Some standard content:
ICS 03. 080.30
National Standard of the People's Republic of China
GB/T23650—2009
Supermarket shopping environment
Supermarket shop conditior
Published on 2009-05-06
General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China Standardization Administration of China
Digital anti-counterfeiting
Implemented on 2009-10-01
CB/T 23650-2009
Normative references
Terms and definitions
General requirements
Basic requirements for store entrances
Basic requirements for cashier areas
Basic requirements for sales areas
Basic requirements for fresh food areas
Garbage disposal
Warehouses·
Environmental protection, energy saving, safety
Facilities and equipment
References
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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: China Chain Store Association, Aisheng Environmental Optimization Technology (Suzhou) Co., Ltd. The main drafters of this standard are: Pei Liang, Li Danghui, Liu Haibin, Luo Qunfang, Fang Xin, and Yang Qingsong. GB/T23650—2009
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1 Scope
Supermarket shopping environment
This standard specifies the basic requirements for the hardware environment and software environment of supermarket shopping. This standard applies to supermarkets and related formats: 2 Normative references
GB/T23650—2009
The clauses in the following documents become the clauses of this standard through reference in this standard. For all dated referenced documents, all subsequent amendments (excluding errata) or revisions are not applicable to this standard. However, the parties who reach an agreement based on this standard are encouraged to study whether the latest versions of these documents can be used. For all undated referenced documents, the latest versions are applicable to this standard. GB3096 Acoustic Environment Quality Standard
GB7718 General Rules for Prepackaged Food Labeling
GB15630 Requirements for Fire Safety Signage
GB/T18883 Indoor Air Quality Standard
GB50034 Building Lighting Design Standard
JGJ48 Store Building Design Code
JGJ50 Urban Road and Building Accessibility Design Code 3 Terms and Definitions
The following terms and definitions apply to this standard. 3.1
Supermarket
A retail format that sells goods on the shelves and collects payment in a centralized manner to meet the daily needs of community consumers. According to the different product structures, it can be divided into food supermarkets and comprehensive supermarkets.
[GB/T18106--2004, definition 4.1.4]
Supermarket shopping environment supermarketshop condition is composed of hardware environment and software environment. The hardware environment includes business space, business facilities and equipment, and affiliated places, and the software environment includes air quality, employees, etc.
Supermarket business facilities and equipmentshopfacilities&equipmentMachines, equipment, and tools directly related to supermarket operations, such as shelves, refrigerators, trolleys, cash registers, lighting systems, elevators, etc. 3.4
Affiliated facilities
Affiliated facilities
Places, machines, equipment, and tools that support and assist supermarket operations and management, such as parking lots, warehouses, receiving areas, fire protection systems, anti-theft equipment, lockers, toilets, etc. 4 General requirements
4.1 Supermarkets should operate in good faith, and the goods sold should comply with the relevant national quality and health safety regulations. 4.2 The design of supermarket stores should comply with the relevant national fire safety regulations. ：
GB/T 23650—2009
4.3 Supermarkets should have a complete service system.
4.4 Supermarkets should be well ventilated and maintain appropriate temperature and humidity conditions. 4.5 Supermarkets should ensure the normal operation of air conditioners, elevators, freezers and other equipment to ensure safe and convenient shopping for customers. 5 Basic requirements for store entrances and exits
5.1 The company logo should be obvious, clear and clean. 5.2 The business hours should be clearly indicated.
5.3 The entrance with steps should have a gentle slope and a ramp suitable for the disabled. In rainy and snowy weather, the entrances and exits should have anti-slip warning signs.
5.4 The customer entrance should be distinguished from the commodity entrance (except for discount stores and convenience stores with a business area of less than 200m). 5.5 There should be obvious signs at the exit. 5.6 The exit and the entrance should be distinguished to facilitate the evacuation of personnel. 5.7 Barrier-free passages should be set up at exits, passages, elevators, toilets, parking lots, etc. and should be kept unobstructed. 5.8 There should be obvious emergency passages that meet the requirements of GB15630. 6 Basic requirements for cashier areas
6.1 The cashier area should be equipped with an electronic cash register.
6.2 The number of cashier counters should be set according to the sales area and customer flow, and the layout design of the cashier counters should be convenient for customers to settle accounts and guide. 6.3 The cashier area should provide a card swiping channel.
