Draft national standards for pre-made dishes have been released for public consultation, accompanied by a Q&A document addressing six key questions. The drafts of "National Food Safety Standard - Pre-made Dishes" and "Terminology and Classification of Pre-made Dishes," along with an announcement promoting voluntary disclosure in catering services, are now open for public feedback starting today.
Public concerns have prompted government action. When the "Xibei incident" first drew societal attention to pre-made dishes in September last year, authorities including the State Council's Food Safety Commission indicated they would actively advance the formulation of national standards and promote transparency in catering practices. The issue regained public discussion following another Xibei store closure incident in January. On January 22, the State Council's Food Safety Commission announced it would solicit public opinions on pre-made dish standards. Today, February 6, the draft documents have been officially released for consultation. From public debate to media commentary and subsequent government response, all stakeholders share a common objective: ensuring consumers can dine with greater confidence.
The draft standards and announcements address several consumer concerns: - Strengthening food safety safeguards. The State Council's Food Safety Commission has coordinated with the National Health Commission and State Administration for Market Regulation to draft systematic regulations covering definitions, classifications, raw material requirements, microbial indicators, food additive usage, labeling, and shelf life requirements for pre-made dishes. Notably, the "National Food Safety Standard - Pre-made Dishes" will be a mandatory national standard, establishing clear red lines for producers and reinforcing fundamental food safety protections to enhance regulatory enforcement and consumer confidence.
- Ensuring consumer rights to information and choice. Regarding transparency concerns, draft guidelines jointly prepared by multiple agencies encourage catering service providers to voluntarily disclose food preparation methods. Businesses using pre-made dishes, central kitchen products, or prepackaged foods must provide accurate information, enabling consumers to make informed decisions about their dining choices.
- Promoting sustainable development in the catering industry. Voluntary disclosure requirements may create initial challenges for catering operators, but modern餐饮业 requires certain pre-made components to improve efficiency - a reality increasingly recognized by both industry professionals and consumers. Market mechanisms will reward transparent businesses with greater consumer trust, ultimately contributing to the industry's long-term healthy development.
- Defining a clear future for pre-made dishes. As products of modern fast-paced lifestyles, pre-made dishes offer convenience and efficiency. Ongoing public debate questions whether they represent "food technology innovations" or "modern dietary solutions." With standardized regulations, legitimate pre-made dishes can achieve safety reliability and quality consistency through standardized processes. Manufacturers must adhere to preservative-free requirements while utilizing cold chain technologies to build consumer trust in product safety.
The drafts remain open for feedback from consumers, catering businesses, manufacturers, and commercial platforms. Through thorough discussion, stakeholders can identify common ground and develop effective solutions to current challenges.