Standard content of supermarket shopping environment standard

This standard specifies the basic requirements of supermarket environment, marketing facilities and ancillary facilities.

This standard is applicable to supermarkets, large supermarkets and other retail stores characterized by open-shelf sales, centralized collection and sales of daily necessities, including convenience stores, discount stores, warehouse member stores and other stores.

2. Definition

2. 1 supermarket shopping environment

It consists of the internal business space, business-related facilities and affiliated places of the supermarket, including commodity display, marketing facilities and equipment layout, safe passage design, parking lot planning, etc.

2.2 Marketing facilities and equipment marketing devices &; equipment

Machines, equipment and tools directly related to supermarket operation, such as elevators, lighting systems, cash registers, shelves, freezers, trolleys, shopping baskets, etc.

2.3 ancillary facilities and equipment

Places, machines, equipment and tools that support and assist in management, such as parking lots, warehouses, receiving areas, fire fighting systems, anti-theft equipment, lockers, etc.

2.4 Specialized counters of counters (rental area)

Relatively independent counters and spaces in commodity categories and layout, including bread room, staple food room, processing room, etc.

2.5 fresh area

The supermarket deals in the storage, processing and sales of fresh commodities such as vegetables and fruits, meat and eggs, aquatic products and cooked food.

3. Basic requirements for entrances and exits

3. 1 entrance

3. 1. 1 The corporate logo shall be uniform, obvious, clear and tidy.

3. 1.2 Business hours shall be clearly marked and expressed in a consistent manner.

3. 1.3 If there are steps at the entrance, the slope should be moderate, and ramps for disabled people should be set up. In rainy and snowy weather, entrances and exits should be

There are anti-slip signs.

3. 1.4 Customer entrance should be distinguished from commodity import, except discount stores and convenience stores with business area less than 200m2.

3.2 exit

3.2. 1 Exit shall be clearly marked.

3.2.2 Exit and entrance should be distinguished to facilitate personnel evacuation.

3.3 During business hours at night, the entrances and exits should have sufficient lighting.

4, the basic requirements of the cashier area

4. 1 A cash register with barcode reading shall be provided.

4.2 The cashier should have enough cashier channels, and there should be no less than 5 cashiers per thousand square meters.

4.3 The ratio of credit card channels to non-credit card channels at the cashier is not less than 1: 4.

4.4 The distance between cashier channels? It is advisable to pass two shopping carts at the same time.

4.5 the distance in front of the cashier channel? It is advisable to pass three shopping carts at the same time.

5. Basic requirements of food and department stores

5. 1 floors and walls

5. 1.65438+ Step transition should be eye-catching.

5. 1.2 The ground pavement with skid resistance, compression resistance, load bearing, wear resistance and easy cleaning shall be selected.

5. 1.3 If a fixed shelf is used, the use signs of channels, weighing platforms and other areas shall be distinguished.

5. 1.4 The ground should consider the load-bearing requirements to ensure the stability of the goods displayed on the shelves.

5. 1.5 When the wall is decorated with posters, landscapes, etc. , the bearing capacity of the wall should be considered.

5. 1.6 The wall surface shall be flat and coordinated with the lighting and decorative colors.

5. 1.7 wall power cord should be concealed or sheathed, and meet the requirements of fire protection law.

5. 1.8 Provide customer warning signs such as safety reminders and children's reminders at necessary locations.

5.2 Channels and shelves

5.2. The1aisle should meet the requirements of the whole store. The width of discount stores and convenience stores with business area less than 200m2 should be kept above 0.9m, and the width of warehouse member stores and large supermarkets should be above 1.6m (the supermarket should be not less than 1.5m).

5.2.2 Channels shall be arranged vertically, parallelly and crosswise to keep smooth in all directions.

5.2.3 Clear fire evacuation signs, shopping guide signs, weighing platform signs and commodity classification signs shall be set in the passage.

5.2.4 Shelves shall be made of materials that are easy to clean, tough and environmentally friendly, and conform to environmental protection and fire protection standards.

5.2.5 The packaging shall be sealed bags or boxes, and the sales of bulk food shall meet the requirements specified in the Hygienic Management Standard for Bulk Food.

5.3 Weighing and packaging equipment

5.3. 1 Weighing equipment shall adopt measuring instruments conforming to national standards, and shall go to the measuring department for annual inspection on schedule.

5.3.2 Packaging equipment should have national safety certification marks, such as balers, sealing machines and other equipment.

5.4 Identification

5.4. 1 Commodity labels shall be in the style specified by the national price department, and marked with the words "supervised by the price bureau". All packaged or boxed food labels priced by electronic scales must have production date and shelf life, and the label surface should be clean, tidy and free of typos.

5.4.2 Signs shall be clear and clear, posted flat, and used signs shall be clean and stable.

5.4.3 Signs shall be unified, and public signs shall conform to international standards.

5.4.4 prepackaged foods labels shall meet the requirements of GB 77 18-94 General Standards for Food Labeling.

