Food Code

2019
1. The translated document herein reflects the Ministry of Food and
Drug Safety Notification (No. 2019-57, July 3 2019.)

2. The translated document into English herein is a service

provided for user's convenience and it shall not be construed as
having official authority. Ministry of Food and Drug Safety shall
bear no legal responsibility for the accuracy of such translation,
and in case of any divergence of interpretation of the Korean

and English version thereof, the Korean version shall apply.

3. For accurate content of the Notification, please refer to MFDS

website (www.mfds.go.kr)
Chapter 1. General Provisions ········································································· 1

1. General Principles ······················································································· 2

2. Application of Standards and Specifications ············································ 7
3. Explanations of Terms ············································································· 10
4. Classification of Food Ingredients ··························································· 17

Chapter 2. Common Standards and Specifications for General Foods 22

1. Standards for Food Ingredients ······························································ 23

1) Requirements for Ingredients, etc. ······················································ 23
2) Standards for Determining Food Ingredients ····································· 26
2. Manufacturing/Processing Standards ······················································ 32
3. Standards and Specifications for General Foods ··································· 37
1) Properties and Conditions ······································································ 37
2) Foreign Matters ······················································································ 37
3) Food Additives ························································································ 37
4) Hygiene Indicator Bacteria and Foodborne Pathogens ······················ 37
5) Contaminants ··························································································· 41
6) Food Irradiation Standard ····································································· 53
7) Maximum Residual Limits for Pesticides ············································ 54
8) Maximum Residual Limits for Veterinary Drugs ································ 57
9) Maximum Residual Limits in Livestock and Fishery Products ········· 61
10) Illegal Compounds ·················································································· 62
11) Tar Color Limit for Foods for Infants/Young Children under 6 Months of
Age ············································································································ 64
12) δ-9-Tetrahydrocannabinol Limit ··························································· 64
13) Urushinol Component Limit ·································································· 65
14) Grayanotoxin III Limit ··········································································· 65
15) Specifications for Edible Meat ····························································· 65
 16) Specifications for Raw Milk ·································································· 65
17) Specifications for Fishery Products ······················································· 65
18) Capsules Used in Manufacturing/Processing Foods ··························· 66
4. Preservation and Distribution Standards ··················································· 67

Chapter 3. Standards & Specifications for Foods Labelled and Sold as Those
Intended for Infants/Young Children ······································ 73

1. Definition ····································································································· 74
2. Manufacturing/Processing Standards ························································ 74
3. Specifications ······························································································· 74

Chapter 4. Standards and Specifications for Long Shelf-Life Foods ······ 76

1. Canned/Bottled Foods ················································································· 77

2. Retort Foods ································································································ 77
3. Frozen Foods ······························································································ 78

Chapter 5. Standards and Specifications for Each Food Products ········ 80

1. Confectioneries, Breads or Rice Cakes ····················································· 81

2. Frozen Confectioneries ··············································································· 87
2-1 Ice Creams (*Livestock products) ······················································· 87
2-2 Ice Cream Mixes (*Livestock products) ············································· 89
2-3 Frozen Confectionery Products ···························································· 91
2-4 Ices ········································································································ 92
3. Cocoa Products or Chocolates ································································· 93
3-1 Processed Cocoa Products ···································································· 93
3-2 Chocolates ······························································································ 95
4. Saccharides ·································································································· 97
4-1 Sugars ····································································································· 97
4-2 Sugar Syrups ························································································· 99
4-3 Oligosaccharides ·················································································· 100
4-4 Glucose ································································································ 102
4-5 Fructose ······························································································· 103
4-6 Taffies (Yeot) ······················································································· 105
4-7 Processed Saccharide Product ···························································· 107
5. Jams ········································································································· 108
6. Soybean Curds or Muk (Starch Jellies) ················································· 110
7. Edible Fats and Oils ················································································· 112
7-1 Vegetables Fats and Oils (*Livestock products, excluding Fish oil and
Other animal fats and oils ································································· 112
7-2 Animal Fats and Oils ········································································· 118
7-3 Processed Edible Fat and Oil Products ············································ 121
8. Noodles ······································································································ 127
9. Beverages ································································································· 129
9-1 Teas ······································································································ 129
9-2 Coffee ··································································································· 132
9-3 Fruit/Vegetable Beverages ·································································· 134
9-4 Carbonated Beverages ········································································· 137
9-5 Soy Milks ····························································································· 139
9-6 Fermented Beverages ·········································································· 141
9-7 Ginseng/Red Ginseng Beverages ······················································· 143
9-8 Other Beverages ·················································································· 145
10. Foods for Special Dietary Uses ····························································· 148
10-1 Milk Formulas (*Livestock products) ·············································· 148
10-2 Infant Formulas ················································································· 153
10-3 Follow-up Formulas ·········································································· 161
10-4 Cereal Formulas for Infants/Young Children ································ 168
10-5 Other Foods for Infants/Young Children ······································· 176
10-6 Foods for Special Medical Purposes ··············································· 185
10-7 Weight Control Formulas ································································· 192
10-8 Foods for Pregnant/Lactating Women ··········································· 194
11. Soy Sauces and Pastes ············································································ 196
12. Seasoning Foods ····················································································· 200
12-1 Vinegars ····························································································· 200
12-2 Sauces ································································································ 202
12-3 Curries ······························································································· 205
12-4 Hot Pepper Powder or Shredded Hot Pepper ······························ 207
12-5 Spice Products ·················································································· 209
12-6 Edible Salts ························································································ 211
13. Pickled Foods or Boiled Foods ···························································· 215
 13-1 Kimchi Products ················································································· 215
13-2 Picked Food Products ······································································· 217
13-3 Boiled Foods ······················································································ 219
14. Alcoholic Beverages ················································································ 220
14-1 Takju (Korean Turbid Rice Wine) ·················································· 220
14-2 Yakju (Korean Clear Rice Wine) ···················································· 222
14-3 Cheongju (Korean Refined Rice Wine) ·········································· 224
14-4 Beer ···································································································· 225
14-5 Fruit Wine ························································································· 226
14-6 Soju (Korean Distilled Liquor) ························································ 227
14-7 Whisky ······························································································· 228
14-8 Brandy ······························································································· 229
14-9 General Distilled Alcoholic Beverages ············································ 230
14-10 Liqueur ····························································································· 231
14-11 Other Alcoholic Beverages ······························································ 232
14-12 Spirits ······························································································· 233
15. Processed Agricultural Foods ······························································· 236
15-1 Starch Products ················································································· 236
15-2 Wheat Flour Products ······································································ 239
15-3 Processed Peanut or Nut Products ················································· 241
15-4 Cereals ································································································ 242
15-5 Parboiled Rice ··················································································· 243
15-6 Enzyme Food ···················································································· 244
15-7 Other Processed Agricultural Products ··········································· 246
16. Processed Meat Products and Packaged Meats ··································· 249
16-1 Hams (*Livestock products) ····························································· 249
16-2 Sausages (*Livestock products) ························································ 251
16-3 Bacons (*Livestock products) ·························································· 253
16-4 Dry Stored Meats (*Livestock products) ········································ 254
16-5 Seasoned Meats (*Livestock products) ··········································· 255
16-6 Meat Extract Product (*Livestock products) ·································· 257
16-7 Processed Meat Containing Product ··············································· 258
16-8 Packaged Meat (*Livestock products) ············································· 259
17. Egg Products ··························································································· 260
17-1 Egg Product (*Livestock products) ·················································· 260
 17-2 Processed Egg Containing Product ················································· 263
18. Milk Products ························································································ 264
18-1 Milks (*Livestock products) ····························································· 264
18-2 Processed Milks (*Livestock products) ··········································· 266
18-3 Goat Milks (*Livestock products) ··················································· 268
18-4 Fermented Milks (*Livestock products) ········································· 269
18-5 Butter Milk (*Livestock products) ··················································· 271
18-6 Concentrated Milks (*Livestock products) ····································· 272
18-7 Milk Creams (*Livestock products) ················································· 274
18-8 Butters (*Livestock products) ·························································· 276
18-9 Cheeses (*Livestock products) ························································· 278
18-10 Powdered Milks (*Livestock products) ········································· 280
18-11 Wheys (*Livestock products) ·························································· 282
18-12 Lactose (*Livestock products) ························································ 284
18-13 Hydrolyzed Milk Protein Products (*Livestock products) ·········· 285
19. Processed Fishery Foods ······································································ 286
19-1 Processed Fish Meat Products ························································· 286
19-2 Salted and Fermented Seafood Products ······································· 289
19-3 Dried Fish/Shellfish Fillet Products ··············································· 292
19-4 Seasoned Laver ················································································· 294
19-5 Agar ···································································································· 295
19-6 Other Processed Fishery Products ·················································· 297
20. Processed Animal Food Products ······················································· 299
20-1 Other Meat or Other Egg Products ··············································· 299
20-2 Insect Products ················································································ 302
20-3 Soft-shelled Turtle Products ··························································· 304
20-4 Processed Extract Product ······························································· 307
21. Honey and Pollen Products ································································· 308
21-1 Honeys ······························································································· 308
21-2 Royal Jellies ······················································································· 311
21-3 Processed Pollen Foods ···································································· 313
22. Prepared Meals ······················································································ 315
22-1 Raw Foods ························································································· 315
22-2 Ready-to-Eat/Convenience Foods ···················································· 317
22-3 Dumplings ························································································· 320
 23. Other Foods ···························································································· 322
23-1 Yeast Foods ······················································································· 322
23-2 Other Processed Products ································································ 323

Chapter 5. Standards and Specifications for Prepared Foods, etc. from Food
Service Business Operator (including Meal Service Facilities) ·················· 325

1. Definition ··································································································· 326

2. Ingredient Standards ················································································ 326
1) Requirements for Ingredients ······························································ 326
2) Storage and Preservation of Ingredients ··········································· 326
3. Food Preparation and Management Standards ··································· 328
4. Specifications ···························································································· 328
5. Test Methods ···························································································· 330

Chapter 6. Sampling and Handling Methods ········································· 333

1. Significance of Sampling ······································································ 334

2. Definitions of Terms ·············································································· 334
3 General Principles of Sampling ····························································· 334
4. Sampling and Handling Tips ································································ 337
5. Sampling Instruments and Containers ················································· 341
6. Individual Sampling and Handling Methods ······································· 342
 Chapter 1

General Provisions

- 1 -
 Chapter 1. General Provisions

1. General Principles
Unless otherwise provided in this Notification, the following general provisions
shall apply.
1) The scope and coverage of this Notification shall be as follows:
A) Standards for Ingredients of Foods; Standards for Manufacturing, Processing,
Using, Cooking or Storing Foods; Specifications for Food Components; and
Test Methods for Standards/Specifications pursuant to Article 7(1) of the Food
Sanitation Act;
B) Standards for Labeling of Foods or Food Additives, Labeling of Apparatus,
Containers and Packages pursuant to the provisions of Article 10 (1) of the
Food Sanitation Act; and Standards for Labeling of Genetically Modified
Foods under Article 12-2(1);
C) Standards for Processing, Packaging, Storing and Distributing Livestock
Products; Specifications of Ingredients of Livestock Products; and Standards
for Sanitation Grade of Livestock Products pursuant to Article 4(2) of the
Livestock Products Sanitary Control Act.
2) For the purpose of this Notification, processed foods are classified by Food
Group (main category), Food Class (category) and Food Type (subcategory).
Food Group : A main category of foods under “Chapter 5. Standards and
Specifications for Each Food Product,” such as beverages and
seasoning foods, etc.
Food Class : A category of foods under a food group, such as teas, fruit/
vegetable beverages, vinegars, and hams, etc.
Food Type : A subcategory of foods under a food class, such as concentrated
fruit/vegetable juice, fruit/vegetable juice, fermented vinegar, and
diluted acetic acid, etc.
3) As a rule, conformance to the Standards and Specifications provided in this
Notification shall be determined according to the test methods set forth in this
Notification; provided, however, that more precise and accurate methods may be

- 2 -
 used other than those specified in this Notification, and commercial kits or
equipments may be used for testing microorganisms and toxins, etc.; except that
the results that are deemed questionable shall be tested and determined in
accordance with the methods set forth herein.
4) Conformance of other matters for which the standards and specifications are not
established in this Notification may be provisionally determined by the Minister
of Food and Drug Safety after he/she comprehensively reviews relevant data for
each matter, such as provisions of the CODEX Alimentarius Commission (CAC)
or major foreign standards/specifications and Acceptable Daily Intake (ADI) and
intake of the corresponding food.
5) Foods for which a specific test method is not provided in “Chapter 5. Standards
and Specifications for Each Food Product” in this Notification, shall be tested
according to the corresponding test methods under “Chapter 8. General Test
Methods;” whereas those for which no standards or specifications are specified
in this Notification, or no test method is provided even if the standards or
specifications exist therein, may be tested according to the test methods
approved by the Minister of Food and Drug Safety or other methods such as
CODEX Alimentarius Commission (CAC) provisions; Association of Official
Analytical Chemists (AOAC); International Standard Organization (ISO); and
Pesticide Analytical Manual (PAM), etc. For those not specified in any of the
above methods, test may be conducted according to the methods set forth in
other laws or internationally recognized and accredited test methods; and such
test methods shall be presented.
6) The following abbreviations of the International System of Units (SI) shall be
used as units of measurement, etc.
① Length∶ m, cm, mm, µm, nm
② Volume∶ L, mL, µL
③ Weight∶ kg, g, mg, µg, ng, pg
④ Area∶ cm2
⑤ Calorie∶ kcal, kj
⑥ Crushing Strength: N (Newton)
⑦ Temperature: ℃
7) The standard temperature shall be 20℃; normal temperature shall be between
15~25℃, room temperature shall be between 1~35℃; and tepid temperature

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 shall be between 30~40℃, respectively.
8) Weigh percentage shall be indicated in %; however, the material content (g) in
100 mL solution shall be expressed as w/v%; and the material content (mL) in
100 mL solution as v/v%. Weight parts-per-million (ppm) should be indicated
in mg/kg and may also be expressed as ppm or mg/L, as applicable. Weight
parts-per-billion (ppb) should be indicated in µg/kg and may also be expressed
as ppb or µg/L, as applicable.
9) Radionuclides to be managed in the event of radioactive leakage shall be
selected according to the following principles :
(1) Released radionuclides shall be selected first for radio iodine and cesium
which are typical indicator contaminants; and subsequently selected according
to the type of radioactive release accident.
(2) In cases where radio iodine or cesium is detected, other contamination may
be identified additionally, such as contamination by plutonium, strontium and
other nuclides (hereinafter referred to as “Other”). Also, other nuclides may
be selected and applied in full or in part after being comprehensively
reviewed for possible release to an environment, half-life, and harm to
human body, etc.
(3) The standards for other nuclides shall apply for one year after the end of the
accident when no leakage of radioactive substances exists.
(4) In cases of difficulty in conducting precision tests for other nuclides,
non-contamination certificates may be submitted in lieu of such test.
10) Anyone who intends to establish, revise or be exempted from the maximum
residue limits for pesticide or veterinary drug in food shall apply in accordance
with [Annex 7] “Guidelines on Setting Maximum Residue Limites for Pesticide
and Veterinary Drug in Food.”
11) As a rule, the standards for harmful contaminants shall be set according to the
ALARA (As Low As Reasonably Achievable) principle by taking into account
the total human exposure; risk level; and share of exposure due to the
contamination degree and intake of harmful contaminants in food.
12) Unless specifically provided otherwise, the tests set forth in this Notification
shall comply with the following principles :

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(1) Atomic weights and molecular weights shall be calculated according to the
latest International Table of Atomic Weights.
(2) Unless specifically provided otherwise, cold water is defined as water at a
temperature of 15℃ or lower; warm water, as water at a temperature
between 60~70℃; and hot water, as water at a temperature approximately
100℃.
(3) Unless specifically provided otherwise, “boiling water or heating in water,”
means heating at a temperature approximately 100℃; provided that steam
at a temperature approximately 100℃ may also be used instead of water.
(4) Unless specifically provided otherwise, the water used for tests shall be
distilled or purified water.
(5) A solution without indication of a specific solvent means a water-based
solution.
(6) Unless specifically provided otherwise, decompression shall not exceed 15
mmHg.
(7) Those indicated as acid, alkaline and neutral pH shall be tested using litmus
paper or pH-meter (glass electrode). Also, strongly acidic means having a pH
value of less than 3.0; weakly acidic, having a pH value of 3.0 or more and
less than 5.0; mildly acidic, having a pH value of 5.0 or more and less than
6.5; neutral, having a pH value of 6.5 or more and less than 7.5; mildly
alkaline, having a pH value of 7.5 or more and less than 9.0; weakly
alkaline, having a pH value of 9.0 or more and less than 11.0; strongly
alkaline, having a pH value of 11.0 or more.
(8) A solution concentration expressed as (1→5), (1→10) and (1→100), etc.
means that a solid reagent of 1g or a liquid reagent of 1mL is dissolved in
a solvent to produce 5 mL, 10 mL and 100 mL solution, etc., in total,
respectively. In addition, an expression, such as (1+1) or (1+5) means a
mixing ratio where 1 g of solid reagent or 1 mL of liquid reagent is
dissolved in 1 ml or 5 ml solvent. Water shall be used as a solvent for
dilution unless otherwise provided.
(9) A mixed solution expressed as (1∶1) or (4∶2∶1), etc., means mixing
volume ratio of the liquid reagent or mixing weight ratio of the solid

- 5 -
 reagent.
(10) In measuring the number of water drops, a measuring instrument shall be
used in such a manner that the weight of 20 drops of distilled water shall
be between 0.90 and 1.10 g when dropped at a temperature of 20℃.
(11) In the case of using a Nessler tube, it should be a 50 mL clear glass test
tube with a flat bottom; it should have an internal diameter of 20 mm and
an external diameter of 24 mm; and a length from the bottom to the
stopper should be 20 cm. The difference between scales on each tube shall
not be more than 2 mm.
(12) Unless otherwise specified, silica gel (silicon dioxide) shall be used as a
desiccant in a desiccator.
(13) Unless otherwise specified, test shall be conducted at normal temperature,
and observed within 30 seconds after manipulation; provided, however, that
those affected by temperature shall be tested at standard temperature.
(14) The term, “precisely measuring” weight means weighing to an accuracy of
0.1 mg, 0.01 mg or 0.001 mg. Also, “accurately measuring” weight means
measuring the specified weight to the specified decimal place.
(15) The size of samples expressed as “approximately” means that 90~110% of
the specified amount is to be taken unless otherwise specified.
(16) In the case of drying or heating, the term “constant weight” means that the
weight difference between before and after heating is not more than 0.1%
of the previously measured weight after continuous drying or heating for an
additional 1 hour.

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2. Application of Standards and Specifications
The Standards and Specifications shall be applied to the food and food additives
specified in this Notification (hereinafter “foods, etc.”) in accordance with the
following :
1) With regard to the foods individually specified in “Chapter 5. Standards and
Specifications for Each Food Product,” the corresponding Standards and
Specifications shall apply preferentially.
2) Foods, etc. shall conform to the “Chapter 2. Common Standards and
Specifications for General Foods.” However, when the necessity is insufficient
or effectiveness is low in light of food characteristics, such Standards and
Specifications may selectively apply according to its importance.
3) Long shelf-life foods shall meet the Standard and Specification set forth in
paragraph 1) and “Chapter 3. Standards and Specifications for Long Shelf-life
Foods” simultaneously. In cases of duplicate provisions in the Standards and
Specification, the stricter provision shall apply.

<MFDS Notice 2018-98, Nov. 29, 2018> (Enforcement date : Jan. 1, 2020)
3) Foods and long shelf-life foods sold and labelled for the consumption of
infants and young children shall meet “Chapter 3. Foods sold and labelled for
consumption of infants and young children” and “Chapter 4. Standards and
Specifications for Long Shelf-life Foods”, respectively, along the standards and
specifications specified in above 1). In cases of duplicate provisions in the
Standards and Specification, the stricter provision shall apply.

4) The specification limit between “a ~ b” means “a or more and b or less.”

5) When comparing a specified value (referred to as specification limit) and the
value obtained from the test (referred to as experimental value) to determine
conformance, the experimental value shall be measured to one more decimal
place and rounded to the same decimal place as the specification limit; and
compared with the specification limit to determine conformance.
6) During tests with a limit of quantification (LOQ), such as tests for pesticide and
veterinary drug residues in Food, etc., as specified in this Notification, residues
detected less than the LOQ shall be treated as non-detected.

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7) In the event that multiple test samples are requested in the same condition
pursuant to “Chapter 7. Sampling and Handling Methods” in this Notification,
the entire samples shall be treated as nonconforming if one or more samples do
not conform to the requirement,
8) For the purpose of this Notification, “tar colors” refer to Food Green No.3 and
its Aluminium Lake; Food Red No.2 and its Aluminum Lake; Food Red No.3;
Food Red No.40 and its Aluminium Lake; Food Red No.102; Food Blue No.1
and its Aluminium Lake; Food Blue No.2 and its Aluminium Lake; Food
Yellow No.4 and its Aluminium Lake; and Food Yellow No.5 and its
Aluminium Lake.
9) For the purpose of this Notification, “tar colors other than those permitted” refer
to those tar colors not permitted in the corresponding food types in accordance
with “Standards and Specifications for Food Additives” among tar colors
specified in Chapter 1. 2. 8).
10) For the purpose of this Notification, “preservatives” means “Sodium
dehydroacetate; Sorbic acid and its salts (potassium, calcium); Benzoic acid
and its salts (sodium, potassium and calcium); Parahydroxy benzoate (methyl
and ethyl) ; and Propionic acid and its salts (sodium and calcium).”
11) For the purpose of this Notification, “antioxidant” means “Butylated Hydroxy
Toluene; Butylated Hydroxy Anisol; tert-Butylhydroquinone; Propyl Gallate; Disodium
Ethylenediaminetetraacetate; Calcium Disodium Ethylenediaminetetraacetate.”
12) The standard sugar content (Brix°) of 100% fruit/vegetable juice shall be as
follows:
(1) Mangoes : Not less than 13°
(2) Pineapples : Not less than 12°
(3) Grapes, Orange and European Pears : Not less than 11°
(4) Apples or Limes : Not less than 10°
(5) Mandarin oranges, Grapefruits, Papayas : Not less than 9°
(6) Pears, Watermelons, Guavas : Not less than 8°
(7) Peaches, Apricots, Strawberries and Lemons : Not less than 7°
(8) Plums, Melons, Japanese apricots : Not less than 6°

- 8 -
(9) Tomatoes : Not less than 5°
(10) Others : Follow the references.

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3. Explanations of Terms
1) “Definition” prescribes an individual food; and foods that are not classified as a
“food type” may also be subject to applicable Standards and Specifications for
such individual food if they conform to its “definition.” However, in the event
that separate Standards and Specifications are set for those foods, such Standards
and Specifications shall apply preferentially.
2) “A, B, C, … etc.” is a concept of listing commonly used items as examples
and including other related ones.
3) “A or B” may be interpreted as “A and B,” “A and/or B,” or “only A” or
“only B”; the same shall apply to “A, B, C or D.”
4) “A and B” shall satisfy both A and B simultaneously.
5) “Adequate ○○ procedures (process)” means a necessary procedure (process) for
manufacturing and processing foods; and refers to generally and widely used
methods or scientifically proven methods, achieving safety and integrity of foods.
6) “Foods and Food additives shall meet the corresponding Standards and
Specifications.” means that they shall conform to the applicable Standards and
Specifications.
7) “Shall be stored” means food shall be stored in a manner that maintains its
maximum quality by considering its ingredients and properties.
8) “To the extent possible,” “recommended” or “may” means recommendations that
are set in order to induce quality and sanitation level improvement.
9) “Methods with equal or better effect” means methods, other than those specified,
that are generally and widely used or scientifically proven and that are capable
of maintaining hygienic, nutritional and organoleptic quality.
10) For the purpose of definitions and food type, “○○%,” “not less than ○○%,”
“not more than ○○%” and “less than ○○%” indicate the standards for
mixing ingredients or components.
11) “Specific components” means an ingredient used in processed foods and an
edible part of a single food pursuant to “Chapter 1. 4. Classification of Food
Ingredients, etc.”
12) “Dry (solid) matter” means the solids that remain after drying of ingredients

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 and that have a water content of not more than 15% unless otherwise
specified.
13) “Solid food” means food with a definite shape and volume.
14) “Liquid or liquid food” means food in a fluid or liquid state that is
concentrated as it is.
15) “Pills” means foods made into a small spherical shape.
16) “Granules” means foods made in a granular shape.
17) “Powder” means a particle with a size smaller than that of granules.
18) “Fried or oil treated foods” means foods manufactured/processed by frying or
spraying with edible oil and fat after shaping them in the manufacturing
process.
19) “Alcohol treatment” means a method of soaking or spraying on products using
ethyl alcohol in the manufacturing process for the purpose of pasteurization.
20) “Expiration date” refers to the period of which a product can be sold to
consumers
21) “Finished products” means finished products in a manufacturing and packaging
process, ready for distribution and sale.
22) “Specifications” means specifications for end products.
23) “Shall not be detected” means not to be detected by tests specified in this
Notification.
24) “Ingredients” refers to materials that are used to manufacture foods, including
edible animals; plants; or processed animals and plants; food additives
permitted under “Standards and Specifications for Food Additives”; and
processed foods used to manufacture other foods.
25) “Main ingredients” means ingredients used to characterize and differentiate from
other foods by considering each food’s main use and characteristics, etc.
26) “Simple extracts” means extracts (including juice extraction) from ingredients,
obtained physically or by using solvents (water, ethyl alcohol, carbon dioxide),
and where specific components are not removed or separated.
27) “Ingredients approved for limited use in food” means food ingredients with
conditions for use in food.

