According to a report by domestic media outlet "Yicai," the draft of the "National Standard for the Food Safety of Pre-prepared Dishes," led by the National Health Commission, has passed review and will soon be publicly soliciting opinions. The report mentions that the relevant "national standard" will include whether and how catering establishments use pre-prepared dishes in the scope of information disclosure.

The domestic media "Yicai" quoted experts involved in drafting the standard, revealing that the draft "national standard" provides unified regulations on the classification, raw materials, processing technology, storage and transportation, and inspection methods for pre-prepared dishes, and for the first time proposes mandatory indicators such as "no preservatives added." Compared to the current local standards, the national standard clauses focus more on the "food safety bottom line," providing a basis for regulatory enforcement.

Industry insiders estimate that the "national standard" for pre-prepared dishes will likely strengthen requirements for "preservative bans" and "cold chain upgrades," which are expected to increase costs by 15% to 30%. They also pointed out that if small and medium-sized factories cannot afford the renovation costs, they may be acquired or exit the market within two years after the "national standard" takes effect, while leading brands can further expand their market share through economies of scale