Recently, six departments including the State Administration for Market Regulation, the Ministry of Education, and the Ministry of Industry and Information Technology jointly issued the Notice on Strengthening the Safety Supervision of Prefabricated Vegetables and Promoting the High Quality Development of the Industry (hereinafter referred to as the "Notice"), strengthening the safety supervision of prefabricated foods, promoting the healthy development of the prefabricated food industry, and ensuring the food safety of the people. The notice clearly regulates the scope of prefabricated dishes. Prefabricated dishes, also known as prefabricated dishes, are prepackaged dishes that are made from one or more edible agricultural products and their products, with or without seasonings and other auxiliary materials, without preservatives, and through industrial pre processing (such as mixing, pickling, rolling, shaping, frying, frying, baking, boiling, steaming, etc.), with or without seasoning packages, meet the storage, transportation and sales conditions indicated on the product label, and can be eaten after heating or cooking, excluding staple foods, such as quick-frozen noodle food, instant food, boxed rice, covered rice, Mantou, pastries, meat buns, bread, hamburgers, sandwiches, etc. The prefabricated food industry is a rapidly developing emerging food industry in recent years, characterized by the deep integration of the primary, secondary, and tertiary industries. Its long industrial chain, wide connections, and high technical requirements have positive significance in promoting deep processing of agricultural products, transformation of the food industry, consumption upgrading, entrepreneurship and employment. However, prefabricated dishes also face problems such as scope generalization, inconsistent standards, inconsistent industrial policy support, and public concerns about adding preservatives to prefabricated dishes, posing new challenges to regulatory work. The responsible persons of relevant departments and bureaus of the State Administration for Market Regulation responded that the regulation of not adding preservatives to pre made dishes is mainly to adhere to the people-centered approach and meet consumers' higher expectations for pre made dishes. Consumers are not only pursuing fast, convenient, and delicious food, but also paying close attention to the use of preservatives in pre made dishes. Although prefabricated dishes have undergone industrial prefabrication, they still belong to the category of dishes. Generally, preservatives are not added during the cooking process of dishes. It is more in line with consumer expectations to stipulate that preservatives are not added to prefabricated dishes. At the same time, taking into account the actual situation of the industry, leading the direction of high-quality development of the prefabricated food industry. It has gradually become an industry consensus that food additives should not be added unless necessary, and that the amount of food additives used in food should be reduced as much as possible while achieving the expected results. Pre made dishes are stored under conditions such as freezing and refrigeration, as well as through sterilization and post-processing techniques, without the necessity of using preservatives. In addition, we strictly adhere to the safety bottom line and comply with the risk control requirements for prefabricated dishes. Prefabricated vegetables have high requirements for environment, temperature, humidity, and light during production, storage, transportation, and sales. The full chain food safety risk control should be strengthened, and different types of prefabricated vegetables should strictly comply with the corresponding requirements for freezing and refrigeration to ensure food safety. The notice requires the study and formulation of national standards for the safety of pre made vegetables. Coordinate the development of rigorous and unified standards covering the production and processing, refrigeration and freezing, and cold chain logistics of prefabricated vegetables, and clarify and standardize the food safety requirements for prefabricated vegetables. Research and establish quality standards for prefabricated dishes. Promote the development of quality standards such as terminology and product classification for prefabricated dishes, and strengthen the connection with national food safety standards. Encourage the formulation of enterprise and group standards, including product quality, inspection methods and regulations, in accordance with the law. The head of relevant departments and bureaus of the State Administration for Market Regulation stated that,