According to the farmers’ market disinfection guidelines, first of all, we remind you that farmers’ markets are crowded, so wearing a good mask, washing hands regularly, protecting customers, protecting yourself, keeping your stall clean, and cleaning up garbage in a timely manner are the first steps to good disinfection. The market area where aquatic products and meat are sold is the key area for disinfection, and the area where other products are sold also needs to be disinfected. Each stall owner is responsible for disinfecting his or her own stall, and the market should also arrange for disinfection of public areas. When disinfecting, it is recommended to use disinfectant solutions containing chlorine, and when using other types of disinfectant solutions, be sure to follow the product instructions for concentration and duration of action. When configuring the disinfectant solution, you should do a good job of personal protection, wear disposable medical surgical masks and gloves, and it is recommended to wear goggles. When disinfecting aquatic products and meat stalls, a chlorine disinfectant solution of 1000 mg per liter is required. If you use 84 disinfectant with 5% active chlorine, you need to pour 2 bottles of 500ml of mineral water into a basin, add 2 caps of 84 disinfectant and mix well. Disinfection should be sprayed onto all surfaces of the disinfected object and scrubbed with water after 30 minutes of action. Knives, scissors, cutting boards, weighing tools and other locations that come in contact with ingredients should also be disinfected. When disinfecting the refrigerator, it is necessary to first empty the contents and wait until the temperature of the refrigerator has dropped to room temperature before proceeding. The outer surface of the refrigerator should be disinfected by wiping with chlorine solution containing 1000mg per liter. The inner surface of the refrigerator should be disinfected with 2000mg per liter of quaternary ammonium disinfectant. The same action for 30 minutes, then scrubbed with water. Vegetable and fruit stalls are cleaned in the same way, but the concentration of disinfectant solution needs to be configured to 500mg per liter, if you use the effective chlorine concentration of 5% of 84 disinfectant solution, 2 bottles of 500ml of mineral water, pour it into a basin, add 1 cap of 84 disinfectant solution and stir well. Disinfection done carefully, the ingredients are more hygienic, and my stall business is booming. Content source: Beijing CDC