Core Viewpoint - The national standard for prepared dishes has entered the public consultation phase, defining prepared dishes and excluding those produced in central kitchens from this category [3][5]. Group 1: Definition and Standards - Prepared dishes are defined as pre-packaged dishes made from one or more food agricultural products and their derivatives, which may or may not include seasonings, and are pre-processed industrially without preservatives [3]. - The definition excludes staple foods, cleaned vegetables, ready-to-eat foods, and dishes made in central kitchens [3]. Group 2: Central Kitchen Model - The rise of central kitchens addresses the challenges of traditional restaurant kitchens, which are often decentralized and difficult to regulate, thus increasing safety risks [3]. - Central kitchens enable standardized production and quality control, significantly reducing risks such as microbial contamination and inconsistent raw material quality [3]. - The central kitchen model is seen as a key method to enhance food safety, especially for large-scale catering needs like school meals [3]. Group 3: Regulatory Clarifications - The penetration rate of central kitchens was approximately 81.2% in 2021, with a market size of 16 billion yuan [5]. - Recent regulations clarify that central kitchens are limited to supplying chain restaurants and do not include prepared dishes [5]. - Food service providers must accurately inform consumers if they use prepared dishes, central kitchen products, or pre-packaged foods [5].

Core Viewpoint - The national standard for prepared dishes has entered the public consultation phase, explicitly excluding dishes produced in central kitchens from the definition of prepared dishes [2]. Group 1: Definition and Standards - The standard defines prepared dishes as pre-packaged meals made from one or more edible agricultural products and their derivatives, which undergo industrial pre-processing and require heating or cooking before consumption [2]. - Central kitchens are excluded from the prepared dish category, which includes staple foods, fresh-cut vegetables, and ready-to-eat foods [2]. Group 2: Central Kitchen Insights - The rise of central kitchens addresses the challenges of traditional restaurant kitchens, such as dispersed processing, regulatory difficulties, and safety risks, by providing a controlled environment for food processing [2]. - In 2021, the penetration rate of central kitchens was approximately 81.2%, with a market size of 16 billion yuan [4]. - Central kitchens are defined to supply only chain restaurants and include products like fresh-cut vegetables, semi-finished products, and finished dishes, with a clear emphasis that their products do not fall under the prepared dish category [4]. Group 3: Regulatory Considerations - There is ongoing discussion regarding whether dishes produced by central kitchens for other restaurants should be classified as prepared dishes, indicating a need for further regulatory clarification [3]. - Recent announcements from the State Council and relevant authorities require food service providers to accurately inform consumers when using prepared dishes, central kitchen products, or pre-packaged foods [4].