预制菜不得使用防腐剂、保质期不应超一年，预制菜国标公开征求意见

Core Viewpoint - The National Health Commission has released a draft standard for pre-prepared dishes aimed at ensuring food safety and promoting high-quality development in the industry, focusing on food safety and nutritional health [1]. Group 1: Definition and Scope - The standard clarifies the definition and management scope of pre-prepared dishes, excluding staple foods, washed vegetables, ready-to-eat foods, and dishes made in central kitchens, which are governed by other food safety standards [1][4]. Group 2: Food Safety Management - The standard emphasizes the management of food contaminants and additives, setting control requirements for key risk factors such as lead, chromium, and pathogenic microorganisms, while prohibiting preservatives and minimizing the use of food additives [2][11]. - It requires that the cooking process avoids overcooking and encourages the use of advanced technology to retain nutritional components, while also controlling the amounts of cooking oil, salt, and sugar [2][14]. Group 3: Nutritional Quality and Shelf Life - The standard specifies that the maximum shelf life for pre-prepared dishes should not exceed 12 months, based on consumer expectations and the nature of the products [6][7]. - It mandates that raw materials must meet safety standards, ensuring they are free from spoilage and contaminants, and that their sources are traceable [9]. Group 4: Production Process and Safety - The production process must adhere to hygiene standards to prevent cross-contamination, with specific requirements for temperature control and sanitation management [10]. - The standard outlines the need for clear operational guidelines, including the management of raw materials and the conditions under which they are processed [10]. Group 5: Packaging and Labeling - Packaging must ensure safety during production, storage, transportation, and heating, with requirements for material safety and suitability for heating methods [16]. - Labels must clearly indicate ingredient quantities, preparation methods, and any necessary warnings regarding packaging materials that should not be heated [17].