Under the trend of large-scale expansion in the precooked dishes industry, systemic risks in food safety are increasingly prominent, and this phenomenon has aroused widespread concern and discussion from all sectors of society. This review employed a combination of literature review and field research to systematically analyze the current situation of food safety risks and production licensing management of precooked dishes in China. It conducted a systematic analysis of chemical contaminants such as pesticide and veterinary drug residues, off-label and excessive use of food additives and heavy metal pollution; biological contaminants such as bacteria, viruses and parasites; and physical risks such as foreign body contamination and radioactive pollution across all stages, from raw material procurement, production and processing, storage and transportation, to packaging and labeling. Furthermore, the study revealed that the current production licensing management system is plagued by issues such as insufficient regulatory coordination, contradictory applicability of license classifications and fragmentation. These issues make it comprehensively difficult to cover the safety risks inherent in the complex processes of precooked dishes. This research provides theoretical and empirical support for advancing the development of food safety risk prevention and control systems and optimizing production licensing management policies in the precooked dishes industry, thereby contributing to its healthy and orderly development.