到底啥算预制菜？官方首次明确：冷冻西蓝花、中央厨房菜肴都不算

Core Viewpoint - The release of the draft national standard for prepared dishes by the National Health Commission marks a significant step in defining and regulating the prepared dish industry, which is valued at over 100 billion yuan, aiming to enhance food safety and quality standards [1]. Group 1: Definition and Scope of Prepared Dishes - The standard clearly defines prepared dishes as products made from one or more food agricultural products, processed industrially without preservatives, and requiring heating or cooking before consumption [5][6]. - Certain food categories are explicitly excluded from the definition of prepared dishes, including staple foods, cleaned vegetables, ready-to-eat foods, and dishes made in central kitchens [6][7]. Group 2: Safety and Quality Regulations - A notable regulation prohibits the addition of preservatives in the production of prepared dishes, addressing consumer concerns about safety [8]. - The standard sets strict limits on various food safety indicators, including heavy metals and pathogenic microorganisms, with specific thresholds for different product types [9]. Group 3: Nutritional and Shelf Life Considerations - The standard encourages the preservation of nutritional value and flavor through improved processing techniques and limits on the use of cooking oil, salt, and sugar [10]. - It mandates that the maximum shelf life of prepared dishes should not exceed 12 months, promoting freshness and quality [10]. Group 4: Industry Implications - The introduction of this standard is expected to drive the industry from a phase of rapid expansion to one focused on safety, quality, and health as core competitive advantages [11]. - The standard aims to guide the industry towards innovation in processing and technology to meet evolving consumer demands [11].