9月20日下午，罗永浩再发文谈预制菜，全文如下： 用预制菜给消费者知情权，其实没有他们说的那么复杂，行业里早就有一些基本定义了（见附图），以这个做基础细化一下就可以。对我个人来说，如果 是在超市或平价快餐厅，这个表里所有的级别我都能接受；如果是在正式一点的餐厅，我能接受全部的I级，大部分的II级，少部分的III级，IV级完全不 能接受。 | 等级名称 | 加工深度说明 | 常见示例 | | --- | --- | --- | | 即食菜肴 | 打开包装即可直接食用 | 即食沙拉、罐头、凉菜 | | 即热卖肴 | 已经熟制,只需简单加热(如微波、水煮)即可食用 | 便利店快餐、咖喱饭、梅菜扣肉 | | 即亨卖着 | 已是深加工半成品,但通常需要关键的烹饪步骤(如油炸、翻炒)才能 | 预炸鸡块、腌制好调味料的肉片、预调味汤料包 | | | 达到最佳口感 | | | 即配菜看 | 仅经过清洗、分切、搭配等初步加工的生鲜食材,需要消费者进行完整 | 切配好的净菜、搭配好调料的生鲜食材包 | | | 的烹饪操作 | | | 级:净菜 | 仅进行清洗、切配等初步处理的生鲜食材 | 切好的土豆丝、沙拉蔬菜包 | | | I ...

Core Viewpoint - The controversy surrounding Xibei Catering's use of pre-prepared dishes marketed as "freshly cooked" highlights the challenges faced by China's pre-prepared food industry, including ambiguous definitions, inadequate standards, and a gap in consumer understanding [1][6]. Industry Standards and Regulations - China's food safety standard system has evolved over 60 years, transitioning from "food hygiene" to "food safety" with the implementation of the Food Safety Law in 2009, leading to a comprehensive integration of standards [2]. - As of 2025, there are 2,242 effective national food standards in China, covering food safety, quality, testing methods, labeling, and nutritional additives, forming a unified standard system centered on food safety [2]. - Existing standards for pre-prepared dishes are categorized and dispersed, making it challenging to create a new, unified standard for the category [3][4]. - Current national and industry standards impose strict regulations on food additives, microorganisms, and testing methods, ensuring compliance across various food types, including traditional and new pre-prepared dishes [4]. Market Dynamics and Growth - The pre-prepared food industry is experiencing rapid growth, with a market size projected to reach 485 billion yuan by 2024, driven by government encouragement and the industry's potential to reduce food waste and improve raw material utilization [6][7]. Consumer Perception and Education - There is a significant gap between public expectations and the reality of pre-prepared foods, often stemming from a lack of scientific understanding regarding food preservation techniques and safety standards [6][8]. - The acceptance of pre-prepared foods in developed countries is higher due to better consumer awareness of food standards, suggesting that improved communication and education could enhance consumer trust in pre-prepared dishes in China [7][8]. Recommendations for Improvement - To address the challenges in the pre-prepared food sector, collaboration among government, enterprises, and consumers is essential, focusing on enhancing the standard system without unnecessary duplication [7]. - Companies should prioritize self-regulation, improve product quality, and effectively communicate the safety and nutritional benefits of pre-prepared foods to consumers [7][8].

解决预制菜困局的关键在于重建信任。 中国食品标准体系起步于1963年，至今已历时逾60年。随着2009年《食品安全法》的实施，中国从"食 品卫生"向"食品安全"转型，标准体系进入全面整合阶段，于2012年起，中国启动了食品标准的全面清 理整合工作，解决标准交叉、重复、矛盾问题。截至2025年，中国现行有效的食品国家标准总数为2242 项，其中不仅包括食品安全标准，还涵盖食品质量、检测方法、标签规范、营养强化剂等多个方面，已 构建起以"食品安全国家标准"为核心的统一标准体系。 "从标准角度来说，现在所有预制菜其实都有符合其品类的标准，比如包子有速冻面米标准，炒饭有米 制品标准，红烧肉也有肉制品调理标准。预制菜更像是一个统称，而不是一个独立的品类。如果要专门 为预制菜制定一个新的标准，难度很大，没人知道下一步怎么做。"一位接近标准制定工作的专家表 示。 从技术层面看，预制菜并非新生事物。速冻水饺、罐头食品、调理包等早已存在多年。而与之相关的标 准，已被纳入中国的整个食品安全标准网中。 "现有的标准体系，实际上已经能够覆盖预制菜的安全底线要求，涵盖了从原料到成品的各个环节。"上 述标准专家表示。 其中，以冷冻调理肉 ...

