This standard specifies the basic requirements of the supermarket outlet environment, marketing facilities and equipment, ancillary facilities.
This standard applies to supermarkets, hypermarkets, and other open-shelf sales, centralized cash collection, sales of daily necessities as the characteristics of the retail industry stores, including convenience stores, discount stores, warehouses, membership stores and other types of stores.
2 Definitions
2.1 Supermarket shopping environmentSupermarket shopping environment
Consists of the internal operating space of the supermarket and the facilities and equipment related to the operation and the ancillary places, including the merchandise display, the layout of the marketing facilities and equipment, the design of the security channel, parking lot planning, etc..
2.2 Marketing installations & equipments
Machines, equipments, and tools directly related to the operation of supermarkets, such as elevators, lighting systems, cash registers, shelves, freezers, carts, and shopping baskets.
2.3 Affiliated facilities Affiliated facilities
Places, machines, equipments and tools that play a supportive and auxiliary role to the operation and management, such as parking lots, warehouses, receiving areas, fire fighting systems, anti-theft equipments, lockers and so on.
2.4 Specialty counters (leased area) Specialty counters
Counters and spaces that are relatively independent in terms of commodity categories and arrangement, including bread rooms, staple food rooms, processing rooms, etc.
2.5 fresh area
In the supermarket operating vegetables and fruits, meat, poultry and eggs, aquatic products, cooked food and other fresh commodities storage, processing, sales of business areas.
3 Basic requirements for exit and entrance
3.1 Entrance
3.1.1 Corporate identity should be uniform, obvious, clear and neat.
3.1.2 Business hours should be clearly indicated and expressed in a consistent manner.
3.1.3 Entrance with steps, the slope should be gentle, and there are ramps for the disabled. Rain and snow, entrances and exits should be non-slip tips signs.
3.1.4 Customer entrance should be distinguished from the import of goods, except for discount stores and convenience stores with a business area of less than 200 square meters.
3.2 Exit
3.2.1 The exit should have obvious indication signs.
3.2.2 The exits should be distinguished from the entrances and facilitate the evacuation of people.
3.3 The exits and entrances should have sufficient illumination during evening business.
4 Basic Requirements for Cashiering Area
4.1 Cash registers should be equipped with barcode readers.
4.2 There should be enough cash registers with no less than 5 cash registers per 1,000 square meters.
4.3 The ratio of card-access to non-card-access in the cashier should not be less than 1:4.
4.4 The distance between the cashier's lanes? To be able to pass two shopping carts at the same time
4.5 The distance in front of the cashier lane? To be able to pass three shopping carts at the same time is appropriate
5 food, the basic requirements of the department store area
5.1 floor, walls
5.1.1 the ground should be flat, no unevenness, do need to be divided into high and low levels of the high and low parts of the transition should be gentle. Step transition, there should be a clear reminder.
5.1.2 should choose non-slip, anti-pressure, load-bearing, wear-resistant, easy-to-clean floor coverings.
5.1.3 the use of fixed shelves, should distinguish between the channel, weighing table, other areas to use the logo and so on.
5.1.4 the ground should be considered load-bearing requirements to ensure the stability of the shelves after the display of goods.
5.1.5 walls for posters, scenery and other decorations, should consider the load-bearing capacity of the walls.
5.1.6 Walls should be flat, and lighting, decorative color coordination.
5.1.7 Power cables of the walls should be concealed or cased for open installation and in accordance with the requirements of the Fire Services Act.
5.1.8 Necessary locations should be suggestive signs for customers, such as safety reminders, child reminders.
5.2 channel, shelves
5.2.1 channel should be in line with the overall dynamic requirements of the store, the business area of less than 200 square meters of discount stores and convenience stores should be maintained at a width of more than 0.9 meters, warehousing members of the store, hypermarkets should be more than 1.6 meters (supermarkets should be not less than 1.5 meters).
