This standard specifies the terms used and principles to be followed in the management of green retail markets, as well as the requirements for the environment, facilities and equipment, product quality, product management, on-site food processing, OEM food production, market management, and market credit of green retail markets for agricultural and sideline products. This standard applies to retail outlets that sell agricultural and sideline products. GB/T 19221-2003 Green Retail Market for Agricultural and Sideline Products GB/T19221-2003 Standard download decompression password: www.bzxz.net
This standard specifies the terms used and principles to be followed in the management of green retail markets, as well as the requirements for the environment, facilities and equipment, product quality, product management, on-site food processing, OEM food production, market management, and market credit of green retail markets for agricultural and sideline products. This standard applies to retail outlets that sell agricultural and sideline products.

GB/T19221—2003
This standard is formulated to deepen the control of the three-dimensional project, establish and improve the product safety guarantee system of the circulation link of agricultural and sideline products in my country, and improve the technical and equipment level of the retail market of residual agricultural and sideline products. This standard is issued by the National Economic and Trade Commission, and the technical unit is: National Municipal Agricultural Trade Federation. The main authors of this standard are: Ma Zengjun, Li Yulin, Wei Yang, Na Shuping, Zhang Ji, Ye Xincui, Ding Ta. This standard is explained by the National Three Green Work Office. 1
1 National
Green Zero Poultry Market for Agricultural Products
GH/F19221--2CC3
This standard sets the principles of market management and use of green parts and the requirements for the production of products, equipment, commodity quality supervision, commodity management, product processing, OEM food production, market management, and market use. This standard is applicable to those who operate agricultural products. 2 Normative References
The following documents are cited as the provisions of the standard. The documents cited in the period are not suitable for this standard. All the revised or amended sections are not suitable for this standard. However, the new versions of these documents shall be used according to the requirements of this standard. All the new versions of these documents shall be used according to the requirements of this standard. The new versions of these documents shall be used according to the requirements of this standard. The new versions of these documents shall be used according to the requirements of this standard. The new versions of these documents shall be used according to the requirements of this standard. The new versions of these documents shall be used according to the requirements of this standard. 1
Concentrated products
Including fruits, meat, eggs, aquatic products, grain and animal products and their processed products, 32
Agricultural and sideline products market
Regular public consumption, and direct sales of these by-products. 3.3
Agricultural products market
The two trading products meet the requirements of environmental hygiene and technical standards, and the quality of the products is good.
Site environment
2.1 Changeable space width, bright,
4.2 Advertising layout high and coordinated operation, reject price and process promotion. South product touch effect neat, up.3 Channel arrangement is coordinated, people flow is smooth. 4.2 Floor is tight, flat, clean, no air is allowed to be cooked, light and odorless.
5 Equipment
5.1 Recommended equipment
5.1.1 Frozen food inspection equipment low sea phase:
GE/1 19221—20C3bZxz.net
5.f.2 Fresh meat, dairy products, and soy products should be equipped with temperature-resistant products. 5.1.3 The product trays should be fully stocked with deionized water.
5.1.4 Fresh fruit products should be equipped with various types of slurry, 5.1.5 Cold water products should be equipped with ice machines and counters. 5.1. Fruit products should be equipped with refrigerators, 5.1.7 Juice products should be equipped with ice machines.
5.2 Testing facilities and equipment||tt| |An inspection point with the ability to quickly detect pesticide residues should be set up and equipped with a fast ball flow control device to ensure that the equipment is inspected as qualified as possible. 5.3 On-site processing equipment
5.3.1 The processing equipment should be equipped with operating tables and corresponding equipment that meet the above requirements. The processing of food products should be equipped with equipment that meets the requirements of the industry. 5.3.2
The processing of cooked food should be equipped with high-speed ovens, baking ovens, storage, packaging and other equipment. 5.3. 5
6
E.1 Commodity access standards E
The market implements a market access system for commodities, and commodities traded on the market must meet one of the following requirements (the product must be inspected and certified by a certification body recognized by the accreditation body) and comply with the provisions of B1845.11846.4 or G518166.1180%.1, and can be transferred to the current genetically modified food. 6.2 Quality requirements for incoming goods
6.2.1 Fresh fruits must not be sold with skins, leaves or eggplants before delivery to the market. 5.2.2 Fresh fruits must be pre-cooled and meet hygiene requirements. 6.2.3 Aquatic products must meet hygiene requirements.
5.2.4 Cooked fruits must be packed in food containers or closed containers. Raw and cooked fruits must be separated from each other, and the raw materials must meet hygiene requirements.
7 Product supervision
7.1 Product quality Import Specifications
Imported products should be accompanied by the supplier's original product certificate, product quality certificate or product quality control certificate and test results, etc.
7.2 Product Inspection and Testing
7.2.7 The market quality inspection department shall conduct product quality inspection on the authenticity and validity period of the original product quality certificate of various agricultural and sideline products, and make a written record of the inspection process, and review the original product quality certificate. 7.2.2 For each agricultural and sideline product that has not been certified, it shall be inspected according to the test method and testing principle of G.1.-1an.?.
