从争议到规范：预制菜产业当以安全为基

Core Viewpoint - The recent dispute between Luo Yonghao and the restaurant group Xibei has brought renewed attention to the pre-prepared food industry, highlighting the essential question of food safety standards in the restaurant sector [1][2]. Group 1: Food Safety as a Primary Concern - The debate emphasizes that the quality of food should not be simply categorized as "pre-prepared" or "freshly made," but should focus on the safety of ingredients, health guarantees, and quality control [2]. - Regulated pre-prepared food companies have advantages in ingredient control, as their raw materials undergo strict inspection and traceability, unlike some small restaurants that may face risks such as pesticide residues and lack of quarantine [2]. - Consumer safety remains the top priority, and discussions should focus on ensuring ingredient safety, production standards, and compliance in storage before considering taste, price, and convenience [2]. Group 2: Institutional Development and Food Safety Standards - The rise of the pre-prepared food industry is a result of consumption upgrades and advancements in the food industry, with the market expected to exceed 600 billion yuan by 2025, reaching 617.3 billion yuan, a year-on-year growth of 27.3% [3]. - The establishment of the "National Standard for Food Safety of Pre-prepared Foods" marks the beginning of a regulatory era, requiring no preservatives in pre-prepared foods and ensuring safety through freezing and refrigeration processes [3]. - This new standard complements existing local and group standards, creating a comprehensive system covering the entire production, distribution, and consumption chain, indicating a shift towards a more regulated and mature industry [3].