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28) “Ingredients prohibited for use in food” means ingredients that shall not be
used for manufacturing/processing/preparing food, other than those specified in
Chapter 2. 1. 2) (6), (7) and (8).
29) “Derived from ingredients” means ingredients that conform to the applicable
Standards and Specifications, or those inevitably derived from ingredients of
satisfactory quality; which may be approved if proven by officially approved
data or documents.
30) “Satisfactory quality and freshness” of ingredients means, in case of
agricultural/forest products, those made fit for human consumption by
removing bruised or damaged part; in case of fishery products, those
conforming to the “Specifications for Fishery Products;” in case of marine
algae, those with shapes and colors that are not damaged to the extent that
their types can be recognized by appearance; and in case of
agricultural/forest/livestock/fishery products and processed foods, those
conforming to the Standards and Specifications set forth in this Notification.
31) “Inedible parts” means certain parts of ingredients that are usually not
consumed as food, including those of which the original quality becomes
spoiled or damaged due to inadequate processing in a manufacturing process,
such as edible parts that are damaged or insect-damaged, etc.
32) “Foreign matters” means substances other than components of normal food,
including—as animal substances—arthropods and their eggs, larvae and excreta;
traces of rodents and insects; and animal fur, excreta, parasites and their eggs,
etc.—as vegetable substances—different kinds of plants and their seeds; mold;
straw; and chaff; etc.; and—as mineral substances—soil, sand, glass, metal and
pot shards, etc.
33) “Bivalves” means shellfish with two shells, such as clams, oysters, blue
mussels, scallops, mussels, ark shells, comb pen shells, egg cockles, sunray
surf clams, surf clams, jackknife clam, corbiculae, Filipino venus, purple
Washington clam, etc.
34) Unless otherwise specified in this Notification, “refrigeration” or “freezing”
means a temperature between 0~10℃; or that of -18℃ or below, respectively.
35) “Cold and dark places” or “cool and dark places” means places at a
temperature between 0~15℃, without sunlight.

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36) “Refrigeration/freezing temperature measurement value” means the highest
temperature measured inside a refrigerator/freezer or cool/cold storage
equipment, etc.
37) “Pasteurization” means, unless otherwise specified, inactivating and reducing
vegetative cells of microorganisms, such as bacteria, yeasts and molds, etc.
38) “Sterilization” means, unless otherwise specified, destroying vegetative cells of
microorganisms and spores.
39) “Hermetic sealing” means blocking the passage of air through a container or
package.
40) “Supercritical extraction” means extracting edible components from food
ingredient or food using carbon dioxide at the critical temperature and
pressure or higher.
41) “Deep sea” means the part of the ocean with a depth of not less than 200 m
where sunlight cannot reach.
42) “Processed food” means foods manufactured, processed and packaged by:
adding food or food additives to food ingredients (agricultural, forest,
livestock, or fishery products, etc.); transforming into unrecognizable forms
(grinding or cutting, etc.); mixing such transformed ones; or adding food or
food additives to such mixture. However, this excludes the
agricultural/forest/animal/fishery products that are simply cut, peeled, salted,
ripened, or heated (except for the purpose of pasteurization or where such
treatment causes significant changes to the ingredients) without using food
additives or other ingredients, to the extent that their original forms can still
be recognized; provided that during such process, there are no concerns about
sanitary risks and that the quality of food can be identified organoleptically.
43) “Food irradiation treatment” means exposing foods to gamma rays or energy
released from an electron beam accelerator, using a radiation method for
anti-sprouting, pasteurization, insect control, or ripening control. According to
the type of radiation, intended use, or treatment method (irradiation), it may be
classified into gamma ray pasteurization; electron beam pasteurization; gamma
ray insect control; electron beam insect control; gamma ray irradiation; and
electron beam irradiation—or collectively, radiation pasteurization; radiation
insect control; and radiation irradiation, etc.

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44) “Meat” means dressed carcass, fresh meat, internal organs and other parts of
animal ingredients intended for human consumption. “Dressed carcass” is
defined as carcass with heads, tails, feet and internal organs removed; “fresh
meat,” as meat from dressed carcass with the bones removed; “internal
organs,” as liver, lungs, heart, stomach, pancreas, spleens, kidneys, small and
large intestines, etc., processed for human consumption; and “other parts,” as
any edible parts, such as heads, tails, feet, skin, blood, etc., derived and
produced from animals slaughtered for human consumption.
45) “Long shelf-life foods” means canned/bottled foods, retort pouch foods and
frozen foods that are manufactured and processed to allow long shelf-life or
preservation.
46) “Food processing water” means water used in the manufacture, processing and
preparing of foods.
47) “Ginseng,” “red ginseng,” or “black ginseng” means as specified in the
“Ginseng Industry Act;” “wood-cultivated ginseng” means as specified in the
“Forestry and Mountain Villages Development Promotion Act.”
48) “Hangwa (Korean traditional confectioneries)” mainly refers to grains, fruits or
nuts, etc. coated with honey, taffy, or sugar, etc., including yugwa
(oil-and-honey pastry), yakgwa (deep-fried honey cookies) and jeongkwa
(candied fruits), etc.
49) “Slush” refers to a drink made into a shaved ice-like state after directly mixing
packaged beverages, such as soft drinks, etc., or water and powdered juice,
etc.; or frozen into a semi-icy state by using an ice cream maker.
50) “Cocoa solids” means cocoa mass, cocoa butter, or cocoa powder; and “non-fat
cocoa solids” means the remaining cocoa solids left after removing fat.
51) “Milk solids” means a mix of milk fat and non-fat milk solids.
52) “Milk fat” means the fat obtained from milk.
53) “Blood-containing eggs” means eggs with blood spread in egg contents.
54) “Blood spots” means the blood spots caused by the rupture of a tiny blood
vessel on the yolk surface when a yolk is released.
55) “Meat spots” means blood spots that have lost their characteristic red color or
small pieces of oviduct tissues.

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56) “Hairline-cracked eggs” means eggs with cracked or broken shells but intact
shell membranes, and thereby no leakage of contents.
57) “Contaminated eggs” means eggs whose egg shell is not broken but has
noticeable stains or foreign matters on it, such as excrement, blood, egg
contents and feathers, etc. on its surface.
58) “Soft-shelled eggs” means eggs whose shell membranes are not broken but
unable to securely maintain its shape due to thin egg shells.
59) “Frozen edible fish heads” means the heads of cods (Gadus morhua, Gadus
ogac, Gadus macrocephalus), Southern hake (Merluccius australis), tunas and
patagonian toothfish (Dissostichus eleginoides, Dissostichus mawsoni), that are
cut off, along with pectoral and ventral fins attached to the heads; and the
edible parts that are separated from all types of edible fishes (except puffers);
both of which are quick-frozen until the temperature at the center drops to -18℃
or below and processed to make them fit for human consumption.
60) “Frozen edible fish viscera” means edible fish roe (except puffer roe), pollack
intestines, milts (hard roe), and squid nidamental glands, etc., that are taken
from fish; quick-frozen until the temperature at the center drops to -18℃ or
below; and processed to make them fit for human consumption.
61) “Uncooked raw oysters” means packaged oysters (including frozen oysters) that
can be eaten raw, such as shelled oysters, half-shelled oysters and no-shelled
oysters.
62) Terms (n, c, m, M) used in microorganism specifications shall be as follows:
(1) n : the number of test samples
(2) c : The maximum number of samples allowed; the number of samples exceeding
the allowable limit (m) but not more than the maximum allowable limit (M);
if the number of samples that exceed “m” but not more than “M” is not
more than “c”, the results is determined to be conforming.
(3) m : The allowable limit of microorganisms; if all samples are not more than
“m,” the result is determined to be conforming.
(4) M : The maximum limit of microorganisms allowed; if one or more samples
exceed M, the result is determined to be non-conforming.
※ Colony Forming Unit (CFU) per 1 g or 1 mL, unless specifically stated

- 15 -
 otherwise in m and M.
63) “Infants” means persons under 12 months of age.
64) “Young children” means persons from 12 months to 36 months of age.
65) “Senior-friendly foods” means foods which have been manufactured and
processed by modifying properties, treating to become easily digestible
component or form, or adjusting nutrients to aid consumption or digestion of
foods in seniors.

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4. Classification of Food Ingredients
The following is a general classification of food ingredients; depending on the
characteristics and purpose of the applicable foods or ingredients, this classification
may not apply.
1) Ingredients of Plant Origin

Main
Subcategory Commodity
category
Oats, Proso millet, Buckwheat, Wheat, Barley,
Cereal
- Sorghum, Rice, Maize, Job’s tear, Foxtail millet,
grains
Quinoa, Triticale, Japanese-barnyard millet, Rye, etc.
Potato, Sweet potato, Konjac, Yam, Cassava
Potatoes -
(tapioca), Taro, etc.
Kidney bean, Mung bean, Soybean, Cowpea, Lentils,
Pulses - Lima bean, Pea, Chickpea, Sword bean, Broad bean,
Red bean, Pigeon pea, etc.
Peanut, Hazel nut, Acorn, Macadamia, Chestnut,
Peanut or Nuts Almond, Gingko nut, Pine nut, Cashew nut,
Pistachio, Pecan, Walnut, etc.
Evening primrose seed, Hempseed, Ben Moringa
Nuts and
seed, Perilla seed, Cotton seed, Olive Rape seed,
Seeds Oilseeds
Sesame, Palm tree, Sunflower seed, Pumpkin seed,
Safflower, etc.
Seed for beverage Sicklepod seed, Guarana, Cacao bean, Coffee bean,
and sweets Cola nut, etc.
Persimmon, Quince, Pear, Loquat, Apple,
Pome fruits
Pomegranate, etc.
Mandarin (including Oval Kunquat), Lemon
Citrus fruits (including Lime), Citron, Orange, Korean lemon
(Citrus junos), Grapefruit, Hardy orange, etc.
Jujube, Japanese apricot, Peach, San-su-yu, Apricot,
Stone fruits
Nanking cherry, Schisandraberry, Plum, Cherry, etc.
Fruits
Goji berry, Arguta kiwifruit, Strawberry, Fig, Berries
[Blueberry, Bilberry, Korean Black Raspberry
Berries and other (including Raspberry, Black berry, wild berry),
small fruits Aronia Elderberry, Mulberry, Currant,
Cranberry/Cowberry, etc], Akebia, Grape (including
Wild Grape), etc.

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 Soursop, Guava, Date palm, Durian, Litch, Mango,
Assorted tropical
Mangosteen, Banana, Jackfruit, Avocado, Acai,
and sub-tropical
Acerola, Dragon fruit, Longan, Coconut, Kiwifruit,
fruits
Pineapple, Papaya, Passion fruit, etc.
Korean Cabbage (Head), Broccoli (including
Flowerhead
Cauliflower), Cabbage (Head, including Brussels
brassicas
sprouts), etc.
Mustard leaf, Coastal hog fennel, Mustard green,
Mizuna, Sonchus-leaf, Gondre, Korean wasabi
(leaves), Chili pepper leaves, Narrow-head ragwort,
Chard, Shepherd’s purse, New green, Tatsoi,
Dachungchae, Danggwi, Dolnamul, Polygonatum
leaves, Perilla leaves, Butterbur (Pteridium aquilinum
ver. latiusculum), Radish (leaves), Dandelion,
Amaranth leaves, Beet Leaves, Mulberry Leaves,
Leafy vegetables
Alpine leek leaves, Lettuce (leaf), Uleungdo aster,
Spinach, Shinsuncho (Cdonopsis lanceolata), Korean
wormwood, Crown Daisy, Seumbagwi, Chinese
mallow, Lettuce (head), Ssam cabbage, Ussuri thistle,
Indian lettuce, Burdock leaves, Common day lily,
Rape leaves, Plantains, Shiso leaves, Chamnamul, Pak
choi, Chunchae, Chwinamul, Chicory (leaves), Kale,
Vegetables
East Asian wildparsley, Parsley, Squash leaves, etc.
Salt sandspurry, Sweet potato vines, Royal fern,
Bracken (Petasites japonicus), Wild chive, Dureup
Stalk and stem elater, Allium chinense, Leek, Water dropwort,
vegetables Chinese chives, Hooker chives, Celery, Asparagus,
Bamboo Shoot, Kohlrabi, Taro stem, Welsh onion,
Green garlic (including stem of garlic), etc.
Korean wasabi (root), Carrot, Deodeok (Angelica
keiskei), Chinese bellflower, Polygonatum root,
Garlic, Radish (root), Mulbangki (root), Beet (root),
Root and tuber
Sugar beet, Ginger, Ginseng (including
vegetables
wood-cultivated ginseng), Turnip root, Onion (Bulb),
Lotus root, Burdock, Tiger lily, Chicory (root), Wild
parsnip, etc.
Fruiting vegetables, Melon, Watermelon, Cucumber, Korean melon,
Cucurbits Squash, etc.
Fruiting vegetables Eggplant, Chili pepper, Okra, Tomato (including
other than Cherry tomato), Beans and peas with pods, Sweet

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 Cucurbits pepper (including paprika), etc.
Parasol mushroom, Pholiota nameko, Oyster
mushroom, Tree ear, Black hoof mushroom, King
oyster mushroom, Stone ear mushroom, Pine
Mushrooms -
mushroom, Almond mushroom, Cauliflower coral,
Cultivated mushroom, Reishi mushroom, Enoke, Oak
mushroom, Cantharelluls luteocomus, etc.
Soursop, Coriander leaves, Five-leaf ginseng leaf
(Poor man’s ginseng leaf), Ben moringa leaves,
Lavender, Lemongrass, Lemon myrtle, Balm leaves,
Rosemary, Rooibos, Matari, Maté, Mints (Pepper
mint, Spear mint, Apple mint, etc.), Field sow
Herbs thistle, Basil, Anise hyssop, Thyme, Dill, Stevia,
Edible flowers (Indian chrysanthemum, Marigold,
Rose, Chamomile, Hibiscus, etc.), Ironwort, Oregano,
Olive leaves, Laurel leaves, Jasmine, Japanese pepper
Herbs and leaves, Culantro, Thyme, Honey bush, Fenugreek
Spices leaves, Fennel leaves, etc.
Juniper berry, Vanilla orchid, Allspice, Mastic-leaf
Spices, fruit or
prickly ash, Cardamom (pods and seeds), Star anise,
berry
Caper berries, Pepper etc.
Mustard seed, Coriander seed, Basil (seed), Dill
(seed), Celery seed, Anise seed, Nutmeg, Shiso
Spices, seeds
(seed), Caraway weed, Cumin seed, Fenugreek seed,
Fennel (seed), etc.
Spices, root or
Turmeric root, etc.
rhizome
Other spices Cassia bark, Myrrha, Saffron, Cloves (buds), etc.
Tea leaves - Tea
Hops - Hop
Seaweed papulosa, Sea lattuce, Seaweed (Gompi),
Laver, Sea string, Kelp (Sea tangle), Chondracanthus
tenellus, Stone laver, Pelvetia siliquosa, Seaweed
Algae - fulvescens, Sargassum fulvellum, Sea mustard, Seaweed
furcata, Campylaephora hypnaeoides, Spirulina, Ceylon
moss, Irish moss carragheen, Sea staghorn, Chlorella,
Sea weed fusiforme, Ulva pertusa, etc.
Other plants sweet sorghum, sugar cane, etc.
※ ‘/’ refers to different names for the agricultural commodity, ‘( )’ refers to a
part of the agricultural commodity or another agricultural commodity with the
same pesticide MRL.

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 2) Ingredients of Animal Origin

Main
Category Subcategory Commodity
category
Beef, Pork, Lamb, Goat meat, Rabbit meat,
Horse meat, Venison, Chicken, Pheasant meat,
- Meat
Livestock Duck meat, Goose meat, Turkey meat. Quail
products meat, etc.
- Milk Cow’s milk, Goat milk, etc.
- Eggs Egg, Duck Egg, Quail egg, etc.
Snakehead, Amur catfish, Chinese muddy
Freshwater loach, Crusian carp, Crucian carp, Pondsmelt,
fishes Golden mandarin fish, Carp, Stone Moroko,
Arctic lamprey, Common carp, etc.
Pelagic Cherry almon, Salmon, Ayu sweetfish,
fishes Common eel, etc.
Ray, flounder, Pacific cutlass fish, Croaker,
Chub mackerel, Pacific saury, Japanese
Glyingfish, Bastard halibut, Spottybelly
greenling, Seabass, Pacific cod, Japanese
sandfish, Seabream, Goby, Anchovy, Alaska
pollack, Mi-iuy croaker, Tongue sole, Japanese
amberjack, Japanese sardinella, glass fish, Silver
pomfret, Puffer, Silverbelly sea perch, Korean
rockfish, Dark-banded rockfish, Whitespotted
Fishery
Fishes conger, Japanese Spanish mackerel, Black
products
cow-tongue, Common mullet, Grub fish, Korean
sandlance, Okhotsk atka mackerel, Japanese
Marine
jack mackerel, Dotted gizzard shad, Sardine,
fishes
Croaker, Slender Shad, Threadsail Filefish,
Pacific herring, Skate ray, Alfonsino, Broadnose
sevengill shark, pelagic tresher, Salmon shark,
Shortfin mako, Piked dogfish, Smooth
hammerhead, Silver chimaera, Blue shark,
Blacktip reef shark, Sawedged perch, Inshore
hagfish, Silver warehou, Southern hake, Black
cod, Tunas (Bluefin tuna), Southern bluefin
tuna, Albacore, Bigeye tuna, Yellowfin tuna,
Longtail tuna, Skipjack tuna, black skipjack),
Bullet tuna, Frigate tuna, Indo pacific sailfish,
Striped marlin, Swordfish, etc.

- 20 -
 - Fish eggs Pollack roe, Salmon roe, Caviar, etc.
Shrimp, Crab, Lobster, Crayfish, Three-spined
Crustaceans
shore crab, Krill, etc.
1) Shellfishes: Oyster, Mussel, Blood cockle,
Marsh clam, Spiny topshell, Whelk, Clam,
Abalone, Filipino venus, etc.
2) Cephalopods: Octopus, Squid, Long arm
Mollusks
octopus, Cuttlefish, Beka squid, Webfoot
Invertebrates
octopus, etc.
3) Other mollusks: Gaebul (Urechis unicinctus),
Sea hare, Jellyfish, etc.
Echinoderms
Sea urchin, Sea cucumber, etc.
(sea urchins)
Sea squirt, Warty Sea squirt, Wrinkled sea
Tunicates
squirt, etc.
Reptiles and
Other - Edible soft-shelled turtle, Edible frog, etc.
animals amphibians
- - Edible snail, etc.

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 Chapter 2

Common Standards and

Specifications for General
Foods

- 22 -
 2. Common Standards and Specifications for General Foods

1. Standards for Food Ingredient

1) Requirements for Ingredients, etc.
(1) Ingredients used for manufacturing of foods shall be collected, handled,
processed, manufactured or managed for the purpose of human consumption.
(2) Ingredients shall be of good quality and fresh; such ingredients shall not be
spoiled or deteriorated, nor shall they be contaminated by toxic or harmful
substances, thereby being safe.
(3) In the event that natural ingredients that are not subject to food
manufacturing/processing business registration, are directly processed and used
for processed foods, foreign matters on such ingredients, such as soil, sand,
dirt, etc., shall be sufficiently removed and washed off with food processing
water as necessary. In addition, inedible part shall be sufficiently removed.
(4) When purchased and used by businesses subject to license, registration or
report, such food ingredients shall be registered for manufacturing business
registration or complete import declaration, and conform to the applicable
Standards and Specifications; those in violation of related laws, such as
expired products, etc., shall not be used.
(5) Foods and food additives shall conform to the applicable Standards and
Specification, if any; ginseng, red ginseng and black ginseng to the “Ginseng
Industry Act;” wood-cultivated ginseng to the “Forestry and Mountain Villages
Development Promotion Act;” and livestock products to the “Livestock
Products Sanitary Control Act.” However, in the event that the standards and
specifications for hazardous contaminants, such as heavy metals, in finished
products are stricter than for those in ingredients for use, ingredients shall be
used properly in conformity with the former.
(6) In the event of using ground powder as ingredients, they shall be fresh, and
not spoiled or deteriorated; nor shall they be contaminated by foreign matters.
(7) Food processing water shall meet the drinking water standards under the
“Management of Drinking Water Act;” or shall be fresh water, concentrated

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 water, deionized mineral water or mineral concentrated water that meets the
Standards/Specifications under the “Development and Management of Deep
Sea Water Act.”
(8) In the event of using agricultural, livestock or Fishery products, etc. cultivated
or bred by utilizing biological engineering technologies such as technologies
that artificially recombine genes or directly inject nucleic acids forming genes
into cells or organelles within cells, or cell fusion technology beyond a family
on the basis of taxonomy as ingredients, such ingredients shall be determined
to be conforming as a result of the safety review under the “Regulation on
GMO Food Safety Review” pursuant to Article 18 of the “Food Sanitation
Act.”
(9) Lactic acid bacteria, etc. used in food shall be edible for human consumption
and safe in terms of food sanitation.
(10) Chinese sumac (Rhus verniciflua Stokes) may be used only as an ingredient
of the product for cooking sumac chickens or ducks in the form of sumac
extract water or a sumac extract tea bag. In such case, urushiol components
shall not be detected in products that used Chinese sumac. In addition,
sumac extract water with urushiol components removed by using Fomitella
fraxinea (Fr.) Imaz., may be used exclusively in soy sauces and pastes,
fermented vinegars, Korean turbid rice wines (takju), Korean cleared rice
wines (yakju), Korean refined rice wines (cheongju) and fruit wines only
prior to fermentation process. In the above cases, the use amount is as
follows:
(a) Soy sauces and pastes and fermented vinegars: Not more than 10.0% of
the finished product weight based on the Chinese sumac weight used in
manufacturing extract
(b) Turbid rice wines (takju), cleared rice wines (yakju), refined rice wines
(cheongju) and fruit wines: Not more than 2.0% of the finished product
weight based on the Chinese sumac weight used in manufacturing
extract
(11) Ginseng or red ginseng-containing products
① In the case of using ginseng as ingredients, dried young ginseng (chunmisam),
ginseng seedling (myosam), skin (sampi) and ginseng marc shall not be

- 24 -
 used; and diseased ginseng may be used after removal of the damaged parts.
② Ginseng leaves shall not contain foreign matters such as other plants; nor
shall they be diseased ginseng leaves or stems or flowers.
③ Fresh ginseng roots to be added in their original form shall not be less
than 3 years old; (except hydroponic ginseng set forth in the Ginseng
Industry Act); and diseased ginseng or lower grade ginseng shall not be
used.
(12) Eggs used as an ingredient in manufacturing and processing foods shall not
be unfit for human consumption, such as spoiled eggs, eggs with rancid odor
or mold, or mixed with foreign matters, containing blood, or with leaking
contents or ruptured yolks (excluding those due to physical causes), or those
that stopped hatching or failed to hatch, etc.; and they shall conform to the
maximum residue limits for eggs.
(13) Raw milk shall not contain any drugs for neutralization, pasteurization,
suppression of bacterial proliferation and storage. In addition, cow’s milk
and goat’s milk shall not be received at the same plant, nor shall they be
mixed together.
(14) Ingredients for frozen edible fish heads shall be those classified as fit for
human consumption (HS 0303) under the International Convention on the
Harmonized Commodity Description and Coding System of the World
Customs Organization (WCO); processed in a sanitary manner; and approved
as such by related authorities. In addition, such ingredients shall be obtained
by removing viscera and gills upon cutting of the ingredients, and processed
in a sanitary manner without use of other materials, such as food additives.
(15) Ingredients for frozen edible fish viscera shall be those classified as fit for
human consumption (HS 0303, 0306, or 0307) under the International
Convention on the Harmonized Commodity Description and Coding System
of the World Customs Organization (WCO); processed in a sanitary manner;
and approved as such by related authorities. In addition, such ingredients
shall be obtained by removing other viscera upon separation of the
ingredients without use of other materials, such as food additives.
(16) Uncooked raw oysters shall be produced in the sea areas that meet the
sanitary standards for the designated sea areas pursuant to the “Sanitary

- 25 -
 Standards for Water Quality for Shellfish Production Areas” (Notification by
Ministry of Oceans and Fisheries); or treated to meet the standards For clean
waters through natural*or artificial purification**
* Natural purification: A process to transfer oysters to the area that meets
the water standards and treat with natural purification
capacity in order to reduce the microorganism level
in oysters
** Artificial purification: A process to treat oysters with restricted water
environments, such as land-based facilities, etc.,
in order to reduce pathogens in oysters
(17) Ice for fishery used for storage and preservation of fishery products, etc.,
shall be handled in a sanitary manner.
(18) Ingredients used in propolis extract-containing food shall be those collected
by honeybees without being contaminated.
(19) Chlorella in chlorella-containing food and spirulina in spirulina-containing
food shall be purely cultured.
(20) Ingredients used in keto acid-containing food shall be obtained using
crustaceans (such as crabs and shrimps, etc.) where uncontaminated keto
acid can be extracted. No manufacturing solvent residue shall remain in the
food after being used for manufacturing such food using keto acid.
(21) “Edible insects” shall meet the Standards and Specifications, etc. for Breeding
of Edible Insects set forth in the “Act on Fosterage and Support of The
Insect Industry.”
(22) Chili peppers that are diseased, moldy, rotten, or speckled due to being dried
in spoiled condition shall not be used.
(23) In the event that edible by-products generated in manufacturing/processing
food are intended to be used as an ingredient for other products, such
by-products shall be collected, handled and managed in a sanitary manner
according to the food handling standards.
2) Standards for Determining Food Ingredients
(1) Any of the following shall not be used as a food ingredient in manufacturing,
processing or preparing food; provided, however, that those approved by the

