Recently, the Huai'an Municipal Administration for Market Regulation has guided school canteens at all levels to introduce the "color code management method" in daily management. By distinguishing different processes, processing areas, food types, tools, and appliances for food processing, food is marked with red, blue, green, yellow, and other colors respectively for classified management, so as to minimize potential food safety hazards, effectively avoid cross-contamination in food, and further promote standardized management of school canteens.

School canteens generally have problems with frequent replacement of management personnel and movement of operators. Every time after personnel replacement, food safety management will be affected to some extent. In order to minimize the impact of personnel change on food safety management, the Huai'an Municipal Administration for Market Regulation found that the "color code management method" could solve this problem after multi-party investigations and studies. The method features intuitive images, clear information, and obvious warnings. Implementing the color code management method in school canteens can effectively avoid mixing different types of food processing tools and appliances, and also reduce the basic training time and post-adaptation time for new employees. Besides, the method could effectively maintain the food safety management level.

To assist relevant personnel of school canteens in understanding and implementing the "color code management method", the Huai'an Municipal Administration for Market Regulation has organized the compilation of the manual Visual Identification System for Color Code Management Method of Catering Services in Huai'an. The manual systematically sorts out the logo colors, style examples, and eight categories of logo use methods for catering service color code management, and provides real-scene legends for learning reference, so that school canteen employees can learn and get started quickly.