Pre-packaged dishes must not contain preservatives, and their shelf life should not exceed one year. National standards for pre-packaged dishes open for public consultation today.

The National Health Commission today released the “National Food Safety Standard for Prepared Dishes” (Draft for Comments) (hereinafter referred to as the “Standard”), inviting public comments. The main contents of the draft standard include:

1. Reasonable delineation of the definition and management scope of prepared dishes. Based on food safety risk analysis principles and in conjunction with the interpretation of relevant policies on prepared dishes in the six-department “Notice,” the Standard further clarifies the concept of prepared dishes and specifies that they do not include: staple food products, ready-to-eat vegetables, instant foods, and dishes prepared by central kitchens. These foods are governed by other relevant national food safety standards.

2. Emphasis on strengthening the management of food contaminants and additives. The Standard sets control requirements for key risk factors such as lead, chromium, benzo[a]pyrene, and pathogenic microorganisms in prepared dish products. At the same time, it enhances the management of food additive use, stipulating principles for additive application, requiring that preservatives not be used, and minimizing the use of food additives as much as possible. It also strictly controls the types of permissible additives, advocating non-necessity for addition.

3. Emphasis on maintaining nutritional quality. The Standard requires that cooking processes avoid overcooking, utilizing advanced technology or equipment to maximize the retention of nutrients in raw materials and reduce nutrient loss. It encourages controlling the amounts of cooking oil, salt, and sugar during processing. Additionally, it mandates that production enterprises reasonably set shelf life considering multiple factors such as food safety and nutritional quality.

4. Provisions regarding consumer tips. To ensure proper consumption, the Standard requires clear labeling of the consumption methods for pre-cooked ready-to-eat products and pre-processed, partially cooked products to prevent foodborne illnesses caused by insufficient heating or over-heating that could affect nutritional quality and taste. (CCTV)

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