Chinese regulatory authorities have initiated a comprehensive standardization framework for the rapidly expanding pre-made food sector, addressing growing public concerns about food safety and consumer rights. The Food Safety Office of the State Council, in coordination with the National Health Commission, the State Administration for Market Regulation, and other relevant departments, has developed draft regulations that will establish clear terminology, classification systems, and safety protocols for pre-prepared food products.
The newly proposed National Food Safety Standards for Pre-Made Dishes and accompanying Terminology and Classification guidelines aim to create a unified regulatory framework that distinguishes between various types of processed foods. According to the draft definitions, pre-made dishes constitute pre-packaged food items manufactured from one or more edible agricultural ingredients, potentially including seasonings but excluding preservatives. These products undergo industrial preprocessing methods—including mixing, marinating, forming, frying, baking, boiling, or steaming—and may incorporate seasoning packets. Crucially, they require final heating or cooking before consumption and must adhere to specific storage, transportation, and labeling requirements.
Simultaneously, regulatory bodies have drafted guidelines encouraging catering establishments to voluntarily disclose their food preparation methodologies. This transparency initiative seeks to bridge the information gap between consumers and food providers, particularly addressing concerns about restaurants marketing reheated pre-made dishes as freshly prepared offerings.
The regulatory clarification explicitly excludes certain food categories from the pre-made dish classification. Fresh vegetables undergoing simple processing (washing, peeling, cutting), ready-to-eat items such as salads, convenience meals, steamed buns, pastries, hamburgers, sandwiches, pizzas, and central kitchen-prepared dishes distributed to chain outlets fall outside the official definition of pre-made dishes.
This regulatory development responds to mounting public scrutiny surrounding food safety standards within China’s expanding pre-made food market. While large chain restaurants have extensively adopted these products for efficiency, smaller producers sometimes fail to meet safety requirements, and consumers frequently lack clear understanding about the nature of pre-made dishes. The new standards aim to balance operational efficiency with robust consumer protection mechanisms, potentially reshaping the industry’s future through enhanced regulation, increased transparency, and technological innovation.