预制菜“国标”公开征求意见 哪些信息事关大众“舌尖上的安全”？ 一起划重点↓

Core Viewpoint - The National Health Commission has released a draft for public consultation on the national food safety standard for prepared dishes, emphasizing the need for enhanced source and process management, focusing on food safety and nutritional health [1]. Group 1: Food Safety Standards - The draft standard requires control measures for potential risk factors across the entire supply chain of prepared dishes, including raw materials, production, packaging, storage, transportation, and sales [3]. - The standard integrates existing regulations on contaminants, food contact materials, process control, and testing methods, providing safety control requirements for different raw materials and processing methods [3]. Group 2: Definition and Classification - The draft defines prepared dishes as pre-packaged meals made from one or more edible agricultural products, which may or may not include seasonings, and are pre-processed industrially without preservatives [6]. - The classification of prepared dishes is based on various dimensions such as main ingredients, processing methods, storage methods, packaging methods, and consumption methods [11]. Group 3: Exclusions from Prepared Dishes - The standard specifies that certain food categories, including staple foods, washed vegetables, ready-to-eat foods, and dishes made in central kitchens, are not classified as prepared dishes [17][20]. - Prepared dishes must undergo industrial pre-processing and require heating or cooking before consumption, which excludes certain food types that do not meet these criteria [20]. Group 4: Shelf Life and Additives - The draft stipulates that the maximum shelf life for prepared dishes should not exceed 12 months, considering public expectations and product quality [23]. - The use of preservatives is prohibited, and the standard encourages minimizing the use of food additives, adhering to the "three no" principles regarding their application [26][28]. Group 5: Packaging and Safety - The standard outlines requirements for packaging to ensure safety during production, storage, transportation, and heating, emphasizing the need for materials that meet national food safety standards [29][31]. - Packaging must be designed to suit the characteristics of prepared dishes, ensuring it is heat-resistant and maintains product integrity [31]. Group 6: Nutritional Quality and Cooking - The standard emphasizes the importance of retaining nutritional value and flavor, encouraging methods that avoid overcooking and promote balanced nutrition [32][34]. - It advocates for the reduction of oil, salt, and sugar in prepared dishes to meet consumer demands for healthier options [34]. Group 7: Raw Material Safety - The standard mandates that all raw materials used must comply with relevant food safety standards, ensuring they are free from spoilage, pesticide residues, and other contaminants [35]. - It requires traceability of raw materials to guarantee their safety and reliability [35]. Group 8: Labeling and Consumer Information - The draft includes detailed labeling requirements to help consumers understand the ingredients and preparation methods of prepared dishes [39]. - Labels must clearly indicate the required cooking methods to prevent foodborne illnesses and ensure proper consumption [39][41].