4.1 central kitchen food should be independent of complete packaging or simple packaging, packaging should be labeled. Labeling can be used such as printing, sticking and other ways.

4.2 Labeling should be clear, eye-catching, easy to recognize, keep flat, fit tightly, preferably in the main display layout. It should not be blurred, detached or separated during the distribution process.

4.3 Labeling should be true, accurate, easy to understand and have a scientific basis. Should not use false, exaggerated, easily ambiguous or deceptive text, graphics and other introductions and the use of font size or color difference, etc. to mislead, should not be labeled to disparage other foods or contrary to the content of nutritional science and common sense.