materials; The height of interior wall tile veneer should not be less than 2.m..
there should be good washing and drainage facilities in the trading hall and shed. Sewage discharge should comply with the current relevant national norms and technical regulations.