A number of standards for pre-made dishes have been introduced one after another

Under the expectation of the trillion-dollar market for prepared vegetables, more and more companies have begun to deploy the field of prepared vegetables

Many people in the industry have realized that the lack of industry standards is becoming a pain point affecting the healthy development of the prefabricated vegetable industry

Today, I will take you to sort out the relevant standards that have been introduced or are about to be introduced in the prefabricated vegetable industry

The Chinese Cooking Association officially released the group standard for "pre-made dishes"

On June 2, the China Cuisine Association and Zhanjiang Guolian Aquatic Products Development Co.

The standard fully draws on the good practices of industry benchmarking enterprises and combines the characteristics of the industry to stipulate the raw and auxiliary material requirements, technical requirements, hygienic requirements of the production process, inspection rules, labeling, packaging and storage requirements for prefabricated dishes in the catering consumption scenario

The standard clearly defines prefabricated dishes: "One or more agricultural products are used as the main raw materials, using standardized production operations, pre-processed (such as cutting, stirring, pickling, tumbling, molding, seasoning, etc.

Each clause is described in detail after the main technical indicators are investigated, verified and evaluated in full consideration of the coordination with general standards and related standards, the differences in processing technology of different regions and products, and have strong operability

Jiangsu Province - "Standards for Quality Evaluation of Prefabricated Dishes"

On April 27th, the group standard of "Specifications for the Quality Evaluation of Prefabricated Dishes" (hereinafter referred to as the "Specifications") was released in Nanjing

The "Specification" has made clear requirements on the raw materials, processing, packaging, labeling, storage and distribution, degree of reduction and food safety indicators of prefabricated dishes

According to the "Specifications", the pre-prepared vegetable industry should indicate the name of the dish, the production and processing date, the net content of the main ingredient, the name of the production and processing enterprise, and other production and processing information, consumption methods, storage methods, and shelf life in the conspicuous position of the label

Guangdong Province - 7 items including "General Rules for the Construction of the Standard System of Prefabricated Vegetables"

On May 16, the Guangdong Prefabricated Vegetable Industry Joint Research Institute, which was established by 11 universities and scientific research units, 41 industry leading enterprises and 2 associations, issued the "General Rules for the Construction of Prefabricated Vegetable Standard System" and "Prefabricated Vegetable Terminology Definition and Classification".

The group standard will play an active role in clarifying the definition and boundaries of prepared vegetables, regulating the development of the prepared vegetables industry, and improving the quality and food safety of prepared vegetables

Shandong Province - "Guidelines for the Implementation of Universal Design of Prefabricated Vegetables"

The "Guidelines for the Implementation of General Design of Prefabricated Dishes" (hereinafter referred to as the "Guidelines") group standards are formulated by the Shandong Restaurant Association.

　　The "Guide" clarifies the basic definition of prefabricated dishes, and summarizes and divides three types of "raw prefabricated dishes", "combined prefabricated dishes" and "cooked prefabricated dishes".

Fujian Province - "Fujian Province Food Safety Local Standard Buddha Jumps Over the Wall"

　　On June 2, Fujian Province released the local standard for Buddha Jumps Over the Wall.

　　The standard clarifies the terms and definitions, product classification, quality grades, technical requirements, hygienic requirements for production and processing, inspection rules, labels and signs, packaging, transportation, storage, and shelf life

　　Among them, "Buddha Jumps over the Wall" is defined as: using abalone, sea cucumber, isinglass, dried scallops or other animal aquatic products and products as the main raw materials, with or without addition of edible fungi and their products, meat and meat products, eggs, accompanied by Soup, rice wine, seasonings and other raw materials, without the addition of vegetable protein, preservatives, food flavors and fragrances, are products made from raw material processing, cooking, packaging and other processes
.
And the Buddha Jumping Wall products circulating in the market are divided into two categories: quick-frozen Buddha Jumping Wall and cooked Buddha Jumping Wall
.

　　In addition, some prefectures and cities have also issued standards for the pre-prepared vegetable industry
.

　　On May 1, the Weifang Municipal Quality Inspection Institute and the National Vegetable Quality Standard Center and other 7 units jointly drafted the group standards "Prepared Vegetables Good Practice for Fresh Cut Vegetables" and "Prefabricated Vegetables Quality Requirements Fresh Cut Vegetables" issued by the Weifang Vegetable Association.
Vegetables" was officially implemented
.

　　On May 23, the group standard of "Technical Specifications for Processing of Prepared Vegetables" mainly drafted by Linyi Food Industry Association was officially released on the national group standard information platform
.

　　On May 31, the Nanning Municipal Bureau of Market Supervision issued the first batch of local standards in Nanning, including "Terminology of Prefabricated Vegetables", "Classification of Prefabricated Vegetables", and "Code of Practice for Cold Chain Distribution of Prefabricated Vegetables"
.

　　In addition, Foshan City also plans to issue the first batch of prefabricated vegetable industry group standards within this year
.

　　(comprehensive)

　　"China Food News" (version 05, June 9, 2022)

　　(Editor in charge: Qiu Sisi)