On September 8, Director and Party Secretary of the Province Market Supervision Bureau went to Chenzhou to investigate the market management mode.

The investigation group visited the kitchen of Hesheng Caigenxiang Hotel Management Co., Ltd. on the spot, understood the "4D kitchen" management mode in detail, and inspected the food safety of the hotel.

Xiang Shuguang fully affirmed the practice of "4D kitchen" management mode in Chenzhou. He pointed out that through a series of operation procedures such as zoning, classification, layering, color division, naming, quantitative, positioning, orientation, and flow line, the "4D kitchen" has realized the orderly operation of the site, and has achieved upgrading and standardized development in the business environment and management mode, which is worthy of promotion and popularization.

Xiang Shuguang required that enterprises should strictly implement the main responsibility of food safety, and strictly standardize the process and operation requirements in every link from raw material selection, freezing and refrigeration to finished products processing, so as to put an end to dirty, disordered and poor kitchen, and effectively ensure food safety. Market Supervision Departments should strengthen food safety supervision, at the same time, strengthen the business guidance of the catering industry, help the catering industry to improve the quality and upgrading, and ensure the safety of the masses.

It was understood that the "4D kitchen" management mode refers to "sorting in place, responsibility in place, implementation in place, and training in place". Through colors, numbers, signs, etc., the kitchen will be divided into zones, classification, positioning, orientation and other processes, and all items, equipment and employees' operation behaviors in catering enterprises will be all standardized and unified, through the "three points" (separation of raw and cooked work area, cold and hot separation, dry and wet separation), "four modernizations" (realization of processing operation process, visualization of personnel post responsibilities, digitization of implementation, and daily training management), the key links in the catering business process were firmly controlled, and the effective control of food safety risks was realized through standardized management to reduce food safety risk. Another feature of "4D kitchen" is that it is open to customers, from the old-fashioned "no admittance" to the new "welcome to visit", which is not only a change in business concept, but also the best interpretation of healthy diet and bright kitchen stove.

Zhou Hailin, Vice Mayor of Chenzhou Municipal Government, Ouyang Zhigang, Director of Provincial Market Supervision Bureau, Xie Langtao, Director of Comprehensive Planning Department, Xiao Bei, Director of Law Enforcement and Inspection Bureau, Liu Gongyuan, Director of Quality Development Bureau, and Guo Weidong, Director of Municipal Market Supervision Bureau, accompanied the investigation.