Investing in stocks requires reading Golden麒麟 analyst research reports, which are authoritative, professional, timely, and comprehensive, helping you uncover potential thematic opportunities! Just now, the State Council's Food Safety Office and other departments announced they will publicly solicit opinions on the national standard for pre-made dishes. The recent Xibei store closure incident has sparked heated discussion, with some netizens calling to "not waste an opportunity for public discourse." The core of this issue is pre-made dishes. As early as September of last year, when the "Xibei incident" began to draw public attention to pre-made dishes, the State Council's Food Safety Office and other departments stated they would actively promote the formulation of national standards for pre-made dishes and require clear labeling of their use in the餐饮环节. Today, it was further clarified that the State Council's Food Safety Office has organized departments including the National Health Commission and the State Administration for Market Regulation to draft the "National Food Safety Standard for Pre-made Dishes" and the "Pre-made Dishes Terminology and Classification"草案; together with the State Administration for Market Regulation and the Ministry of Commerce, they have drafted an announcement on promoting the voluntary disclosure of food preparation methods in the餐饮环节, which will be released for public comment soon.
Several key issues regarding pre-made dishes need further clarification. First, what exactly constitutes a pre-made dish. Consumers generally believe that anything not freshly prepared on-site qualifies as a pre-made dish. According to the 2024 "Notice on Strengthening Food Safety Supervision of Pre-made Dishes and Promoting High-Quality Industrial Development" issued by six departments, pre-made dishes are pre-packaged菜肴 that meet certain conditions and require heating or cooking before consumption. A responsible official from the relevant department of the State Administration for Market Regulation, in a Q&A session about the notice, stated that considering the widespread use of central kitchen models by chain餐饮企业, the cleaned vegetables, semi-finished products, and finished菜肴 they produce and distribute to their own stores should comply with existing food safety laws, regulations, and standards; dishes produced in central kitchens are *not* included in the scope of pre-made dishes. There is a discrepancy between public perception and the official definition. The new standard being drafted by relevant departments should facilitate a basic consensus between the industry and the public.
Second, how pre-made dishes should be labeled is the issue of greatest concern to consumers and also the most complex one. Clear labeling is a crucial measure to guarantee consumers' right to know and enable their autonomous choice. Firstly, it is essential to specify clearly and concretely which food preparation methods require disclosure. Currently, to effectively protect consumer rights, it is necessary not only to promote the labeling of pre-made dish usage in the餐饮环节 but also to encourage merchants to disclose the use of pre-processed items from central kitchens. Procedurally, this matter of labeling is significant, involves numerous aspects, and requires a very serious and earnest attitude. Simultaneously, the relevant regulations also need a process of广泛征求意见, absorbing the opinions and suggestions put forward by consumers. The relevant departments' plan to publicly solicit opinions on methods for the voluntary disclosure of food preparation methods in the餐饮环节 is scientific, prudent, and well-considered. Only in this way can the system design be rigorous, implementation be effective, social costs be reduced, and public trust be enhanced.
Third, whether pre-made dishes can be eaten safely and nutritiously. In fact, under the current regulatory framework, the supply chain management supporting pre-made dishes, from central kitchens to transportation, delivery, and kitchen storage, already has a series of food safety requirements. "Pre-made dish" is a neutral term and should not be simplistically labeled as "good" or "bad." Pre-made dishes are not synonymous with inferior products; they can be safe, high-quality, and healthy. For any food, including those prepared on-site,违规操作 at any stage from production, processing, operation, to sales could pose a threat to public health. In this regard, efforts should be intensified in both regulation and public science education, ensuring that merchants produce honestly and consumers eat with peace of mind.
Furthermore, how餐饮企业 can strictly control food quality and firmly守住 the safety bottom line. For food quality and safety, the responsibility of餐饮企业 is paramount. In recent years, some餐饮企业 have taken the lead by publishing traceability reports for all their ingredients, which has gained widespread recognition. Practice shows that enterprises that proactively disclose their use of pre-made dishes tend to gain greater consumer trust. The舌尖 economy is one of the most vibrant consumer sectors; the餐饮 industry is a significant reservoir for employment and a crucial lever for stimulating consumption and expanding domestic demand. Precisely because of this,餐饮企业 should treat quality and safety as their lifeline, more actively, sincerely, and effectively respond to societal concerns, take proactive measures, and resolutely守住 the safety bottom line.
By clarifying standards, disclosing information, and aligning认知 to find the greatest common denominator, regulatory authorities,餐饮企业, commercial platforms, and consumers can work together in unison to explore effective pathways for resolving issues. Defining a clear future for pre-made dishes is the cornerstone for the industry's long-term development. We hope that the "Xibei incident" can become a new starting point for the standardized, healthy, and high-quality development of the pre-made dish industry.
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