不得使用防腐剂！预制菜国标要来了

Core Viewpoint - The National Health Commission has released a draft standard for pre-prepared dishes, defining their scope and management, emphasizing food safety and nutritional quality [1][2]. Group 1: Definition and Scope - Pre-prepared dishes are defined as products made from one or more edible agricultural products, processed industrially, and requiring heating or cooking before consumption [1]. - The standard excludes staple foods, cleaned vegetables, ready-to-eat foods, and dishes made in central kitchens, which are subject to different food safety standards [1]. Group 2: Food Safety and Additives - The standard prohibits the use of preservatives and emphasizes that food additives should only be used when necessary, with strict control over the types of additives allowed [2]. - It highlights the need to manage contaminants and pathogens in pre-prepared dishes, including limits on lead, chromium, and benzo[a]pyrene [2]. Group 3: Nutritional Quality and Cooking Process - The cooking process should avoid overcooking, utilizing advanced technology to retain nutritional value and minimize nutrient loss [2]. - Clear labeling is required for both fully cooked and partially cooked products to prevent foodborne illnesses and ensure proper preparation methods [2].