7 Basic requirements for sales areas
7.1 Floor
7.1.1 The floor should be flat. It must be divided into high and low levels, and the high and low parts should be smoothly avoided. There should be eye-catching reminders for step-type transitions. 7. 1.2 Non-slip, pressure-resistant, load-bearing, wear-resistant, and easy-to-clean floor coverings should be selected. 7.1.3 The floor should take into account the requirements of bearing children to ensure the stability of the shelves after displaying goods. 7.1.4 Where fixed shelves are used, signs should be used to distinguish aisles, weighing platforms, and other areas. 7.2 Walls
7.2.1 The wall surface should be flat and clean.
7.2.2 The power cord on the wall should be concealed or exposed in a conduit. For relevant regulations and requirements, please refer to the Fire Protection Law of the People's Republic of China". 7.2.3 If the wall is decorated with cloth, recording, hanging, etc., the load-bearing capacity of the wall should be considered. Locations that have been specially modified and decorated should have prompt signs for customers, such as safety tips and deafness tips. 7.3 Ceiling
7.3.1 The design and installation of the ceiling should be safe and reliable. 7.3.2 It is prohibited to hang items that may cause safety accidents on the ceiling. 7.4 Aisles and shelves
7.4.1 Aisles should meet the overall traffic flow requirements of the store, and the aisle settings should comply with relevant national and local government regulations. 7.4.2 Aisles should be arranged vertically, parallel, and crosswise to keep them unobstructed in all directions. 7.4.3 Aisles should be equipped with obvious fire signs and shopping guides Signs, weighing platform signs and commodity classification signs. 7.4.4 The shelves should be made of easy-to-clean, flip-able and environmentally friendly materials, and comply with environmental protection, fire protection and safety standards. 7.4.5 The stacking of goods should not affect the use of the sprinkler system nozzles. 7.5 Signs
7.5.1 The price tags of commodities should adopt the style stipulated by the national price department and be marked with the words "supervised by the local price authority". 7.5.2 The labels of pre-packaged foods should comply with the requirements of GB7718. 2
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7.5.3 The signs should be clear and unambiguous, and the sign racks used should be clean and stable. 7.5.4 The signs should be unified, and public signs should comply with relevant national regulations. 8 Basic requirements for fresh food areas
8.1 Processing environment
GB/T 23650—2009
8.1.1 The processing of livestock products should be divided into work areas according to raw materials and semi-finished products. Workbenches and processing equipment should be managed and used exclusively to avoid cross-contamination of pathogens.
8.1.2 The fresh food area in the store should be equipped with a special cleaning area. The handwashing sink, equipment cleaning and disinfection pool, and water filter pool used by the staff should be configured and used separately. The fresh food area should be cleaned regularly and thoroughly to keep it clean and hygienic. 8.1.3 The floor and walls of the fresh food processing area in the store should be kept clean and tidy. High-temperature and odor-generating areas should ensure sufficient ventilation, no water accumulation on the ground, and sewer outlets should be regularly deodorized. 8.1.4 The walls of the processing area should be painted with light-colored, non-moisture-absorbing, non-permeable, and moss-free materials, and the wall skirts should be decorated with tiles or other anti-corrosive materials with a height of not less than 1.5 m.
8.1.5 The processing room should be disinfected regularly and relevant records should be kept. 8.2 Sanitary environment
8.2.1 In the processing and operation of fresh goods, the principles of low temperature, cleanliness and covering should be adhered to, and the cold chain should be kept uninterrupted to ensure the quality of fresh goods.
8.2.2 Employees in the fresh area (including supplier promotion staff) should be in good health and hold valid health certificates. 8.2.3 Employees who sell fresh goods should keep their work clothes clean and their hair, hands and nails clean. Long nails should not be left. 8.2.4 Sales staff of cooked food and pastries should wear clean masks and gloves, should not wear jewelry, and should wash hands in a special sink before taking up their posts. 8.2.5 When touching food that comes into direct contact with the mouth, hands should be cleaned and disinfected, and special tools that have been disinfected should be used. 8.2.6 Chemical cleaning supplies and cleaning tools used in cleaning work should be kept in a designated special sealed place to avoid contaminating food utensils, workbenches and working environment.
8.2.7 Effective measures should be taken to drive away flies, insects and rats in the fresh food area, and sufficient disinfection equipment (fly killing equipment and ultraviolet tea bacteria equipment) should be equipped, and the equipment should be in normal working condition. Regularly carry out anti-rat and air steaming and other disinfection work. 8.3 Supplier management
8.3.1 Professional distributors or manufacturers with complete certificates and standardized management should be selected as suppliers of fresh food products. 8.3.2 The relevant certificates of the packaging material supplier should be verified to ensure that the purchased and used fresh food sales packaging materials meet the health and quarantine standards.
