预制菜国家标准来了，FBIF总结10大要点

Core Viewpoint - The introduction of national standards for pre-prepared dishes in China aims to clarify definitions, ensure food safety, and enhance consumer transparency in a rapidly growing market projected to reach 749 billion yuan by 2026 [3][34]. Group 1: National Standards Overview - The national standards include three main documents focusing on food safety, terminology, and consumer rights [3][4]. - The first document defines pre-prepared dishes as products made from one or more food ingredients that undergo industrial pre-processing and require heating or cooking before consumption [5][6]. - The standards categorize pre-prepared dishes into five major types based on raw materials, processing methods, storage, packaging, and consumption methods [10][12]. Group 2: Exclusions and Regulations - Four categories of food are explicitly excluded from the definition of pre-prepared dishes: staple foods, cleaned vegetables, ready-to-eat foods, and dishes made in central kitchens [13][15]. - The production of pre-prepared dishes is prohibited from using preservatives, ensuring that food safety is maintained through other methods like freezing and high-temperature sterilization [16][18]. - The maximum shelf life for pre-prepared dishes is set at 12 months, balancing consumer safety and production needs [19]. Group 3: Health and Nutritional Guidelines - The standards encourage reducing oil, salt, and sugar in pre-prepared dishes to meet consumer health demands [20]. - Nutritional quality and flavor preservation are emphasized, with guidelines suggesting the use of advanced technologies to maintain the nutritional value of ingredients [22][23]. Group 4: Safety and Transparency - The standards outline specific requirements for raw materials, production processes, packaging, and product specifications to ensure food safety [25][26]. - Clear labeling of consumption methods is mandated, helping consumers understand how to properly prepare and consume pre-prepared dishes [28]. - The promotion of transparency in the restaurant sector is encouraged, allowing consumers to know whether dishes are pre-prepared, with guidelines for restaurants to disclose this information [30][32].