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 Minister of Food and Drug Safety and those approved in accordance with the
“Standards for Approval of Temporary Standards and Specifications for Foods,
etc.” may be used as food ingredients.
① Those not collected, handled, processed, manufactured or managed for the
purpose of human consumption
② Those for which safety and soundness have not been proven as a food
ingredient
③ All others deemed unfit for human consumption by the Minister of Food
and Drug Safety
(2) For those not set forth in the above (1), the Minister of Food and Drug
Safety shall determine whether they can be used as a food ingredient.
However, upon discovering or being presented with a new fact related to the
safety of the food ingredients, the Minister may re-examine and determine
whether they can be used as a food ingredient.
(3) Ingredients without toxicity or adverse effects and with history of safe use in
food in Korea, other than those consumed for appetite suppression or medical
effects, may be deemed usable as “Ingredients approved for use in food” or
“Ingredients approved for limited use in food.”
(4) The following ingredients may be determined as “Ingredients approved for
limited use in food,” and their intended use may be limited to a certain food.
① Those with history of limited use in certain foods only, such as spices,
leached teas and alcoholic beverages, etc.
② Those to be used only after completely removing materials that are toxic or
cause adverse effects.
③ Those requiring residue limit of toxic or adverse effect-causing substances.
(5) Documents to submit for approval of food ingredients
Those who submit documents for approval may refer to the following
“Decision Tree for Using Food Ingredients.” The submission documents shall
include:
① Documents for basic characteristics of the ingredients
(a) Names or synonyms of the ingredients

- 27 -
 (b) Scientific name and part for use of the ingredients
(c) Documents for characteristics of the ingredients, such as components and
contents, photos and habitat, etc.
(d) Intended use in food
② Evidence for history of safe use in food
(a) Documents supporting that the ingredients have been traditionally consumed
as food in Korea
③ Documents to submit for toxic substances or side effects
(a) Documents for the names, molecular structures and characteristics, etc. of
the toxic or adverse effect-causing substances
(b) Documents for toxic reaction or adverse effects of the causing substances
(c) Documents on methods of analysis for toxic substances, etc.
(d) Evidences demonstrating complete removal of toxic or adverse effect-
causing substances, if applicable
(e) In cases where residue limits are established for toxic or adverse effect-
causing substances, documents relevant to the regulation and its reasoning;
and content in finished products

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 < Decision Tree for Using Food Ingredients >

○ Approved food ingredient: Permitted for use as an “Ingredient approved

for use in food” or an “Ingredient approved for limited use in food.”
○ Non-approved food ingredient: Not permitted for use as a food ingredient;
but application may be available under the “Standards for Approval of
Temporary Standards and Specifications for Foods, etc.” (Relevant to
Article 5 of the Enforcement Rule of the Food Sanitation Act)
(6) Ingredients approved for use in food
① The list of the “Ingredients Approved for Use in Food” shall be as specified
in [Annex 1].
② The ingredients listed in the “Chapter 1. General Provisions 4. Classification

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 of Food Ingredients”
(7) Ingredients approved for limited use in food
① The list of the “Ingredients Approved for Limited Use in Food” shall be as
specified in [Annex 2].
② Those that are classified as “Ingredients Approved for Limited Use in Food”
shall comply with the specified use conditions; those without separate use
conditions shall be subject to the following use standards :
(a) “Ingredients Approved for Limited Use in Food” shall be used less than
50% of the total ingredients (excluding mixing water) based on the
pre-processing weight of the ingredient.
(b) In case of mixing two or more of “Ingredients Approved for Limited Use
in Food” in manufacturing of food, the total amount of the mixture shall
be less than 50% (excluding mixing water), based on the pre-processing
weight of such ingredients.
(c) Except, in cases of manufacturing products which are to be supplied to
manufacturing businesses as ingredients and not sold to the final
consumers, the above provisions (a) and (b) may not be applied.
(d) If only one ingredient of plant origin from “Ingredients Approved for
Limited Use in Food” list is used in manufacturing of beverages,
alcoholic beverages and spice products, such ingredient may be used up
to 100% (excluding mixing water), based on the weight of the ingredient.
(8) Ingredients converted from Temporary Standards and Specifications
① The list of ‘Ingredients Converted from Temporary Standards and Specifications’,
which is enlisted in Food Code after the approval as food ingredients pursuant
to the “Standards for Approval of Temporary Standards and Specifications”,
shall be as specified in [Annex 3].
② Ingredients classified as ‘Ingredients Converted from Temporary Standards
and Specifications’ shall comply with the specified manufacturing (or use)
conditions.
(9) Requirement for listing the temporarily approved food ingredients in Korean
Food Code

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① The food ingredients approved pursuant to the “Standards for Approval of
Temporary Standards and Specifications” may be additionally listed in [Annex
3] “Ingredients Converted from Temporary Standards and Specifications” upon
meeting one of the following requirements :
(a) 3 years has passed since the date of approval of temporary Standards and
Specifications;
(b) 3 or more persons have been approved for temporary Standards and
Specifications; or
(c) Those who have received approval for temporary Standards and
Specifications request listing (provided, however, that if two persons have
been approved, request shall be made by both parties.)

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2. Manufacturing/Processing Standards
1) The ingredients, machines/instruments and subsidiary facilities used in
manufacturing/processing foods shall be maintained and managed in a sanitary
manner at all times.
2) Food processing water shall meet the Drinking Water Standards under the
“Management of Drinking Water Act;” or shall be fresh water, concentrated
water, deionized mineral water or mineral concentrated water that meets the
Standards/Specifications under the “Development and Management of Deep Sea
Water Act.”
3) Food processing water may be treated before use, using water treatment
chemicals specified in the “Drinking Water Management Act;” or using
methods, such as coagulation process, filtration (activated carbon; sand; ceramic;
barley stone; diatomite; microfilter; ultra filter; reverse osmosis membrane; and
ion exchange resin), ozone pasteurization, UV pasteurization, electrolysis and
chlorine disinfection, etc., according to the intended use of each product.
4) Foods with specific mixing ratio standards set forth in “Chapter 5. Standards
and Specifications for Each Food Product” shall follow such standards; in the
case of dehydrated or concentrated food to be reconstituted by adding water, the
components and content ratio (%) shall be applied after being converted to
those in the reconstituted condition; provided however, that mixing water to be
added may be excluded depending on the characteristics of each product upon
mixing of the ingredients, in the case of processed meat products and processed
egg products.
5) In the case of an ingredient with 100% mixing ratio, the content of food
additives shall be excluded; provided, however, that the applicable food
containing food additives shall conform to the specifications for such product
set forth in “Chapter 5. Standards and Specifications for Each Food Product.”
6) In the course of manufacturing/processing and preparing foods, such foods shall
be protected from adulteration and contamination by foreign matters or
pathogenic microorganisms, etc.; and during a manufacturing process, those
temporary stored before proceeding to another manufacturing process shall be
handled and stored in a sanitary manner.

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7) Foods may be extracted using only water, ethyl alcohol or the mixture of water
and ethyl alcohol and carbon dioxide; provided, however, that where separate
standards set forth in the Standard and Specifications for Food Additives, such
respective use standard shall apply.
8) Frozen ingredients shall be thawed in a separate, clean defrosting area in a
sanitary manner.
9) Veterinary drugs shall not be used during food manufacturing, processing,
preparing, preserving and distribution, etc.
10) Processed foods shall be packaged in a sanitary manner in order to prevent
contamination by microorganisms, etc.
11) Foods shall not be manufactured in capsules or tablets. However, confectionery,
candies, chewing gum, chocolates, edible salt, soy sauces and pastes, composite
seasoning and processed saccharide products may be manufactured in tablets,
and edible fats and oils in capsules; but in such cases, in a way that there is
no concern of being misunderstood or confused with drugs or health functional
foods.
12) During food treatment/processing, the processes, such as drying, concentration,
heat treatment, cooling or freezing, etc., shall be implemented in a proper
manner by considering safety and nutrition of the products.
13) Raw milk shall go through purification process for removal of foreign matters,
and, if necessary, homogenization process for breaking up milk fat globules.
14) Unless otherwise specified, milk products shall be pasteurized or sterilized
using the methods such as low temperature long time pasteurization (for 30
minutes at 63~65℃), high temperature short time pasteurization (for 15 to 20
seconds at 72~75℃), ultra high temperature sterilization (for 0.5 seconds to 5
seconds at 130~150℃), or other methods with equal or better effect. In
addition, pasteurized products shall be cooled down to 10℃ or below
immediately after pasteurization; whereas sterilized products shall be filled and
packaged in a sterilized container or package, using an aseptic filling process.
15) Pasteurized food products shall be heat-pasteurized for 30 minutes keeping their
center temperature at 63℃ or above, or using alternative methods with equal
or better effect; and packaged or handled in a sanitary manner to prevent

- 33 -
 contamination. In addition, sterilized food products shall be placed in an
airtight container/package, and sterilized for 4 minutes or longer, keeping their
center temperature at 120℃ or above, or using alternative sterilization with
equal or better effect. However, the food products specified in the “Standards
and Specifications for Each Food Product” shall conform to the corresponding
standards.
16) Unpasteurized products shall be managed in a manner conforming to the
following standards or using a method with equal or better effect.
(1) Pork meat used as raw meat shall be cooled down to and maintained at 5℃
or below within 24 hours after slaughtered.
(2) For trimming of raw meat or thawing of a frozen raw meat ingredient, the
temperature at the center of the meat shall not exceed 10℃.
17) The room temperature in the processing plants for processed meat products and
packaged meat shall be maintained and managed at 15℃ or below. (except for
heat treatment plants)
18) Except in special cases during the process of processed meat product and
packaged meat processing, such ingredients shall be processed as quickly as
possible.
19) Fish parts other than flesh shall be stored, keeping the center temperature at
-18℃ or below after sufficiently removing inedible part.
20) Uncooked raw oysters shall be cleaned sufficiently with hygienic water
promptly after harvested; and no food additives shall be used (except sodium
hypochlorite).
21) Food apparatus and containers/packages shall conform to the “Standards and
Specifications for Food Apparatus, Containers and Packages” pursuant to
Article 9 of the “Food Sanitation Act.”
22) Any material used for the purpose of maintaining freshness of the product by
removing moisture, odor and oxygen inside the food package shall be packaged
in a way that prevents it from transferring to the food, using materials
conforming to the Standards and Specifications for Food Apparatus, Containers
and Packages.
23) Food containers/packages shall be manufactured only by registered vendors for

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 container/package manufacturing, except those who manufacture
containers/packages in order to package their own products.
24) In case of using sea weed fusiforme or Gulf weed as an ingredient in food
manufacturing and processing, they shall undergo processes to reduce inorganic
arsenic before being used in food processing. Such processes include
sufficiently cooking fresh sea weed fusiforme or Gulf weed in boiling water or
sufficiently boiling after soaking dried fresh sea weed fusiforme or Gulf weed
in water.
25) Fruits and vegetables used in processing of lunch boxes (dosirak) shall be
sufficiently washed and disinfected with disinfectants approved as food
additives, and then sufficiently washed with clean water. However, fruits and
fruiting vegetables intended to be consumed after peeling and fruits and
vegetables subjected to heat process after washing are excluded.
26) In case of lunch boxes (dosirak) which are distributed in refrigerated state,
foods shall be rapidly cooled to refrigeration temperature (except for cooked
rice) upon the completion of cooking before being filled into the lunch box
container. However, this may not apply to cooked rice which is separately
packaged and would not affect the temperature of side dishes.
27) In case of thawing frozen fishery products in water, it shall be done in a
sanitary manner at 21℃ or below.
28) Elderly-friendly foods shall be manufactured and processed according to the
following :
(1) Fruits and vegetables shall be sufficiently washed and disinfected with
disinfectants approved as food additives, and then sufficiently washed with
clean water to prevent microbial induced harm (However, fruits and fruiting
vegetables intended to be consumed after peeling and fruits and vegetables
subjected to heat process after washing are excluded). When using meats,
eggs or animal fishery products as food ingredients, they shall be heated to
be sufficiently cooked.
(2) Shall be manufactured and processed taking into account the ability of elders
to consume, digest, absorb, metabolize and excrete, and shall meet one of the
following :

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① Shall combine ingredients or add nutrients to contain 3 or more nutrients
among protein, vitamin A, C, D, riboflavin, niacin, calcium, potassium,
dietary fiber to be not less than 10% of the nutrient intake standard
(recommended intake or sufficient intake) of Koreans specified in
supplementary table 12.10, Chapter 8. General Test Methods.
② Shall be manufactured to have a hardness of 500,000 N/m2 or less for easier
consumption by the elderly people.

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3. Standards and Specifications for General Foods
1) Properties and Conditions
A product shall have its own unique shape, color and gloss without unusual
taste or odor.
2) Foreign Matters
(1) Food shall not contain the following foreign matters :
① Foreign matters present in food which exceed the degree that cannot be
removed further
② Unsanitary foreign matters which are contaminated
③ Hard and sharp foreign matters that may cause harm to human body.
However, residues that have not been completely removed in the course of
normal manufacturing/processing in practice, such as skin of plant ingredients or
other plants; earthy materials; or hairs and bones of meat ingredients, etc.,
which are present in small amount and have low potential risk are excluded.
(2) As metallic foreign matters, the amount of detected iron powder shall be less
than 10.0 mg/kg in the food when tested in accordance with “Chapter 8. 1.2.1
E. Metallic Foreign Matters (iron powder).” Also, metallic foreign matters of 2
mm or longer shall not be detected.
3) Food Additives
(1) The use of food additives in foods shall be subject to the Standards and
Specifications for Food Additives.
(2) In the case of using food additives that may not be used in certain foods but
that are derived from the ingredients where such food additives may be
permitted, such food additives may be exempted from the limitation of the
standards for food additives to the extent carried over from the ingredient.
4) Hygiene Indicator Bacteria and Foodborne Pathogens
(1) Hygiene Indicator Bacteria
A. Food in general
Specifications
Product Properties n c m M
Items
Bacterial count Processed foods Other than 5 1 10 100

- 37 -
 intended for powder product
infants under 6
Powder product 5 2 1,000 10,000
months
Sterilized product 5 0 0 -
Processed foods intended for
5 0 0 -
infants under 6 months
Coliforms Other than
Pasteurized 5 1 0 10
powder product
product
Powder product 5 2 0 10

<MFDS Notice 2018-98, Nov. 29, 2018> (Enforcement date : Jan. 1, 2020)
A. Food in general
Specifications
Product Properties n c m M
Items
Bacterial count Sterilized product 5 0 0 -
Other than
Pasteurized 5 1 0 10
Coliforms powder product
product
Powder product 5 2 0 10

B. Microbiological standards for beverages from vending machines (excluding

sealed products)
A) Bacterial count : n=5, c=2, m=1,000, M=10,000 (excluding those containing
milk products, lactic acid bacteria, fermented products and non-heated
fruit/vegetable beverages).
B) Escherichia coli : n=5, c=2, m=0, M=10
C. Fishery products
A) Bacterial count : Animal-derived frozen fishery products that are sanitized
and packaged in a container/package for distribution and sale intended for
direct consumption by final consumers : n=5, c=2, m=100,000, M=500,000
B) Escherichia coli
① Animal-derived frozen fishery products that are sanitized and packaged in a
container/package for distribution and sale intended for direct consumption
by final consumers : n=5, c=2, m=0, M=10
② Frozen edible fish heads or frozen edible fish viscera : n=5, c=2, m=0, M=10

- 38 -
 ③ Uncooked raw oysters : n=5, c=1, m=230, M=700 MPN/100g
D. Elderly-friendly foods
① Coliforms : n=5, c=0, m=0 (applicable only to pasteurized products)
② Escherichia coli : n=5, c=0, m=0 (applicable only to non-pasteurized products)
(2) Foodborne Pathogens
A. According to the characteristics of foods, the specifications of foodborne
pathogens are applied as following :
A) Salmonella spp., Vibrio parahaemolyticus, Listeria monocytogenes, Enterohemorrhagic
Escherichia coli, Campylobacter jejuni/coli, Yersinia enterocolitica
Foods Specifications
Meat (excluding those used as ingredients
for manufacturing and processing) and
processed foods which have been pasteurized
n=5, c=0, m=0/25g
or sterilized, or which are intended for direct
consumption without further processing or
cooking

B) Bacillus cereus
Foods Specifications
① Soy sauces and pastes (except meju),
Not more than 10,000
sauce, composite seasoning, kimchi
per gram
products, salted and fermented seafood
(sterilized products shall
products, pickled food products and boiled
be negative)
foods among foods specified in A) above
Not more than 1,000
② Foods included in A) other than those per gram
specified in ① (sterilized products shall
be negative)

C) Clostridium perfringens

Foods Specification
① Soy sauces and pastes (except meju), hot
Not more than 100 per
pepper powder or shredded hot pepper,
gram (sterilized products
kimchi products, salted and fermented
shall be negative).
seafood products, pickled food products,

- 39 -
 boiled foods, composite seasoning, spice
products, vinegars, curry powder and curry
(except liquid products) among foods
specified in A) above
② Hams, sausages, meat extract products and n=5, c=1, m=10, M=100
egg products among foods specified in A) (sterilized products shall
above be n=5, c=0, m=0/25g)
③ Raw hams, fermented sausages, natural n=5, c=2, m=10, M=100
cheese, processed cheese among foods (sterilized products shall
specified in A) above be n=5, c=0, m=0/25g)
④ Foods included in A) other than those specified
n=5, c=0, m=0/25g
in ①, ② and ③

D) Staphylococcus aureus

Foods Specifications
① Hams, sausages, meat extract products and n=5, c=1, m=10, M=100
dried fish/shellfish fillet products among (sterilized products shall
foods specified in A) above be n=5, c=0, m=0/25g)
② Raw hams, fermented sausages, natural cheese n=5, c=2, m=10, M=100
and processed cheese among foods specified (sterilized products shall
in A) above be n=5, c=0, m=0/25g)
③ Foods included in A) other than those specified
n=5, c=0, m=0/25g
in ① and ②

B. In other meats and other processed animal food products, Tubercule bacillus,
Bacillus anthracis and Brucella spp. shall be negative.
C. In fishery products which are subjected to sanitary treatment, such as
removing inedible parts (scales, gills and intestines, etc.) and cleaning, for
direct consumption without further cooking, Salmonella spp. and Listeria
monocytogenes shall be limited to n=5, c=0, m=0/25g; and Vibrio
parahaemolyticus and Staphylococcus aureus shall not be more than 100 per
gram.
D. Salmonella Enteritidis shall be detected in any edible eggs that are intended
for direct human consumption without further processing or heating.
E. In meat (applicable only to ground meat) and packaged meat that are
refrigerated or frozen in a package after being cut (including mincing or

- 40 -
 grinding) for sale, without adding additives, such as chemical synthetics, etc.,
or other foods (100% meat content; but applicable only to ground meat),
Enterohemorrhagic Escherichia coli shall be limited to n=5, c=0, m=0/25g.
F. Foods manufactured/sold for consumption by infants under 6 months
A) Cronobacter spp. : n=5, c=0, m=0

<MFDS Notice 2018-98, Nov. 29, 2018> (Enforcement date : Jan. 1, 2020)
F. Foods manufactured/sold for consumption by infants under 6 months
A) Cronobacter spp.: n=5, c=0, m=0 → <Deletion>

G. Norovirus standards for food service business, etc.

Water used in washing food ingredients and dishes, etc; preparing and
manufacturing/processing foods; and for drinking at food service business, meal
service facilities, food manufacturing/processing facilities, etc. : Non-detected
(provided, however, that drinking water provided at food service business and
meal service facilities, etc., shall be subject to the Drinking Water Quality
Standards set forth in the Management of Drinking Water Act)
5) Contaminants
(1) Application of Limits for Contaminants
① The limits for heavy metals, shellfish poison and polychlorinated biphenyl
(PCBs) in dried agricultural/forest/livestock/fishery products, where water
content changes due to drying process, shall be converted and applied on a
fresh weight basis considering such changes in water content.
② The limits for radioactivity in dried agricultural/forest/livestock/fishery products,
which are not intended for direct consumption, shall be converted and applied
on a fresh weight bassis considering the changes in water content.
③ For processed products which do not have separate limits established for
contaminants such as heavy metals, mycotoxins and shellfish poisons, the
limits set for relevant agricultural/forest/livestock/fishery products shall be
applied according to the content of ingredients. In case where water content
changes due to drying process, the limits shall be applied considering such
water content.
④ For processed products which are intended to be consumed after dilution and

- 41 -
 already have limits set for heavy metals, radioactivity, dioxin and
polychlorinated biphenyl (PCBs), the limits shall be applied reflecting the
condition of the product at the time of consumption (manufacturer’s
consumption direction).
(2) Heavy Metal Limits
① Agricultural products
Inorganic arsenic
Commodity Lead (mg/kg) Cadmium (mg/kg)
(mg/kg)
Not more than 0.1 Not more than 0.2
Grains (excluding
Not more than 0.2 (not more than 0.2 for (applicable only to
husked rice)
wheat and rice) rice)*
Tuberous and corm
Not more than 0.1 Not more than 0.1 -
vegetables
Not more than 0.1
Legume vegetables
Not more than 0.2 (not more than 0.2 for -
and pulses
soybeans)
Peanut or
Not more than 0.1 0.3 -
nuts
Nuts and Not more than 0.3 0.2
Seeds
Oilseeds (applicable only to (applicable only to -
sesame and perilla) sesame)
Fruits Not more than 0.1 Not more than 0.05 -
Leafy vegetables
(including flowerhead Not more than 0.3 Not more than 0.2 -
brassicas)
Leaf and stem
Not more than 0.1 Not more than 0.05 -
vegetables
Not more than 0.1 (not
more than 2.0 for Not more than 0.1
ginseng and (not more than 0.05 for
Root and tuber
wood-cultivated onions; not more than -
vegetables
ginseng; not more than 0.2 for ginseng and
0.2 for balloon-flower, wood-cultivated ginseng)
bonnet bellflower)
Not more than 0.1 Not more than 0.05
(not more than 0.2 for (not more than 0.1 for
Fruiting vegetables -
hot peppers or hot peppers or
pumpkin) pumpkin)
Not more than 0.3 Not more than 0.3
(applicable only to (applicable only to
Mushrooms -
cultivated mushrooms, cultivated mushrooms,
oyster mushrooms, king oyster mushrooms, king

- 42 -
 oyster mushrooms, oak oyster mushrooms, oak
mushrooms, pine mushrooms, pine
mushrooms, winter mushrooms, winter
mushrooms and tree mushrooms and tree
ear) ear)
* A commodity shall be tested for inorganic arsenic to apply the limit only in the case
the total arsenic detected therein exceeds 0.2 mg/kg

② Livestock products

Commodity Lead (mg/kg) Cadmium (mg/kg)

Poultry meat* Not more than 0.1 -
Porcine liver Not more than 0.5 Not more than 0.5
Pork** Not more than 0.1 Not more than 0.05
Porcine kidmey Not more than 0.5 Not more than 1.0
Bovine liver Not more than 0.5 Not more than 0.5
Beef** Not more than 0.1 Not more than 0.05
Bovine kidney Not more than 0.5 Not more than 1.0
Raw milk and other milks Not more than 0.02 -
*
Poultry meat: It refers to the muscle tissues of poultry carcasses including attached
fat and skin from poultry, such as chickens, ducks, pheasants, geese,
turkeys and quails, etc.
**
Beef and pork: They refer to the muscle tissues of carcasses (or their cut
pieces) including attached adipose tissues, such as fat in
muscles and subcutaneous fat.
③ Fishery products
Methylmercury
Commodity Lead (mg/kg) Cadmium (mg/kg) Mercury (mg/kg)
(mg/kg)
Not more than 0.1
(applicable only to
Not more than 0.5 Not more than 1.0
freshwater and
(Fishes specified (applicable only to
Fishes Not more than 0.5 pelagic fishes)
in ⓐ below are fishes specified in
Not more than 0.2
excluded) ⓐ below)
(applicable only to
marine fishes)
Not more than 2.0 Not more than 2.0
(however, not (however, not
Mollusks Not more than 0.5 -
more than 1.0 for more than 3.0 for
squid, not more long arm octopus

- 43 -
 Methylmercury
Commodity Lead (mg/kg) Cadmium (mg/kg) Mercury (mg/kg)
(mg/kg)
than 2.0 for long
arm octopus with with viscera)
viscera)
Not more than 0.5 Not more than 1.0
(however, not (however, not
Crustaceans more than 2.0 for more than 5.0 for - -
swimming crabs swimming crabs
with viscera) with viscera)
Not more than 0.3
Not more than 0.5 [applicable only to
[applicable only to laver (including
sea mustard seasoned laver) or
Algae - -
(including sea mustard
sporophyll of sea (including
mustard)] sporophyll of sea
mustard)]
Not more than 0.5 Not more than 1.0
Frozen
(Fishes specified (applicable only to
edible fish Not more than 0.5 -
in ⓐ below are fishes specified in
heads
excluded) ⓐ below)
Not more than 3.0
Not more than 0.5 (however, not more Not more than 0.5 Not more than 1.0
Frozen
(however, not more than 1.0 for fish (Fishes specified (applicable only to
edible fish
than 2.0 for roe; not more than in ⓐ below are fishes specified in
viscera
cephalopods) 2.0 for excluded) ⓐ below)
cephalopods)
ⓐ Marine fishes subjected to the application of methylmercury limit : Species in
Sebastidae (red fish included, littoral fish excluded), Alfonsino, Broadnose
sevengill shark, Pelagic thresher, Salmon shark, Shortfin mako, Piked dogfish,
Smooth hammerhead, Silver chimera, Blue shark, Blacktip shark, Sawedged
perch, Pink cusk-eel, Black oreo (Allocyttus niger), Smooth oreo dory
(Pseudocyttus maculatus), Orange roughy (Hoplostethus atlanticus), Opah,
Inshore hagfish (littoral fish excluded), Silver warehou, Pantagonian toothfish,
Southern hake (limited to populations of the Netherlands), Black cod, tunas,
Indo pacific sailfish, Striped marlin, Black marlin, Indian spearfish, Swordfish,
Bullet tuna and Frigate tuna

- 44 -
④ Processed Foods
Inorganic arsenic
Commodity Lead (mg/kg) Arsenic (mg/kg)
(mg/kg)
○ Vegetable fats and oils,
fish oil, other animal fats
Not more than Not more than 0.1
and oils, blended edible
Not more than 0.1 0.1 (except for (applicable only to
oil, flavored oil, processed
krill oils) krill oils)
fat and oil, shortening,
margarine
○ Infant milk formulas, follow-up
milk formulas, infant formulas,
follow-up formulas, cereal
formulas for infants/young
Not more than 0.01
children, other foods for
[In case of powder Not more than 0.1*
infants/young children, special
products, the (applicable only to
formulas for infants/young
standard shall be foods processed
children
applied by with unpolished
<MFDS Notice 2018-98, Nov. considering the - rice, rice bran,
29, 2018> (Enforcement date : consumption after embryo bud of
Jan. 1, 2020) dilution rice, sea weed
○ Infant milk formulas, follow-up (manufacturer's fusiforme or gulf
milk formulas, infant formulas, recommended intake weed)
follow-up formulas, baby method)]
foods for infants/young
children, special formulas for
infants/young children

Not more than 0.1*

(applicable only to
○ Foods for special medical foods processed
purpose (except for special with unpolished
formulas for infants/young - - rice, rice bran,
children), confectionery, embryo bud of
cereals, noodles rice, sea weed
fusiforme or gulf
weed)
Not more than 1*
(applicable only to
○ Other foods** - -
foods processed
with unpolished

- 45 -
 rice, rice bran,
embryo bud of
rice, sea weed
fusiforme or gulf
weed)
*
In case the result of total arsenic exceeds the inorganic arsenic limit, the product
shall be tested for inorganic arsenic.
**
Other foods mean all foods except for infant milk formulas, follow-up milk
formulas, infant formulas, follow-up formula, cereal formulas for infants/young
children, other foods for infants/young children, foods for special medical
purpose, confectionery, cereals and noodles.

