Food Safety Risks and Governance Paths in the Development of the Pre-Prepared Food Industry
预制菜产业发展中的食品安全风险与治理路径

摘要

预制菜产业在餐饮连锁化、消费便捷化和食品工业化背景下快速发展，既提升了食品加工效率和供应链组 织能力，也带来了原料控制、加工过程、冷链运输、标签标识、添加剂使用和消费知情权等方面的食品安全风险。 预制菜具有生产链条长、流通范围广、贮存条件要求高、消费场景多元等特点，一旦某一环节管理不到位，风险容 易沿供应链扩散。推动预制菜产业规范发展，应坚持安全与发展并重，完善标准体系，压实企业主体责任，强化原 料采购、生产加工、冷藏冷冻、物流配送和终端销售全过程监管，健全信息追溯、明示告知和社会监督机制，促进 预制菜产业在安全可控基础上实现高质量发展。

Abstract

The pre-prepared food industry has developed rapidly against the background of chain-based catering, convenient consumption, and food industrialization. While it has improved food processing efficiency and supply chain organization capacity, it has also brought food safety risks concerning raw material control, processing procedures, cold chain transportation, labeling, additive use, and consumers’ right to know. Pre-prepared foods are characterized by long production chains, wide circulation ranges, high requirements for storage conditions, and diverse consumption scenarios. Once management in any link is inadequate, risks may easily spread along the supply chain. To promote the standardized development of the pre-prepared food industry, equal emphasis should be placed on safety and development. It is necessary to improve the standards system, consolidate the primary responsibility of enterprises, strengthen whole-process supervision over raw material procurement, production and processing, refrigeration and freezing, logistics distribution, and terminal sales, and improve mechanisms for information traceability, explicit disclosure, and social supervision. These measures can promote the high-quality development of the pre-prepared food industry on the basis of controllable safety risks.