5.2.2 The channel should be vertical parallel cross-layout, to maintain smooth flow in all directions.
5.2.3 The channel should be equipped with obvious fire evacuation signs, shopping guide signs, weighing station signs and commodity classification signs.
5.2.4 Shelves should be made of easy-to-clean, resilient and environmentally friendly materials, and comply with environmental and fire standards.
5.2.5 Packaging should be sealed type bags or boxes, bulk food sales should be in line with the "Bulk Food Hygiene Management Code" regulations.
5.3 Weighing and Packaging Equipment
5.3.1 Weighing equipment should be used in accordance with national standards of measuring instruments, on schedule to the measurement of the annual inspection.
5.3.2 Packaging equipment should be used with national safety certification mark of the equipment, such as balers, sealing machines and other equipment.
5.4 Labeling
5.4.1 Commodity labels should be used in accordance with the national pricing department regulations, and marked with the words "Price Bureau Supervision". All electronic scales pricing package or boxed food labeling must have the date of production and shelf life, labeling surface to keep clean, neat, no misspellings.
5.4.2 Labeling should be clear, unambiguous, posted flat, and the labeling rack used should be clean and smooth.
5.4.3 Signs should be uniform, public **** signs should be in line with international standards.
5.4.4 prepackaged food labeling should be consistent with GB 7718-94 "General Standard for Food Labeling" requirements.
6 Basic Requirements for Fresh Food Area
6.1 Display Equipment: Including display props, shelves, heat preservation cabinets, refrigerated cabinets and freezers used in stores for the sale of fresh food commodities.
6.1.1 Select display equipment for merchandise display according to the freshness temperature requirements of fresh products.
6.1.2 Display equipment should be kept clean and free of water and stains.
6.1.3 Storage of fresh regional commodities and raw materials and auxiliary materials should be configured with the necessary low-temperature storage equipment, including refrigerated warehouses (cabinets) and freezers (cabinets), refrigerated warehouses (cabinets) temperature of -2 ° C to 5 ° C, freezers (cabinets) temperature is less than -18 ° C.
6.2 Processing room: the store is operating fresh products, on-site processing operations space.
6.2.1 Livestock and poultry products processing should be in accordance with the raw materials and semi-finished products for the division of the work area, the workbench and processing equipment should be dedicated to the special pipe, to avoid cross contamination of germs.
6.2.2 Shop fresh area should be equipped with a special cleaning area, staff use of hand washing pool and utensil cleaning and disinfection pool should be configured for use separately. Fresh food area should be kept clean and hygienic, the upper and lower water is not blocked.
6.2.3 The fresh food processing area of the store should keep the floor and walls clean and tidy, high temperature and odor-producing areas should ensure adequate ventilation, no water on the floor, and regular disinfection and deodorization of sewer outlets.
6.2.4 Processing area walls should be light-colored, non-absorbent, non-leakage, non-toxic material cladding, and decorate the wainscotting with tiles or other anticorrosive materials, with a height of not less than 1.5 meters.
6.3 Processing and sanitation equipment
6.3.1 Various types of large-scale processing equipment in the processing area should be cleaned as they are used and opened, and cleanup and sanitation should be carried out immediately after completing a batch of processing treatment, washing the exterior of the machine and removing the internal residue and blood stains.
6.3.2 Equipped with large fresh equipment (refrigeration equipment and processing equipment), should be regularly maintained, the internal equipment thoroughly clean.
6.3.3 Stores engaged in on-site food processing should comply with the "People's Republic of China *** and the State Food Sanitation Law" and the relevant provisions of the food production and hygiene processing enterprises, and obtain the "Food Hygiene License" issued by the health administrative department of the region.
6.4 Hygienic Environment
6.4.1 Stores shall adhere to the principles of low temperature, cleanliness, and coverage (3C COLD, CLEAN, and COVER) in the processing and operation of fresh commodities to ensure the quality of fresh commodities.
