Market business facilities should meet the market business requirements, but also in line with the market health, fire evacuation needs.
1. The stalls should adopt the standard selling platform. Vegetables, fruits each stall table surface of not less than 1.5 square meters, the plane size of 1.5-2 meters long, 0.9-1.2 meters wide, 0.7-0.8 meters high. Meat stalls each table surface of not less than 2 square meters, plane dimensions should be used 2-3 meters long, 1.0-1.2 meters wide, height should be 0.8-0.9 meters. Pickled brine class each stall of not less than 2 square meters; cooked food class each stall of not less than 3 square meters; aquatic products class each stall of not less than 5 square meters, of which the pond fish pool of not less than 1.5 square meters; chilled seafood class each stall of not less than 4 square meters; dry miscellaneous class each stall of not less than 5 square meters; three ring road within the class of cold fresh poultry each stall of not less than 15 square meters, each market set 1-3 stalls.
2. Fresh meat stalls in the front or back of the fresh meat sales counter should be set up in 50 mm diameter stainless steel frame, easy to operate.
Cooked food stalls should be dust-proof, fly-proof, rodent-proof, cockroach-proof facilities, the business area should not be less than 3 square meters. Sales of cooked food business should be operated in a closed business room, and should be tiled to the top, an area of not less than 8 square meters. To have a special glass or plexiglass cabinets with sliding doors, equipped with heating or refrigeration facilities, not exposed to sell, such as no special room, not for cooked food cutting.
3. Pickled halogen storefront must be set up to enter the room and selling room; must be equipped with hand-washing, disinfection equipment, foot-operated or automatic sensor-type non-contact faucets; selling room must be configured with refrigeration, air-conditioning, ultraviolet germicidal lamps, anti-fly, fly, rodent, cockroach, dust and ventilation facilities, set up a double-door cabinet selling window, two-way entrance and exit spring door, decorative lamps should be installed outside of the selling room. Decorative lights should be installed outside the selling room. Semi-finished products (marinated, modulated meat and vegetable products, frozen food) stores should be equipped with airtight or preservation facilities.
4. aquatic, chilled each stall must be set up for the operation of the table, and configure sewage tank, fixed dirt bucket (placed under the table); chilled stalls should be equipped with a cooler to preserve freshness. Dry stalls should be set up centrally, and can be set up according to the actual situation of the roller shutter.
Selling platform shall be neat and beautiful, available stainless steel, glazed tiles or other neat, easy-to-clean veneer (meat stalls can be paved with polypropylene plastic sheet); selling platforms by the channel on the outside edge of the edge of water, the ordinary selling platform water edge height of not less than 10 cm, fish, chilled, poultry selling platform water edge of not less than 20 centimeters; the ground should be used for waterproofing, non-slip, easy-to-clean materials; the interior wall Tile veneer height should not be less than 2.0 meters.
Trading halls, sheds should have good washing, drainage facilities. Sewage exclusion should be in line with the current national norms and technical regulations.