6. Basic requirements of fresh area

6. 1 display equipment: including display props, shelves, heat preservation cabinets, freezers, freezers, etc. used in the store to sell fresh goods.

6. 1. 1 According to the fresh-keeping temperature requirements of fresh products, choose display equipment to display goods.

6. 1.2 The display equipment shall be kept clean, free from water and stains.

6. 1.3 Necessary low-temperature storage equipment, including cold storage (cabinet) and freezer (cabinet), shall be provided for commodities and raw materials stored in fresh areas. The temperature of cold storage (cabinet) is -2℃-5℃, and the temperature of cold storage (cabinet) is lower than-18℃.

6.2 Processing room: it is the working space for the store to process fresh products and carry out on-site processing.

6.2. 1 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.

6.2.2 The fresh food area of the store should be provided with a special cleaning area, and the hand-washing pool and appliance cleaning and disinfection pool used by employees should be configured and used separately. Fresh areas should be kept clean and sanitary, and water supply and drainage should not be blocked.

6.2.3 The fresh food processing area in the store should keep the ground wall clean, the high-temperature odor area should be fully ventilated, there is no water on the ground, and the sewer mouth should be disinfected and deodorized regularly.

6.2.4 The walls of the processing zone should be made of light-colored, moisture-proof, non-leakage and non-toxic materials, and the dado should be decorated with ceramic tiles or other anti-corrosion materials, with a height of not less than1.5m. ..

6.3 Processing and Sanitary Equipment

6.3. 1 All kinds of large-scale processing equipment in the processing zone should be cleaned up in time once used. After processing a batch, clean it immediately, clean the appearance of the machine, and remove internal residues and blood stains.

6.3.2 If large-scale fresh-keeping equipment (refrigeration equipment and processing equipment) is equipped, it should be maintained regularly and the inside of the equipment should be thoroughly cleaned.

6.3.3 Shops engaged in on-site food processing shall abide by the Food Hygiene Law of People's Republic of China (PRC) and the relevant provisions of food production and sanitation processing enterprises, and obtain the food hygiene license issued by the local health administrative department.

6.4 Sanitary environment

6.4. 1 Stores should adhere to the principles of low temperature, cleanliness and coverage in the processing and operation of fresh goods to ensure the quality of fresh goods.

6.4.2 Employees in the fresh-keeping area of the store (including vendors and promoters) shall be in good health, hold valid health certificates and have regular physical examinations.

6.4.3 The personnel on duty in the fresh food area (including the sales promotion personnel of the supplier) should keep the work clothes clean, with clean hair, hands and nails and no long nails. Sales staff of cooked food and cakes should wear disposable masks, hats and gloves, and wash their hands in the special sink before taking up their posts.

6.4.4 Stores shall regularly conduct health check-ups for employees (including vendors' promoters), conduct special training, and establish complete health check-up files.

6.4.6 Chemical cleaning supplies and cleaning tools used in cleaning work should be specially sealed and stored in designated places to avoid polluting food, utensils, workbench and working environment.

6.4.7 Fresh area should take effective measures to drive flies, repel insects and kill rats, and be equipped with sufficient disinfection equipment (fly-killing equipment and ultraviolet disinfection equipment) to ensure that the equipment is in normal working condition. Regularly carry out disinfection work such as deratization and air fumigation.

6.5 Supplier management

6.5. 1 Stores should choose professional distributors or manufacturers with complete licenses and standardized management as suppliers of fresh goods.

The supplier shall have the following licenses: (1) production and operation license; (2) the product health inspection report issued by the health and epidemic prevention station; (3) Other necessary supporting documents, such as industrial and commercial registration and tax registration.

6.5.2 Stores shall verify the relevant licenses of packaging material suppliers to ensure that the packaging materials purchased and used for fresh food sales meet the health and quarantine standards.

6.5.3 The purchased and used food processing auxiliary materials and additives shall meet the relevant national standards.

6.5.4 Products with unclear, unknown or missing shelf life, as well as products without certificates, shall not be sold in the store.

6.6 garbage disposal

6.6. 1 The garbage generated every day should be temporarily placed in the non-food sales area and cleaned up in time.

6.6.2 When storing garbage, set garbage bags in the trash can and seal them to prevent attracting flying insects and polluting other foods and utensils.

6.6.3 The area around the temporary garbage storage area should be kept clean and cleaned and disinfected regularly.

6.6.4 All wastes shall be crushed, and it is forbidden to repackage or sell expired or deteriorated fresh commodities.

6.7 Cooked food: including all packaged or bulk cold cooked food, hot cooked food, fast food box lunch, staple food kitchen supplies, cakes, bread, snacks, etc. Run it in the store.

6.7. 1 There should be a strict hygiene management system during the preparation and processing of cooked food, and special processing rooms should be equipped for making cooked cold dishes and cake decorations.

