This standard specifies the requirements for the operating environment, operating facilities and equipment, and operating management of farmers' markets. This standard applies to farmers' markets that have applied for opening and are in operation. GB/T 21720-2008 Technical Specification for Management of Farmers' Markets GB/T21720-2008 Standard download decompression password: www.bzxz.net
This standard specifies the requirements for the operating environment, operating facilities and equipment, and operating management of farmers' markets. This standard applies to farmers' markets that have applied for opening and are in operation.
This standard is proposed and managed by the Ministry of Commerce of the People's Republic of China.
Drafting units of this standard: Market System Construction Department of the Ministry of Commerce, National Urban Farmers' Trade Center Federation.
Main drafters of this standard: Ma Zengjun, Hu Jianping, Li Danghui, Wang Jing, Zhang Jie, Zhu Yumei, Hou Yangbiao, Xu Yue.
The clauses in the following documents become the clauses of this standard through reference in this standard. For dated references, all subsequent amendments (excluding errata) or revisions are not applicable to this standard. However, parties to agreements based on this standard are encouraged to study whether the latest versions of these documents can be used. For undated references, the latest versions apply to this standard.
GB14881 General Hygiene Standards for Food Enterprises
GB19085 Prevention Measures for Infectious Diseases in Commercial and Service Business Places
GB50016 Code for Fire Protection Design of Buildings
GB50222 Code for Fire Protection Design of Interior Decoration of Buildings

ICS03.-100
National Standard of the People's Republic of China
GB/T217202008
Administrative & technical practice for markets of agricultural products2008-05-04Promulgated
General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of ChinaStandardization Administration of the People's Republic of China
2008-10-01Implementation
This standard is proposed and managed by the Ministry of Commerce of the People's Republic of China. The drafting units of this standard are: Market System Construction Department of the Ministry of Commerce and National Urban Agricultural Trade Center Federation. The main drafters of this standard are: Ma Zengjun, Hu Jianping, Li Danghui, Wang Qian, Zhang Jie, Zhu Yumei, Hou Yangbiao and Xu Yue. GB/T21720—2008
1 Scope
Technical Specifications for Farmers' Market Management
This standard specifies the requirements for the operating environment, operating facilities and equipment, and the management requirements for farmers' markets. This standard applies to farmers' markets that have been opened and are in operation: 2 Normative References
GB/T21720-2008
Becomes the clauses of this standard through reference in the standard. The following documents are used in conjunction with
For any dated referenced document, all subsequent revisions are not applicable to this standard. However, the parties to the agreement on this standard are encouraged to study whether the revised versions (excluding those with errors)
can be used. For any undated referenced document, the latest version applies to this standard. GB14881
GB19085
GB50016
GB50222
3 Terms and Definitions
The following terms
Farmers' markets
Retail establishments selling edible agricultural products
Sanitary standards for bulk food
Prevention measures for infectious diseases in industrial and service management establishments
Design fire prevention standards
Building interior decoration design fire prevention standards
Apply to this standard
kets of The retail trading environment should be smooth and clean, with clear and complete name signs. The market flow of people and vehicles should be smooth and thick, and the trading area should be open and fixed. The supporting facilities and services should be non-dry, non-slip, easy to wash, and have smooth drainage. 4.3 The market surface should be convenient. 4.4 The trading hall (shed) should be windproof and clear. There should be no sundries. 4.5 The market should be divided into fresh fruits and vegetables, poultry and eggs, grains and meat, aquatic products, cooked products and condiments, and clearly marked. Fresh, live, raw, cooked, dry and wet goods should be concentrated and displayed and sold in shifts. 4.6 Standard stalls or commodity counters should be set up in the market, and the commodities should be neatly arranged and clean. 4.7
Newly built or renovated markets should comply with the planning requirements of local commercial outlets. 5 Requirements for business facilities and equipment
Service infrastructure equipment
Public service facilities such as bulletin boards, service offices, complaint boxes, and complaint telephones should be set up, and various public facilities should have clear signs. 5.2 Measuring facilities and equipment
. 5.2.1 Electronic scales should be used for measuring instruments, which should be qualified and within the calibration period. 5.2.2 A qualified public electronic fair scale should be specially set up for the convenience of repeated weighing. 5.3 Food display facilities and equipment
5.3.1 Fresh aquatic product trading should be equipped with facilities such as replacement ponds, killing operation tables, and waste recycling bins. An open drainage ditch must be set up in front of the aquatic product display.
