the specific colors are as follows.

1. Management of raw material color code. The meat area is red, the seafood area is blue, the vegetable area is green, the edible oil area of the food warehouse is yellow, the condiment area is brown, and the rice and noodles area is white.

second, the tools for processing animal food raw materials are red, the tools for processing aquatic food raw materials are blue, the tools for processing plant food raw materials are green, the tools for cooked food are white and the tools for fruit are yellow.

Kitchen color code management color represents the standardization of the operating habits of catering employees and the reasonable classification and marking of items. The implementation of color code management can not only cut off the pollution of food sources, but also minimize the food safety risks of catering services.