6.7.2 The sale of cooked food in bulk shall conform to the Hygienic Management Standard for Food in Bulk, and the display of cooked food in bulk shall be covered with special display cabinets or net covers to prevent the shopping environment from being polluted.

6.7.3 Bulk food sales should be covered with dustproof materials, and isolation facilities should be set up to prevent secondary pollution.

6.8 Aquatic products: including all aquatic products and processed foods in the store, such as freshwater fish, marine fish, shrimp and shellfish, as well as dried and salted products.

6.8. 1 stale goods (discoloration, bloodshot leakage, peculiar smell, etc.). ) and damaged goods (damaged packaging, unknown date, air leakage in vacuum packaging, etc. ) The shelves should be collected in time, and the damaged packaging should be replaced in time.

6.8.2 There should be enough crushed ice on the ice platform for aquatic products sales display, check the quality of ice wall at any time, and replenish crushed ice in time to ensure the fresh-keeping temperature of aquatic products.

6.8.3 Personnel engaged in fresh aquatic products should keep the working area clean, and regularly disinfect cutting boards, knives and other processing instruments.

6.9 Fruits and vegetables: including vegetable products, fruit products and other agricultural products operated by shops, and foods processed from them.

6.9. 1 The sales staff should display the goods according to the principle of first-in first-out, and control the number of displays to avoid squeezing the products. Keep fruits and vegetables fresh, replenish water when necessary, and extend the shelf life of fruits and vegetables.

6.9.2 Pick out the damaged and deteriorated commodities in time and replace the damaged commodity packaging in time.

6.9.3 Shops with freshly squeezed fruit juice and fruit tray display ice tables should keep enough ice cubes. Managers should check the quality of the ice table at any time, replenish the ice cubes in time, keep records of temperature measurement, and ensure the fresh-keeping temperature of juice and fruit bowls. After processing, the production date should be marked on the commodity packaging in time.

6.9.4 Stored cut vegetables should be packed with plastic wrap.

6. 10 meat, poultry and eggs: including livestock products, poultry products, egg products and foods processed by them.

6. 10. 1 All livestock and poultry products are from non-epidemic areas with complete licenses.

6. 10.2 During the segmentation process, tools shall not be reused to avoid cross infection. Eggs and meat products should not be stored in the same warehouse to avoid cross-infection of germs.

6. 10.3 livestock and poultry commodities should be precooled and acid discharged.

6. 10.4 Carefully select the recyclers of meat and poultry commercial wastes, and review the utilization of wastes by recyclers to ensure that wastes are not used for human consumption.

6. 10.5 The meat of livestock and poultry and conditioning products displayed in bulk in the freezer should be turned frequently to keep the goods breathable and prevent the meat from discoloring and the surface of the conditioning products from drying and dehydration.

6. 10.6 The meat of livestock and poultry displayed in bulk in the freezer should be displayed in trays, and should not be displayed directly on ice cubes, so as not to reduce the meat quality by melting ice water.

6. 10.7 It is forbidden to slaughter live birds on site in the store.

7. Warehouse

7. 1 The warehouse should store the goods by category.

7.2 Inventory goods should be separated from the ground and stored in accordance with the principle of first-in first-out, raw and cooked separately.

7.3 The warehouse shall be equipped with fire prevention, insect prevention and rat prevention facilities.

7.4 The shelves, floors, packing boxes and containers of various commodities in the cold storage should be kept clean, free from peculiar smell, abnormal water accumulation and freezing. There is a special person to regularly check the temperature of the cold storage (cabinet). Necessary intervals and return air space should be reserved for fresh products in stock.

7.5 The warehouse shall set up a special damaged goods area to clean up the deteriorated, expired or about to expire goods in time.

8. Ancillary facilities and equipment

8. 1 should be equipped with electrical emergency equipment, and emergency lights should be installed at entrances, exits, emergency passages and main shopping passages.

8.2 Parking spaces in the parking lot should be clearly marked for vehicles to enter and exit.

8.3 Water supply and drainage facilities and sewage treatment facilities should match the scale of operation and management.

8.4 Anti-theft facilities shall be provided to ensure the safety of goods and cash in the store.

8.5 Stores shall maintain suitable temperature conditions (winter 18℃-22℃, summer 22℃-26℃) and humidity conditions (relative humidity in store sales area ≤55%, relative humidity in frozen food sales area ≤40%), with a height of not less than 2.5m and good ventilation conditions. In general, every 150 square meter store should

8.6 The fire protection of supermarkets shall comply with GB 50222-95 (code for fire protection design of interior decoration of buildings), GB50045-95 (code for fire protection design of high-rise civil buildings), GB 16-87 (code for fire protection design of buildings 200 1 version) and GB15630-/.

8.7 Shops with an area greater than 1000 square meters shall be equipped with guest toilets, broadcast rooms and guest telephone facilities.