With the emergence and rapid development of industrial, large-scale, and standardized production of pre made vegetables, how to ensure the safety and nutritional quality of pre made vegetables has become a focus of public attention. On February 6th, the National Health Commission released the draft of the National Food Safety Standard for Pre made Vegetables, which focuses on regulating pre made vegetable products in terms of food safety and nutritional health. Try to shorten the shelf life of the product as much as possible, and the longest should not exceed 12 months. According to Wang Jun, director and researcher of the National Food Safety Risk Assessment Center Standard Room 2, the standard specifies that pre made dishes do not include staple foods, clean dishes, ready to eat foods, and dishes made in central kitchens. Prefabricated dishes should have the characteristics of dishes, therefore excluding staple food products; Clean vegetable foods that have undergone only cleaning, peeling, and cutting processes and have not changed their basic properties as raw materials should have the characteristics of "industrial pre-processing", so clean vegetable foods are excluded; It should have the characteristic of "needing to be heated or cooked before consumption", so open bag ready to eat foods are excluded. In addition, pre packaged dishes should have pre packaged product attributes, and the central kitchen is equivalent to the store's own kitchen, so dishes made by the central kitchen are not included in the scope of pre packaged dishes. However, the use of purchased, industrialized, and ready-made pre made food products in the central kitchen is excluded. Chen Xiao, deputy researcher of the National Food Safety Risk Assessment Center, introduced that the shelf life of food is usually not specifically specified in food safety standards. The standard for pre made dishes is a special case, with specific requirements for shelf life. The standard specifically sets provisions for the shelf life of pre made dishes. Although pre made dishes have been industrialized, they still belong to the category of dishes, and maximizing the quality and flavor is the core demand of the public. To ensure the safety and nutritional quality of pre packaged food products, the standard terms list various factors that should be comprehensively considered when setting the shelf life, and encourage enterprises to improve product flavor and quality maintenance through measures such as optimizing product processes and storage and transportation methods. Taking into account factors such as public expectations, nutritional quality, flavor and taste, and industry development, the standard requires that the product shelf life be shortened as much as possible, with a maximum of 12 months. Minimize the use of food additives as much as possible, "said Zhang Dequan, director and researcher of the Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences." The safety of raw materials for pre made vegetables is the key to ensuring product safety. In this regard, the standard stipulates that the raw materials used for pre made dishes, such as livestock and poultry products, aquatic products, eggs, etc., must comply with the corresponding food safety standards, and must not use spoiled or spoiled raw materials. Pesticide residues, veterinary drug residues, pollutants, fungal toxins, etc. must comply with the corresponding limit management requirements, and the source of raw materials should be safe, reliable, and traceable. Zhang Dequan said that the standard emphasizes the principle of using food additives, which means that the nutritional value of the food itself should not be reduced, food spoilage or quality defects in the food itself or processing should not be covered up, food additives should not be used for the purpose of adulteration, forgery, and should be fully evaluated for their process necessity, and non essential additives should be avoided. The variety and amount of food additives used should be minimized as much as possible. Consumers can understand the true situation of the product through the label. Yang Xiaoming, Director of the Standards Department of the Light Food Industry Management Center, introduced that in order to better meet the comprehensive needs of the public for the nutrition and taste of pre made dishes, the standards have clear requirements for nutritional quality. The standard encourages the use of advanced technology or equipment to preserve the nutritional content of raw materials to the greatest extent possible and reduce nutrient loss; Advocate following the principle of balanced nutrition and maintaining the nutritional characteristics of dishes. At the same time, encourage enterprises to control the amount of cooking oil, salt, and sugar added during the processing to meet consumers' demand for "reducing oil, salt, and sugar". Emphasis is placed on freshness preservation and flavor preservation. The standard encourages the use of technologies that are beneficial for freshness preservation, such as controlled atmosphere preservation and ice temperature preservation, as well as nutrition and flavor stabilization technologies such as non thermal processing and embedding transportation, to reduce nutrient loss. Liu Zhenyu, Deputy Director of the Standards and Regulations Department and Director of the Standards Department of the China Chamber of Commerce, introduced that in order to protect consumer rights, the standards have put forward targeted requirements. The standard provides detailed regulations on the amount of raw materials or ingredients used in pre packaged food products, or their content labeling in finished products. Consumers can understand the true situation of the product through the label. In order to prevent foodborne diseases caused by insufficient heating of undercooked and incompletely cooked products, and to prevent excessive heating of pre cooked dishes that have already been cooked and affect their nutritional quality and taste, the standard stipulates that pre cooked food labels should clearly indicate the way the product is consumed. For example, pre processed and cooked products should be labeled as "to be heated or reheated before consumption"; Pre processed and partially cooked products should be labeled as "to be cooked before consumption". Packaging materials that cannot be heated or cooked together with the product should also be clearly indicated, which not only ensures the safety of consumers' diet, but also helps consumers to have a clearer understanding of how to consume them. (New Society)