餐厅预制菜需要明示！国标草案已过审

Core Viewpoint - The draft of the national standard for pre-prepared food, led by the National Health Commission, has passed expert review and will soon be open for public consultation, marking a significant shift from the "wild growth" phase to a "compliance era" for the pre-prepared food industry [1] Group 1: Regulatory Changes - The new standard will provide a unified definition and food safety indicators for pre-prepared food, including classifications, raw materials, processing methods, storage, transportation, and inspection methods [1] - The draft introduces mandatory indicators such as "no added preservatives," focusing on safety standards compared to the existing 141 group and local standards, thus providing a direct basis for regulatory enforcement [1] Group 2: Industry Reactions - The controversy surrounding the use of pre-prepared food in restaurants has gained attention, particularly after Luo Yonghao questioned the authenticity of certain dishes at Xibei, which the restaurant denied [1] - Luo Yonghao reiterated his stance that while he does not oppose pre-prepared food, consumers have the right to know whether restaurants are using it [1]