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. Confectioneries, Breads or Rice Cakes ····················································· 67 2. Frozen Confectioneries ············································································· 72 2-1 Ice Creams ····························································································· 72 2-2 Ice Cream M ixes ·················································································· 74 2-3 Frozen Confectionery 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 (Yeot) ························································································ 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 Ginseng/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 Vinegars ······························································································ 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 Kimchi Products ················································································· 192 13-2 Picked Food Products ······································································· 194 13-3 Boiled Foods ······················································································