Food Safety Focus (227th Issue, June 2025) – Article 1
Prepared Dishes - What Should One be Aware of?
Reported by Dr. John LUM, Scientific Officer,
Risk Assessment Section, Centre for Food Safety
In recent years, prepared dishes have gained popularity due to their convenience. However, concerns have been raised about their potential food safety risks. So, what should we be aware of regarding these food products?
What are Prepared Dishes?
Prepared dishes generally refer to foods which are made from one or more food ingredients and are processed (e.g., cutting, mixing, marinating, kneading, flavouring) and/or prepared (e.g., frying, roasting, boiling, steaming), and then prepared as either finished or semi-finished dishes.
While the term “prepared dishes” is relatively new, the concept is not. Many familiar food products, from soft-centred eggs to spicy crayfish, can be classified as prepared dishes and have long been available in the market.
Key Factors Affecting the Food Safety Risks of Prepared Dishes
Raw materials and manufacturing process
To ensure the quality and safety of the prepared dishes, only raw materials that meet local food safety standards should be used. Traders should maintain proper food transaction records to enhance traceability.
Microbial contamination is the major concern during the manufacturing process of prepared dishes. Therefore, it is critical to ensure that prepared dishes are processed appropriately (e.g., adequate heating) to control the microbiological risks of the final product.
Storage and transportation
Since quite a number of prepared dishes are stored refrigerated or frozen, it is important to ensure that the cold chain is well maintained during the whole storage and transportation process. The goal of the cold chain is to prevent prepared dishes from falling within the “Temperature Danger Zone” between 4°C and 60°C, which allows bacteria to grow rapidly. Lastly, the packaging of prepared dishes should include information such as storage conditions and cooking time, temperature and methods, for consumers’ easy reference.
Figure 1: Key factors that can affect food safety of prepared dishes
Managing the Safety of Prepared Dishes
Manufacturers of prepared dishes should consider adopting a Food Safety Management System, such as the Hazard Analysis and Critical Control Point (HACCP) system, to identify and control food safety problems at every stage of the food production process. HACCP adopts a preventive and proactive approach to anticipate the occurrence of potential problems, which covers all stages from production and processing to distribution and consumption.
In Hong Kong, prepared dishes are subject to the food safety requirements as stipulated in the Public Health and Municipal Services Ordinance (Cap. 132). Besides, under Section 54 of the Cap. 132, all food available for sale in Hong Kong should be fit for human consumption, including prepared dishes.
Currently, the Centre for Food Safety (CFS) has implemented a risk-based surveillance system for food products available in Hong Kong, including prepared dishes. In 2023-2024, over 1,000 food samples that could be classified as prepared dishes were tested, with only one unsatisfactory sample of pre-packaged chilled crayfish due to possible contamination with Listeria monocytogenes. Test results of the remaining samples were satisfactory. The CFS has taken appropriate follow-up actions on the unsatisfactory sample.
Key Points to Note
- While the term “prepared dishes” is relatively new, the concept is not.
- Prepared dishes are subject to the food safety requirements as stipulated in the Public Health and Municipal Services Ordinance (Cap. 132).
- Raw material quality, manufacturing processes and storage and transportation conditions are key factors for maintaining the safety of prepared dishes.
Advice to Consumers
- Before purchasing, check expiration dates and the wholesomeness of the prepared dishes.
- After purchasing, store prepared dishes according to the instructions on the packaging.
- Before consumption, process prepared dishes according to the instructions on the packaging, including cooking time, cooking temperature, and cooking methods.
- Read nutrition labels to make healthier food choices.
Advice to Trade
- Obtain raw materials from approved and reliable sources.
- Strictly adhere to Good Hygienic Practices (GHPs), and maintain good personal and environmental hygiene in the production of prepared dishes.
- Ensure that the cold chain is well maintained during the whole storage and transportation process of prepared dishes as necessary.
- Detailed instructions for handling the products, such as storage conditions, cooking time, cooking temperature and cooking methods, should be indicated on the packaging so that consumers can follow correctly.
- Maintain proper trade records to facilitate source tracing when necessary.