T/TJCSC 001-2023 Active Group standards

T/TJCSC 001-2023 The standards for evaluating fresh vegetable markets

Publish Date: 2023-06-02 Implement Date: 2023-06-02 For services related to genuine standard inquiry, procurement, translation, and other related services in China, please Contact Us

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Basic Information

Standard Code: T/TJCSC 001-2023

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: A comprehensive collection of fruits, vegetables, and their processed products

Publish Date: 2023-06-02

Implement Date: 2023-06-02

Scope

Main Technical Content: 4.1 Environmental Management 4.1.1 The net vegetable market should maintain a dry and clean floor, with no odors in the area. 4.1.2 There should be no random hanging or posting of items inside or outside the net vegetable market. 4.1.3 All signage and markings in the net vegetable market should be standardized and uniform, and fire safety signs should comply with GB 15630. 4.2 Facility and Equipment Configuration 4.2.1 The net vegetable market should be equipped with facilities such as water supply and drainage systems and electrical load systems to ensure its normal operation. 4.2.2 The net vegetable market should have good ventilation and air quality that meets the requirements of GB 37488. 4.2.3 The net vegetable market should provide unified waste containers and sorted trash bins (boxes) and regularly clean them. 4.2.4 The net vegetable market should be equipped with security monitoring facilities, enabling 24-hour electronic surveillance of the market and storing the information for more than 10 days. 4.2.5 The net vegetable market should set up compliant weighing scales, and merchants should use weighing and measuring instruments that comply with national regulations. 4.2.6 The net vegetable market is encouraged to set up storage (refrigeration) rooms, rest areas, and shopping carts to facilitate merchants' operations and enhance customers' shopping experience. 4.3 Personnel Requirements 4.3.1 Dedicated (part-time) market management personnel should be appointed to oversee the operation and management of the net vegetable market. In accordance with relevant department requirements, these personnel should regularly receive training on food safety, fire safety laws and regulations, and management knowledge. 4.3.2 A hygiene management system for employees should be established, and market supervision and management departments require that operating personnel hold valid health certificates. 4.4 Commodity Ma