Clear definition and scope of prepared dishes!
State Administration for Market Regulation 21 news: In order to implement the decision-making and deployment of the Party Central Committee and The State Council on cultivating and developing the prepared vegetable industry, the General Administration of Market Regulation, the Ministry of Education, the Ministry of Industry and Information Technology, the Ministry of Agriculture and Rural Affairs, the Ministry of Commerce and the National Health Commission jointly issued the Notice on Strengthening the Safety Supervision of Prepared Vegetables and Promoting the High-quality Development of the Industry (hereinafter referred to as the Notice). It aims to strengthen the supervision of prepared food safety, promote the healthy development of prepared food industry, and ensure the food safety of the people.
Define the range of pre-prepared dishes without adding preservatives
The "Notice" clearly regulates the scope of prefabricated dishes. Prepared dishes, also known as prepared dishes, are made with one or more edible agricultural products and their products as raw materials, with or without seasoning and other accessories, without adding preservatives, through industrial pre-processing (such as stirring, pickling, rolling, shaping, frying, frying, roasting, boiling, steaming, etc.), with or without seasoning packages, and in accordance with the storage, transportation and sales conditions indicated on the product label. Pre-packaged dishes that can be eaten after heating or cooking, excluding staple foods, such as frozen noodles and rice food, convenience food, boxed lunch, covered rice, steamed bread, pastries, rou Jiamo, bread, hamburgers, sandwiches, pizza, etc.
The prepared vegetable industry is an emerging food industry with rapid development in recent years, showing the characteristics of deep integration of the first, second and third industries. It has a long industrial chain, wide connections and high technical requirements, and has positive significance in promoting the deep processing of agricultural products, the transformation of the food industry, consumption upgrading, entrepreneurship and employment. However, prefabricated dishes also face problems such as scope generalization, inconsistent standards, inconsistent scope of industrial policy support, and public concerns about the addition of preservatives in prefabricated dishes, and regulatory work is facing new challenges.
The person in charge of the relevant departments of the State Administration for Market Regulation responded that the requirement that prepared dishes do not add preservatives is mainly to adhere to the people as the center and meet the higher expectations of consumers for prepared dishes. As the "three meals a day" of the majority of consumers, consumers in the pursuit of fast, convenient and delicious at the same time, the use of preservatives in prefabricated dishes are very concerned. Although prefabricated dishes have been industrialized, they still belong to the category of dishes. Consumers generally do not add preservatives in the cooking process of dishes, and the provision of no preservatives in prefabricated dishes is more in line with consumer expectations.
At the same time, taking into account the actual situation of the industry, leading the high-quality development direction of the prepared dish industry. Food additives "unnecessary not to add" "in the premise of achieving the desired effect as much as possible to reduce the use of food additives in food" has gradually become the industry consensus. There is no need to use preservative technology for prefabricated vegetables through storage conditions such as freezing and refrigeration and sterilization post-treatment technology.
In addition, strictly adhere to the safety bottom line, in line with the risk control requirements of prepared dishes. In the process of production, storage, transportation and sales, prepared dishes have high requirements for environment, temperature, humidity, light, etc., and the food safety risk control of the whole chain should be strengthened. Different types of prepared dishes should strictly comply with the corresponding conditions such as freezing and refrigeration to ensure food safety.
Strengthen food safety supervision of prepared dishes and strictly control raw materials
The notice calls for research and formulation of national food safety standards for prepared vegetables. Formulate strict and unified standards covering the production and processing of prepared vegetables, refrigeration and cold chain logistics, and clearly regulate the food safety requirements of prepared vegetables. To study and formulate quality standards for prepared dishes. Promote the development of quality standards such as prepared dish terminology and product classification, and strengthen the connection with national food safety standards. Encourage the formulation of enterprise standards and group standards, including product quality, inspection methods and procedures, according to law.
Next, what are the main measures to strengthen the safety supervision of prepared dishes?
The person in charge of the relevant departments of the State Administration of Market Supervision and Administration said that the "four strictest" requirements should be strictly implemented, based on the responsibilities of market supervision posts, and the food safety supervision of the whole chain of prepared dishes should be strengthened.
