Reply | Proposal on Properly Developing and Regulating Prepared Dishes to Promote the Healthy Development of the Industry

Reply to Proposal No. 0555 of the Fourth Session of the 15th Municipal CPPCC Committee Member Liu Ran: Your proposal on properly developing and regulating prepared dishes to promote the healthy development of the industry, after study with the Municipal Bureau of Industry and Information Technology, the Municipal Education Commission, the Municipal Commission of Agriculture and Rural Affairs, the Municipal Bureau of Commerce, and the Municipal Health Commission, is hereby replied as follows: I. Progress of Work (I) Industry and Information Technology Department 1. Increase efforts to cultivate high-quality enterprises. Support enterprises in carrying out process innovation and equipment upgrading, with a focus on breaking through technical bottlenecks such as flavor restoration and food preservation. Guide enterprises to benchmark against advanced domestic levels, optimize product formulas, and gradually reduce oil, salt and sugar content while ensuring flavor. Give full play to the guiding role of the high-quality development policy for the manufacturing industry, and support prepared dish processing enterprises such as Goubuli, Yingbin, Daqiaodao and Shajiabang in implementing intelligent transformation and applying new processes, so as to improve flavor restoration and taste quality. 2. Promote collaborative innovation across the industrial chain. Encourage enterprises to carry out industry-university-research cooperation with universities and research institutes, and organize matchmaking activities around key technologies such as low-salt, low-fat healthy formulas and food preservation. Increase support for R&D and innovation to break the dilemma of homogenization. Encourage enterprises to increase investment in technological R&D and develop differentiated products with regional recognition around Tianjin's distinctive food culture. Support industry associations in organizing supply-demand matchmaking, brand promotion and other activities, and promote differentiated competition and staggered development. (II) Education Department 1. Improve the raw material supervision system and consolidate the foundation of source control. (1) Strictly control procurement and standardize procurement procedures. Implement the model of centralized bidding, fixed-point procurement and unified distribution for bulk food ingredients on campus, clarify the procurement scope and quality standards for bulk raw materials such as rice, flour, oil and meat, strictly prohibit the procurement of raw materials of unknown origin, with incomplete qualifications or failing inspection, and strictly prohibit the procurement of expired, deteriorated, counterfeit and shoddy food ingredients and those that do not meet food safety standards, so as to build a solid defense line for raw material safety from the procurement link. (2) Strengthen acceptance inspection and guard the warehousing gate. Establish a system of "double-person verification and full-process documentation" for the incoming inspection of campus food ingredients, arrange dedicated personnel responsible for raw material acceptance, and check the production date, shelf life, inspection certificate, source vouchers, etc. of raw materials against the procurement list and inspection reports. Firmly reject unqualified raw materials, register them for reference, and promptly notify suppliers and regulatory departments, ensuring that warehoused raw materials are of qualified quality and forming a closed-loop control of "procurement—acceptance—warehousing". (3) Standardize storage management and prevent secondary risks. Guide school canteens and off-campus meal distribution units to standardize raw material storage conditions in accordance with food safety requirements, store them by zone and category, implement storage measures such as refrigeration, freezing, moisture prevention and insect prevention, establish raw material storage ledgers, regularly check the freshness of ingredients, and promptly clean up expired and deteriorated ingredients, so as to prevent quality and safety risks during raw material storage. (4) Strengthen traceability management and achieve full-process verification. Promote the full coverage of the campus food ingredient traceability system, require suppliers to provide complete raw material traceability information, and realize full traceability of food ingredients from production origin, processing and transportation to campus, so that "the source can be checked, the destination can be traced, and responsibility can be investigated". At the same time, relying on the "Internet + Bright Kitchen" platform, publicly disclose raw material procurement information and traceability vouchers simultaneously, accept supervision by teachers, students, parents and society, and promote the transparency of raw material supervision. 