<MFDS Notice 2018-98, Nov. 29, 2018> (Enforcement date : Jan. 1, 2020)
*
In case the result of total arsenic exceeds the inorganic arsenic limit, the product
shall be tested for inorganic arsenic.
**
Other foods mean all foods except for infant milk formulas, follow-up milk
formulas, infant formulas, follow-up formula, baby foods for infants/young
children, foods for special medical purpose, confectionery, cereals and noodles.

⑤ Edible insects (on a dry weight basis)

① Mealworm (Tenebrio molitor L.) larvae : Not more than 0.1 mg/kg for lead;
not more than 0.05 mg/kg for cadmium;
not more than 0.1 mg/kg for arsenic
② Two-spotted cricket (Gryllus bimaculatus): Not more than 0.3 mg/kg for lead;
not more than 0.3 mg/kg for cadmium
③ Allomyrina dichotoma larvae: Not more than 0.3 mg/kg for lead;
not more than 0.3 mg/kg for cadmium
④ Protaetia brevitarsis larvae: Not more than 0.3 mg/kg for lead;
not more than 0.05 mg/kg for cadmium;
not more than 0.1 mg/kg for arsenic
(3) Mycotoxin Limits
① Total aflatoxin (Sum of B1, B2, G1 and G2)

- 46 -
 Commodity Limit (μg/kg)
Not more than 15.0
Ingredients of plant origin*
(however, not more than 10.0 for B1)
Infant formulas, follow-up formulas,
cereal formulas for infants/young
children and other foods for
infants/young children
Not more than 0.10
<MFDS Notice 2018-98, Nov. 29,
Processed (applicable only to B1)
2018> (Enforcement date : Jan. 1, 2020)
foods
○ Infant formulas, follow-up formulas,
baby foods for infants/young children

Not more than 15.0

Other foods**
(however, not more than 10.0 for B1)
*
Refers to inngredients of plant origin other than those specified in Chapter 1. General
Provisions, 4) Classification of Food Ingredients, 1) Ingredients of Plant Origin
**
All processed foods other than Infant formulas, follow-up formulas, cereal
formulas for infants/young children and other foods for infants/young children

<MFDS Notice 2018-98, Nov. 29, 2018> (Enforcement date : Jan. 1, 2020)
*
Refers to inngredients of plant origin other than those specified in Chapter 1.
General Provisions, 4) Classification of Food Ingredients, 1) Ingredients of Plant
Origin
**
All processed foods other than Infant formulas, follow-up formulas, cereal
formulas for infants/young children and other foods for infants/young children

② Aflatoxin M1

Commodity Limit (μg/kg)

Raw milk and milks immediately before
Not more than 0.50
manufacture/processing
Milk formulas (infant milk formulas, follow-up Not more than 0.025
milk formulas); products containing milk [For powder products, the limit shall
components, among foods for special dietary use be applied by considering
(infant formulas, follow-up formulas, cereal consumption after dilution
formulas for infants/young children, other foods for (manufacturer's recommended intake
infants/young children and special formulas for method)]

- 47 -
infants/young children)
<MFDS Notice 2018-98, Nov. 29, 2018>
(Enforcement date : Jan. 1, 2020)
Milk formulas (infant milk formulas, follow-up
milk formulas); products containing milk
components, among foods for special dietary
use (infant formulas, follow-up formulas, baby
foods for infants/young children and special
formulas for infants/young children)

③ Patulin
Commodity Limit (μg/kg)
Apple juice
Apple juice concentrate (including those used as Not more than 50
ingredients; converted by the concentration factor)
Infant formulas, follow-up formulas, other foods
for infants/young children
<MFDS Notice 2018-98, Nov. 29, 2018> (Enforcement
Not more than 10.0
date : Jan. 1, 2020)
Infant formulas, follow-up formulas, baby foods for
infants/young children

④ Fumonisin
Limit
Commodity
(mg/kg, as the sum of B1 and B2)
Maize and sorghum
Not more than 4
Simply treated sorghum (by grinding, cutting, etc.)
Simply treated maize (by grinding and cutting, etc.) Not more than 2
Processed cereal products containing 50% or more of
simply treated maize or sorghum; Not more than 1
Cereals
Processed maize products for popcorn

⑤ Ochratoxin A
Commodity Limit (μg/kg)
Grains
Not more than 5.0
Simply treated grain products (by grinding and cutting, etc.)

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Coffee beans, roasted coffee
Instant coffee Not more than 10.0
Meju (fermented soybean lump) Not more than 20
Hot pepper powder Not more than 7.0
Grape juice, grape juice concentrate (including those used
Not more than 2.0
as ingredients; converted by the concentration factor), wine
Dried fruits Not more than 10.0
Nutmeg, turmeric, pepper
Not more than 15.0
Seasoning foods containing nutmeg, turmeric or pepper
Infant formulas, follow-up formulas, cereal formulas for
infants/young children and other foods for infants/young
children
<MFDS Notice 2018-98, Nov. 29, 2018> (Enforcement date : Not more than 0.50
Jan. 1, 2020)
Infant formulas, follow-up formulas, baby foods for
infants/young children

⑥ Deoxynivalenol
Commodity Limit (mg/kg)
Grains (except maize)
Grains and their simply treated products (such as by Not more than 1
grinding and cutting, etc.; except simply treated maize)
Maize
Simply treated maize (such as by grinding and cutting, Not more than 2
etc.)
Cereals Not more than 0.5
Infant formulas, follow-up formulas, cereal formulas for
infants/young children and other foods for infants/young
children
<MFDS Notice 2018-98, Nov. 29, 2018> (Enforcement Not more than 0.2
date : Jan. 1, 2020)
Infant formulas, follow-up formulas, baby foods for
infants/young children
Noodles Not more than 0.75

⑦ Zearalenone

Commodity Limit (μg/kg)

Grains Not more than 100
Simply treated grain products (by grinding and cutting, (not more than 200 for maize

- 49 -
 used for the production of starch
etc.)
or starch sugar)
Confectionery Not more than 50
Infant formulas, follow-up formulas, cereal formulas for
infants/young children, other foods for infants/young
children
<MFDS Notice 2018-98, Nov. 29, 2018> (Enforcement Not more than 20
date : Jan. 1, 2020)
Infant formulas, follow-up formulas, baby foods for
infants/young children
Cereals Not more than 50

(4) Dioxin
① Beef: Not more than 4.0 pg TEQ/g fat
② Pork: Not more than 2.0 pg TEQ/g fat
③ Chicken: Not more than 3.0 pg TEQ/g fat
(5) Polychlorinated biphenyl (PCBs): Not more than 0.3 mg/kg (applicable only to
fishes)
(6) Benzo(a)pyrene
① Edible fat and oil (Vegetable fats and oils, fish oil, other animal fats and oils,
blended edible oil, flavored oil, processed fat and oil, shortening, margarine) :
Not more than 2.0 µg/kg
② Sookjihawang (processed rehmannia root) and dried adhesive rehmannia roots:
Not more than 5.0 µg/kg
③ Smoked fish meat: Not more than 5.0 µg/kg (except dried products)
④ Smoked dried fish meat: Not more than 10.0 µg/kg [Applied on a fresh
weight basis (In case the water content changes
due to drying process, such water content shall be
considered for application.). This standard may not
be applied only in cases where such product is
used as an ingredient in water extract products;
and benzo(a)pyrene shall not be detected in such
water extracts]

- 50 -
 ⑤ Fishes: Not more than 2.0 µg/kg
⑥ Shellfishes: Not more than 10.0 µg/kg
⑦ Mollusks (except for shellfishes) and crustaceans: Not more than 5.0 µg/kg
⑧ Foods for special dietary use (Infant milk formulas, follow-up milk formulas,
Infant formulas, follow-up formulas, cereal formulas for infants/young
children, other foods for infants/young children and special formulas for
infants/young children): Not more than 1.0 µg/kg

<MFDS Notice 2018-98, Nov. 29, 2018> (Enforcement date : Jan. 1, 2020)
⑧ Foods for special dietary use (Infant milk formulas, follow-up milk formulas,
Infant formulas, follow-up formulas, baby foods for infants/young children
and special formulas for infants/young children): Not more than 1.0 µg/kg

⑨ Smoked meat products and their processed products: Not more than 5.0 µg/kg
⑩ Black ginseng (including its powder): Not more than 2.0 µg/kg
⑪ Black ginseng concentrate: Not more than 4.0 µg/kg

(7) 3-MCPD (3-Monochloropropane-1,2-diol) Limit

Commodity Limit
Acid hydrolyzed soy sauce, blended soy sauce (applicable
only to those manufactured by mixing acid hydrolyzed soy Not more than 0.3 mg/kg
sauce or its undiluted solution)
Not more than 1.0 mg/kg
Hydrolyzed vegetable protein (HVP)
(based on a dry weight basis)
* Hydrolyzed vegetable protein (HVP): Those obtained by hydrolyzing vegetable
proteins from beans, maize or wheat, etc. into amino acids, etc. through
chemical processing such as acid hydrolysis (except enzyme hydrolysis).

(8) Melamine Limit

Commodity Limit
○ Infant milk formulas, follow-up milk formulas,
Infant formulas, follow up formulas, cereal
formulas for infants/young children, other foods
Not detected
for infants/young children and foods for special
medical purposes etc., among foods for special
dietary use

- 51 -
 <MFDS Notice 2018-98, Nov. 29, 2018> (Enforcement
date : Jan. 1, 2020)
Infant milk formulas, follow-up milk formulas,
Infant formulas, follow up formulas, baby foods
for infants/young children and foods for special
medical purposes etc., among foods for special
dietary use
○ All foods and food additives other than those
Not more than 2.5 mg/kg
specified above

(9) Shellfish Poison Limit

① Paralytic shellfish poisons

Commodity Limit (mg/kg)

Shellfish
Tunicates (Korean common sea squirt (Halocynthia roretzi), warty Not more than 0.8
squirt (Styela clava), wrinkled sea squirt (Styela plicata), etc.)

② Diarrhetic shellfish poisons (Sum of okadaic acid and dinophysistoxin-1)

Commodity Limit (mg/kg)

Bivalves Not more than 0.16

(10) Maximum Radioactivity Limit

Nuclides Commodity Limit (Bq/kg, L)
131
I All foods Not more than 100
Infant formulas, follow-up formulas, cereal formulas for
infants/young children, other foods for infants/young
children, special formulas for infants/young children,
Infant milk formula, follow-up milk formula, milk and
milk products, ice creams
<MFDS Notice 2018-98, Nov. 29, 2018> (Enforcement date Not more than 50
134 137
Cs ＋ Cs : Jan. 1, 2020)

Infant formulas, follow-up formulas, baby foods for

infants/young children, special formulas for infants/young
children, Infant milk formula, follow-up milk formula,
milk and milk products, ice creams
Other foods★ Not more than 100

- 52 -
 ★
Other foods refer to all foods and agricultural/livestock/fishery products except
infant formulas, follow-up formulas, cereal formulas for infants/young
children, other foods for infants/young children, special formulas for
infants/young children and milk and milk products.

<MFDS Notice 2018-98, Nov. 29, 2018> (Enforcement date : Jan. 1, 2020)
★
Other foods refer to all foods and agricultural/livestock/fishery products except
infant formulas, follow-up formulas, baby foods for infants/young children,
special formulas for infants/young children and milk and milk products.
6) Food Irradiation Standard
(1) Either gamma ray or electron beam may be used for food irradiation.
60
(2) Co may be used as a source of gamma rays; and an electron beam accelerator,
as a source of electron beams.
60
(3) In the event of using gamma ray energy emitted from Co, such energy shall
not exceed the absorbed dose for each food item permitted to be irradiated.
(4) In the event of using an electron beam accelerator for food irradiation, the
energy of electron beams shall be limited to not more than 10 MeV and shall
not exceed the absorbed dose for each food commodity permitted to be
irradiated.
(5) Food irradiation may be used only for approved ingredients and commodities
that are handled/stored in a sanitary manner; and such technology shall not be
used for purposes other than delay of sprouting, pasteurization, insect control
or ripening control, etc.
(6) Food irradiation standards for each food shall be as follows:
① Absorbed dose for each permitted food

Commodity Purpose of irradiation Dose (kGy)

Potatoes
Onions; sprouting inhibition sprouting inhibition
Garlic
Control of insects/
Chestnuts Not more than 0.25
sprouting inhibition
Control of
Mushrooms (including dried mushrooms) insects/control of Not more than 1
ripening

- 53 -
 Egg powder Pasteurization; Not more than 5
Grains (including powder); pulses(including Pasteurization/control
Not more than 5
powder) of insects;
Starch Pasteurization Not more than 5
Dried meat products Pasteurization Not more than 7
Fish powder, shellfish powder, crustacean
Pasteurization Not more than 7
powder
Soybean paste powder, hot pepper paste
Pasteurization Not more than 7
powder, soy sauce powder
Dried vegetables (including powder) Pasteurization Not more than 7
Yeast food, enzyme food Pasteurization Not more than 7
Algae food Pasteurization Not more than 7
Aloe powder Pasteurization Not more than 7
Ginseng(including red ginseng) products Pasteurization Not more than 7
Seasoned dried fish/shellfish fillet Pasteurization Not more than 7
Dried spices and their preparations Pasteurization Not more than 10
Composite seasoning Pasteurization Not more than 10
Sauces Pasteurization Not more than 10
Leached teas Pasteurization Not more than 10
Powdered teas Pasteurization Not more than 10
Foods for special medical purposes, etc. Pasteurization Not more than 10

(7) Irradiated food shall not be re-irradiated; and those manufactured and
processed using the irradiated food as ingredients shall not be re-irradiated.
7) Maximum Residual Limits (MRLs) for Pesticides
(1) Pesticide MRLs in agricultural commodities
① The MRLs for pesticide in agricultural commodities is shown in [Annex 4].
However, when there are individual MRL and group MRL, individual MRL
shall be applied first
② If MRLs for pesticide residues in agricultural commodities are not set in
[Annex 4], default MRL of 0.01 mg/kg will be adapted.
③ Components of the active ingredients contained in the pesticide registered for
use in the ‘Pesticide Control Act’ or legally used in foregin countries under
the laws of the country may be exempted from setting MRLs for the
following reasons. And the ingredients to be exempted are shown in the table
below.
Ⓐ Ingredients that are unlikely to cause harm to the human body due to their
low toxicity

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Ⓑ Ingredients that do not remain in food at all
Ⓒ Ingredients that are difficult to distinguish from those contained in foods
due to their natural presence.
Ⓓ Safety-guaranteed natural plant protection (microorganisms, etc.) ingredients
No. Active Components
1 1-Methylcyclopropene
2 Machine oil
3 Decylalcohol
4 Monacrosporium thaumasium KBC3017
5 Bacillus subtilis DBB1501
6 Bacillus subtilis CJ-9
7 Bacillus subtilis M 27
8 Bacillus subtilis MBI600
9 Bacillus subtilis Y1336
10 Bacillus subtilis EW42-1
11 Bacillus subtilis JKK238
12 Bacillus subtilis GB0365
13 Bacillus subtilis KB401
14 Bacillus subtilis KBC1010
15 Bacillus subtilis QST713
16 Bacillus amyloliquefaciens KBC1121
17 Bacillus pumilus QST2808
18 Bordeaux mixture
19 Beauveria bassiana GHA
20 Beauveria bassiana TBI-1
21 Bacillus thuringiensis subsp. aizawai
22 Bacillus thuringiensis subsp. aizawai NT0423
23 Bacillus thuringiensis subsp. aizawai GB413
24 Bacillus thuringiensis subsp. kurstaki
25 Bacillus thuringiensis var. kurstaki
26 Calcium polysulfide, lime sulfur
27 Streptomyces goshikiensis WYE324
28 Streptomyces colombiensis WYE20
29 Spreader sticker
30 Polyethylene Methyl Siloxane
31 IBA, 4-indol-3-ylbutyric acid
32 IAA, Indol-3-ylacetic acid
33 Sodium salt of alkylsulfonated alkylate
34 Alkyl aryl polyethoxylate
35 Ampelomyces quisqualis AQ94013
36 Oxyethylene methyl siloxane
37 Gibberellin A3,GibberellinA4+7
38 Calcium carbonate

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 39 Copper sulfate basic
40 Copper sulfate tribasic
41 Copper oxychloride
42 Copper hydroxide
43 Trichoderma harzianum YC 459
44 Paenibacillus polymyxa AC-1
45 Paecilomyces fumosoroseus DBB-2032
46 Polynaphthyl methane sulfonic acid dialkyl dimethyl ammonium (PMSAADA)
47 Polyether modified polysiloxane
48 Polyoxyethylene methyl Polysiloxane
49 Polyoxyethylene alkylarylether
50 Polyoxyethylene fatty acid ester (PFAE)
51 Sulfur
52 polynaphtyl methane sulfonic + polyoxyethylene fatty acid ester
53 Sodium ligno sulfonate
54 Simplicillium lamellicola BCP
55 Trichoderma atroviride SKT-1
56 Paraffin, Paraffinic oil
57 Pelargonic acid
58 Ethyl formate
59 Tea tree oil
60 Copper sulfate, pentahydrate
61 Polyoxin D

(2) Pesticide MRLs and application principles for soybean (mung bean) sprouts
① 6-BA (6-BA, 6-Benzyl aminopurine, Benzyladenine) residue shall not be
more than 0.2 mg/kg.
② Carbendazim, Thiabendazole, Thiram, Captan, sulfur dioxide and other
pesticides without MRLs established for soybeans (including mung beans)
shall not be detected.
③ For those pesticides with MRLs established for soybeans (including mung
beans), 1/10 of the MRL for soybeans (including mung beans) shall be
applied by factoring in the MRL derived from the soybeans (including
mung beans).
(3) Application of temporary pesticide MRLs for processed foods
When pesticides are detected in processed foods for which no MRLs are set
in [Annex 4], the pesticide MRL is applied as follows.
① Residues may be permitted within the scope of the MRLs of the raw

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 commodities; that is, the standards for ingredient agricultural products and
livestock products shall apply according to the content of the ingredients.
Also, in case of water content change due to drying process, etc., such
water content shall be considered for application. [However, 7 times of the
pesticide MRL in hot peppers shall apply to dried hot pepper (including hot
pepper powder and shredded hot pepper); 6 times of the MRL in teas, to
green tea extracts; 4 times of the MRL in fresh ginseng, to dried ginseng
and red ginseng; and 8 times of the MRL in fresh ginseng, to ginseng and
red ginseng concentrates, respectively.]
8) Maximum Residual Limits (MRLs) for Veterinary Drugs
(1) Application of veterinary drug MRLs in foods
① Any veterinary drugs prohibited from manufacture or import (including
metabolites) due to identified safety and effectiveness problems shall not be
detected. Such prohibited substances are as follows; those not listed in the
following may also be subject to this provision in accordance with the
related laws and regulations.

No. Substances that shall not be detected in Food*1

Nitrofuran {Furazolidone, Furaltadone, Nitrofurazone, Nitrofurantoine, Nitrovin,
etc.} formulations and metabolites
1 ◎ Definition of residue : 3-amino-2-oxazolidinone (AOZ),
3-amino-5-morpholinomethyl- 2-oxazolidinone (AMOZ), semicarbazide (SEM)*2,
nitrofurazone*3, 1-aminohydantoin (AHD), nitrovin
Chloramphenicol
2
◎ Definition of residue: Chloramphenicol
Malachite green and metabolites
3 ◎ Definition of residue: Malachite green expressed as the sum of Malachite
green and Leucomalachite green
Diethylstilbestrol (DES)
4
◎ Definition of residue: Diethylstilbestrol
Dimetridazole
5 ◎ Definition of residue: Dimetridazole expressed as the sum of Dimetridazole
and 2-hydroxymethyl-1-methyl- 5-nitroimidazole(HMMNI)
Clenbuterol
6
◎ Definition of residue: Clenbuterol

7 Vancomycin

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 ◎ Definition of residue: Vancomycin
Chlorpromazine
8
◎ Definition of residue: Chlorpromazine
Thiouracil
9 ◎ Definition of residue: Thiouracil expressed as the sum of 2-thiouracil,
6-methyl-2-thiouracil, 6-propyl- 2-thiouracil and 6-phenyl- 2-thiouracil
Colchicine
10
◎ Definition of residue: Colchicine
Pyrimethamine
11
◎ Definition of residue: Pyrimethamine
Medroxyprogesterone acetate, MPA
12
◎ Definition of residue: Medroxyprogesterone acetate
Carbadox
13
◎ Definition of residue: Quinoxaline-2-carboxylic acid (QCA)
Dapsone
14 ◎ Definition of residue: Dapsone expressed as the sum of Dapsone, and
monoacetyl dapson
Olaquindox
15
◎ Definition of residue: 3-methyl quinoxaline- 2-carboxylic acid (MQCA)
Ronidazole
16 ◎ Definition of residue: Ronidazole expressed as the sum of Ronidazole and
2-hydroxymethyl-1-methyl-5-nitroimidazole(HMMNI)
Metronidazole
17 ◎ Definition of residue: Metronidazole expressed as the sum of Metronidazole
and 1-(2-hydroxyethyl)-2-hydroxymethyl-5-nitroimidazole(Metronidazole-OH)
Ipronidazole
18 ◎ Definition of residue: Ipronidazole expressed as the sum of Ipronidazole and
1-methyl-2- (2'-hydroxyisopropyl) -5-nitroimidazole(Ipronidazole-OH)
*Note 1. Limited to livestock products and fishery products of animal origin as
well as their processed foods.
*Note 2. Semicarbazide (SEM), the nitrofurazone metabolites shall apply only to
the edible part of non-heated livestock products and fishery products of
animal origin (including simple cuts and excluding crustaceans).
*Note 3. Applicable Only to crustaceans

<MFDS Notice 2019-00, Mar. 00, 2019> (Enforcement date : Apr. 1, 2020)
① Any veterinary drugs prohibited to manufacture or import (including
metabolites) due to identified safety and effectiveness problems under

- 58 -
 relevant laws shall not be detected. Such prohibited main substances are
as follows; those not listed in the following may also be subject to this
provision in accordance with the related laws and regulations.
Substances that shall not be detected in Foods*1
No.
Name of substance Definition of residue
Nitrofurans
- Furazolidone 3-Amino-2-oxazolidinone (AOZ)
3-Amino-5-morpholinomethyl-2-oxazolidinone
- Furaltadone
(AMOZ)
- Semicarbazide(SEM) : apply only to the edible
1 parts of non-heated livestock products and
- Nitrofurazone fishery products of animal origin (including
simple cuts and excluding crustaceans)
- Nitrofurazone : applicable only to crustacean
- Nitrofurantoine 1-Aminohydantoin (AHD)
- Nitrovin Nitrovin
2 Carbadox Quinoxaline-2-carboxylic acid (QCA)
3 Olaquindox 3-methyl quinoxaline-2-carboxylic acid (MQCA)
4 Chloramphenicol Chloramphenicol
5 Chlorpromazine Chlorpromazine
6 Clenbuterol Clenbuterol
7 Colchicine Colchicine
Dapsone is the sum of dapsone and
8 Dapsone
monoacetyl dapson
9 Diethylstilbestrol, DES Diethylstilbestrol
Medroxyprogesterone acetate,
10 Medroxyprogesterone acetate
MPA
Tiouracil is the sum of 2-thiouracil,
11 Thiouracil 6-methyl-2-thiouracil, 6-propyl-2-thiouracil and
6-phenyl- 2-thiouracil
Gentian violet is the sum of Gentian violet
12 Gentian violet, Crystal violet
and Leuco –gentian violet
Malachite green is the sum of Malachite gree
13 Malachite green
and Leuco-malachite green
Methylene Blue is the sume of Methylene blue
14 Methylene Blue
and Azure B
Dimetridazole is the sum of Dimetridazole and
15 Dimetridazole 2-hydroxymethyl-1-methyl-5-nitroimidazole
(HMMNI)
Ipronidazole is the sum of Ipronidazole and
16 Ipronidazole 1-methyl-2-(2’-hydroxyisopropyl)-5-nitroimidazol
e (Ipronidazole-OH)

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 Metronidazole is the sum of
17 Metronidazole 1-(2-hydroxyethyl)-2-hydroxymethyl-5-nitroimida
zole(Metronidazole-OH)
Ronidazole is the sum of Ronidazole and
18 Ronidazole 2-hydroxymethyl-1-methyl-5-nitroimidazole(HM
MNI)
19 Norfloxacin Norfloxacin
20 Ofloxacin Ofloxacin
21 Pefloxacin Pefloxacin
22 Pyrimethamine Pyrimethamine
23 Vancomycin Vancomycin
* Note 1. Applicable only to livestock products and fishery products of animal
origin as well as their processed foods.