7.2.2.1 The product should be tested for the content of excessive organic matter, organic acid and ester residues in water. The product that does not meet the maximum residue limit of G5184161-18424.7 shall not be traded in the market. 7.2.2.2 In response to the sampling records, the test report and customer file policy shall be registered in a timely manner. The system shall handle the error in the test results in a timely manner. 3. The crystal shall be divided into partitions or cabinets (shelves> display
7. 3.1 Vegetables, fresh meat, aquatic products, and cooked food should be separated or put on display in separate cabinets (shelves) for sale. 7.3.2 A separate sales area should be set up for certified products and genetically modified foods, which should be clearly marked and displayed in separate areas or cabinets (shelves) according to the types of products.
7.3. The products should be separated and sold in bulk, and trimmed before being put on the packaging. 7.3. Fresh meat, processed meat, and other foods should be classified and displayed in special areas or special areas. 7.3.6 Live aquatic products should be placed on display for inspection. GB/T19221—2003
7.3.7 Dangerous and endangered animals should not be displayed in the light Protect and display the food at a reasonable price. The sales staff shall be responsible for taking and putting out special tools. 7.3.B Barbecue food display cabinet sales notice: 3.9 Regularly check the quality of the goods. Timely eliminate the spoiled goods. 7.4 Goods preservation
7.4.1 Fruits
7.4.1.1 Fresh fruits shall be classified and marked before being put on the cabinet. 7.41.2 Fresh bananas shall be preserved in a temperature zone. 7.4.2 Fresh meat
7.4.2.1 The temperature of the cut goods shall be kept at 15°C. 7.4.2.2 Fresh meat shall be kept fresh in a cold storage at 0°C-7°C. 7.4.3 Aquatic products ||tt ||7.4,3.1 Some live water products should be placed in the water tank. 7.4.3.2 The oxygen supply device in the water tank should not be replaced within the specified period. 7.5 Packaging management
Section.5,! Fresh vegetables and fruits should be packaged with environmentally friendly materials that are conducive to preservation. 7,5.2 Cut pieces should be packaged in food packaging, and overcooked meat products should be packaged in fresh-keeping molds. 5.3 Before storage and display, the packaging should be kept clean for 1 month and 2 months. The packaging display room should be kept clean. 7.5.4 The outer packaging should be in accordance with the production date and shelf life of the product. The shelf life should be guaranteed for 1 year. 7.5.E The surface materials should meet the relevant standards of users. 7.6 Hygiene management
7.6.1 Fresh products should be packaged in a fresh-keeping mold. The operating tables, pressure relief equipment and steaming utensils used for the production of food and food should be regularly cleaned and placed in designated positions. The bottom of the table should be cleaned with disinfectant and other utensils should also be disinfected regularly. 8.1 If the food is processed on site, the food processing station should hold the business license and production permit issued by the relevant departments. 8.2 A special room should be set up for on-site training. 8.3 Equipment should be cleaned annually and disinfected. 8.4 The materials for the preparation of food and food packaging should meet the requirements of the relevant departments. 8.5 The personal hygiene and health requirements of food processing personnel should comply with the relevant provisions of the food processing station. 8.6 If the food is processed on site, personal hygiene requirements should be kept.
9 Branded food production
Authentic branded food production must comply with the requirements of this standard. 9.2 Detailed records should be kept of the production date, production unit, and quality status of the products produced to ensure that the entire product production process can be traced.
10 Market construction
10.1 Market environment management is the first person in charge of agricultural product quality and safety management GB/T 19221—2003
10.2 Establish a commodity quality management department, equip it with professional and full-time inspection personnel, and strengthen the supervision and management of agricultural product quality and safety. 10.3 A market personnel hygiene management system should be established, and the market personnel should have valid health certificates issued by the market management department. 10.4 A market management manual should be compiled, including the market acceptance process, management systems of various departments, market facilities, disease quality management, product testing management, on-site food production management, branded food production management, cultural training, environmental sanitation management, etc. 10.5 Store service supervision, regular customer service inspection, record opinions on the market service, and formulate solutions. 10.6 A complaint office should be set up and a complaint box should be set up. Complaints should be handled in a standardized and assigned person-by-person manner, with a time limit. The handling results and the satisfaction of the complainants should be recorded in detail. 11. Market Credit
Yima products should be operated in good faith in the market and have good social credit. 11.1 There should be no fraud, illegal operation, tax evasion, tax arrears, etc. 11.2 There should be no record of illegal violations in law enforcement agencies within three years. 11.3 The quality of the goods should be managed: the commitment is to strictly follow the requirements of this standard for access to goods, to deal with counterfeit and inferior goods, to promptly remove expired, defective and defective products, and to promptly handle customer complaints about quality issues.
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