专家介绍，如果中央厨房使用外购的、工业化的、现成的预制菜产品，提供给自有的连锁餐厅门店使 用，则等同于餐饮门店直接使用预制菜进行餐饮加工，不能视为中央厨房自制食品。中央厨房自制食 品，需遵循餐饮环节的食品安全法规标准实施管理，例如需执行《食品安全国家标准 餐饮服务通用卫 生规范》等食品安全国家标准。 转载请注明央视财经 编辑：令文芳 （央视财经《经济信息联播》）国家卫生健康委今天（2月6日）发布了《食品安全国家标准 预制菜》 （征求意见稿），面向社会公开征求意见，标准要求强化源头和过程管理，重点从食品安全和营养健康 方面对预制菜做出规定。预制菜到底包括哪些食品一直是大家关注的焦点，标准对预制菜的概念作了进 一步细化明确，规定了四类食品不属于预制菜，这四类都有其他相应的食品安全国家标准予以管理。 标准明确，预制菜是以一种或多种食用农产品及其制品为原料，使用或不使用调味料等辅料，不添加防 腐剂，经工业化预加工(如搅拌、腌制、滚揉、成型、炒、炸、烤、煮、蒸等)制成，配以或不配以调味 料包，加热或熟制后方可食用的预包装菜肴产品。标准规定预制菜不包括主食类食品、净菜类食品、即 食食品和中央厨房制作的菜肴。为什么这四类不 ...

Core Viewpoint - The incident surrounding "pre-made dishes" has prompted a significant response from Xibei, highlighting the importance of transparency and consumer rights in the food industry [1][15]. Company Response - Xibei acknowledged that its production processes did not meet customer expectations and expressed a commitment to food safety and compliance with regulations [2][4]. - The company apologized for the confusion caused to customers and thanked those who provided feedback [2][3]. - Xibei emphasized its commitment to improving customer experience by adjusting its central kitchen processing methods to allow for more on-site preparation [3][12]. Adjustments and Changes - By October 1, 2025, Xibei plans to implement several changes across its nationwide stores, including: 1. Switching to non-GMO soybean oil for all dishes cooked with soybean oil [4]. 2. Transitioning children's meals to be prepared fresh on-site, including beef rice and beef patties [5][6]. 3. Using fresh fish for children's meals instead of pre-made products [7]. 4. Preparing lamb skewers and pork dishes fresh at the store [8][10]. 5. Making chicken dishes fresh on-site [11]. 6. Cooking oatmeal with fresh pumpkin on-site [12]. Consumer Engagement - Xibei invited customers to supervise its improvement measures and promised to keep them updated on changes [13][14]. - The company aims to learn from competitors and enhance its transparency to rebuild consumer trust [13][14]. Industry Context - The discussion around pre-made dishes has broader implications for consumer rights and the healthy development of the food industry [15][16]. - The industry is encouraged to address issues such as defining standards for pre-made dishes, reducing information asymmetry, and ensuring quality while providing convenience [15][16].

Core Viewpoint - The recent controversy surrounding pre-prepared dishes (pre-cooked meals) has sparked significant public interest, particularly regarding their definition, safety, and the transparency of their use in the restaurant industry [2][3][24]. Group 1: Definition and Standards - Pre-prepared dishes are defined as meals made from one or more food products that undergo industrial pre-processing and require heating or cooking before consumption [5][14]. - Foods that do not fall under the category of pre-prepared dishes include raw vegetables that have only been cleaned and cut, as well as various staple foods like frozen noodles, sandwiches, and ready-to-eat salads [6][7][9]. Group 2: Safety and Regulation - The regulatory framework emphasizes the need for strict food safety management, including the establishment of food safety management systems and rigorous checks on raw materials [10][12]. - The notification from regulatory bodies highlights the importance of not adding preservatives to pre-prepared dishes, aligning with consumer expectations for fresh food [12][19]. Group 3: Consumer Rights and Transparency - There is a strong call for transparency in the use of pre-prepared dishes in restaurants, ensuring consumers are informed about what they are purchasing [19][23]. - The discussion around pre-prepared dishes reflects broader consumer concerns about food safety and quality, emphasizing the need for clear communication from food service providers [13][24]. Group 4: Industry Development and Future Directions - The pre-prepared dish industry is seen as a vital part of the food sector, with calls for standardized regulations and innovative practices to enhance quality and safety [20][21]. - Experts suggest that the future of the pre-prepared dish industry lies in standardization, transparency, and innovation, which will help build consumer trust and support industry growth [21][24].

Core Viewpoint - The recent controversy surrounding "pre-made dishes" has sparked significant public interest and debate, particularly following the exchange between Luo Yonghao and Xibei, highlighting the need for clearer regulations and consumer awareness in the industry [1][2][3]. Group 1: Industry Context - The definition of pre-made dishes was clarified in a notification issued by six departments, including the State Administration for Market Regulation, which outlines the preparation and safety standards for these products [3]. - Major chain restaurants commonly use pre-made dishes due to safety regulations regarding open flames and meat handling, as well as cost-saving benefits and improved service efficiency [3][4]. Group 2: Consumer Concerns - There is a prevalent distrust among consumers regarding pre-made dishes, often associated with poor hygiene and quality, particularly from smaller food establishments [4]. - The lack of clear definitions and standards for pre-made dishes has led to confusion and skepticism among consumers, impacting their perception of the product [4]. - Some businesses misrepresent pre-made dishes as freshly cooked meals, which undermines consumer trust and raises ethical concerns [4]. Group 3: Regulatory and Industry Response - The recent notification emphasizes the importance of transparency in the use of pre-made dishes, ensuring consumers are informed about what they are purchasing [4]. - The discussion around pre-made dishes has highlighted the need for industry standards and practices that prioritize consumer rights and trust, suggesting a shift towards more responsible business practices [5].

Core Viewpoint - The discussion surrounding pre-prepared meals (pre-made dishes) has sparked widespread public interest, emphasizing the need for transparency and consumer trust in the industry [1] Group 1: Industry Challenges - The main challenge for the pre-prepared meal sector lies not in technology but in establishing a trust relationship with consumers [1] - There is a pressing need to clearly define standards for pre-prepared meals to reduce information asymmetry [1] Group 2: Consumer Rights and Industry Development - The development of the restaurant industry must prioritize consumer rights, ensuring that the public can make informed choices about what they eat [1] - The industry should focus on balancing efficiency and convenience with the necessity for quality and safety in food offerings [1] Group 3: Future Directions - The ongoing discussion should aim for rational and constructive outcomes, optimizing governance to create a favorable environment for the growth of pre-prepared meals [1] - Building public trust is essential for the sustainable development of the industry [1]