8.3.3 Food processing auxiliary materials and equipment purchased and used should comply with relevant national standards. 8.3.4 Products with unclear, unknown or missing shelf life marks and products without certificates should not be sold. 8.3.5 The temperature of the goods should be determined for goods with temperature requirements, and the supplier's delivery vehicle should be required to record and file. 8.4 Display equipment
8.4.1 Display equipment should be selected for product display in accordance with the fresh-keeping temperature requirements of fresh products. 8.4.2 Display equipment should be kept clean, with no stagnant water or stains on the site. Clean it thoroughly regularly and keep relevant records. 8.4.3 The goods and raw materials in the fresh storage area should be equipped with necessary low-temperature storage equipment, including cold storage (cabinet) and cold refining storage (cabinet). The temperature of the cold storage (cabinet) is -2℃～5℃, and the temperature of the freezer (cabinet) is lower than 18℃. 8.5 Cleaning and sanitation of equipment
8.5.1 After completing a batch of processing, all types of large processing equipment in the processing area should be cleaned immediately, the surface of the machine should be washed, and the internal residues and stains should be removed. 8.5.2 For large fresh food (refrigeration and processing) equipment, regular maintenance should be carried out and the inside of the equipment should be thoroughly cleaned. 8.5.3 If a store is engaged in on-site food processing, it should refer to the Food Hygiene Law of the People's Republic of China and the relevant regulations of food production and sanitation processing enterprises, and obtain a "Health Permit" issued by the local health administrative department. 3
GB/T 23650—2009
8.6 Weighing and packaging
8.6.1 Weighing equipment should use measuring instruments that have passed the calibration and have not exceeded the calibration period. 8.6.2 Packaging equipment (such as packaging machines, sealing machines, etc.) should use equipment with national safety certification marks. Packaging materials should use materials that are harmless to the human body.
8.6.3 Food packaging should be sealed bags or packaging basins. For the relevant regulations and requirements for the sale of bulk food, please refer to the "Standards for Hygiene Management of Bulk Food".
8.7 Fruits and vegetables
8.7.1 Sales staff should display goods according to the first-in-first-out principle. If necessary, fruits and vegetables should be preserved and hydrated to extend the shelf life of fruit and vegetable products.
8.7.2 Damaged and spoiled goods should be picked out in time, and damaged product packaging should be replaced in time. 8.7.3 There should be a store with ice tables for displaying fresh juice and fruit plates. Sufficient ice should be maintained. Management personnel should check the quality of the ice table at any time, replenish ice cubes in time, and record temperature checks to ensure the fresh-keeping temperature of juice and fruit plates. After processing, the production date should be marked on the product packaging in time.
8.8 Meat, poultry, eggs, milk, and soy products
8.8.1 Livestock and poultry products should all come from non-epidemic areas and have complete certificates and licenses. 8.8.2 Tools should not be used repeatedly during cutting and processing. Egg products should not be stored in the same warehouse as meat products. 8.8.3 Livestock and poultry meat and prepared products displayed in bulk in refrigerators should be turned over frequently to maintain the product's aura, prevent the meat from changing color and the surface of prepared products from drying out and dehydration.
8.8.4 Livestock and poultry meat displayed in bulk in refrigerators should be displayed on trays and should not be displayed directly on ice to prevent melted ice water from reducing the quality of the meat.
8.8.5 Live poultry should not be slaughtered on site in the store.
8.9 Aquatic products
8.9.1 Products with poor freshness and damage should be picked out in time to maintain the freshness of the products. 8.9.2 There should be enough crushed ice on the ice display table for aquatic product sales, and the quality of the ice wall should be checked at any time and crushed ice should be replenished in time. 8.9.3 When operating fresh aquatic products, the work area should be kept clean and the chopping board, knives and other processing utensils should be disinfected regularly and thoroughly. B. 10 Cooked Food Products
8.10.1 There should be a strict hygiene management system for the production and processing of cooked food. The production of cooked food and cake decoration should be equipped with a dedicated processing room. 8.10.2 For the relevant regulations and requirements for the sale of bulk cooked food, please refer to the "Bulk Food Hygiene Management Specification". Bulk cooked food should be displayed with a special display rack or net cover to prevent pollution from the shopping environment. 8.10.3 Bulk food sold directly to the population should be covered with dust-proof materials and isolation facilities should be set up. 9 Garbage Disposal
9.1 The garbage generated every day should be temporarily placed at a designated point in a special garbage disposal area and cleaned up in time. 9.2 When storing garbage, garbage bags should be placed in the garbage can and covered to prevent attracting flying insects and contaminating other food and utensils. 9.3 The area around the temporary garbage storage area should be kept clean and regularly cleaned and disinfected. 94 Commodities that cannot be recycled should be crushed. It is strictly forbidden to repackage and sell expired or spoiled fresh products. 9.5 Waste oil generated in food processing should be recycled by enterprises with recycling qualifications designated by local governments, and the use of waste materials by recyclers should be reviewed.
