Meals, in food-industry usage, are processed foods eaten at mealtimes or designed to be one of the main dishes of the day — for example lunches, pub meals, ready meals and school meals. They are formulated for nutritional balance, eating quality and convenience, and are typically produced under cook-chill or cook-freeze systems with strict time–temperature control. Because ready meals are perishable and support pathogen growth, manufacture requires HACCP-based safety management, validated chilled or frozen shelf life, accurate labelling covering allergens, nutrition and date marks, and an unbroken cold chain through distribution and retail.