One-stop shopping has become a major trend in the retail industry in recent years, and the diversification of supermarket formats has become the main expansion strategy of domestic retailers. Then the design of the supermarket is also particularly critical, which involves the sanitary design of each area. Workers in supermarkets are the main people who are directly exposed to food, and their hygiene standards will directly affect food safety. So let's first understand which areas of the supermarkets need to pay attention to hygiene details.

1. Application of hand hygiene station in cold storage area
With the acceleration of the pace of life of modern urbanites, ready-to-eat food is becoming more and more popular. Therefore, the refrigerated and fresh-keeping area is the area with the largest proportion in the supermarket, and the volume of food circulation is also the largest.

2. Application of hand hygiene station in freezing area
This area is mainly used to store frozen meat, quick-frozen dumplings, glutinous rice balls, flavored foods, etc.

3. Application of hand hygiene station in seafood area
In order to prevent seafood products from tainting with other frozen and refrigerated foods, they are generally stored separately. The seafood area is generally divided into two parts, one is the unprocessed open-sale seafood area, and the other is processed and placed in the freezer to store the sales area: the seafood area can be opposite to the freezing area, and a dedicated person is required to be responsible.

4. Application of hand hygiene station in meat processing area
According to the spatial structure of the supermarket, meat processing is divided into front and back markets. There are a variety of cabinet types to choose from in this area. The front yard mainly places fresh meat cabinets, deli cabinets, hot cabinets, etc., for retailing small-packaged fresh meat, cooked food, and barbecue products. The back yard mainly includes fresh meat processing areas, cooked food processing areas, meat freezers and cold storage Library.

5. Application of hand hygiene station in cooked food, pastry and bread processing areas
Modern supermarket planning has carefully planned pastries as a selling point. In order to emerge the characteristics of roasting and selling, the supermarket also placed its processing area in the backyard of the store. Therefore, the cooked food, pastries, and bakery areas are also divided into two parts: the front court and the back court. The front area is mainly processed fresh pastries and placed in hot cabinets for retail sale. The backyard area is also the processing area. In order to reflect the real materials, it is generally separated from the outside by closed glass windows. Customers can easily see the whole process of making birthday cakes, breads, pastries, and cooked food. Refrigeration equipment is required in the bread and pastry making areas and packaging rooms in the backyard.

In the above scenes, we can find staff wearing uniform work clothes, clean sanitary caps, masks, and work shoes everywhere. Because in addition to precise retail formats, selected product categories, and exquisite sales space, we must also achieve meticulous customer service! 

Therefore, to ensure meticulous customer service, in addition to the staff's service attitude, the staff's personal hygiene standards are also a very important part! So how to solve the personal hygiene problems of employees in their daily work in a limited space?

Woan's hand washing, drying and disinfecting machine can help you solve the problems of staff hand washing, hand drying, and hand disinfection in one step; the small size of the whole machine solves the space problem of supermarkets!

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