② With regard to by-products of food animals (edible parts, such as internal

organs, bones, head, tail, feet, skin, blood, etc.) that are not specified in
[Annex 5] Veterinary Drug MRLs in Food, the limits for “muscle (meat)” of
the corresponding animal shall apply to livestock product; and “fish” to
fishery products.
③ For manufactured/processed foods using the ingredients for which the MRLs
are set, such residues may be permitted within the MRLs of the raw
commodities. In other words, the respective MRL shall apply to the foods
according to the content of their ingredient; if water content changes due to
a process, such as drying, etc., such water content shall be considered upon
application.
④ For royal jelly and propolis, the MRLs for honey shall apply.
⑤ For any food animals for which the MRLs are not specified in this
Notification, the following standards shall apply in consecutive order.
(a) CODEX standards
(b) Among MRLs for the similar food animals, the lowest MRLs for the
applicable part; in other words, for ruminants, nonruminants, poultry,
fishes and crustaceans for which MRLs are not established, the lowest
MRLs for the applicable parts of other ruminants, nonruminants, poultry,
fishes and crustaceans for which MRLs are established (provided,
however, that for horses that are nonruminants, the existing MRLs for

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 ruminants, if any, shall apply.)
(c) The MRLs for antimicrobials in livestock/fishery products (including milk
and eggs) and honey (including royal jelly and propolis) shall be limited
to 0.03 mg/kg.
(2) Veterinary Drug MRLs in Food shall be as shown in [Annex 5].
(3) Exemption from the veterinary drug MRLs in food
Substances proven harmless to the human body and those exempted from
submitting documents on residues under the “Regulation on Review for
Safety/Effectiveness of Veterinary Drugs, etc. (notified by the “Animal and
Plant Quarantine Agency (QIA)”) may be exempted from the requirement to
establish MRLs. However, MRLs may be set as the Minister of MFDS deems
necessary.
9) Maximum Residual Limits (MRLs) in livestock and fishery products
(1) They refer to limits set for residual control of pesticide ingredients, such as
insecticide and disinfectants, which are not permitted for direct use on relevant
livestock and fishery products but occurred due to unintentional contamination
(feed, environmental contamination, etc.). They are specified as [Annex 6].
(2) Applicable scope of MRLs in livestock products
① Mammalian meat : Muscle tissues of animal carcasses (or their parts) including
attached adipose tissues, such as fat in muscles and
subcutaneous fat; it includes meat of cattle, swine, lambs,
goats, rabbits, horses and dears, etc. (except marine
animals’ meat)
② Mammalian fat : Unprocessed fats from the adipose tissues of cattle, swine,
lambs, goats, rabbits, horses and dears, etc., excluding milk
fat.
③ Mammalian by-products : Edible tissues and organs except meat and fat from the
slaughtered animals, such as the liver, lung, heart,
stomach, pancreas, spleen, kidney, head, tail, feet, skin,
blood, and bones (bones containing tendons and
tissues) of cattle, swine, lambs, goats, rabbits, horses
and dears, etc.

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 ④ Poultry meat : Muscle tissues, including attached fat and skin, from poultry,
such as meat of chickens, pheasants, ducks, geese, turkeys
and quails, etc.
⑤ Poultry fat : Unprocessed fats from adipose tissues of poultry, such as
chickens, pheasants, ducks, geese, turkeys and quails, etc.
⑥ Poultry by-products : Edible tissues and organs, except meat and fat, from
slaughtered poultry, including parts such as the liver,
heart, gizzard, skin and feet, etc., of chickens,
pheasants, ducks, geese, turkeys and quails, etc., that
are edible.
⑦ Milk : Raw milk obtained from mammals, such as cow milk, sheep’s milk or
goat’s milk, etc.
⑧ Milk products : Milks, processed milks, goat’s milk, fermented milk, butter
milks, concentrated milks, milk cream, butters, cheeses,
powdered milk, whey products, lactose and hydrolyzed milk
protein products that are manufactured/processed using raw
milk or milk products as main ingredients.
⑨ Eggs : Eggs from poultry, such as eggs, duck eggs and quail eggs, etc., in
particular, those with shells removed.
10) Illegal Compounds
(1) Drug compounds such as erectile dysfunction drugs, anti-obesity drug,
antidiabetics, etc. and their analogues shall not be detected. The corresponding
compounds are as follows:
① Erectile dysfunction drugs and their analogues
No. Compound name
1 Sildenafil
2 Tadalafil
3 Vardenafil
4 Udenafil
5 Mirodenafil
6 Avanafil
7 Homosildenafil
8 Hongdenafil
9 Hydroxy homosildenafil
10 Amino tadalafil

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11 Pseudo-vardenafil
12 Hydroxy hongdenafil
13 Dimethylsildenafil
14 Xanthoanthrafil
15 Hydroxyvadenafil
16 Norneosildenafil
17 Demethylhongdenafil
18 Piperidinohongdenafil
19 Carbodenafil
20 Thiosildenafil
21 Dimethylthiosildenafil
22 Acetylvardenafil
23 Benzylsildenafil
24 Norneovardenafil
25 Oxohongdenafil
26 Thiohomosildenafil
27 Desulfovardenafil
28 Nitrodenafil
29 Cyclopentynafil
30 Octylnortadalafil
31 Chlorodenafil
32 Cinnamyldenafil
33 Thioquinapiperifil
34 Hydroxythiohomosildenafil
35 Chloropretadalafil
36 Hydroxychlorodenafil
37 Dichlorodenafil
38 Demethyltadalafil
39 Acetaminotadalafil
40 Methylhydroxyhomosildenafil
41 Propoxyphenylthiosildenafil
42 Propoxyphenylthiohydroxyhomosildenafil
43 Propoxyphenylthiosildenafil
44 Propoxyphenylthioaildenafil
45 Homotadalafil
46 Acetyl acid
47 Gendenafil
48 Imidazosagatriazinone
49 Cis-cyclopentyltadalafil
50 Trans-cyclopentyltadalafil
51 Isopropylnortadalafil
52 Descarbonsildenafil
53 Dithiopropylcarbodenafil

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 ② Anti-obesity drugs and their analogues
No. Compound name
1 Sibutramine
2 Orlistat
3 Desmethylsibutramine
4 Didesmethylsibutramine
5 Chlorosibutramine
6 Chlorosipentramine

③ Antidiabetics and their analogues

No. Compound name
1 Glibenclamide
2 Gliclazide
3 Glimepiride
4 Glipizide

④ Other drug compounds

No. Compound name
1 T3
2 T4
3 Ephedrine
4 Fluoxetine
5 Fenfluramine
6 N-nitrosofenfluramine
7 Phenolphthaleine
8 Yohimbine
9 Icarine
10 Sennoside
11 Cascaroside

11) Tar Color Limit for foods manufactured or sold to be consumed by Infants
under 6 months of Age
(1) Tar colors: Not detected

<MFDS Notice 2018-98, Nov. 29, 2018> (Enforcement date : Jan. 1, 2020)
11) Tar Color Limit for foods manufactured or sold to be consumed by Infants
under 6 months of Age
(1) Tar colors: Not detected → <Deletion>

12) δ-9-Tetrahydrocannabinol Limit

(1) Hemp seeds: Not more than 5 mg/kg

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 (2) Hemp seed oil: Not more than 10 mg/kg
13) Urushiol Component Limit
(1) Products containing lacquer trees: Not detected
14) Grayanotoxin Ⅲ Limit
(1) Honey: Not detected
15) Specifications for Edible Meat
(1) Volatile basic nitrogen (mg%) : Not more than 20
16) Specifications for Raw Milk

Cow milk (as is milked) Sheep's milk (as is milked)

Pursuant to the Standards for
Not more than 500,000 per mL
Bacteria count and Livestock Hygiene Ratings under
(Standard agar plate count
somatic cell count Article 4(2) of the Livestock
method)
Products Sanitary Control Act
Specific gravity 1.028~1.034 (15℃) 1.028~1.034 (15℃)
Holstein milk: Not more than
0.18%
Acidity Not more than 0.2%
Milk from other breeds: Not
more than 0.20%
Alcohol test Acceptable -
Sediment test Not more than 2.0 mg -
Organoleptic tests Acceptable -
Water test Water shall not be added -

17) Specifications for Fishery Products

(1) Histamine: Frozen fishes, salted fishes, canned fishes, simply treated food, such
as dried or cut fishes (fishmeat, fillet, dried anchovies, etc.): not more than
200 mg/kg (applicable only to mackerels, tunas, salmons, Pacific sauries,
Pacific herrings, anchovies, Japanese Spanish mackerels, sardines, bullet tunas,
frigate tuna and Japanese amberjack)
(2) Tetrodotoxin limit
① Meat : Not more than 10 MU/g
② Skin : Not more than 10 MU/g
③ Types of edible swellfish

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 Scientific name
1 Takifugu niphobles, Takifugu alboplumbeus
2 Takifugu poecilonotus, Takifugu flavipterus
3 Takifugu pardalis
4 Takifugu snyderi
5 Takifugu porphyreus
6 Takifugu obscurus
7 Takifugu chrysops
8 Takifugu rubripes
9 Takifugu chinensis
10 Takifugu xanthopterus
11 Lagocephalus inermis
12 Lagocephalus wheeleri, Lagocephalus spadiceus
13 Lagocephalus gloveri, Lagocephalus cheesemanii
14 Sphoeroides pachygaster
15 Takifugu flavidus
16 ChiLomycterus affinis, ChiLomycterus reticulatus
17 Diodon holocanthus
18 Diodon liturosus
19 Diodon hystrix
20 Ostracion immaculatus
21 Takifugu stictonotus
(3) Carbon monoxide limit
① Fishery products shall not be treated with carbon monoxide artificially.
② In determining whether the respective food is treated with carbon monoxide,
“Chapter 8. 6. 6.14 6.14.5 C. 1) B)” shall apply to frozen tilapia, frozen
tunas and (refrigerated or frozen) Japanese amberjacks that are filleted, sliced
or cut up; and “Chapter 8. 6. 6.14 6.14.5 C. 2) B)” to vacuum-packed
frozen tilapia and (refrigerated or frozen) Japanese amberjacks.
18) Capsules Used in Manufacturing/Processing Foods
① Disintegration test : Shall be acceptable
② pH : 3.0~7.5
③ Arsenic (mg/kg) : Not more than 1.5
④ Preservatives : Methyl ρ-hydroxybenzoate, ethyl ρ-hydroxybenzoate: Not more
than 1.0 (as parahydroxybenzoic acid)

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4. Preservation and Distribution Standards
1) All foods shall be handled and sold in a sanitary manner, and premises for
storage and sale of such foods shall not be located in unclean areas. In
addition, protection against hot weather and insects shall be thoroughly
controlled.
2) Foods (including raw materials and ingredients used for manufacturing food)
shall be protected from direct sunlight, or rain/snow, etc.; and properly
controlled to prevent contamination by harmful substances, impurities and
foreign matters (including molds, etc.); and shall not be stored with chemicals,
pesticides, poisonous or toxic materials, etc.
3) Precautions shall be taken to ensure that foods are not adulterated by foreign
matters. Further, food products shall be stored separately from other foods and
food additives that may affect the flavor and taste of such products or other
goods that may contaminate or affect the quality thereof.
4) Products without storage instruction specified on the product shall be stored and
distributed at room temperature, away from direct sunlight; and foods with less
than 7 days of preservability under normal temperature condition shall be stored
and distributed in cold storage or refrigeration facilities if possible.
5) Refrigerated products for which the storage temperatures have not been specified
in this Notification shall be stored and distributed at a temperature of 0~10℃
for refrigerated products and at -18℃ or below for frozen products.
6) Ready-to-eat/convenience foods shall be provided to consumers in the shortest
time after manufactured. For refrigerated and heated transportation and
distribution of such foods, temperature-controlled equipment, etc. shall be used
for constant temperature management; In which case, it shall be able to
maintain a temperature at 0~10℃ for refrigeration and 60℃ or above for heat
storage.
7) Products specified below shall be stored at 10℃ or below.
① Processed fish meat products (except for sterilized product or baked or fried
Other processed fish meat products with water content of 15% or below)
② Pasteurized soy milks (except for pasteurized products with pH 4.6 or below)
③ Seasoned jeotkal

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 ④ Processed soybean curd (except for sterilized products or products with water
content of not more than 15%)
8) Fresh-cut products and smoked salmons shall be stored at 5℃ or below. In
addition, soybean curd and muk (starch jellies) (except for those hermetically
sealed soy bean curd and muk) shall be refrigerated or stored in water
conforming to the Drinking Water Quality Standard which is changed as often
as possible.
9) Milks, processed milks, goat milk, butter milk, concentrated milks and whey
products that are pasteurized shall be kept refrigerated; whereas milks, cheeses,
butters that are fermented shall be kept either refrigerated or frozen; except for
those processed in a manner that prevents spoilage, such as by removing
moisture or adding sugar, etc.
10) Meat, packaged meat and processed meat products that are refrigerated shall be
kept and distributed at -2~10℃ (except, at -2~5℃ for poultry meat and
packaged poultry meat). However, sterilized or dried meat products may be
stored at room temperature.

<MFDS Notice 2019-57, Jul. 3, 2019> (Enforcement date : Jul. 3, 2020)

10) Meat, packaged meat and processed meat products that are refrigerated shall be
kept and distributed at -2~10℃ (except, at -2~5℃ for poultry meat, packaged
poultry meat, ground meat and ground meat product). However, sterilized or
dried meat products may be stored at room temperature.

11) Fishery products of animal origin used as an ingredient for products shall be
kept refrigerated or frozen; perishable ingredients, such as olive pulp for extra
virgin olive oil, etc., at -10℃ or below; raw milk, refrigerated; and raw meat,
refrigerated or frozen.
12) Edible eggs shall be stored/distributed in refrigerated or frozen state at
temperatures between 0~15℃; and processed egg products, at 10℃ or below
(except liquid egg products at 5℃ or below), if possible. However, such
products may be left unrefrigerated or unfrozen when processed in a manner
that prevents spoilage, such as drying, sugar-preserving and salting, etc.; and
eggs stored at refrigerated temperature shall be stored/distributed in refrigerated
in refrigerated state

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13) In case of washing eggs with water, eggs shall be washed with clean water
(containing 100~200 ppm sodium hypochlorite or other means with equivalent
or better pasteurizing effect) at 30℃ or above and 5℃ above the eggs’
temperature; and washed eggs shall be stored/distributed in refrigerated state.
14) Uncooked raw oysters shall be packaged in a container with a lid (a synthetic
resin or aluminum box or water-resistant container) and stored/distributed at 1
0℃ or below.
15) Refrigerated product shall not be distributed at room temperature (except for
fruits and vegetables).
16) Frozen products shall not be distributed as room temperature or as refrigerated
products after being thawed; except where, food manufacturing or processing
business thaw frozen breads, rice cakes, chocolates, salted and fermented
seafood products, fruit/vegetable juice or other processed fishery products
(applicable only to those hermetically sealed after being sterilized or
pasteurized) and milk processing business among livestock product processing
businesses thaw frozen cheeses or butters with the additional indication of
frozen packaged date, thawed date, and expiration date under the distribution
condition from the thawed date (within the expiration date as frozen products)
on the above products.
17) Room-temperature or refrigerated products shall not be distributed as frozen
products; However, this may not be applicalbe in the cases specified below.
① Room-temperature or refrigerated sauces, soy sauces and pastes, edible fats and
oils and spice products are packaged with frozen foods as a set to complement
such foods. In this case, the packing unit of the sauces, soy sauces and pastes,
edible fats and oils and spice products shall not exceed 20 g; nor shall the
expiration date of the set as a finished product exceed that of any room
temperature or refrigerated products packaged together.
② Pasteurized and sterilized Beverages and Fermented milks (except for those
packaged in glass bottles and carbonated drinks) which are made to be
distributed at room-temperature or refrigerated temperature may be sold frozen
by the sales business only in the case where they are labelled to be sold
frozen by the manufacturing and processing businesses of the products. In this
case, once the products are frozen, they shall not be sold after thawing.

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18) Room temperature or refrigerated dried fish/shellfish fillet products and dried
fishery products may be stored or distributed as frozen foods in order to
maintain their quality, in which case, their expiration dates shall not exceed
the previous expiration date before frozen.
19) Frozen fishery products may only be distributed at refrigerated temperature
within 24 hours after being thawed out; provided, however, that those
Modified Atmosphere Packaged (MAP) after thawed for antimicrobial and
quality maintenance purposes may be distributed within a specific expiration
date if additionally marked with frozen package date; thawed date; and
expiration date under the distribution condition from the thawed date (within
the expiration date for frozen products). At this time, the thawed fishery
products shall not be refrozen.
20) Thawed frozen products shall not be refrozen; except those that are thawed in
order to remove inedible parts, such as internal organs of frozen fishery
products, etc., cut frozen meat or remove bones, etc., all of which shall be
frozen immediately after such work is done.
21) Frozen or refrigerated products shall be transported in refrigerator or freezer
vehicles capable of maintaining proper temperature or other means with
equivalent or better effect. However, this may not be applicable to the
situation where the frozen products are transported to the consumers (except
for the products intended to be used for business). In this case, any part of
the frozen product shall not be de-frosted.
22) Soybean curd, whole soybean curd and muk (starch jellies) which needed to be
stored in refrigerated state, with the transportation time of 4 or more hours for
long-distance sales, shall be transported in a refrigerator vehicle in order to
maintain quality. Processed soy bean curds shall also be transported using a
refrigerator vehicle to maintain quality.
23) For products vulnerable to moisture absorption, precautions shall be taken to
avoid such absorption.
24) Special attention shall be given to avoid breakage of containers/packages in the
transportation and package process; and products shall be kept free from severe
impacts as much as possible. In addition, canned products shall be stored to
ensure no rust or corrosion occurs on the outside.

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25) Expiration dates of products shall be set by manufacturers/processors, meat
packaging operators, meat distributors, wholesale egg distributors, on-site meat
processors/distributors, and importers of the corresponding products (only in
cases where imported refrigerated foods are to be distributed at the
preservation and distribution temperature set in Korea due to the difference in
preservation and distribution temperatures of the products and those set in
Korea, and such foods are intended to be distributed at the preservation and
distribution temperature set in Korea; or where a separate expiration date is set
for imported foods within the expiration date established by the manufacturer)
to prevent hazard and ensure quality, in light of characteristics of products,
such as packing materials, preservation conditions, manufacturing methods and
mix ratios of ingredients, etc., and other distribution circumstances, such as
refrigeration or freezing preservation, etc.
26) “Expiration date” shall be calculated from the completion of packaging (except,
for those subject to additional processing after packaging, such date shall be
calculated from the completion of the final process); and for capsule products,
from the completion of charging/filling. For the set packaged products with
different expiration dates, such as a gift set, and for simply processed products
with unchanged preservability of the ingredients, such as simple cutting, simple
binding using foods, etc., the shortest expiration date of any ingredient product
shall be regarded as the expiration date of the finished product. However,
expiration date of eggs shall be calculated from the ‘laying date’, and products
sold as subdivided products shall have the expiration date of the subdivided
ingredients; and, for the frozen products released after being thawed (breads,
rice cakes, chocolates, salted and fermented seafood products, fruit/vegetable
juice, cheeses, butters, or processed fishery products (limited to those
hermetically sealed after being sterilized or pasteurized)), the expiration date
shall be calculated from the thawed date.
27) In cases where fruit concentrates are imported/stored/kept/transported in ships,
etc., temperatures shall conform to those of the storage tank (-5℃ or below);
in-house storage tank (0℃ or below); and transportation tank lorry (0℃ or
below), respectively. Also, conveyor lines shall be cleaned; and materials and
cleaning agents used for storage/keeping/transportation and for cleaning of the
conveyor lines shall conform to the “Standards and Specifications for Food

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 Additives” or the “Standards and Specifications for Food Apparatus, Containers
and Packages.”
28) Only the fishes that are frozen with salt water for canned fish manufacturing
may be transported at a temperature of -9℃ or below. However, during
transportation, temperature shall be maintained at -9℃ or below, using sanitary
containers and transport covers, etc.
29) Ices shall be stored/distributed at a temperature of -10℃ or below.
30) Packaged livestock products shall not be re-divided and sold in any of the
cases except:
(1) Where meat distributors or on-site meat processors/distributors sell the
packaged meat after re-cutting or dividing it; and
(2) Where on-site meat processors/distributors sell processed meat products
(excluding canned/bottled foods) after producing or re-dividing them.
Also, livestock products without labels shall not be purchased or sold when
they are subject to the labeling requirements.

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 Chapter 3

Standards and Specifications

for Foods Labelled and
Sold as Those Intended for
Infants/Young Children

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<MFDS Notice 2018-98, Nov. 29, 2018> (Enforcement date : Jan 1, 2020)

Chapter 3. Standards and Specifications for Foods Labelled and Sold as

Those Intended for Infants/Young Children

1. Definition
“Foods labelled and sold as those intended for infants/young children” refer to
foods which are labelled and sold as those intended for infants or young children
among foods which fall under 1. Confectioneries, Breads or Rice cakes ~ 22.
Prepared meals (except those belong to Foods for special dietary uses). These
foods are intended to be consumed directly or after mixing with foods, or after
simple cooking process such as heating.

2. Manufacturing/Processing Standards
(1) They shall be pasteurized or sterilized in order to prevent microbial risks.
(2) Liquid products shall be manufactured as sterilized products. (However,
milks, processed milks and fermented milks are excluded)
(3) When honey or maple syrup is used as an ingredient, it shall be treated in a
way that destroys the spores of Clostridium botulinum.
(4) Cocoa may be used in the products intended for young children of 12
months or older; and the amount of use shall not be more than 1.5%. (for
those intended to be consumed after dilution, this applies based on the time
of consumption.
(5) Tar colors and sodium saccharin shall not be used.
(6) Products shall be manufactured according to the standards specified for baby
foods intended for infants/young children in 5) Contaminants of Chapter 2.
Common standards and Specifications for General Foods, 3. Standards and
Specifications for General Foods.
3. Specifications
(1) Hygiene Indicator Bacteria & Foodborne Pathogens

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 Specifications
Product property n c m M
Item
① Sterilized product 5 0 0 -
② Powdered products intended
5 2 1,000 10,000
for infants under 6 months
Bacterial count Foods other than those specified in
① and ② above (except powdered
5 1 10 100
products or products containing
lactic acid bacteria, cheeses)
Coliforms (except sterilized products) 5 0 0 -
Bacillus cereus (except sterilized products) 5 0 100 -
Cronobacter spp. (applicable only to infant products,
5 0 0/60g -
excluding sterilized products)

(2) Sodium (mg/100g) : Not more than 200 (however, not more than 300 in
cheeses; and for products intended to be consumed after dilution or mixing,
standard shall be applied reflecting the manufacturer’s suggested method of
consumption)

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 Chapter 4

Standards and Specifications

for Long Shelf-life Foods

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 Chapter 4. Standards and Specifications for Long Shelf-life Foods

1. Canned/bottled Foods
“Canned/bottled foods” refers to products that are manufactured by placing foods
in a can or bottle; and then degassing, sealing and pasteurizing or sterilizing.
1) Manufacturing/Processing Standards
(1) For sterilization, products shall be heated keeping the center temperature at
120℃ for 4 minutes, or using alternative methods with equivalent or better
effect.
(2) Low acid foods with a pH higher than 4.6 shall be marked with a code that
indicates content, processing plant and date of manufacture; and records of
sterilization process shall be retained.
(3) Acid foods with a pH of 4.6 or less may be pasteurized, such as by heating,
etc.
(4) Products shall be pasteurized or sterilized in an adequate method depending on
their characteristics in order to increase their preservability; and frozen in an
adequate method to prevent discoloration of the content and suppress the
growth of thermophilic bacteria.
2) Specifications
(1) Properties and Conditions∶ Can or bottle caps shall not be expanded or
deformed; and the content shall retain its original color and gloss without
off-taste or flavor.
(2) Tin (mg/kg)∶ Not more than 150 (applicable only to canned products except
aluminum cans; for acid canned foods, tin shall not exceed 200)
(3) Bacteria∶ Bacterial growth shall be negative.

