Food C ode

2017 1. The translated docum ent herein reflects the M inistry of Food and D rug Safety Notification (N o. 2017-57, 2017.6.30.)

2. T he translated docum ent into E nglish herein is a service provided for user's convenience and it shall not be construed as having official authority. M inistry of Food and D rug Safety shall bear no legal responsibility for the accuracy of such translation, and in case of any divergence of interpretation of the Korean and E nglish version thereof, the Korean version shall apply.

3. For accurate content of the Notification, please refer to M FD S website (www.mfds.go.kr)

ii Chapter 1. General Provisions ········································································· 1

1. General Principles ······················································································· 2 2. Application of Standards and Specifications ············································ 7 3. Explanations of Terms ··············································································· 9 4. Classification of Food Ingredients ··························································· 16

Chapter 2. Common Standards and Specifications for General Foods 21

1. Food Ingredient Standards ······································································ 22 1) Requirements for Ingredients, etc. ······················································ 22 2) Standards for Determining Food Ingredients ······································ 25 2. Manufacturing/Processing Standards ······················································· 31 3. Standards and Specifications for General Foods ·································· 34 1) Proterties and Conditions ······································································ 34 2) Foreign M atters ······················································································ 34 3) Food Additives ························································································ 34 4) Hygiene Indicator Bacteria and Foodborne Pathogens ······················ 34 5) Contaminants ··························································································· 37 6) Food Irradiation Standard ····································································· 44 7) M aixmum Residual Limits for Pesticides ············································ 46 8) M aximum Residual Limits for Veterinary Drugs ······························· 50 9) Illegal Compounds ·················································································· 52 10) Tar Color Limit for Foods for Infants/Young Children under 6 Months of Age · 54 11) δ-9-Tetrahydrocannabinol Limit ···························································· 54

iii 12) Urushinol Component Limit ·································································· 54 13) Grayanotoxin III Limit ··········································································· 54 14) Specifications for Edible M eat ···························································· 54 15) Specifications for Raw M ilk ·································································· 54 16) Specifications for Fishery Products ······················································· 55 17) Capsuls Used in Manufacturing/Processing Foods ······························ 56 4. Preservation and Distribution Standards ··················································· 57

Chapter 3. Standards and Specifications for Long Shelf-Life Foods ·· 62

1. Canned/Bottled Foods ·············································································· 63 2. Retort Foods ····························································································· 63 3. Frozen Foods ···························································································· 64

Chapter 4. Standards and Specifications for Each Food Products ········· 66

1. , Breads or Cakes ····················································· 67 2. Frozen Confectioneries ············································································· 72 2-1 Ice Creams ····························································································· 72 2-2 Ice Cream M ixes ·················································································· 74 2-3 Frozen Products ···························································· 76 2-4 Ices ········································································································· 78 3. Cocoa Products or Chocolates ································································· 79 3-1 Processed Cocoa Products ···································································· 79 3-2 Chocolates ······························································································ 81 4. Saccharides ·································································································· 83 4-1 Sugars ···································································································· 83 4-2 Sugar Syrups ························································································· 85 4-3 Oligosaccharides ··················································································· 86 4-4 Glucose ·································································································· 88 4-5 Fructose ································································································· 90 4-6 Taffies () ························································································ 92

iv 4-7 Processed Saccharide Product ····························································· 94 5. Jams ··········································································································· 95 6. Soybean Curds or M uk (Starch Jellies) ··················································· 97 7. Edible Fats and Oils ················································································ 99 7-1 Vegetables Fats and Oils ····································································· 99 7-2 Animal Fats and Oils ········································································· 106 7-3 Processed Edible Fat and Oil Products ··········································· 108 8. Noodles ······································································································· 113 9. Beverages ·································································································· 115 9-1 Teas ······································································································· 115 9-2 Coffee ··································································································· 118 9-3 Fruit/Vegetable Beverages ·································································· 120 9-4 Carbonated Beverages ········································································· 123 9-5 Soy M ilks ····························································································· 125 9-6 Fermented Beverages ·········································································· 127 9-7 /Red Ginseng Beverages ······················································· 129 9-8 Other Beverages ·················································································· 131 10. Foods for Special Dietary Uses ····························································· 134 10-1 M ilk Formulas ··················································································· 134 10-2 Infant Formulas ················································································ 139 10-3 Follow-up Formulas ·········································································· 147 10-4 Cereal Formulas for Infants/Young Children ································· 154 10-5 Other Foods for Infants/Young Children ······································· 158 10-6 Foods for Special M edical Purposes ··············································· 161 10-7 Weight Control Formulas ································································· 167 10-8 Foods for Pregnant/Lactating Women ··········································· 169 11. Soy Sauces and Pastes ············································································· 171 12. Seasoning Foods ···················································································· 175 12-1 ······························································································ 175 12-2 Sauces ································································································· 177 12-3 Curries ································································································ 180

