保质期最长不应超过12个月！预制菜国标要来了→

Core Viewpoint - The National Health Commission has released a draft for public consultation on the national food safety standard for prepared dishes, aiming to clarify the definition and management scope of prepared dishes in China [1] Group 1: Definition and Scope - Prepared dishes are defined as pre-packaged meals made from one or more food products, requiring heating or cooking before consumption, and do not include staple foods, fresh-cut vegetables, ready-to-eat foods, or dishes made in central kitchens [2][3] - The standard emphasizes the need for a clear definition and management scope for prepared dishes, excluding certain food categories that have their own safety standards [2][3] Group 2: Food Safety Management - The draft highlights the management of food contaminants and additives, setting control requirements for key risk factors such as lead, chromium, and pathogenic microorganisms [2] - It mandates that preservatives cannot be used and encourages minimizing the use of food additives, ensuring that they do not compromise the nutritional value of the food [4] Group 3: Nutritional Quality - The standard requires that the cooking process avoids overcooking and employs advanced technology to retain nutritional components, while also controlling the amounts of cooking oil, salt, and sugar used [2][4] - It emphasizes the importance of setting reasonable shelf lives for prepared dishes, with a maximum of 12 months [4] Group 4: Consumer Guidance - The draft includes requirements for clear labeling to inform consumers about the ingredients and their proportions, ensuring transparency in product content [4] - It specifies that labels must indicate the proper cooking methods for prepared dishes, preventing foodborne illnesses from undercooked products and preserving the nutritional quality of fully cooked dishes [4]