The work aims to summarize the application of phage preservation technology in prepared vegetables, and to provide a basis for food safety protection of prepared vegetables and application research of phage. Based on the food safety of prepared vegetables, the prepared vegetables were classified, and the application of phage biological prevention and control of animal and plant-derived ingredients was mainly discussed. The analysis showed that the application of phage in prepared vegetables had a wide application prospect and value. Phage could effectively control food-borne bacterial contamination in prepared vegetables, maintain food quality and extend shelf life. In order to improve the antibacterial effect of phage, it could be considered from the concentration and stability of phage and its combination with physical preservation methods or biological and chemical preservatives. To realize the wide application of phage in prepared vegetables, it is necessary to improve the screening efficiency and stability of phage, and formulate corresponding standards and norms to improve the acceptability of consumers and promote the popularization and application of phage in the domestic market. Therefore, the use of phage preservation technology can not only extend the shelf life of prepared vegetables and improve food safety, but also bring more development opportunities for the food industry.