GB/T 21720—2008
5.3.2 Cold (frozen) products should be equipped with refrigerators to keep the products refrigerated (frozen). 5.3.3 Fresh meat products should be equipped with a cutting table, and hanging sales are encouraged. The live trading area should be closed or semi-closed, and there should be cages; there should be a closed centralized killing room, and garbage should be handled in time. 5.3.4
5.3.5 Semi-finished products and cooked foods that are directly ingested should have clean and hygienic covers or coverings, and should not be covered with plastic sheets. Special tools should be used to sell bulk foods.
5.4 Health and safety facilities and equipment
Food processing on site should be provided with a processing room, and the processing environment and operation should comply with the requirements of G1B11881. 5.4.1
There should be a toilet with a wash basin, which should be kept clean and hygienic. The toilet facilities should meet the needs of the market flow of people and have eye-catching signs 5.4.2
signs.
5.4.3Fly and rodent prevention equipment should be provided.
There should be trash cans and trash collection channels, and transportation facilities. 5.4.4
5.4.5There should be sewage discharge pipeline facilities, and the discharge standards should meet the requirements of the local environmental protection department. 5.5 Testing facilities and equipment
“Rapid detection equipment for pesticide residues and related auxiliary facilities should be equipped. 5.6 Fire-fighting facilities and equipment
Should meet the requirements of G350016, and the interior decoration should meet the requirements of GB50222. 6 Business management requirements
6.1 Product quality management
6.1.1 A management department responsible for food safety should be established or food safety management personnel should be assigned, a safety and sanitation quality certification system for edible agricultural products should be established, and quality commitments should be made public.
6, 1.2 A sampling inspection system for invoices and certificates for purchases should be established. The market should ask distributors for food purchase invoices and valid food safety certificates, conduct quality inspections and supervision and management of products entering the market, and keep corresponding records. 6.1 .3 On-site food, bulk food and fresh food should comply with national food hygiene and quality standards, be away from pollution sources, and should not sell expired, spoiled, invalid and other substandard goods. 6.1.4 A system for the withdrawal of substandard goods should be established. For substandard foods announced by relevant administrative departments, the market should immediately stop selling, supervise the withdrawal, and keep records.
6.2 Dealer management
6.2.1 A dealer agreement admission system should be established to check their legal business qualifications, sign food safety guarantee agreements with dealers, and clarify the safety responsibilities of food operations.
6.2.2 A dealer management file should be established to truthfully record the dealer's identity information, contact information, business products and credit records, and update them in a timely manner. After a distributor exits the market, its files should be kept for at least two years. 6.2.3 Distributors should operate with licenses displayed, and should clearly display business licenses, health permits and other relevant certificates in a prominent position at the stall. 6.2.4 Distributors should establish commodity purchase ledgers and bulk sales ledgers. The supplier, product name, origin, purchase time, specifications, quality grade, quantity and other contents of the traded food should be recorded in detail to facilitate product traceability and recall. 6.2.5 A reward and punishment system for distributors should be established to regularly reward good behaviors such as honest business operations, and promptly deal with behaviors such as short-weighting, bullying, and selling substandard products.
6.3 Transaction service management
6.3.1 A consumer complaint reporting system should be established, and a complaint point should be set up. The handling of complaints should be institutionalized, with responsibilities assigned to individuals. The time limit should be set, and the handling results and the satisfaction of the complainant should be recorded in detail. 6.3.2. Food testing, sanitation and epidemic prevention, and environmental sanitation work systems should be established. During the outbreak of infectious diseases announced by the state, market management should comply with the requirements of GB19085.
6.3.3 A price management system should be established, and commodities should be clearly marked with prices. 2
6.3.4 There should be a metering management system, and the metering equipment should be calibrated regularly. 6.3.5 There should be a fire management system, with dedicated personnel for management, regular security inspections, 6.4 Personnel management
6.4.1 Market management personnel should have the qualifications required by the local labor and social security department, and be trained before taking up their posts. 6.4.2 Food practitioners should hold a valid health certificate issued by the local health department. GB/T21720—2008
6.4.3 The market should establish a training system and regularly provide management personnel and distributors with relevant training on food safety and fire protection. GB/T21720-2008
People's Republic of China
National Standard
Technical Specification for Management of Farmers' MarketswwW.bzxz.Net
GB/721720--2008
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