2. Deepen departmental coordination and capacity building, and strengthen the synergy of supervision. (1) Strengthen joint supervision and form a work synergy. Actively cooperate with the Municipal Market Supervision Commission and relevant departments to carry out special inspections, unannounced inspections and sampling tests of campus food raw materials, focusing on identifying problems in raw material quality, source, inspection and other links, and seriously deal with violations found and remove the involved parties from the market. (2) Strengthen training and education and improve supervision capacity. Regularly carry out food safety training for campus canteen managers and practitioners, focusing on knowledge such as raw material procurement and acceptance, storage management and risk identification, so as to improve the standardized operation and supervision capabilities of relevant personnel; at the same time, strengthen publicity and training at key nodes such as Food Safety Awareness Week, Food Day and Grain Conservation Awareness Day, enhance students' and parents' awareness of food safety, and create a good atmosphere of common concern across society. (III) Agriculture and Rural Affairs Department 1. Strengthen the monitoring of agricultural product quality and safety. Continue to organize and implement supervisory spot checks and risk monitoring of agricultural product quality and safety, reaching 2 batches per 1,000 people in 2025. Adhere to the linkage of inspection and enforcement, increase lawful handling of problems found, strictly implement the connection between administrative enforcement and criminal justice, and maintain a tough stance. 2. Strengthen the control of the agricultural product production process. Standardize the use of inputs such as fertilizers, pesticides, veterinary drugs and feed, strengthen guidance on scientific drug use, and vigorously promote green planting and breeding production technologies and the transformation of traditional planting and breeding methods for key varieties through measures such as holding training classes, distributing publicity materials and organizing agricultural technicians to provide technical guidance services. 3. Fully implement the commitment-based compliance certificate system. Strengthen supervision over the issuance of certificates by production entities, and urge production entities to implement certificate issuance requirements in accordance with the law. Coordinate with market supervision departments to actively promote the effective connection between origin market exit and market access, using the commitment-based compliance certificate for edible agricultural products as the carrier. (IV) Commerce Department The commerce department will continue to increase publicity for prepared packaged food, enhance consumers' awareness and acceptance, and improve the standardization of prepared food in the catering industry. 1. The Municipal Bureau of Commerce organizes and guides industry associations such as the Municipal Cooking Association, Catering Association and Hotel Association to make full use of the platform of the Tianjin Catering Industry Development Conference, encourage catering enterprises to pay attention to ingredient pairing and improvements in cooking forms in dish R&D, actively build learning, exchange and training platforms for catering talent, encourage the development of the "central kitchen" supply model, and promote the standardized, regulated and intensive development of catering supply. In view of the festive atmosphere of family reunion during the Spring Festival, catering businesses and well-known restaurants are encouraged to open up new consumption scenarios, take into account different consumer tastes while improving dish quality, break the traditional model, and provide multiple options such as New Year's Eve reunion dinner, personalized private dishes and quick dish packages. Among them, prepared New Year's Eve dinner is favored by family dining tables due to its convenience and quality upgrade, fully meeting consumers' different dining consumption needs at home and out. 2. Taking the "Shopping in Tianjin, Colorful Consumption" 2026 Tianjin New Spring Consumption Season and the Third Tianjin E-commerce Festival as opportunities, the Municipal Bureau of Commerce launched New Year special food gift packages from Tianjin Food Group, Guifaxiang Shibajie Mahua, Goubuli, Xianghe Bobopu and others, to meet consumers' demand for green, environmentally friendly and healthy prepared food. (V) Health Department The National Health Commission has organized the formulation of the "National Food Safety Standard for Prepared Dishes" and has publicly solicited opinions at the National Center for Food Safety Risk Assessment. (VI) Market Supervision Department 1. Strictly examine food licenses for prepared dishes. In strict accordance with the relevant food production review rules issued by the State Administration for Market Regulation, implement classified licensing for prepared dishes in light of factors such as food raw materials and processes, strictly enforce licensing review requirements such as licensing examination and on-site verification, and shall not arbitrarily change licensing conditions or grant licenses without review, so as to strictly control the production license gate for prepared dishes. Strengthen supervision and inspection of the licensing work of district bureaus, and strictly prohibit arbitrarily changing licensing conditions or granting licenses without review. Organize district bureaus to adopt the "one form, three random" post-licensing supervision measures and thoroughly investigate food safety risks and hidden dangers. 2. Strengthen supervision and guidance and focus on implementing the main responsibility of enterprises. Guide prepared dish production enterprises to establish and improve food safety management systems, implement the food safety responsibility system, fully staff and strengthen food safety management personnel, refine and implement risk control lists that suit their actual conditions, and carry out normalized and long-term daily control, weekly inspection and monthly scheduling of food safety, so as to improve enterprise management. 