2. Retort Foods
“Retort foods” refers to products that are produced by filling manufactured/processed
or cooked foods into a single layer plastic film, or metal foil, or in a pouch- or
other-shaped container formed by bonding multiple layers of the film; and

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 subsequently sealing and heating/pasteurizing or sterilizing them.
1) Manufacturing/Processing Standards
(1) For sterilization, products shall be heated, keeping the center temperature at
120℃ for 4 minutes, or using alternative methods with equivalent or better
effect. Low acid foods with a pH exceeding 4.6 shall be marked with a code
that indicates content, processing plant, date of manufacture; and records of
sterilization process shall be retained. Acid foods with a pH of 4.6 or less
may be pasteurized, such as by heating, etc.
(2) Products shall be pasteurized or sterilized in an adequate method depending on
their characteristics in order to increase their preservability; and frozen in an
adequate method to prevent discoloration of the content and suppress the
growth of thermophilic bacteria.
(3) No preservatives shall be used.
2) Specifications
(1) Properties and Conditions∶ Product shapes shall not be expanded or
deformed; and the content shall retain its original flavor, color and gloss as
well as material properties without off-taste or flavor.
(2) Bacteria∶ Bacterial growth shall be negative.
(3) Tar colors∶ Shall not be detected

3. Frozen Foods
“Frozen foods” refers to products that are produced by manufacturing/processing or
cooking foods and subsequently freezing and storing them at freezing temperature
for long shelf-life, which are placed in a container/package.
(1) Frozen foods for consumption without heating: Those frozen foods intended
for direct consumption without an additional heating process
(2) Frozen foods for consumption after heating: Those frozen foods that need an
additional heating process before consumption
1) Manufacturing/Processing Standards
(1) Pasteurized products shall be heated and pasteurized, keeping the center

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 temperature at 63℃ or above for 30 minutes, or using alternative methods
with equivalent or better effect.
2) Specifications (except for meat, packaged meat, milk products, processed meat
products, processed egg products, processed meat containing product
(unpasteurized), processed fish meat products (unpasteurized) and other processed
foods of animal origin (unpasteurized))
(1) Frozen foods for consumption without heating
① Bacterial count: n=5, c=2, m=100,000, M=500,000 (except for fermented
products and those added with fermented products or lactic acid bacteria)
② Coliforms: n=5, c=2, m=10, M=100 (applicable to pasteurized products)
③ Escherichia coli: n=5, c=2, m=0, M=10 (except for pasteurized products)
④ Lactic acid bacterial count: Not less than the indicated amount (applicable to
products containing lactic acid bacteria)
(2) Frozen foods for consumption after heating
① Bacterial count: n=5, c=2, m=1,000,000, M=5,000,000 (for pasteurized
products, n=5, c=2, m=100,000, M=500,000; except for fermented products
and those added with fermented products or lactic acid bacteria)
② Coliforms: n=5, c=2, m=10, M=100 (applicable to pasteurized products)
③ Escherichia coli: n=5, c=2, m=0, M=10 (except for pasteurized products)
④ Lactic acid bacterial count: Not less than the indicated amount (applicable to
products containing lactic acid bacteria)

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 Chapter 5

Standards and Specifications

for Each Food Products

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 Chapter 5. Standards and Specifications for Each Food Product

1. Confectioneries, Breads or Rice Cakes

1) Definition
Confectioneries, breads or rice cakes refers to Confectionery, Candies, Chewing
gum, Breads and Rice cakes that are processed using grain flour, sugar, eggs and
milk products, etc. as main ingredients.
2) Requirements for Ingredients, etc.
(1) Perishable and easily spoiled ingredients shall be refrigerated or frozen.
3) Manufacturing/Processing Standards
(1) When manufacturing jellies such as cup jelly, etc., that can be consumed by
inhaling, their sizes shall conform to one of the following specifications:
① The minimum internal diameter of the side contacting the lid shall be at
least 5.5 cm; and the minimum internal diameter of the height and bottom
shall be at least 3.5 cm.
② The length of the long side shall be at least 10 cm; and width and
thickness shall be less than 1.5 cm, respectively.
(2) The following gelling agent shall not be used as an ingredient in jellies such
as cup jelly, etc.
① Konjac, glucomannan

<MFDS Notice 2018-74, Oct. 12, 2018> (Enforcement date : Jan. 1, 2020)
(3) In case candies are manufactured by coating their surfaces with citric acid
and malic acid, etc. for sour taste, the coating material shall be diluted so
that the citric acid and malic acid, etc. components are less than 50% (as
the sum in case various acids are mixed together).

4) Food Type
(1) Confectionery
Confectionery refers to a product that is manufactured by baking, puffing, or
frying, etc. of grain flour, etc., as a main ingredient; or by adding food or

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 food additives thereto; including biscuits, wafers, cookies, crackers, hangwa
(Korean traditional sweets) and snacks, etc.
(2) Candies
Candies refers to a product that is manufactured by processes such as molding,
of saccharides, sugar-alcohol or bean paste, etc. as a main ingredient, added
with food or food additives; including candy, caramel, yanggaeng (red bean
jelly) and jelly, etc.
(3) Chewing gum
Chewing gum refers to a product processed by adding other food or food
additives to a gum base whose main ingredients are natural or synthetic resins,
etc.
(4) Breads
Breads refers to a dough fermented or unfermented, made with wheat flour or
other grain flour, sugar, fat and oil, and egg, etc. as main ingredients; or a
frozen mixture of cream, sugar and egg, etc. as main ingredients; and their
cooked products; including loaf bread, cakes, sponge cakes, donuts, pizzas,
pies, corn dogs, tiramisu and mousse cakes, etc.
(5) Rice cakes
Rice cakes means a mixture kneaded or cooked products made by adding
edible salt, saccharides, grains, pulses, vegetables, fruits or alcoholic beverages,
etc. to main ingredients, such as rice flour, glutinous rice flour, potato flour,
starch or other grains flour, etc.
5) Specifications
(1) Acid value: Not more than 2.0 (applicable only to fried/oil treated
confectionery; for hangwa (Korean traditional sweets), not
more than 3.0)
(2) Tar colors other than those permitted：Shall not be detected (applicable only
to candies, chewing gum and breads)
(3) Antioxidant (g/kg)：No antioxidants shall be detected except for the following
(applicable only to chewing gum):

Butylated hydroxyanisole (BHA); Not more than 0.4 g/kg (when used in combination,

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 the sum of dibutyl hydroxy toluene; butylated
Dibutyl hydroxy toluene;
hydroxyanisole; and tert-butylhydroquinone shall not
Tert-butylhydroquinone
exceed 0.4 g/kg.)

(4) Preservatives (g/kg)∶ No preservatives shall be detected except for the following:

Propionic acid;
Not more than 2.5 (based on propionic acid; applicable only
Sodium propionate;
to breads)
Calcium propionate
(5) Bacterial count : n=5, c=2, m=10,000, M=50,000 (applicable only to sealed
products of confectionery and candies; excluding fermented
and lactic acid bacteria-containing products)
(6) Staphylococcus aureus∶ n=5, c=0, m=0/10 g [However, applicable only to
breads that have not been heated after applying or
filling with cream (refers to those produced by
adding other foods and food additives to milk, eggs,
milk cream, edible fats and oils as main ingredients
and subsequently going through processes such as
mixing or aeration).]
(7) Salmonella spp. : n=5, c=0, m=0/10 g [However, applicable only to breads
that have not been heated after applying or filling with
cream (refers to those produced by adding other foods and
food additives to milk, eggs, milk cream, edible fats and
oils as main ingredients and subsequently going through
processes such as mixing or aeration).]
(8) Escherichia coli: n=5, c=1, m=0, M=10 (applicable only to rice cakes)
(9) Lactic acid bacteria count : Not less than the indicated amount (applicable only
to confectionery and Candy containing lactic acid
bacteria)
(10) Crushing strength (Newton) : Not more than 5 (applicable only to jelly, such as
cup jelly and stick jelly, etc.)

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<MFDS Notice 2018-74, Oct. 12, 2018> (Enforcement date : Jan. 1, 2020)
(11) Total acid (as citric acid, w/w%) : Not more than 6.0 (applicable only to
candies; and not more than 4.5 for
those coated with coating materials for
sour taste)

(12) Total aflatoxin (µg/kg) : Not more than 15.0 (as the sum of B1, B2, G1 and
G2; however, B1 shall not exceed 10.0 µg/kg. Only
applicable to Confectionery, Candies and Chewing
gum containing peanuts and nuts)
(13) Fumonisin (mg/kg) : Not more than 1 (as the sum of B1 and B2; only
applicable to Confectionery, Candies and Chewing
gum containing not less than 50% of maize)
(14) Lead (mg/kg) : Not more than 1.0 (only applicable to jelly); not more than
0.2 (only applicable to Candy)
6) Test Methods
(1) Acid value
Take an appropriate amount of sample into an Erlenmeyer flask to obtain the
necessary amount of fat and oil by grinding or slicing. Add purified ether to
immerse the sample and allow it to stand for approximately 2 hours with
occasional shaking. Filter the sample with dry filter paper in order to prevent
spillover of solids of the sample. Then, add purified ether (approx. half of the
previous amount) to the sample in the Erlenmeyer flask; shake it to mix; and
repeat filtration through the same filter paper. Transfer the filtrate into a
separatory funnel; add water in the amount equivalent to approximately 1/2~1/3
of the filtrate; shake well to clean; and discard the water layer. Repeat this
procedure two times. Collect the ether layer; dehydrate the solution with
anhydrous sodium sulfate; pass it through nitrogen gas or carbon dioxide,
while reducing pressure in water bath at 40℃ to completely remove ether.
Take approximately 10 g of remaining fat and test it according to “Chapter 8.
General Test Methods, 2. Food Component Test Methods, 2.1.5.3.1 Acid
Value.” Note that “S” in the formula means a gram of fat and oil.
(2) Tar colors other than those permitted

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 Test in accordance with “Chapter 8. General Test Methods, 3.4 Color Additives.”
(3) Antioxidant
Test in accordance with “Chapter 8. General Test Methods, 3.3 Antioxidant.”
(4) Preservatives
Test in accordance with “Chapter 8. General Test Methods, 3.1 Preservatives.”
(5) Bacterial count
Test in accordance with “Chapter 8. General Test Methods, 4. Microbiological
Test Methods, 4.5.1 General Bacterial Count.”
(6) Staphylococcus aureus
Take 10 g of cream at random from a product coated or filled with cream;
add 90 mL of sterile normal saline and homogenize it. Using this solution as
a test solution, test in accordance with “Chapter 8. General Test Methods, 4.12
Staphylococcus Aureus, 4.12.1 Qualitative Test.”
(7) Salmonella spp.
Take 10 g of cream at random from a product coated or filled with cream.
Test in accordance with to “Chapter 8. General Test Methods, 4.11 Salmonella
spp.”
(8) Escherichia coli
Test in accordance with “Chapter 8. General Test Methods, 4. Microbiological
Test Methods, 4.8 Escherichia coli.”
(9) Lactic acid bacteria count
Test in accordance with “Chapter 8. General Test Methods, 4. Microbiological
Test Methods, 4.9 Lactic Acid Bacteria Count.”
(10) Crushing strength
Test in accordance with “Chapter 8. General Test Methods, 1.5 Tests for
Physical Properties of Jelly.”

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<MFDS Notice 2018-74, Oct. 12, 2018> (Enforcement date : Jan. 1, 2020)
(11) Total acid
Take 1~5 g of homogenized sample, add 50 mL of distilled water and
completely dissolve by shaking. This solution is used as a test solution.
Calibrate the pH meter with each buffer solution of pH 4.01, 7.00 and 10.01.
After adjusting the temperature of test solution to the temperature of buffer
solution used for calibration, use electrode of the calibrated pH meter to
agitate and titrate it with 0.1 N sodium hydroxide solution until it reaches pH
8.2. Identify the consumed 0.1 N sodium hydroxide solution and calculate the
total acid using the following equation. Find the result value from the
averages values resulted from three repetitions of the experiment.
1 mL of 0.1 N sodium hydroxide solution = 0.0064 g C6H8O7

Total acid (w/w%) = x100 (as citric acid)

V : Consumed amount of 0.1 N NaOH (mL)

f : Factor of 0.1 N NaOH
S : Sample amount (g)

(12) Aflatoxin
Test in accordance with “Chapter 8. General Test Methods, 9.2 Mycotoxin.”
(13) Fumonisin
Test in accordance with “Chapter 8. General Test Methods, 9.2 Mycotoxin.”
(14) Lead
Test in accordance with “Chapter 8. General Test Methods, 9.1 Heavy Metals.”

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 2. Frozen Confectioneries
Frozen Confectioneries refers to products intended to be consumed frozen after
adding other food or food additives to raw milk, milk products and drinking water;
including Ice creams, Frozen confectionery products, Ice cream mixes and Edible ice.

2-1 Ice Creams (*Livestock products)

1) Definition
Ice creams refers to foods that are produced by adding other food or food
additives to raw milk and milk products used as ingredients and then freezing
and hardening the mixture; and as for lactic acid bacteria (including
lactobaccillius, lactococcus, bifidobacteria) containing products, ice creams labelled
as products containing lactic acid bacteria or fermented milk.
2) Requirements for Ingredients, etc.
3) Manufacturing/Processing Standards
(1) When using eggs, the surface of the eggs shall be washed/disinfected before
use.
(2) Pasteurization shall be performed, keeping the center temperature of the
product at 68.5℃ for not less than 30 minutes or using alternative methods
with equal or better effect; (except that pasteurization process may be omitted
for lactic acid bacteria-containing products as necessary).
(3) When adding other ingredients after pasteurization, precautions shall be taken
to avoid microbial contamination.
(4) At the time of manufacturing, the non-fat milk solids of the finished product
shall contain not less than 75% (by weight) components with the same
specifications as those for skim milk powder (except frozen confectionery
products).
(5) Hardening or freezing process may be omitted depending on the characteristics
of a product, such as sherbets and soft-serve ice creams, etc.
4) Food Type
(1) Ice cream

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 It refers to ice creams containing not less than 6% milk fat and not less than
16% milk solids.
(2) Low-fat ice cream
It refers to ice creams containing not more than 2% crude fat and not less
than 10% non-fat milk solids.
(3) Ice milk
It refers to ice creams containing not less than 2% milk fat and not less than
7% milk solids.
(4) Sherbet
It refers to ice creams containing not less than 2% non-fat milk solids.
(5) Non-fat ice cream
It refers to ice creams containing not less than 5% crude fat and not less than
5% non-fat milk solids.
5) Specifications
(1) Milk fat (%) : Not less than 2.0 (only applicable to Ice milk);
Not less than 6.0 (only applicable to Ice cream)
(2) Crude fat (%) : Not more than 2.0 (only applicable to Low-fat ice cream)
(3) Bacterial count : n=5, c=2, m=10,000, M=100,000 (except for products
containing lactic acid bacteria or fermented milk)
(4) Coliforms: n=5, c=2, m=10, M=100
(5) Lactic acid bacteria count: Not less than the indicated amount (only applicable
to products containing lactic acid bacteria)
(6) Listeria monocytogenes∶ n=5, c=0, m=0/25g
6) Test Methods
Test in accordance with “Chapter 8. General Test Methods.”

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2-2 Ice Cream Mixes (*Livestock products)
1) Definition
Ice cream mixes refers to liquid products produced by adding other food or
food additives to raw milk and milk products, etc., used as ingredients, and
then mixing and pasteurizing/sterilizing the mixture; and powder products by
drying and grinding such mixture into powder, both of which turn into ice
creams when frozen directly or after added with water.
2) Requirements for Ingredients, etc.
3) Manufacturing/Processing Standards
(1) When using eggs, the surface of the eggs shall be washed/disinfected before
use.
(2) Pasteurization shall be performed at 68.5℃ for not less than 30 minutes or
using alternative methods with equal or better effect; (except that
pasteurization process may be omitted for lactic acid bacteria-containing
products as necessary).
(3) When adding other ingredients after pasteurization, precautions shall be taken
to avoid microbial contamination.
(4) When manufactured, the non-fat milk solids of the finished product shall
contain not less than 75% (by weight) components with the same
specifications as those for skim milk powder.
4) Food Type
(1) Ice cream mix
It refers to ice cream mixes containing not less than 6% milk fat (not less
than 18% for powder products) and not less than 16% milk solids (not less
than 48% for powder products).
(2) Low-fat ice cream mix
It refers to ice cream mixes containing not more than 2% crude fat and not
less than 10% non-fat milk solids.
(3) Ice milk mix
It refers to ice cream mixes containing not less than 2% milk fat (6% for
powder products) and not less than 7% milk solids (21% for powder products).

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 (4) Sherbet mix
It refers to ice cream mixes containing not less than 2% non-fat milk solids
(6% for powder products).
(5) Non-fat ice cream mix
It refers to ice cream mixes containing not less than 5% crude fat (15% for
powder products) and not less than 5% non-fat milk solids (15% for powder
products).
5) Specifications
(1) Milk fat (%)
① Ice cream mix : Not less than 6.0 (However, not less than 18.0 for powder
products)
② Ice milk mix : Not less than 2.0 (However, not less than 6.0 for powder
products)
(2) Crude fat (%) : Not more than 2.0 (only applicable to low-fat ice cream mix)
(3) Bacterial count : n=5, c=2, m=10,000, M=100,000 (n=5, c=0, m=0, for
sterilized products; excluding products containing lactic
acid bacteria and fermented milk)
(4) Coliforms : n=5, c=2, m=10, M=100 (except for sterilized products)
(5) Lactic acid bacteria count : Not less than 10,000,000 per 1 mL (only applicable
to products containing lactic acid bacteria);
Not less than 3,000,000 per 1 mL (only applicable
to powder products containing lactic acid bacteria)
(6) Water (%) : Not more than 5.0 (only applicable to powder products)
(7) Salmonella spp.∶ n=5, c=0, m=0/25g
(8) Listeria monocytogenes∶n=5, c=0, m=0/25g
6) Test Methods
Test in accordance with “Chapter 8. General Test Methods.”

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2-3 Frozen Confectionery Products
1) Definition
Frozen confectionery products refers to foods that are produced by mixing other
food or food additives into drinking water and then freezing it.; and are not
applicable to those set forth in 2-1~2-2.
2) Requirements for Ingredients, etc.
3) Manufacturing/Processing Standards
(1) Frozen confectionery products shall be frozen after pasteurization by heating
for 30 minutes keeping the center temperature at 63℃ or above, or using
alternative methods with equal or better effect.
4) Food Type
5) Specifications
(1) Bacterial count : n=5, c=2, m=10,000, M=50,000 (only applicable to sealed
products; excluding products containing fermented products
or lactic acid bacteria)
(2) Coliforms : n=5, c=2, m=0, M=10
(3) Lactic acid bacteria count : Not less than the indicated amount (only applicable
to products containing lactic acid bacteria)
6) Test Methods
(1) Bacterial count
Test in accordance with “Chapter 8. General Test Methods, 4. Microbiological
Test Methods, 4.5.1 General Bacterial count.”
(2) Coliforms
Test in accordance with “Chapter 8. General Test Methods, 4. Microbiological
Test Methods, 4.7 Coliforms.”
(3) Lactic acid bacteria count
Test in accordance with “Chapter 8. General Test Methods, 4. Microbiological
Test Methods, 4.9 Lactic Acid Bacteria Count.”

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2-4 Ices
1) Definition
Ices refers to drinking water in frozen form for use in manufacturing/
processing/preparing/storing of foods, etc.; or for direct consumption.
2) Requirements for Ingredients, etc.
3) Manufacturing/Processing Standards
4) Food Type
(1) Edible ice
It refers to ice made by freezing drinking water for direct use in
manufacturing/processing/preparing, etc. or for direct consumption.
(2) Ice for fishery
It refers to ice used for storage and preservation of fishery products.
5) Specifications
Classification
Edible ice Ice for fishery
Items
(1) Chloride ion (mg/L) Not more than 250 —
(2) Nitric nitrogen (mg/L) Not more than 10.0 —
(3) Ammonia nitrogen (mg/L) Not more than 0.5 —
(4) Potassium permanganate
Not more than 10.0 —
consumption (mg/L)
(5) pH 5.8〜8.5 5.8〜8.5
(6) Residue on evaporation
— Not more than 1,500
(mg/L)
(7) Bacterial count n=5, c=2, m=100, M=1,000 n=5, c=2, m=100, M=1,000
n=5, c=2, m=0, n=5, c=2, m=0,
(8) Coliforms
M=10/50mL M=10/50mL
6) Test Methods
Test in accordance with “Chapter 8. General Test Methods, 6.1.3 Edible Ice and
Ice for Fishery.”

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 3. Cocoa Products or Chocolates

Cocoa products or chocolates refers to Cocoa mass, Cocoa butter and Cocoa
powder derived from seeds of cacao (Theobroma cacao), as well as Other cocoa
products, Chocolate, Milk chocolate, White chocolate and Semi-chocolate and
Processed chocolate products produced by adding food or food additives thereto.

3-1 Processed Cocoa Products

1) Definition
Cocoa products refers to coca mass, cocoa butter, cocoa powder and other
processed cocoa products derived from cacao seeds.
2) Requirements for Ingredients, etc.
3) Manufacturing/Processing Standards
(1) Alcohol components shall not be added; provided, however, that for
manufacturing process, alcohol content of less than 1% (as alcohol
component) may be used for taste, flavor enhancement or odor removal, etc.
4) Food Type
(1) Cocoa mass
It refers to cacao seeds in fine powder or semi-liquid form produced by
shelling and grinding cacao seeds; or lumps made by hardening such liquid.
(2) Cocoa butter
It refers to a fat derived from cacao seeds by compression or solvent
extraction after shelling.
(3) Cocoa powder
It refers to a product made by roasting and shelling cacao beans and removing
fats therefrom to obtain a lump, then making it into powder.
(4) Other cocoa products
Other cocoa products refers to products made by simply processing ingredients
derived from cacao seeds, such as by grinding or compression, etc., or a
mixture made by adding food or food additives, etc. to such products, other

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 than cocoa mass, cocoa butter and cocoa powder. However, it excludes those
falling under the category of Chocolates, Confectioneries, Breads or Rice cakes,
etc.
5) Specifications
(1) Lead (mg/kg) : Not more than 2.0 (only applicable to Cocoa powder)
(2) Iodine value : 33~42 (only applicable to Cocoa butter)
(3) Salmonella spp. : n=5, c=0, m=0/25 g
6) Test Methods
(1) Lead
Test in accordance with “Chapter 8. General Test Methods, 9.1 Heavy Metals.”
(2) Iodine value
Test in accordance with “Chapter 8. General Test Methods, 2. Food
Component Test Methods, 2.1.5.3.3 Iodine Value.”
(3) Salmonella spp.
Test in accordance with “Chapter 8. General Test Methods, 4. Microbiological
Test Methods, 4.11 Salmonella spp.”

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3-2 Chocolates
1) Definition
Chocolates refers to Chocolate, Milk chocolate, White chocolate, Semi-chocolate
and Processed chocolate products that are processed by adding food or food
additives to Processed cocoa products.
2) Requirements for Ingredients, etc.
3) Manufacturing/Processing Standards
(1) Alcohol components shall not be added; provided, however, that for
manufacturing process, alcohol content of less than 1% (as alcohol
component) may be used for taste, flavor enhancement or odor removal, etc.
4) Food Type
(1) Chocolate
It refers to a product with a cocoa solids content of not less than 30% (with
not less than 18% cocoa butter and not less than 12% non-fat cocoa solids)
that are produced by adding food or food additives, etc. to Processed cocoa
products.
(2) Milk chocolate
It refers to a product with a cocoa solids content of not less than 20% (with
not less than 2.5% non-fat cocoa solids) and a milk solids content of not less
than 12% (with not less than 2.5% milk fat content), which are produced by
adding food or food additives, etc. to Pocessed cocoa products.
(3) White chocolate
It refers to a product with a cocoa butter content of not less than 20% and a
milk solids content of not less than 14% (with not less than 2.5% milk fat
content), which are produced by adding food or food additives, etc. to
Processed cocoa products.
(4) Semi-chocolate
It refers to a product with a cocoa solids content of not less than 7% that are
produced by adding food or food additives, etc. to Processed cocoa products.
(5) Processed chocolate products

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 Processed chocolate Products refers to composite food products that are
processed by mixing, coating or filling, etc., the foods for human consumption,
such as nuts, candies, biscuits, etc., with the chocolates specified in (1)
(Chocolate)~(4) (Semi-chocolate); and that have a cocoa solids content of not
less than 2%.
5) Specifications
(1) Tar colors other than those permitted : Shall not be detected
(2) Bacterial count : n=5, c=2, m=10,000, M=50,000 (only applicable to sealed
products; excluding products containing fermented products
or lactic acid bacteria)
(3) Lactic acid bacteria count : Not less than the indicated amount (only applicable
to products containing lactic acid bacteria)
(4) Salmonella spp. : n=5, c=0, m=0/25 g
6) Test Methods
(1) Tar colors other than those permitted
Test in accordance with “Chapter 8. General Test Methods, 3.4 Color
Additives.”
(2) Bacterial count
Test in accordance with “Chapter 8. General Test Methods, 4. Microbiological
Test Methods, 4.5.1 General Bacterial Count.”
(3) Lactic acid bacteria count
Test in accordance with “Chapter 8. General Test Methods, 4. Microbiological
Test Methods, 4.9 Lactic Acid Bacteria Count.”
(4) Salmonella spp.
Test in accordance with “Chapter 8. General Test Methods, 4. Microbiological
Test Methods, 4.11 Salmonella spp.”

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 4. Saccharidess
Saccharidess refers to Sugar, Sugar syrups, Oligosaccharides, Glucose, Fructose and
Taffies obtained by processing starch ingredients or sugar solutions; or Processed
saccharide products processed therefrom.

4-1 Sugars
1) Definition
Sugars refers to sugar or other sugar refined from sugar solutions or raw sugar
derived from sugar cane or sugar beets, etc.
2) Requirements for Ingredients, etc.
3) Manufacturing/Processing Standards
(1) Manufacturing of Sugar shall involve the processes of dissolution, filtration
and crystallization.
4) Food Type
(1) Sugar
It refers to crystallized, powdered or lump form of products, which is made
by refining/processing sugar solution or raw sugar. (100% sugar solution or
raw sugar)
(2) Other sugar
Other sugar refers to a product made by refining/processing sugar solution or
raw sugar, and mixing with food or food additives.
5) Specifications

Types
Sugar Other sugar
Items
It shall be in colorless~brown
(1) Properties and
crystals, crystalline powder, or -
conditions
lump form with a sweet taste
Not less than 99.7
(2) Sugar content (%) (however, not less than 97.0 in Not less than 86.0
brown sugar)
(3) Sodium saccharin Shall not be detected
(4) Lead (mg/kg) Not more than 0.5 Not more than 1.0

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(5) Sulfur dioxide (g/kg) Less than 0.020

6) Test Methods
(1) Sugar content (sugar)
Transfer an exactly 26 g of sample into a 100 mL measuring flask, and add
80 mL of water to completely dissolve the sample. Slowly add 1 mL of
alkaline lead acetate solution and fill with water to the marked line. When a
layer of foam appears on the surface of the solution, add one drop of ethanol
to suppress the foam and vigorously shake it to mix. Add a small amount of
diatomite as necessary and filter it with dry filter paper. Discard the 25 mL of
initial filtrate. Then, using the next filtrate as a test sample, test in accordance
with “Chapter 8. General Test Methods, 2. Food Component Test Methods,
2.1.4.1.3 Sucrose, C. Polarimetry.”
(2) Sodium saccharin
Test in accordance with “Chapter 8. General Test Methods, 3.2.1 Sodium
Saccharin.”
(3) Lead
Test in accordance with “Chapter 8. General Test Methods, 9.1 Heavy Metals.”
(4) Sulfur dioxide
Test in accordance with “Chapter 8. General Test Methods, 3.5 Sulfurous
Acid, Sodium Hydrosulfite and Its Salts.”

