餐厅预制菜需要明示！国标草案已过审即将公开征求意见！罗永浩：太好了，万众期待

Group 1 - The draft of the national standard for pre-prepared food safety, led by the National Health Commission, has passed review and will soon seek public opinion, marking a key transition for the pre-prepared food industry from "wild growth" to a "compliance era" [1] - The standard will define pre-prepared food categories, raw materials, processing methods, storage, transportation, and inspection methods, with mandatory indicators such as "no added preservatives" [1][4] - The introduction of the national standard is expected to increase costs by 15% to 30% due to requirements for "preservative bans" and cold chain upgrades, potentially leading to the acquisition or exit of small factories unable to bear the transformation costs [4] Group 2 - The recent controversy involving celebrity Luo Yonghao questioning the use of pre-prepared food by a restaurant chain has drawn significant attention, highlighting the need for transparency in the use of pre-prepared food in restaurants [1][3] - The national standard aims to enhance food safety regulation for food service operators and encourage restaurants to voluntarily disclose their use of pre-prepared food, fostering industry self-discipline and a better consumer environment [4] - The arrival of the national standard will compel the restaurant industry to abandon "ambiguous marketing," ensuring that consumer choice is genuinely realized as disclosure becomes a legal obligation [4]