6.4.2 Employees in the fresh food area of the store (including supplier promoters) should be in good health, hold valid health certificates, and undergo regular physical examinations.
6.4.3 Employees on duty in the fresh food area (including supplier promotional staff) should keep their uniforms clean, their hair, hands and nails clean, and should not keep long nails. Cooked food and pasta sales staff should wear disposable masks, hats and disposable gloves, and wash their hands in a special sink before going on duty.
6.4.4 Stores should conduct regular hygiene inspections for employees (including supplier promoters) and provide special training, and establish complete hygiene inspection records.
6.4.6 Chemical cleaning products and cleaning tools used in cleaning work should be designated special sealed storage, to avoid contamination of food, utensils, workstations and the work environment.
6.4.7 Raw area should take effective fly, insect and rodent measures, equipped with sufficient extermination equipment (fly equipment and ultraviolet sterilization equipment), and to ensure that the equipment is in a normal working condition. Regular anti-rodent and air fumigation and other elimination work.
6.5 Supplier Management
6.5.1 Stores should select professional distributors or manufacturers with complete licenses and standardized management as suppliers of fresh goods. Suppliers should have the following licenses: (1) production and operation license; (2) product hygiene inspection report issued by the sanitary and epidemic prevention station (3) other necessary supporting documents, such as business registration and tax registration.
6.5.2 Stores should verify the relevant licenses of the suppliers of packaging materials to ensure that the packaging materials purchased and used for the sale of fresh food meet the health and quarantine standards.
6.5.3 Food processing auxiliary materials and additives procured and used should meet the relevant national standards.
6.5.4 Products with unclear, unknown or missing shelf-life markings and products without certificates of conformity shall not be operated in the stores.
6.6 Garbage Disposal
6.6.1 Garbage generated every day should be temporarily placed at a fixed point in the non-food sales area and cleaned up in a timely manner.
6.6.2 When storing garbage, garbage bags should be placed inside the garbage cans with airtight lids to prevent the attraction of flying insects and contamination of other foods and utensils.
6.6.3 The area around the refuse holding area should be kept clean and regularly cleaned and disinfected.
6.6.4 All waste scraps should be crushed and processed, and it is strictly prohibited to repackage and sell expired or spoiled fresh goods.
6.7 Cooked food: including all packaged or bulk cold cooked food, hot cooked food, fast food boxed meals, staple kitchen products, cakes, breads and snacks operated in the store.
6.7.1 Cooked food production and processing should have a strict health management system, cooked food and cold food production and cake laminating should be equipped with a special processing room.
6.7.2 The sale of bulk cooked food should be in accordance with the "Code of Hygienic Management of Bulk Food", and the display of bulk cooked food should be covered with special display cabinets or net covers to prevent contamination from the shopping environment.
6.7.3 Bulk food sales should be covered with dust-proof materials and segregation facilities should be set up to prevent secondary contamination.
6.8 Aquatic products: This includes all aquatic products and their processed and prepared foodstuffs, such as freshwater fish, marine fish and shrimps and shellfish, as well as dried and salted products, etc., that are operated in the store.
6.8.1 Should promptly pick up the shelves of poor freshness of the goods (discoloration, blood leakage, odor, etc.) and damaged goods (broken packaging, date unknown, vacuum packaging leakage, etc.), and timely replacement of broken commodity packaging.
6.8.2 Aquatic products sales display ice table should have enough crushed ice, check the quality of the ice wall at any time, and timely replenishment of crushed ice to ensure that aquatic products preservation temperature.
6.8.3 The operation of fresh aquatic products, should keep the work area clean, and regular disinfection of the case, knives and other processing equipment.
6.9 Vegetables and fruits: including vegetable products, fruit products and other agricultural products operated in the store, and food products processed and made from them.