3. Strengthen food safety supervision of prepared dish production enterprises. Strengthen supervision and inspection of food production enterprises. In accordance with the requirements of graded food safety risk management for production enterprises, complete daily supervision and inspection at the prescribed frequency. Highlight inspection priorities, focusing on the implementation of quality and safety measures in links such as incoming inspection, production process control, storage and transportation of prepared dish production and operation enterprises, and carry out unannounced inspections and system inspections of prepared dish production enterprises in due course, so as to strictly prevent and control food safety risks and severely crack down on illegal and non-compliant acts. 4. Strengthen process supervision and explore the promotion of digitalization. In accordance with the work deployment of the General Administration's "Internet + AI supervision", our commission focuses on the two major tasks of "platform interface construction and video information access", realizes digital supervision of the production and processing processes of large enterprises and key products, and achieves supervision of key control points. All large enterprises that have established a food safety director, some medium-sized enterprises, and production enterprises in key food categories such as prepared dish production enterprises are required to be the first to achieve access. 5. Promote the upgrading of the prepared dish industry. Accelerate the realization of "Bright Kitchen", support the construction of central kitchens and supporting automation equipment, strictly control operators and production environment hygiene, and maximize food safety; establish and improve food safety testing systems and expand the coverage of sampling inspections. Strengthen supervision of the catering sales link of prepared dishes, clearly stipulate the disclosure obligations of catering enterprises, and severely punish business practices that fail to fulfill disclosure obligations, pass off prepared dishes as fresh dishes and other deceptive practices that deceive consumers. 6. Accelerate the construction of a local standard system for prepared dishes. With the government as the leader, promote the participation of leading enterprises as representatives and research institutes, and accelerate the formulation and implementation of production standards, supply standards, processing standards and quality standards for prepared dishes. Refine the product categories and use scenarios of prepared dishes, and make unified provisions on raw material procurement, processing technology, product labeling, cold chain transportation and storage, microbiological and additive indicators, pesticide residue indicators, etc. for different products. Improve as soon as possible the standardized management standards for the production environment, conditions and technologies of prepared dish ingredients, build standardized and large-scale prepared dish ingredient production bases, and realize the standardized supply of raw materials such as grain, vegetables and meat. II. Next Steps The education department will further refine the supervision requirements for the procurement, acceptance, traceability and storage of campus food raw materials, improve the dynamic management mechanism for suppliers, continue to consolidate the responsibilities of all parties, and promote the normalization and standardization of campus raw material control. It will actively cooperate with relevant departments, participate in the formulation of prepared dish supervision standards and special rectification work, share supervision experience, strengthen joint law enforcement, promote quality and efficiency improvement, and help the healthy development of the industry. The commerce department will continue to encourage qualified enterprises to enrich the types of prepared food, expand market supply, and provide consumers with diversified choices. The agriculture and rural affairs department should increase the promotion of green planting and breeding production models, continue to strengthen the supervision of agricultural product quality and safety, strengthen supervision and law enforcement, and make every effort to ensure the quality and safety of locally produced edible agricultural products in the city. The health department will continue to follow the progress of the formulation and release of the "National Food Safety Standard for Prepared Dishes" and do a good job in food safety standard tracking, evaluation and publicity and training. The market supervision department will launch unannounced inspections of food production enterprises and system inspections of food production and operation enterprises in due course, focusing on inspections of high-risk food production enterprises such as prepared dishes, continue to strengthen food safety supervision, urge prepared dish production and operation enterprises to implement their main responsibilities, improve the level of standardization of work, and effectively safeguard the health and life safety of the people. Thank you for your concern and support for the development of the prepared dish industry in our city. We will carefully absorb your opinions and suggestions, continue to promote the high-quality development of the industry, and better meet the people's demand for delicious, nutritious and safe food.