1. Kitchen color-coded management color represents the standardization of operating habits of catering employees, the reasonable classification and marking of items. The implementation of color-coded management can not only cut off the source of food contamination, but also minimize the risk of food safety in food service.

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2. Color-coded classifications 1. Facilities and equipment color-coded management. Such as stove, refrigerator, freezer, operating table, dining table, etc. Marking for black and yellow tiger stripe line. 2. Raw material color code management. Meat area is red, seafood area is blue, vegetable area is green, food warehouse cooking oil area is yellow, spices area is brown, rice, noodles area is white, food placement in accordance with the principle of first-in-first-out, there are in and out of the marking arrow sign, all food should have a fixed location, food name, purchase time, shelf life. All bulk food need to have a fixed position fixed sealed containers, containers outside the sticker labeling. 3. Cleaning supplies color-coded management. Towels, rags, mops need to be fixed hanging position, with clear font mark. Frequently moving facilities (such as garbage cans, slop buckets, mops, brooms, etc.) marked in black. Ground marking line width 4CM; walls, operating platforms, shelves marking line width 1CM. 4. tools color management. Animal food raw materials processing tools for red, aquatic raw materials processing tools for blue, plant food raw materials processing tools for green, cooked food tools for white, fruit tools for yellow.