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4-2 Sugar Syrups
1) Definition
Sugar Syrups refers to liquid products produced by refining and concentrating,
etc. the cane juice or maple sap extracted from sugar cane or maple trees, etc.
2) Requirements for Ingredients, etc.
3) Manufacturing/Processing Standards
4) Food Type
5) Specifications
(1) Total saccharide (%) : Not less than 60.0
(2) Lead (mg/kg) : Not more than 1.0
(3) Sodium saccharin : Shall not be detected.
6) Test Methods
(1) Total saccharide
Test in accordance with “Chapter 8. General Test Methods, 2. Food
Component Test Methods, 2.1.4.1.3 Sucrose.”
(2) Lead
Test in accordance with “Chapter 8. General Test Methods, 9.1 Heavy Metals.”
(3) Sodium saccharin
Test in accordance with “Chapter 8. General Test Methods, 3.2.1 Sodium
Saccharin.”

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4-3 Oligosaccharides
1) Definition
Oligosaccharides refers to Oligosaccharide and Processed oligosaccharide
products that are either sugar solutions obtained through enzyme action for
straight or branched chains of not more than 10 saccharide molecules, using
saccharide ingredients; or a liquid or powder that is filtered, refined and
concentrated from such solution.
2) Requirements for Ingredients, etc.
3) Manufacturing/Processing Standards
4) Food Type
(1) Oligosaccharide
It refers to fructooligosaccharide, isomaltooligosaccharide, galactooligosaccharide,
maltooligosaccharide, xylooligosaccharide, gentiooligosaccharide, or mixed
oligosaccharides that are either sugar solutions obtained through enzyme action
for straight or branched chains of sugar molecules, using sugar ingredients; or
a liquid or powder that is filtered, refined and concentrated from such
solution.
(2) Processed oligosaccharide products
It refers to products that are processed by adding food or food additives to
oligosaccharide.
5) Specifications
(1) Oligosaccharide content (%)
① The respective oligosaccharide content of not less than 10 in
fructooligosaccharide, isomaltooligosaccharide, galactooligosaccharide,
xylooligosaccharide and gentiooligosaccharide
② Maltooligosaccharide : Not less than 40
③ Processed oligosaccharide products : Not less than each oligosaccharide
content specified in ①~②
(2) Lead (mg/kg) : Not more than 1.0
6) Test Methods

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(1) Oligosaccharide
Test in accordance with “Chapter 8. General Test Methods, 6.2.1 Oligosaccharide.”
(2) Lead
Test in accordance with “Chapter 8. General Test Methods, 9.1 Heavy Metals.”

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4-4 Glucose
1) Definition
Glucose refers to a product that is produced by filtering, concentrating and
refining the saccharide obtained by saccharification of starch as a main
ingredient.
2) Requirements for Ingredients, etc.
3) Manufacturing/Processing Standards
4) Food Type
5) Specifications
(1) Dextrose equivalent (D.E) : Not less than 80.0 (only applicable to liquid
products)
(2) Sodium saccharin : Shall not be detected
(3) Dextrin powder (%) : Not more than 4.0 (only applicable to powder/crystalline
products)
(4) Lead (mg/kg) : Not more than 0.5
6) Test Methods
(1) Dextrose equivalent (D.E)
Calculate the reducing sugar (as glucose) by testing in accordance with
“Chapter 8. General Test Methods, 2. Food Component Test Methods, 2.1.4.1.2
Reducing Sugar.” Then, calculate the dextrose equivalent (D.E).

Reducing Sugar (% as Glucose)

D.E ＝ × 100
Saccharide Solids in the Sample (%)
(2) Sodium saccharin
Test in accordance with “Chapter 8. General Test Methods, 3.2.1 Sodium
Saccharin.”
(3) Dextrin powder
Test in accordance with “Chapter 8. General Test Methods, 6.2.2 Glucose.”
(4) Lead
Test in accordance with “Chapter 8. General Test Methods, 9.1 Heavy Metals.”

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4-5 Fructoses
1) Definition
Fructoses refers to products produced by isomerization of glucose obtained by
saccharification of starch as a main ingredient; or those produced by processing
a sugar solution obtained by hydrolysis of sugar.
2) Requirements for Ingredients, etc.
3) Manufacturing/Processing Standards
4) Food Type
(1) Fructose
It refers to crystalline or powder products produced by crystallizing and drying
the concentrated liquid produced by isomerization of glucose, which is obtained
by saccharification, filtering, refining and concentrating starch or by hydrolysis
of sugar.
(2) Other fructose
It refers to a concentrated liquid product produced by isomerization of glucose
obtained by saccharification, filtering, refining and concentrating starch; or a
mixture obtained by adding food or food additives to thereto or to fructose.
5) Specifications

Type
Fructose Other fructose
Item
Not less than 98.0 Not less than 35.0
(1) Fructose (%)
(as in anhydrous state) (as in anhydrous state)
(2) Specific rotation [α]D20 -89.0 ~ -93.5 -
(3) Sodium saccharin Not detected
(4) Lead (mg/kg) Not more than 0.5 Not more than 0.5

6) Test Methods
(1) Fructose
Test in accordance with “Chapter 8. General Test Methods, 6.2.3 Fructose.”
(2) Specific rotation
Precisely measure 10 g of sample as in anhydrous state (Convert the amount
according to the sample’s water content) and dissolve it in water. Then, add

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 0.2 mL of ammonia test solution and water to make a 100 mL solution. Next,
measure its optical rotation at 20℃ using a 200 mm polarimeter, and multiply
it by 5 to get the specific rotation
(3) Sodium saccharin
Test in accordance with “Chapter 8. General Test Methods, 3.2.1 Sodium
Saccharin.”
(4) Lead
Test in accordance with “Chapter 8. General Test Methods, 10.1 Tests for
Heavy Metals.”

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4-6 Taffies ( )
1) Definition
Taffies (yeot) refers to starch syrups, other taffies and dextrin that are produced
by processing a sugar solution obtained by enzyme or acid hydrolysis of starch
or starch ingredients as main ingredients.
2) Requirements for Ingredients, etc.
3) Manufacturing/Processing Standards
4) Food Type
(1) Starch syrup
Starch Syrup refers to a thick and viscous liquid filtered and concentrated after
the enzyme or acid hydrolysis of starch or grain flour and starch ingredients;
or a processed product of hydrolyzate.
(2) Other taffies
Other taffies refers to a product made by processing Starch syrup or a mixture
obtained by adding food or food additives thereto.
(3) Dextrin
Dextrin refers to a processed hydrolyzate that is obtained by enzyme or acid
hydrolysis of starchy ingredients such as grain flour and starch.
5) Specifications

Type
Starch syrup Other taffies Dextrin
Item
(1) Dextrose equivalent (D.E) Not less than 20.0 Not less than 10.0 Less than 20.0
(2) Sodium saccharin Shall not be detected
(3) Lead (mg/kg) Not more than 1.0

6) Test Methods
(1) Dextrose equivalent (D.E)
Test in accordance with “4-4. Glucose, 6) Test Methods, (1) Dextrose
Equivalent (D.E).”
(2) Sodium saccharin
Test in accordance with “Chapter 8. General Test Methods, 3.2.1 Sodium

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 Saccharin.”
(3) Lead
Test in accordance with “Chapter 8. General Test Methods, 9.1 Heavy Metals.”

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4-7 Processed Saccharide Product
1) Definition
Processed saccharide product refers to products produced using sugars, glucose,
fructoses, taffies, sugar syrups, oligosaccharides, honeys, etc. as main ingredients.
However, for those for which separate Standards and Specifications have been
established, such Standards and Specifications shall apply.
2) Requirements for Ingredients, etc.
3) Manufacturing/Processing Standards
4) Food Type
5) Specifications
(1) Coliforms∶ n=5, c=1, m=0, M=10 (only applicable to pasteurized products)
(2) Bacterial count∶ n=5, c=0, m=0 (only applicable to sterilized products)
(3) Escherichia coli : n=5, c=1, m=0, M=10 (only applicable to non-pasteurized
products for direct consumption without further processing
or heating)
6) Test Methods
(1) Coliforms
Test in accordance with “Chapter 8. General Test Methods, 4. Microbiological
Test Methods, 4.7 Coliforms.”
(2) Bacterial count
Test in accordance with “Chapter 8. General Test Methods, 4. Microbiological
Test Methods, 4.5.1 General Bacterial Count.”
(3) Escherichia coli
Test in accordance with “Chapter 8. General Test Methods, 4. Microbiological
Test Methods, 4.8 Escherichia coli.”

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 5. Jams

1) Definition
Jams refers to products that are manufactured by jellifying or making syrups
with fruits, vegetables, milk products, etc., by adding saccharides, etc.; and
includes Jam and Other jams.
2) Requirements for Ingredients, etc.
3) Manufacturing/Processing Standards
(1) After pasteurization, products shall be cooled down in order to maintain the
products’ quality and inhibit the growth of thermophilic bacteria.
4) Food Type
(1) Jam
Jam refers to a product manufactured by jellifying fruits or vegetables (not less
than 30% based on fresh weight) together with saccharides.
(2) Other jam
Other jam refers to products manufactured by processing fruits, vegetables,
milk products, etc. with/without the addition of saccharides; including syrups
(not less than 20% based on fresh weight), fruit pie fillings and milk jams, etc.
5) Specifications
(1) Tar colors : Shall not be detected (except Other jams)
(2) Preservatives (g/kg)：No preservatives shall be detected except for the following:
Sorbic acid;
Potassium sorbate; Not more than 1.0 (as sorbic acid)
Calcium sorbate
Benzoic acid;
Sodium benzoate;
Not more than 1.0 (as benzoic acid)
Potassium benzoate;
Calcium benzoate
Methyl ρ-Hydroxybenzoate;
Not more than 1.0 (as parahydroxybenzoic acid)
Ethyl ρ-Hydroxybenzoate
Propionic acid;
Not more than 1.0 (as propionic acid)
Sodium propionate;

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 Calcium propionate
The above preservatives when used Not more than 1.0 (as the sum of sorbic acid, benzoic
together acid, parahydroxybenzoic acid and propionic acid)

(3) Lead (mg/kg) : Not more than 1.0

6) Test Methods
(1) Tar colors
Test in accordance with “Chapter 8. General Test Methods, 3.4 Color Additives.”
(2) Preservatives
Test in accordance with “Chapter 8. General Test Methods, 3.1 Preservatives.”
(3) Lead
Test in accordance with “Chapter 8. General Test Methods, 9.1 Heavy Metals.”

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 6. Soybean Curds or (Starch Jellies)

1) Definition
Soybean curds refers to products manufactured/processed by coagulating soy
milk that is obtained by using pulses as main ingredients; and includes
Soybean curds, Yuba and Processed soybean curd. Muk (starch jellies) refers to
those manufactured using starch ingredients or polysaccharides as main
ingredients.
2) Requirements for Ingredients, etc.
(1) Foreign matters, such as soil, sand and straw, etc. shall be sufficiently
removed from ingredients by pre-treatment process
(2) Soybean powder used as ingredient shall be vacuum-packed; nitrogen filled
after vacuum packed; or distributed/stored in refrigerated conditions.
3) Manufacturing/Processing Standards
(1) It is recommended to pack finished products.
(2) Unpackaged Soybean curd shall have the name of manufacturer or trademark
embossed/indicated in order to distinguish it from those by other
manufacturers.
(3) Only the soybean milk that has been heat treated or treated with equal or
better effect shall be used in manufacture of Yuba.
(4) Only the seawater (including underground brine) that meets the Water
Standards set forth in the “Enforcement Decree of the Framework Act on
Environmental Policy, [Annex] Environmental Standards 3. D. 1) and 4) ”
shall be used in manufacture of Soybean curd.
4) Food Type
(1) Soybean curd
It refers to a product coagulated by adding coagulant to soy milk obtained
from pulses (including soy bean powder; 100%, excluding table salt)
(2) Yuba
It refers to a film obtained by heating pulses at constant temperature or a

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 product produced by processing such film.
(3) Processed soybean curd
It refers to a product produced by adding other food during manufacturing of
Soybean curd; or by adding other food or food additives to Soybean curd and
processing it; (provided that Soybean curd shall be not less than 30%)
(4) Muk (starch jellies)
Muk (starch jelies) means products processed by using starch ingredients, algae
or konjac (Amorphophallus konjac) as main ingredients.
5) Specifications
(1) Coliforms : n=5, c=1, m=0, M=10 (only applicable to filled-and
sealed-packaged products)
(2) Tar colors : Shall not be detected.
6) Test Methods
(1) Coliforms
Test in accordance with “Chapter 8. General Test Methods, 4.7 Coliforms.”
(2) Tar colors
Test in accordance with “Chapter 8. General Test Methods, 3.4 Color Additives.”

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 7. Edible Fats and Oils

Edible Fats and Oils refers to products that are produced by

manufacturing/processing crude oil, obtained from ingredients containing fats and oils,
suitable for human consumption; or those made by adding food or food additives to
such products; and includes Vegetable fats and oils, Animal fats and oils and
Processed edible fat and oil products.

7-1 Vegetable Fats and Oils

1) Definition
Vegetable fats and oils refers to products produced by processing crude oil,
obtained from plants (including crushed powder) containing fats and oils,
suitable for human consumption; or those manufactured/processed by using such
products as ingredients; and includes Soybean oil, Corn oil, Rapeseed oil, Rice
bran oil, Sesame oil, Extracted sesame oil, Perilla oil, Extracted perilla oil,
Safflower oil, Sunflower oil, Cottonseed oil, Peanut oil, Olive oil, Palm oils,
Coconut oil and Hot pepper seed oil, etc.
2) Requirements for Ingredients, etc.
3) Manufacturing/Processing Standards
(1) Crude oil collected through extraction, etc., shall go through degumming,
deacidification, decolorization, or deodorization, or other combined refining
processes with equal or better effect.
(2) Crude oil obtained through compression or using carbon dioxide (supercritical
extraction) shall go through processes such as standing and filtration, etc. to
remove any deposits.
(3) Glycerine shall not be used to adjust acid value during the refining process of
Rice bran oil.
(4) Sesame oil and Perilla oil obtained through compression or using carbon
dioxide (supercritical extraction) shall never be mixed with other edible fats
and oils.
(5) Extracting solvents, carbon dioxide and sodium hydroxide, etc. that are used

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 during manufacturing process shall be treated to meet the use standards of the
Standards and Specifications for Food Additives.
4) Food Type
(1) Soybean oil
Soybean oil refers to crude oil obtained from soybeans and treated to be fit
for human consumption.
(2) Corn oil (corn germ oil)
It refers to crude oil obtained from corn germs and treated to be fit for
human consumption.
(3) Rapeseed oil (canola oil)
It refers to crude oil obtained from rape and treated to be fit for human
consumption.
(4) Rice bran oil (brown rice oil)
It refers to crude oil obtained from rice bran and treated to be fit for human
consumption.
(5) Sesame oil
It refers to pressed sesame oil obtained by pressing sesame seeds; or
supercritical-extracted sesame oil extracted using carbon dioxide (supercritical
extraction).
(6) Extracted sesame oil
It refers to crude oil extracted from sesame seeds and refined.
(7) Perilla oil
It refers to pressed perilla oil obtained by pressing perilla seeds; or
supercritical-extracted perilla oil extracted using carbon dioxide (supercritical
extraction).
(8) Extracted perilla oil
It refers to crude oil extracted from perilla seeds and refined.
(9) Safflower oil
It refers to crude oil obtained from safflower seeds and treated to be fit for
human consumption; it includes safflower oil and high oleic safflower oil.

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(10) Sunflower oil
It refers to crude oil obtained from sunflower seeds and treated to be fit for
human consumption; it includes sunflower oil (including pressed sunflower
oil) and high oleic sunflower oil.
(11) Cottonseed oil
It refers to crude oil obtained from cottonseeds and treated to be fit for
human consumption; it includes cottonseed oil, cottonseed salad oil and
cottonseed stearin oil.
(12) Peanut oil
It refers to crude oil obtained from peanuts and treated to be fit for human
consumption.
(13) Olive oil
It refers to oil obtained by physically or mechanically pressing/filtering or
refining olives; or by mixing thereof.
(14) Palm oils
It refers to palm oil obtained from palm fruits; palm olein oil or palm stearin
oil obtained through fractionation of palm oil; and palm kernel oil obtained
from palm kernels.
(15) Coconut oil
It refers to crude oil obtained from coconut meat and treated to be fit for
human consumption
(16) Hot pepper seed oil
It refers to crude oil obtained from hot pepper seeds and treated to be fit for
human consumption.
(17) Other vegetable fats and oils
It refers to crude oil obtained from a single ingredient of plant origin and
treated to be fit for human consumption; or that obtained from defatted meal
after oil pressing, and refined to be fit for human consumption. However, for
those for which separate Standards and Specifications have been established,
such Standards and Specifications shall apply.

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5) Specifications

Type
Soybean oil Corn oil Rapeseed oil Rice bran oil
Item
(1) Acid value Not more than 0.6 (not more than 4.0 for pressed oil)
(2) Iodine value 123~142 103~130 95~127 92~115

Type Extracted
Sesame oil Perilla oil Extracted perilla oil
Item sesame oil
Not more Not more Not more than
(1) Acid value Not more than 0.6
than 4.0 than 0.6 5.0
(2) Iodine value 103~118 103~118 160~209 160~209
No antioxidants shall be detected except
for the following.
Not more than 0.2 (When
Butylated
used in combination, the
hydroxyanisole
sum of butylated
(3) Antioxidant (BHA);
- - hydroxyanisole (BHA);
(g/kg) Dibutyl hydroxy
dibutyl hydroxy toluene;
toluene;
and tert-butylhydroquinone
Tert-butylhydroq
shall not be more than
uinone
0.2.)
Propyl gallate Not more than 0.1
(4) Linolenic acid Not more
- - -
(%)* than 0.5
(5) Erucic acid Shall not be
- - -
(%) detected

* Linolenic acid content in palmitic acid (C16:0), stearic acid (C18:0), oleic acid
(C18:1), linoleic acid (C18:2), linolenic acid (C18:3), arachidonic acid (C20:0)

Type
Safflower oil Sunflower oil Cottonseed oil
Item
(1) Acid value Not more than 0.6 (not more than 4.0 for pressed oil)
102~120
140~150 120~142
(83~105 for cottonseed
(2) Iodine value (80~100 for high oleic (78~90 for high oleic
stearin oil, 105~123 for
products) products)
cottonseed salad oil)
Shall be clear and
transparent for 5 hours
(3) Cold test — —
and 30 minutes (limited
to cottonseed salad oil)

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 Type
Peanut oil Olive oil
Item
(1) Acid value Not more than 0.6 (not more than 2.0 for blended oil and pressed oil)
(2) Iodine value 84~103 75~94
No antioxidants shall be detected except for the
following.
Not more than 0.2 (When
used in combination, the
Butylated hydroxyanisole sum of butylated
(3) Antioxidant
(BHA); hydroxyanisole (BHA); -
(g/kg)
Dibutyl hydroxy toluene; dibutyl hydroxy toluene;
Tert-butylhydroquinone and tert-butylhydroquinone
shall not be more than
0.2.)
Propyl gallate Not more than 0.1

Type
Palm oil Palm olein oil Palm stearin oil Palm kernel oil
Item
(1) Acid value Not more than 0.6 (not more than 4.0 for pressed oil)
Not more than Not more than
(2) Iodine value - -
5.0 3.0
(3) Antioxidant
44~60 - - 14~22
(g/kg)

Hot pepper
Type Coconut oil Other vegetable fats and oils
seed oil
Item
Not more than Not more than
0.6 0.6
Not more than 0.6 (not more than
(1) Acid value (not more than (not more than
4.0 for pressed oil)
4.0 for pressed 3.0 for pressed
oil) oil)
(2) Peroxide value - - -
(3) Iodine value 7~11 120~139 -
No antioxidants shall be detected
except for the following
(4) Antioxidant
- - Butylated Not more than 0.2
(g/kg)
hydroxyanisole (When used in
(BHA); combination, the

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 sum of butylated
Dibutyl hydroxyanisole
hydroxy (BHA); dibutyl
toluene; hydroxy toluene; and
Tert-butylhydro tert-butylhydroquinon
quinone e shall not be more
than 0.2.)
Propyl gallate Not more than 0.1

6) Test Methods
(1) Acid value
Test in accordance with “Chapter 8. General Test Methods, 2. Food
Component Test Methods, 2.1.5.3.1 Acid Value.”
(2) Iodine value (Wijs method)
Test in accordance with “Chapter 8. General Test Methods, 2. Food
Component Test Methods, 2.1.5.3.3 Iodine Value.”
(3) Cooling test
Test in accordance with “Chapter 8. General Test Methods, 6. Test Methods
for Verification of Specifications for Each Food Product, 6.3.1.1 Cooling Test.”
(4) Antioxidant
Test in accordance with “Chapter 8. General Test Methods, 3.3 Antioxidant.”
(5) Peroxide value
Test in accordance with “Chapter 8. General Test Methods, 2. Food
Component Test Methods, 2.1.5.3.5 Peroxide Value.”
(6) Linolenic acid
Test in accordance with “Chapter 8. General Test Methods, 2. Food
Component Test Methods, 2.1.5.4 Fatty Acid.”
(7) Erucic acid
Test in accordance with “Chapter 8. General Test Methods, 2. Food
Component Test Methods, 2.1.5.4 Fatty Acid.”

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7-2 Animal Fats and Oils (*Livestock products, excluding Fish oil and Other animal fats and oils)
1) Definition
Animal fats and oils refers to crude oil obtained from ingredients of animal
origin containing fat and oil; or products manufactured/processed using such fat
and oil as ingredients; and include edible beef tallow and edible lard, etc.
2) Requirements for Ingredients, etc.
(1) Raw fat (suet), raw beef tallow or raw lard shall be used after physico-chemical
testing as necessary.
(2) Raw beef tallow or raw lard shall not share the same package or container;
container/packages shall be hygienic such that they can protect against leakage,
oxidation, and contamination of contents, etc.
3) Manufacturing/Processing Standards
(1) Raw fats and oils shall go through refinement by degumming, deacidification,
decolorization and deodorization, or other combined refining processes with
equal or better effect. (However, raw beef tallow and raw lard are excluded)
(2) Krill oil obtained from Antarctic krill (Euphausia superba) shall be manufactured
and processed to contain not less than 30 w/w% of phospholipid.
4) Food Type
(1) Edible beef tallow
It refers to a product processed by treating raw beef tallow to be fit for
human consumption.
(2) Edible lard
It refers to a product processed by treating raw lard to be fit for human
consumption.
(3) Raw beef tallow
It refers to a raw material of edible beef tallow processed and rendered from
raw fat (an ingredient for raw beef tallow as adipose tissues of beef cattle).
(4) Raw lard
It refers to a raw material of edible lard processed and rendered from raw fat
(an ingredient for raw lard as adipose tissues of pigs).

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 (5) Fish oil
It refers to crude oil obtained from fishes, crustaceans and mollusks among
fishery products and treated to be fit for human consumption.
(6) Other animal fats and oils
Other animal fats and oils refers to products that are raw fat obtained from
animal ingredients and treated to be fit for human consumption; except for
those categorized according to the above food types (1)~(5).
5) Specifications

Other
Type Edible beef Raw beef
Edible lard Raw lard Fish oil animal fats
Item tallow tallow
and oils
(1) Specific
0.893 0.904 0.894 0.906 - - - -
gravity (40℃/20°)
(2) Refractive
1.448 1.460 1.448 1.461 - - - -
gravity (40℃)
(3) Water (%) Not more than 0.3 Not more than 0.7 - -
(4) Unsaponifiable
Not more than 1.2 - - - -
matter (%)
Not more Not more than
than 3 (Not 0.6
(5) Acid value Not more than 0.3 Not more than 4.0 more than (Not more
45 for krill than 4.0 for
oil) pressed oil)
(6) Peroxide Not more
- - -
value than 5
(7) Saponification
190 202 192 203 - - - -
value
(8) Iodine value 32 50 45 70 - - - -
No antioxidants shall be detected except for the following
Butylated
hydroxyanisole
(BHA);
(9) Antioxidant Not more than 0.2 (When used in combination, the sum of
Dibutyl
(g/kg) butylated hydroxyanisole (BHA); dibutyl hydroxy toluene;
hydroxy
and tert-butylhydroquinone shall not be more than 0.2)
toluene;
Tert-butylhy
droquinone

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 Propyl
Not more than 0.1
gallate

6) Test Methods
Test in accordance with “Chapter 8. General Test Methods.”