预制菜争议持续发酵，餐馆如何打消食客顾虑？ 市场监管总局相关司局负责人表示，考虑到连锁餐饮企业广泛应用中央厨房模式，其自行制作并向 自有门店配送的净菜、半成品、成品菜肴，应当符合餐饮食品安全的法律法规和标准要求。中央厨房制 作的菜肴，不纳入预制菜范围。 这是国家层面首次明确预制菜范围。"在国家标准没有出来之前，《通知》给预制菜作了两个硬性 规定，一是禁止添加防腐剂，二是预制菜必须全程冷链，这相当于把预制菜的门槛暂时拉高了。"广东 省食品安全保障促进会副会长朱丹蓬说。 尽管如此，一些消费者还是容易把餐饮企业中央厨房制作的菜肴等当成预制菜。对此，中国农业大 学食品科学与营养工程学院副教授朱毅告诉记者，并非所有叫"中央厨房"的都不生产预制菜，关键在于 其产品是否作为预包装商品进入市场流通。《通知》中明确不属于预制菜的，特指那些餐饮连锁企业自 建自用、不对外流通的中央厨房菜肴。 业内专家：使用预制菜需明示，把吃不吃的选择权交给消费者 "7分钟上齐3道菜""刚坐下不到5分钟，菜就端上来了"……近日，预制菜被推上舆论的风口浪尖， 并从线上争议发酵到线下热议，一些消费者也反映就餐时吃到预制菜的问题。 那么，什么才是预制菜？ ...

从商家运营角度看，中央厨房模式可以做到标准化、集约化、流程化，有助于"降本增效"。但消费者却 对预制菜"很敏感"。 如何定义？ 关于预制菜的定义和范围，2024年3月，市场监管总局等六部门曾联合印发相关通知。 通知明确，预制菜是以食用农产品及其制品为原料，经过工业化预加工制成，需加热或熟制后方可食用 的预包装菜肴。同时指出，以下几种情况不纳入预制菜范围：连锁餐饮中央厨房向自有门店配送的净 菜、半成品等，主食类食品，如速冻面米食品、方便食品、盒饭、盖浇饭、馒头、糕点、肉夹馍、面 包、汉堡、三明治、比萨等。 食品产业分析师朱丹蓬认为，通知中关于预制菜有两个硬性要求，一是禁止添加防腐剂，确保食品的自 然与健康；二是预制菜必须全程冷链，以维持食品的新鲜度和安全性。 然而，由于预制菜领域尚未形成更为详尽的标准体系，消费者对其安全性和质量标准仍存疑虑。 为何争议不断？ 朱丹蓬强调："破解当下预制菜争议困局，关键在于尽快出台更完善的国家标准，且不能搞'一刀切'。 除了明确预制菜的术语、分类，还需结合菜系特点进一步细化界定，比如规定'标注全预制还是半预 制''标注预制的具体时间'，同时严格要求商家尊重消费者知情权。" 与此同 ...

Core Viewpoint - The recent discussions around pre-prepared meals (pre-cooked dishes) have gained significant attention, particularly regarding their definition and standards in China [1][4]. Definition and Standards - The definition of pre-prepared meals includes dishes made from agricultural products that require heating or cooking before consumption, as outlined in a notification from six government departments set to be implemented in March 2024 [4]. - Certain items, such as ready-to-eat meals and various staple foods, are explicitly excluded from the pre-prepared meal category [4]. - Two key requirements for pre-prepared meals are the prohibition of preservatives to ensure natural and healthy food, and the necessity for cold chain logistics to maintain freshness and safety [4]. Consumer Concerns - There is ongoing consumer skepticism regarding the safety and quality standards of pre-prepared meals due to the lack of a detailed standard system in the industry [5]. - Consumers express concerns about the taste and quality of pre-prepared meals compared to freshly cooked dishes, with some associating them with poor hygiene practices [6][11]. - The issue of consumer rights is highlighted, with calls for transparency from businesses regarding whether meals are pre-prepared, allowing consumers to make informed choices [11]. Industry Perspective - The central kitchen model used by businesses allows for standardization and efficiency, which can reduce costs and increase productivity [6]. - Industry experts emphasize the need for improved national standards to address the controversies surrounding pre-prepared meals, advocating for a nuanced approach rather than a one-size-fits-all solution [12]. - Recommendations include implementing a licensing management system to ensure that only compliant businesses can produce pre-prepared meals, thereby enhancing industry regulation and consumer trust [12].