Group 1 - The concept of pre-prepared dishes (pre-cooked meals) has been clarified by the government, defining it as not including preservatives, staple foods, or ready-to-eat salads, and excluding meals prepared in central kitchens [1][2] - Consumers express a desire for transparency regarding the use of pre-prepared dishes in restaurants, with some regions exploring ways to indicate the type of dish, such as "freshly made," "semi-prepared," or "reheated pre-prepared" [1][2] - Concerns about preservatives and additives in pre-prepared dishes highlight a broader public interest in food safety, emphasizing the need for strict regulations not only in pre-prepared meals but also in freshly cooked dishes [2] Group 2 - The development of pre-prepared dishes should focus on promoting healthy growth, with calls for the establishment of national standards for production and transportation processes [2] - Encouragement for innovation in freezing and vacuum packaging methods is essential to enhance the quality of pre-prepared dishes, ensuring consumer confidence in food safety [2]