Urge enterprises to strictly implement the main responsibility of food safety. Urge enterprises to improve the food safety management system, reasonably equip food safety directors and food safety officers, and implement the working mechanism of "daily control, weekly investigation, and monthly scheduling". Urge enterprises to strengthen the responsibility of the "first responsible person" for food safety, strengthen risk control, strictly control raw materials, strictly use food additives, and ensure the safety of prepared dishes.
Strengthen production licensing management of prepared vegetables and food. Guide local market supervision departments to implement classification licensing of prefabricated vegetables in combination with food raw materials, processes and other factors, strictly review the licensing and on-site verification, and strictly enforce the production licensing threshold of prefabricated vegetables.
Strengthen the supervision and inspection of prepared dishes. To guide local market supervision departments to focus on inspecting the purchase inspection, production process control, storage and transportation of prefabricated vegetable production and operation enterprises. Organize random inspection and risk monitoring of prepared dishes, and crack down on illegal behaviors.
Consumers right to know and choice should be guaranteed when using prepared dishes
The Notice makes it clear that all relevant departments should coordinate development and safety, and urge food production and marketing enterprises to engage in production and marketing activities of prepared vegetables in accordance with the requirements of raw materials, processing technology, product scope, storage and transportation, and eating methods. Vigorously promote the use of prepared dishes in catering links to protect consumers right to know and choose.
The person in charge of the relevant departments of the State Administration of Market Regulation believes that promoting the use of prepared dishes in the catering process is an important measure to protect consumers right to know and choice and respond to social concerns. Article 8 of the Law of the Peoples Republic of China on the Protection of the Rights and Interests of Consumers stipulates that consumers have the right to know the true information about the commodities they purchase or use or the services they receive. At present, consumers are generally concerned about the use of prepared dishes in the catering sector, and expect catering businesses to publicize the use of prepared dishes.
While protecting consumers right to know and choice, it is also necessary to optimize the supply of prepared dishes and continuously improve consumers sense of security and satisfaction with prepared dishes. Therefore, it is necessary to promote the high-quality development of the prefabricated vegetable industry. We will strengthen our ability to ensure the quality and safety of raw materials for agricultural products. We will raise the level of innovation and research in key technologies and encourage research and development of key generic technologies. Accelerate the application of advanced production process equipment, and improve the level of automation of key processes and production and circulation efficiency. Actively create a good environment for industrial development, and support local efforts to promote the construction of prefabricated vegetable industry clusters.
Define the range of pre-prepared dishes without adding preservatives
The "Notice" clearly regulates the scope of prefabricated dishes. Prepared dishes, also known as prepared dishes, are made with one or more edible agricultural products and their products as raw materials, with or without seasoning and other accessories, without adding preservatives, through industrial pre-processing (such as stirring, pickling, rolling, shaping, frying, frying, roasting, boiling, steaming, etc.), with or without seasoning packages, and in accordance with the storage, transportation and sales conditions indicated on the product label. Pre-packaged dishes that can be eaten after heating or cooking, excluding staple foods, such as frozen noodles and rice food, convenience food, boxed lunch, covered rice, steamed bread, pastries, rou Jiamo, bread, hamburgers, sandwiches, pizza, etc.
The prepared vegetable industry is an emerging food industry with rapid development in recent years, showing the characteristics of deep integration of the first, second and third industries. It has a long industrial chain, wide connections and high technical requirements, and has positive significance in promoting the deep processing of agricultural products, the transformation of the food industry, consumption upgrading, entrepreneurship and employment. However, prefabricated dishes also face problems such as scope generalization, inconsistent standards, inconsistent scope of industrial policy support, and public concerns about the addition of preservatives in prefabricated dishes, and regulatory work is facing new challenges.
The person in charge of the relevant departments of the State Administration for Market Regulation responded that the requirement that prepared dishes do not add preservatives is mainly to adhere to the people as the center and meet the higher expectations of consumers for prepared dishes. As the "three meals a day" of the majority of consumers, consumers in the pursuit of fast, convenient and delicious at the same time, the use of preservatives in prefabricated dishes are very concerned. Although prefabricated dishes have been industrialized, they still belong to the category of dishes. Consumers generally do not add preservatives in the cooking process of dishes, and the provision of no preservatives in prefabricated dishes is more in line with consumer expectations.