10 Warehouse
10.1 Warehouses should store goods by category and have clear signs. 10.2 The inventory of goods should be separated from the ground, and food and non-food should be placed separately, and stored according to the principle of first-in-first-out and separation of raw and cooked goods. 10.3 The warehouse should have fire-fighting, insect-proof and rodent-proof facilities. 4
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GB/T23650—2009
10.4 The shelves, floors and various commodity packaging boxes and containers of the cold storage should be kept clean, without odor, and should not have abnormal water accumulation and ice. A dedicated person should regularly check the temperature of the cold storage (cabinet). The necessary spacing and return air space should be reserved for fresh products in stock. 10.5 A special damaged goods area should be set up in the warehouse to clean up spoiled and problematic goods in a timely manner. 11 Environmental protection, energy saving, and safety
11.1 The air in the store should be kept fresh and circulated, and in accordance with the provisions of GB/118883. 11. 2
The number of customers in the store should be maintained to ensure smooth customer flow and safe shopping. 11.3
Providing plastic shopping bags to consumers should comply with relevant national regulations. Commodity packaging containers and sales packaging should comply with relevant national regulations. 11. 4
11.5 Noise control in the store should comply with the requirements of GB3096. The air conditioning temperature should be set according to the requirements of relevant local government departments. 11.6
Building and decoration materials should meet the requirements of relevant environmental protection and energy saving. 11.7
It is encouraged to establish and implement environmental protection and energy-saving systems and measures that comply with relevant national regulations. 11.8
11.9Appropriate safety equipment and management measures should be available to ensure the smooth flow of fire safety passages. 11.10
Anti-theft facilities should be equipped to ensure the safety of goods and cash in the store. 11.11The store should be equipped with a closed-circuit monitoring system to record the operation status and emergencies of the store in a normal and objective manner. The fire prevention facilities in the store should comply with relevant national regulations. 11.12
3For promotional activities, a safety emergency plan should be formulated to ensure a good shopping order and prevent traffic congestion, disorder, disease transmission, personal injury and property loss caused by promotional activities. 11.13Facilities and Equipment
Electric power emergency equipment should be equipped, and emergency lights should be installed at exits, emergency passages and main shopping passages. 12.2
Shopping carts, cold storage cabinets and other equipment should be kept clean. 12.3 Parking spaces should be clearly marked to facilitate vehicle access. 12.4 Water supply and drainage facilities and sewage treatment facilities should match the scale of operation and management. 12.5 The store should maintain appropriate temperature, humidity and wind conditions in accordance with the provisions of JGJ18. 12.6 Stores with an area of more than 1,000 square meters should have public toilets, broadcasting rooms and public telephone facilities. 12.7 Equipped with appropriate lighting facilities, the lighting standards should comply with the provisions of GB50034. 12.8 The barrier-free facilities set up in the store should comply with the provisions of JG50, and low-level installations should be installed at the service desk, cash register, public telephone and other facilities.
12.9 The store should have a customer service center and publish relevant complaint telephone numbers. 5
GB/T23650—2009
References
GB/T18106—2004 Classification of Retail Formats. "Food Hygiene Law of the People's Republic of China", Order of the President of the People's Republic of China, No. 59, October 30, 1995. "Fire Protection Law of the People's Republic of China", Order of the President of the People's Republic of China, No. 8, October 28, 2008. [4]
"Product Quality Law of the People's Republic of China", Order of the President of the People's Republic of China, No. 33, July 8, 2000. [5]
"Standards for the Hygienic Sale of Bulk Food", Ministry of Health, Weifajianfa [2003] No. 180, July 2, 2003. [6" "Management Measures for the Paid Use of Plastic Shopping Bags in Commodity Retail Places", Order of the Ministry of Commerce, National Development and Reform Commission, and State Administration for Industry and Commerce No. 8 of 2008.
Food Labeling Management Regulations, General Administration of Quality Supervision, Inspection and Quarantine, Order No. 102, August 27, 2007. [8]
Supermarket Food Safety Operation Specifications (Trial Implementation), Ministry of Commerce of the People’s Republic of China, December 25, 2006. -iikAoNhikAca
GB/T23650-2009
Printing date: July 31, 2009
People's Republic of China
National Standard
Supermarket shopping environment
GB/T23650-2009
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