6.9.1 The sales staff should display the products according to the principle of first-in-first-out, and control the amount of display so as not to crush the products. If necessary, fruits and vegetables for freshness and hydration treatment to extend the shelf life of fruits and vegetables products.
6.9.2 Timely pick up broken and spoiled goods, timely replacement of damaged commodity packaging.
6.9.3 Shops with freshly squeezed juice and fruit plate display ice table should maintain sufficient ice volume. Managers should check the quality of the ice table at any time, replenish the ice in a timely manner, and carry out temperature checking records to ensure that the freshness temperature of the juice and fruit plate, and the date of production should be labeled on the commodity packages in a timely manner after the completion of processing.
6.9.4 The sliced vegetables in the store should be wrapped in cling film.
6.10 Meat, Poultry and Eggs: including livestock products, poultry products and egg products operated in the store, and food products processed and made from them.
6.10.1 Livestock and poultry commodities should all be sourced from non-infected areas and fully licensed.
6.10.2 Tools shall not be repeated and cross-used during segmentation and processing to avoid cross-contamination. Egg commodities shall not be stored with meat commodities in the same warehouse to avoid cross-contamination of germs.
6.10.3 Livestock and poultry commodities should be pre-cooled acid treatment.
6.10.4 Careful selection of recyclers of meat and poultry commodity wastes and review of the recycler's use of the wastes to ensure that the wastes are not used for human consumption.
6.10.5 Livestock and poultry meat and seasoned products displayed in bulk in the freezer should be turned frequently to keep the commodities breathable and to prevent discoloration of the meat and drying and dehydration of the surface of the seasoned products.
6.10.6 Cold cabinets in the bulk display of livestock and poultry meat should be used tray display, should not be displayed directly on the ice, to avoid melting ice water to reduce the quality of meat.
6.10.7 Prohibition of on-site slaughter of live poultry in the store
7. Treasury
7.1 Treasury should be done to categorize the storage of goods.
7.2 Inventory of goods should be separated from the ground wall, and in accordance with the principle of first-in-first-out, raw and cooked separately.
7.3 The warehouse should have fire prevention, insect and rodent-proof facilities.
7.4 The shelves, floors and various commodity packing boxes and containers of the cold storage should be kept clean, leaving no odor and no abnormal accumulation of water and ice. There is a person to regularly check the temperature of the storage cold storage (cabinet). Inventory of fresh produce should retain the necessary interval and return air space.
7.5 The warehouse should set up a special area for defective commodities, and clean up spoiled, expired or about to expire commodities in a timely manner.
8. Accessory facilities and equipment
8.1 should be equipped with power emergency equipment, in the entrances and exits, emergency channels, shopping the main channel device emergency lights.
8.2 Parking spaces should be clearly marked to facilitate vehicle access.
8.3 Water and sewage facilities and sewage treatment facilities should match the scale of operation and management.
8.4 Anti-theft facilities should be equipped to ensure the safety of goods and cash in the store.
8.5 The store should maintain suitable temperature conditions (18 ℃ - 22 ℃ in winter, 22 ℃ - 26 ℃ in summer) and humidity conditions (the relative humidity of the sales area of the store ≤ 55%, the relative humidity of the sales area of frozen food ≤ 40%), the height of the floor is not less than 2.5 meters, and there is good ventilation, generally every 150 square meters of the store should be equipped with 1.5 square meters of ventilation. 150 square meters of sales should be installed 1 exhaust fan, air volume of 150 cubic meters / hour or so.
8.6 Fire prevention in supermarkets should be consistent with GB50222-95 (fire code for the design of building interior decoration), GB50045-95 (fire code for the design of high-rise civil buildings), GBJ16-87 (2001 edition of the Code of Practice for Fire Prevention in Building Design) and GB 15630-1995 (fire safety signage requirements) of the relevant requirements. Related requirements.
8.7 Shops exceeding 1,000 square meters shall be provided with guest toilets, broadcasting rooms and guest telephone facilities.
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