In recent years, Huai'an City has promoted the standardized upgrading of small food workshops, defining unified standards for the production environment, personnel management, and raw material control, establishing complete workshop records, and providing categorized guidance for business entities to carry out benchmark-oriented transformation and upgrading, thereby stimulating the endogenous driving force of traditional industries.

Huai'an Yangmanshun Food Technology Co., Ltd. is a typical example. The company started as a noodle restaurant and, in 2022, established a small food workshop. In the early days, the workshop premises were cramped, the equipment was rudimentary, and production management systems were still incomplete; once orders increased, capacity bottlenecks became pronounced. With support from multiple parties, the company chose a standardized plant, scientifically planned the workshop layout, and improved both hardware and management systems for disinfection and production control. It successfully obtained a food production license and transformed into a fully regulated food manufacturing enterprise. Today, the plant covers 800 square meters, and daily capacity is three times what it used to be. The product range has expanded to include fresh wet noodles, compound seasonings, braised meats, and other categories, with more than 80 partner outlets for distribution and an annual output value exceeding 3 million yuan.

Huaiweilang Food has likewise been upgraded to a higher standard. This company began by handmaking sausages in a farmer’s courtyard. After moving into a standardized plant, it added multiple production lines for products such as spring rolls and fish cakes, and has grown into a comprehensive food enterprise—with an annual output value of over 10 million yuan—that integrates processing, warehousing, logistics, and sales.

Statistics show that 127 small workshops citywide have completed standardized upgrading this year, of which 4 have been upgraded into food manufacturing enterprises. While carrying out standardized rectification, the industry is also strengthening the food-safety defense line by closely tracking key product categories to identify potential risks and hazards, enforcing the primary responsibility of producers and operators, and implementing a full-chain governance model that allows both a vibrant culinary atmosphere and a strong sense of safety to coexist.