At the same time, taking into account the actual situation of the industry, leading the high-quality development direction of the prepared dish industry. Food additives "unnecessary not to add" "in the premise of achieving the desired effect as much as possible to reduce the use of food additives in food" has gradually become the industry consensus. There is no need to use preservative technology for prefabricated vegetables through storage conditions such as freezing and refrigeration and sterilization post-treatment technology.
In addition, strictly adhere to the safety bottom line, in line with the risk control requirements of prepared dishes. In the process of production, storage, transportation and sales, prepared dishes have high requirements for environment, temperature, humidity, light, etc., and the food safety risk control of the whole chain should be strengthened. Different types of prepared dishes should strictly comply with the corresponding conditions such as freezing and refrigeration to ensure food safety.
Strengthen food safety supervision of prepared dishes and strictly control raw materials
The notice calls for research and formulation of national food safety standards for prepared vegetables. Formulate strict and unified standards covering the production and processing of prepared vegetables, refrigeration and cold chain logistics, and clearly regulate the food safety requirements of prepared vegetables. To study and formulate quality standards for prepared dishes. Promote the development of quality standards such as prepared dish terminology and product classification, and strengthen the connection with national food safety standards. Encourage the formulation of enterprise standards and group standards, including product quality, inspection methods and procedures, according to law.
Next, what are the main measures to strengthen the safety supervision of prepared dishes?
The person in charge of the relevant departments of the State Administration of Market Supervision and Administration said that the "four strictest" requirements should be strictly implemented, based on the responsibilities of market supervision posts, and the food safety supervision of the whole chain of prepared dishes should be strengthened.
Urge enterprises to strictly implement the main responsibility of food safety. Urge enterprises to improve the food safety management system, reasonably equip food safety directors and food safety officers, and implement the working mechanism of "daily control, weekly investigation, and monthly scheduling". Urge enterprises to strengthen the responsibility of the "first responsible person" for food safety, strengthen risk control, strictly control raw materials, strictly use food additives, and ensure the safety of prepared dishes.
Strengthen production licensing management of prepared vegetables and food. Guide local market supervision departments to implement classification licensing of prefabricated vegetables in combination with food raw materials, processes and other factors, strictly review the licensing and on-site verification, and strictly enforce the production licensing threshold of prefabricated vegetables.
Strengthen the supervision and inspection of prepared dishes. To guide local market supervision departments to focus on inspecting the purchase inspection, production process control, storage and transportation of prefabricated vegetable production and operation enterprises. Organize random inspection and risk monitoring of prepared dishes, and crack down on illegal behaviors.
Consumers right to know and choice should be guaranteed when using prepared dishes
The Notice makes it clear that all relevant departments should coordinate development and safety, and urge food production and marketing enterprises to engage in production and marketing activities of prepared vegetables in accordance with the requirements of raw materials, processing technology, product scope, storage and transportation, and eating methods. Vigorously promote the use of prepared dishes in catering links to protect consumers right to know and choose.
The person in charge of the relevant departments of the State Administration of Market Regulation believes that promoting the use of prepared dishes in the catering process is an important measure to protect consumers right to know and choice and respond to social concerns. Article 8 of the Law of the Peoples Republic of China on the Protection of the Rights and Interests of Consumers stipulates that consumers have the right to know the true information about the commodities they purchase or use or the services they receive. At present, consumers are generally concerned about the use of prepared dishes in the catering sector, and expect catering businesses to publicize the use of prepared dishes.
While protecting consumers right to know and choice, it is also necessary to optimize the supply of prepared dishes and continuously improve consumers sense of security and satisfaction with prepared dishes. Therefore, it is necessary to promote the high-quality development of the prefabricated vegetable industry. We will strengthen our ability to ensure the quality and safety of raw materials for agricultural products. We will raise the level of innovation and research in key technologies and encourage research and development of key generic technologies. Accelerate the application of advanced production process equipment, and improve the level of automation of key processes and production and circulation efficiency. Actively create a good environment for industrial development, and support local efforts to promote the construction of prefabricated vegetable industry clusters.