v 12-4 Hot Pepper Powder or Shredded Hot Pepper ······························ 182 12-5 Spice Products ··················································································· 185 12-6 Edible Salts ························································································ 187 13. Pickled Foods or Boiled Foods ···························································· 192 13-1 Products ················································································· 192 13-2 Picked Food Products ······································································· 194 13-3 Boiled Foods ······················································································ 196 14. Alcoholic Beverages ················································································· 197 14-1 Takju (Korean Turbid ) ··················································· 197 14-2 Yakju (Korean Clear Rice Wine) ····················································· 199 14-3 (Korean Refined Rice Wine) ·········································· 201 14-4 Beer ···································································································· 202 14-5 Fruit Wine ························································································· 203 14-6 (Korean Distilled ) ························································ 205 14-7 Whisky ······························································································· 206 14-8 Brandy ······························································································· 207 14-9 General Distilled Alcoholic Beverages ············································ 208 14-10 Liqueur ····························································································· 209 14-11 Other Alcoholic Beverages ······························································ 210 14-12 Spirits ································································································ 211 15. Processed Agricultural Foods ······························································· 214 15-1 Starch Products ·················································································· 214 15-2 Flour Products ······································································· 217 15-3 Processed Peanut or Nut Products ················································· 219 15-4 Cereals ······························································································· 220 15-5 Parboiled Rice ···················································································· 221 15-6 Food ···················································································· 222 15-9 Other Processed Agricultural Products ··········································· 224 16. Processed M eat Products and Packaged M eats ··································· 227 16-1 Hams ·································································································· 227 16-2 Sausages ····························································································· 229

vi 16-3 Bacons ································································································ 231 16-4 Dry Stored M eats ············································································· 232 16-5 Seasoned M eats ················································································· 233 16-6 M eat Extract Product ······································································· 235 16-7 Processed M eat Containing Product ··············································· 236 16-8 Packaged M eat ·················································································· 237 17. Egg Products ··························································································· 238 17-1 Egg Product ······················································································· 238 17-2 Processed Egg Containing Product ·················································· 241 18. M ilk Products ························································································ 242 18-1 M ilks ··································································································· 242 18-2 Processed M ilks ················································································ 244 18-3 Goat M ilks ························································································· 246 18-4 Fermented M ilks ··············································································· 247 18-5 Butter M ilk ························································································ 249 18-6 Concentrated M ilks ··········································································· 250 18-7 M ilk Creams ······················································································ 252 18-8 Butters ······························································································· 254 18-9 Cheeses ······························································································ 256 18-10 Powdered M ilks ··············································································· 258 18-11 Wheys ······························································································· 260 18-12 Lactose ····························································································· 262 18-13 Hydrolyzed M ilk Protein Products ················································ 263 19. Processed Fishery Foods ······································································ 264 19-1 Processed Fish M eat Products ························································· 264 19-2 Salted and Fermented Seafood Products ······································· 267 19-3 Dried Fish/Shellfish Fillet Products ················································ 270 19-4 Seasoned Laver ················································································· 272 19-5 Agar ···································································································· 273 19-6 Other Processed Fishery Products ·················································· 275 20. Processed Animal Food Products ························································ 277

vii 20-1 Other M eat or Other Egg Products ················································ 277 20-2 Insect Products ················································································ 280 20-3 Soft-shelled Turtle Products ···························································· 282 20-4 Processed Extract Product ······························································ 285 21. and Pollen Products ································································· 286 21-1 Honeys ······························································································· 286 21-2 Royal Jellies ······················································································ 289 21-3 Processed Pollen Foods ···································································· 291 22. Prepared M eals ····················································································· 293 22-1 Raw Foods ························································································· 293 22-2 Ready-to-Eat/Convenience Foods ···················································· 295 22-3 Dumplings ························································································· 298 23. Other Foods ···························································································· 300 23-1 Foods ······················································································· 300 23-2 Other Processed Products ································································ 301

Chapter 5. Standards and Specifications for Prepared Foods, etc. from Food Service Business Operator (including Meal Service Facilities) ······ 303

1. Definition ··································································································· 304 2. Ingredient Standards ················································································ 304 1) Requirements for Ingredients ······························································ 304 2) Storage and Preservation of Ingredients ··········································· 304 3. Food Preparation and Management Standards ··································· 306 4. Specifications ···························································································· 306 5. Test M ethods ···························································································· 308

Chapter 6. Sampling and Handling Methods ·········································· 311

1. Significance of Sampling ······································································· 312 2. Definitions of Terms ··············································································· 312 3 General Principles of Sampling ······························································ 312

viii 4. Sampling and Handling Tips ································································· 314 5. Sampling Instruments and Containers ················································· 318 6. Individual Sampling and Handling M ethods ······································· 319

ix