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7-3 Processed Edible Fat and Oil Products
1) Definition
Processed edible fat and oil Products refers to products manufactured/processed
by adding food or food additives to vegetables or animal fats and oils as main
ingredients; it includes blended edible oil, flavored oil, processed fat and oil,
shortening, margarine, vegetable cream and imitation cheese, etc.
2) Requirements for Ingredients, etc.
3) Manufacturing/Processing Standards
4) Food Type
(1) Blended edible oil
It refers to a simple mixture of 2 or more types of edible fat and oil, whose
product type is specified in this Notification (except for pressed sesame oil,
pressed perilla oil and flavored oil).
(2) Flavored oil
It refers to edible oil (except for pressed sesame oil, sesame oil by
supercritical extraction, pressed perilla oil and perilla oil by supercritical
extraction) blended with spices, flavoring, natural extracts and seasonings, etc.
(edible fat and oil content of not less than 50%); and used for flavoring food
during food preparation or processing.
(3) Processed fat and oil
It refers to oil refined to be fit for human consumption by changing physical
and chemical properties of oil through hydrogenation, fractionation and
trans-esterification of vegetable or animal fats and oils.
(4) Shortening
It refers to vegetable or animal fat and oil in solid or liquid form used
with/without the addition of food additives to provide processability, such as
plasticity and emulsibility, etc.
(5) Margarine
It refers to products in solid or liquid form produced by mixing vegetable or
animal fat and oil (including milk fat) with water, food and food additives,
etc. and emulsifying them. (However, in the case milk fat is used as

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 ingredient, the fat content of the product shall be less than 50% as weight
ratio)
(6) Imitation cheese
It refers to a product manufactured by adding food or food additives to edible
fat and oil and protein ingredients as main ingredients and emulsifying them.
(7) Vegetable cream
It refers to a product processed by adding food or food additives, such as
saccharides, etc., to vegetable fat and oil as a main ingredient; and used as a
filling or decoration for cakes or bread, or for enhancing the flavor of coffee
or food.
(8) Other edible fat and oil products
Other edible fat and oil products refers to products processed using vegetable
or animal fats and oils as main ingredients (except for pressed sesame oil and
pressed perilla oil).
5) Specifications
Type
Blended edible oil Flavored oil
Item
Not more than 0.6 (not more than 4.0 for
(1) Acid value Not more than 3.0
pressed oil)
(2) Peroxide
-
value
(3) Iodine value - -
(4) Tar colors - Shall not be detected
No antioxidants shall be detected except for the
following
Butylated Not more than 0.2 (When
hydroxyanisole used in combination, the sum
(5) Antioxidant (BHA); of butylated hydroxyanisole
-
(g/kg) Dibutyl hydroxy (BHA); dibutyl hydroxy
toluene; toluene; and
Tert-butylhydroqu tert-butylhydroquinone shall
inone not be more than 0.2)
Propyl gallate Not more than 0.1

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 Type Processed
Shortening Margarine
Item fat and oil
Not less than 80.0 (Except for low fat
(1) Crude fat
- - margarine, which shall be not less
(%)
than 10.0 and not more than 80.0)
Not more than 0.8
(except those for
restaurant or
business use rather
than for retail Not more than 1.0 (except where milk
Not more
(2) Acid value distribution or sale, fat or lecithin or glycerin esters of
than 0.6
and that are added fatty acids, etc. are used.)
with emulsifier, such
as lecithin and
glycerin esters of
fatty acids, etc.)
(3) Peroxide Not more
- -
value than 3.0
(4) Tar colors - - Shall not be detected
No antioxidants shall be detected except for the following.
Not more than 0.2 (When used in
Butylated hydroxyanisole
combination, the sum of butylated
(BHA);
hydroxyanisole (BHA); dibutyl hydroxy
Dibutyl hydroxy toluene;
toluene; and tert-butylhydroquinone shall not
Tert-butylhydroquinone
be more than 0.2.)
Propyl gallate Not more than 0.1
Not more than 0.1
(5) Antioxidant (When used in
(g/kg) combination with
disodium
Calcium
ethylenediaminetetra
Disodium
- - acetate, the sum of
Ethylenediaminetet
disodium
raacetate
ethylenediaminetetra
acetate dihydrate
shall not be more
than 0.1 g/kg)
No preservatives shall be detected
(6) Preservatives
- - except for the following:
(g/kg)
Sodium Not more than 0.5

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 (as dehydroacetic
dehydroacetic acid
acid)
Benzoic acid;
sodium benzoate;
Not more than 1.0
potassium
(as benzoic acid)
benzoate;
calcium benzoate
Benzoic acid;
sodium benzoate;
Not more than 1.0
potassium
(as benzoic acid)
benzoate;
calcium benzoate
Not more than 1.0
[as the sum of
benzoic acid and
sorbic acid.
When used in
However, for low
combination with
fat margarine (fat
the above
spread), not more
(benzoic acid and
than 2.0 as the
sorbic acid-type)
sum of benzoic
preservatives;
acid and sorbic
acid; and benzoic
acid shall not be
more than 1.0.]

Type
Imitation cheese Vegetable cream
Item
Not more than 8.0
(1) Water (%) -
(only applicable to powder products)
n=5, c=1, m=0, M=10
(2) Coliforms n=5, c=1, m=0, M=10 (however, dried products are
excluded)
(3) Tar colors
other than those Shall not be detected -
permitted

Type
Other edible fat and oil products
Item
(1) Acid value Not more than 3.0
(2) C oliform s n=5, c=1, m=0, M=10

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 (only applicable to pasteurized products)
(3) B acterial
n=5, c=0, m=0 (only applicable to sterilized products)
count
n=5, c=1, m=0, M=10
(4) Escherichia
(only applicable to non-pasteurized products for direct consumption
coli
without further processing or heating)
6) Test Methods
(1) Acid value
Test in accordance with “Chapter 8. General Test Methods, 2. Food
Component Test Methods, 2.1.5.3.1 Acid Value.”
(2) Peroxide value
Test in accordance with “Chapter 8. General Test Methods, 2. Food
Component Test Methods, 2.1.5.3.5 Peroxide Value.”
(3) Iodine value (Wijs method)
Test in accordance with “Chapter 8. General Test Methods, 2. Food
Component Test Methods, 2.1.5.3.3 Iodine Value.”
(4) Tar colors
Test in accordance with “Chapter 8. General Test Methods, 3.4 Color
Additives.”
(5) Antioxidant
Test in accordance with “Chapter 8. General Test Methods, 3.3 Antioxidant.”
(6) Preservatives
Test in accordance with “Chapter 8. General Test Methods, 3.1 Preservatives.”
(7) Crude fat
Test in accordance with “Chapter 8. 6.3.1.2 Crude fat.”
(8) Water
Test in accordance with “Chapter 8. General Test Methods, 2.1.1 Water,
2.1.1.1 Loss-on-Drying Method, A. Normal Pressure Oven Drying Method.”
However, drying time shall be 1 hour at 105℃.
(9) Escherichia coli
Test in accordance with “Chapter 8. General Test Methods, 4. Microbiological

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 Test Methods, 4.8 Escherichia coli.”
(10) Coliforms
Test in accordance with “Chapter 8. General Test Methods, 4. Microbiological
Test Methods, 4.7 Coliforms.”
(11) Bacterial count
Test in accordance with “Chapter 8. General Test Methods, 4. Microbiological
Test Methods, 4.5.1 General Bacterial Count.”

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 8. Noodles

1) Definition
Noodles refers to products manufactured by extruding, heat-treating and drying,
etc., grain flour or starch used as a main ingredient; such as wet noodle,
cooked noodle, dried noodle and oil-fried noodle.
2) Requirements for Ingredients, etc.
3) Manufacturing/Processing Standards
(1) Alcohol-treated (using not less than 1% ethyl alcohol content) products shall
be treated such that alcohol residues do not affect the quality.
(2) Starch noodles shall be manufactured from not less than 80% starch as a
main ingredient.
4) Food Type
(1) Wet noodle
Wet noodle refers to noodle products packaged immediately after extruded
from grain flour or starch as a main ingredient; or those only whose surfaces
are dried.
(2) Cooked noodle
Cooked noodle refers to products manufactured by cooking noodles made from
grain flour or starch as a main ingredient after or during the noodle extrusion
process.
(3) Dried noodle
Dried noodle refers to products manufactured by drying wet or cooked noodles
and composed of not more than 15% water.
(4) Oil-fried noodle
Oil-Fried noodle refers to products manufactured by frying wet, cooked and
dried noodles with oil.
5) Specifications
(1) Tar colors : Shall not be detected

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 (2) Preservatives : Shall not be detected
(3) Escherichia coli : n=5, c=1, m=0, M=10 (only applicable to alcohol-treated
products)
(4) Coliforms : n=5, c=1, m=0, M=10 (only applicable to pasteurized products)
6) Test Methods
(1) Tar colors
Test in accordance with “Chapter 8. General Test Methods, 3.4 Color Additives.”
(2) Preservatives
Test in accordance with “Chapter 8. General Test Methods, 3.1 Preservatives.”
(3) Escherichia coli
Test in accordance with “Chapter 8. General Test Methods, 4. Microbiological
Test Methods, 4.8 Escherichia coli.”
(4) Coliforms
Test in accordance with “Chapter 8. General Test Methods, 4. Microbiological
Test Methods, 4.7 Coliforms.”

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 9. Beverages

Beverages means products intended for drinking, including teas, coffee,

fruit/vegetable drinks, carbonated beverages, soy milks, fermented beverages,
ginseng/red ginseng beverages, etc.

9-1 Teas
1) Definition
Teas refers to indulgence foods that are manufactured/processed using vegetable
ingredients as main ingredients; including leached, liquid and solid teas.
2) Requirements for Ingredients, etc.
3) Manufacturing/Processing Standards
(1) Raw ingredients shall be extracted using water, ethyl alcohol or carbon dioxide
as solvents and appropriate methods, such as cold-infusion or warm-infusion,
etc., depending on the characteristics of raw ingredients.
(2) Ssanghwa tea (Korean black Herbal Tea) shall be manufactured using, as
ingredients, soluble extracts, extracted and filtered from white paeny root
(Paeonia lactiflora Pallas); prepared rehmannia roots (Rehmannia glutinosa
(Gaertn.) Libosch. Ex. Steud.); astragalus roots (Astragalus membranaceus
Bunge); Korean angelicas roots (Angelica gigas Nakai); cnidium rhizomes
(Cnidium officinale Makino); cinnamon barks (Cinnamomum cassia (L.) Presl);
and licorice roots (Glycyrrhiza uralensis Fischer). Also, it may be added with
ginger, jujubes and pine nuts during manufacture.
4) Food Type
(1) Leached tea (infused tea)
Leached tea refers to indulgence foods that are produced using sprouts, leaves,
flowers, stems, roots or fruits, etc. of plants as well as grains, etc., as main
ingredients and that are intended to be drunk the filtrate after leached in
water.
(2) Liquid tea

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 Liquid tea refers to indulgence foods (in extract, concentrate, or powder form)
that are produced by processing ingredients of plant origin as main ingredients,
such as by extraction or other methods; or those in syrup or liquid form made
by adding food or food additives to such foods.
(3) Solid tea
Solid tea means indulgence foods in solid form, such as powder, etc., that are
processed from ingredients of plant origin as main ingredients.
5) Specifications
(1) Tar colors : Shall not be detected
(2) Lead (mg/kg) : Not more than 5.0 for Leached tea; not more than 0.3 for
Liquid teas; not more than 2.0 for Solid teas.
(3) Cadmium (mg/kg) : Not more than 0.1 (only applicable to Liquid tea)
(4) Tin (mg/kg) : Not more than 150 (only applicable to liquid products in
non-aluminum cans)
(5) Bacterial count : n=5, c=1, m=100, M=1,000 (only applicable to liquid
products)
(6) Coliforms : n=5, c=1, m=0, M=10 (only applicable to liquid products).
6) Test Methods
(1) Tar colors
Test in accordance with “Chapter 8. General Test Methods, 3.4 Color
Additives.”
(2) Lead
Test in accordance with “Chapter 8. General Test Methods, 9.1 Heavy Metals.”
(3) Cadmium
Test in accordance with “Chapter 8. General Test Methods, 9.1 Heavy Metals.”
(4) Tin
Test in accordance with “Chapter 8. General Test Methods, 9.1 Heavy Metals.”
(5) Bacterial Count
Test in accordance with “Chapter 8. General Test Methods, 4. Microbiological

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 Test Methods, 4.5.1 General Bacterial Count.”
(6) Coliforms
Test in accordance with “Chapter 8. General Test Methods, 4. Microbiological
Test Methods, 4.7 Coliforms.”

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9-2 Coffee
1) Definition
Coffee refers to coffee beans processed with/without the addition of food or
food additives; it includes roasted coffee (coffee beans roasted or ground after
roasting), instant coffee (dried soluble extracts of roasted coffee), coffee mix,
coffee drinks (including a mixture of coffee and milk products containing not
less than 0.5% coffee solids, which is intended for drinking).
2) Requirements for Ingredients, etc.
3) Manufacturing/Processing Standards
(1) Water, ethyl alcohol or carbon dioxide shall be used as solvents for extracting
coffee beans.
4) Food Type
5) Specifications
(1) Lead (mg/kg)∶ Not more than 2.0
(2) Tin (mg/kg)∶ Not more than 150 (only applicable to liquid products in
non-aluminum cans)
(3) Tar colors∶ Shall not be detected
(4) Bacterial count∶ n=5, c=1, m=100, M=1,000 (only applicable to liquid
products; those with non-fat milk solids of not less than
4% shall be n=5, c=2, m=10,000, M=50,000. However,
sterilized products shall be n=5, c=0, m=0)
(5) Coliforms∶ n=5, c=1, m=0, M=10 (only applicable to liquid products).
6) Test Methods
(1) Lead
Test in accordance with “Chapter 8. General Test Methods, 9.1 Heavy Metals.”
(2) Tin
Test in accordance with “Chapter 8. General Test Methods, 9.1 Heavy Metals.”
(3) Tar colors
Test in accordance with “Chapter 8. General Test Methods, 3.4 Color Additives.”

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(4) Bacterial Count
Test in accordance with “Chapter 8. General Test Methods, 4. Microbiological
Test Methods, 4.5.1 General Bacterial Count.”
(5) Coliforms
Test in accordance with “Chapter 8. General Test Methods, 4. Microbiological
Test Methods, 4.7 Coliforms.”

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9-3 Fruit/Vegetable Beverages
1) Definition
Fruit/Vegetable beverages refers to products processed from fruits or vegetables
as main ingredients to be drunk directly or after dilution; it includes
concentrated fruit/vegetable juice, fruit/vegetable juice, and fruit/vegetable drink.
2) Requirements for Ingredients, etc.
3) Manufacturing/Processing Standards
(1) Fruits and vegetables shall be sufficiently washed with water.
4) Food Type
(1) Concentrated fruit/vegetable juice (or fruit/vegetable powder)
It refers to fruit juice; vegetable juice; or a mixture of fruit and vegetable
juice concentrated to be not more than 50%; or made it into powder (except
those used as ingredients)
(2) Fruit/Vegetable juice
It refers to fruit/vegetable juice obtained by physical processing of fruits or
vegetables, such as pressing, grinding, juice extracting, etc. (including
concentrated fruit/vegetable juice; fruit/vegetable juice; or fruit powder;
vegetable powder; fruit/vegetable juice reconstituted from fruit/vegetable
powder; fruit/vegetable puree/paste); or such juice added with food or food
additives (containing not less than 95% fruit/vegetable juice).
(3) Fruit/Vegetable drink
It refers to a product produced by processing concentrated fruit/vegetable juice
(or fruit/vegetable powder) or fruit/vegetable juice, etc. as a main ingredient
(containing not less than 10% of fruit juice, vegetable juice or fruit/vegetable
juice).
5) Specifications
(1) Lead (mg/kg) : Not more than 0.05
(2) Cadmium (mg/kg) : Not more than 0.1
(3) Tin (mg/kg) : Not more than 150 (only applicable to products in non-aluminum
cans)

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 (4) Bacterial count : n=5, c=1, m=100, M=1,000 (however, for non-heated products
or those containing non-heated ingredients, n=5, c=1,
m=100,000, M=500,000 or less)
(5) Coliforms : n=5, c=1, m=0, M=10 (excluding non-heated products and those
containing non-heated ingredients)
(6) Escherichia coli : n=5, c=1, m=0, M=10 (only applicable to non-heated
products and those containing non-heated ingredients)
(7) Preservatives (g/kg) : No preservatives shall be detected except for the following:

Not more than 0.6 (as benzoic acid. However, in the case of
Benzoic acid; concentrated fruit juice, the sum of benzoic acid and sorbic acid
Sodium benzoate; shall not be more than 1.0g/kg when used in combination with
Potassium benzoate; sorbic acid, potassium sorbate and calcium sorbate; and benzoic
Calcium benzoate acid shall not be more than 0.6g/kg. Also, they shall not be
detected in non-heated products.)
Not more than 1.0 (as sorbic acid; only applicable to
concentrated fruit juice, fruit/vegetable juice; the sum of sorbic
Sorbic acid
acid and benzoic acid shall not be more than 1.0g/kg when used
Potassium sorbate
in combination with benzoic acid, sodium benzoate, potassium
Calcium sorbate
benzoate and calcium benzoate; and benzoic acid shall not be
more than 0.6g/kg.)

6) Test Methods
(1) Lead and Cadmium
① Preparation of test solution
When applying the sulfuric acid-nitric acid method in accordance with
“Chapter 8. General Test Methods, 9.1 Heavy Metals, 9.1.2 A. Application
Scope of Test Methods,” take 100g of sample (for products intended to be
diluted before consumption, take the amount obtained by dividing 100g by
the dilution factor for consumption; and for concentrated fruit juice, by the
concentration factor); and follow “Chapter 8. General Test Methods, 9.1
Heavy Metals, 9.1.2 B. Preparation of Test Solution.”
② Test operation
Test in accordance with “Chapter 8. General Test Methods, 9.1 Heavy
Metals, 9.1.2 C. Measurement.”

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(2) Tin
Test in accordance with “Chapter 8. General Test Methods, 9.1 Heavy Metals.”
(3) Bacterial count
Take a sample as packaged in a container, wash the surface with water and
allow to air dry. Then, wipe the cap and its bottom up to the scale of 5~10
with a cotton ball soaked with 70% alcohol, flame-sterilize and cool it down
in a sterile box. Open, unseal or release with a sterile tool; immediately
transfer the content into another sterile container; and stir it thoroughly to mix.
Using it as a test solution, test in accordance with “Chapter 8. General Test
Methods, 4. Microbiological Test Methods, 4.5.1 General Bacterial Count.”
In the case of carbonated soft drinks, transfer the content into another sterile
container, stir it thoroughly to mix for approximately 5 minutes to remove
carbon dioxide and use it as a test solution.
(4) Coliforms
Using the above test solution prepared for (3) Bacterial Count, test in
accordance with “Chapter 8. General Test Methods, 4. Microbiological Test
Methods, 4.7 Coliforms.”
(5) Escherichia coli
Using the above test solution prepared for (3) Bacterial Count, test in
accordance with “Chapter 8. General Test Methods, 4. Microbiological Test
Methods, 4.8 Escherichia coli.”
(6) Preservatives
Test in accordance with “Chapter 8. General Test Methods, 2.1 Preservatives.”

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9-4 Carbonated Beverages
1) Definition
Carbonated beverages refers to a carbonated beverage and carbonated water
containing carbon dioxide.
2) Requirements for Ingredients, etc.
3) Manufacturing/Processing Standards
4) Food Type
(1) Carbonated beverage
It refers to a mixture of drinking water, food or food additives and carbon
dioxide; or carbonated water added with food or food additives.
(2) Carbonated water
It refers to water naturally containing carbon dioxide; or drinking water added
with carbon dioxide.
5) Specifications
(1) Carbon dioxide pressure (kg/cm2)
① Carbonated water : Not less than 1.0
② Carbonated beverages : Not less than 0.5
(2) Lead (mg/kg) : Not more than 0.3
(3) Cadmium (mg/kg) : Not more than 0.1
(4) Tin (mg/kg) : Not more than 150 (only applicable to products in non-aluminum
cans)
(5) Bacterial count : n=5, c=1, m=100, M=1,000
(6) Coliforms : n=5, c=1, m=0, M=10
(7) Preservatives (g/kg) : No preservatives shall be detected except for the following:

Not more than 0.6 (as benzoic acid; when used in

Benzoic acid;
combination with sorbic acid, potassium sorbate or
Sodium benzoate; calcium sorbate, the sum of benzoic acid and sorbic
Potassium benzoate; acid shall not be more than 0.6; and the usage as
sorbic acid shall not be more than 0.5. However, it
Calcium benzoate
shall not be detected in carbonated water)

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 Not more than 0.5 (as sorbic acid; when used in
combination with benzoic acid, sodium benzoate,
Sorbic acid; potassium benzoate or calcium benzoate, the sum of
Potassium sorbate; sorbic acid and benzoic acid shall not be more than
Calcium sorbate; 0.6; and the usage as sorbic aicd shall not be more
than 0.5. However, it shall not be detected in
carbonated water)

(1) Gas pressure

Test in accordance with “Chapter 8. General Test Methods, 6.4.1.1 Gas
Pressure.”
(2) Lead and Cadmium
Test in accordance with “9-3. Fruit/Vegetable Drinks, 6) Test Methods, (1)
Lead and Cadmium.”
(3) Tin
Test in accordance with “9-3. Fruit/Vegetable Drinks, 6) Test Methods, (2)
Tin.”
(4) Bacterial count
Test in accordance with “9-3. Fruit/Vegetable Drinks, 6) Test Methods, (4)
General Bacterial Count.”
(5) Coliforms
Test in accordance with “9-3. Fruit/Vegetable Drinks, 6) Test Methods, (5)
Coliforms.”
(6) Preservatives
Test in accordance with “Chapter 8. General Test Methods, 3.1 Preservatives.”

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9-5 Soy Milks
1) Definition
Soy milks refers to extracts of pulses or processed pulse products; or products
manufactured/processed by adding other food or food additives to such extracts;
and it includes undiluted and processed soy milk.
2) Requirements for Ingredients, etc.
(1) Pulses shall be subjected to pre-treatment process to thoroughly remove
impurities, soil, sand and straw, etc.
3) Manufacturing/Processing Standards
(1) When used directly, pulses shall be sufficiently heated to inactivate
quality-deteriorating agents.
(2) Finished products shall be subjected to pasteurization or sterilization process,
and pasteurized products shall be cooled down to 10℃ or below after
pasteurization (except pasteurized products with a pH value of not more than
4.6).
(3) Powder products shall contain pulse solids of not less than 50%.
4) Food Type
(1) Undiluted soy milk
It refers to a milk extracted from pulses (pulse solids of not less than 7%) or
its powdered form.
(2) Processed soy milk
It refers to a beverage produced by adding fruit/vegetable juice (including fruit
purees) or food or food additives (pulse solids of not less than 1.4%), such as
milk, milk products, or grain powder, etc., to undiluted soy milk or extract of
processed pulse products; or making it into a powder product (pulse solids of
not less than 7%)
5) Specifications
(1) Bacterial count : n=5, c=2, m=10,000, M=50,000 (n=5, c=0, m=0 in sterilized
products)
(2) Coliforms : n=5, c=2, m=0, M=10 (excluding sterilized products)

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6) Test Methods
(1) Bacterial count
Test in accordance with “Chapter 8. General Test Methods, 4. Microbiological
Test Methods, 4.5. General Bacterial Count.”
(2) Coliforms
Test in accordance with “Chapter 8. General Test Methods, 4. Microbiological
Test Methods, 4.7 Coliforms.”

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9-6 Fermented Beverages
1) Definition
Fermented beverages refers to products produced by fermenting milk products or
ingredients of plant origin with microorganisms, such as lactic acid bacteria or
yeast, etc. and processing them; except those applicable to fermented milks.
2) Requirements for Ingredients, etc.
3) Manufacturing/Processing Standards
4) Food Type
(1) Lactic acid bacteria beverage
Lactic acid bacteria beverage refers to products produced by fermenting milk
products or ingredients of plant origin with lactic acid bacteria and processing
(including pasteurization) them.
(2) Yeast beverage
Yeast beverage refers to products produced by fermenting milk products or
ingredients of plant origin with yeast and processing (including pasteurization)
them.
(3) Other fermented beverage
Other fermented beverages refers to products produced by fermenting milk
products or ingredients of plant origin with microorganisms, etc. and
processing (including pasteurization) them.
5) Specifications
(1) Lactic acid bacteria or yeasts count : Not less than 1,000,000/1 mL (only
applicable to Lactic acid bacteria and
Yeast beverages; excluding pasteurized
products)
(2) Bacterial count : n=5, c=1, m=100, M=1,000 (only applicable to pasteurized
products)
(3) Coliforms : n=5, c=1, m=0, M=10
(4) Preservatives (g/kg) : No preservatives shall be detected except for the following:

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Sorbic acid;
Not more than 0.05 (as sorbic acid; however, they shall not be
Potassium sorbate;
detected in pasteurized products.)
Calcium sorbate

6) Test Methods
(1) Lactic acid bacteria or yeast count
Test in accordance with “Chapter 8. General Test Methods, 4. Microbiological
Test Methods, 4.9 Lactic Acid Bacteria Count, or 4.10 The Number of Fungi
(The Number of Yeasts and Molds).”
(2) Bacterial count
Test in accordance with “Chapter 8. General Test Methods, 4. Microbiological
Test Methods, 4.5.1 General Bacterial Count.”
(3) Coliforms
Test in accordance with “Chapter 8. General Test Methods, 4. Microbiological
Test Methods, 4.7 Coliforms.”
(4) Preservatives
Test in accordance with “Chapter 8. General Test Methods, 3.1 Preservatives.

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9-7 Ginseng/Red Ginseng Beverages
1) Definition
Ginseng/Red ginseng beverages refers to products produced by adding food or
food additives, etc. to ginseng, red ginseng or soluble ginseng/red ginseng
components for direct consumption purposes.
2) Requirements for Ingredients, etc.
(1) Fresh ginseng to be added in its original form to ginseng/red ginseng
beverages shall not be less than 3 years old; and diseased ginseng or lower
grade ginseng shall not be used.
(2) Dried young ginseng (chunmisam), ginseng seedling (myosam), skin (sampi)
and ginseng marc shall not be used; and diseased ginseng maybe used after
removal of the damaged parts.
3) Manufacturing/Processing Standards
(1) When manufacturing Ginseng/Red ginseng beverages, any suspended solids
derived from ginseng/red ginseng shall be removed.
(2) It shall contain not less than 0.15% of soluble ginseng/red ginseng
components; or not less than 1 root of 3-year-old or older ginseng or red
ginseng (based on 80 mg/g ginseng saponin; and 70mg/g red ginseng
saponin, respectively).
4) Food Type
5) Specifications
(1) Ginseng/red ginseng components : Shall be verified
(2) Tar colors : Shall not be detected
(3) Lead (mg/kg) : Not more than 0.3
(4) Tin (mg/kg) : Not more than 150 (only applicable to products in non-aluminum
cans)
(5) Bacterial count : n=5, c=1, m=100, M=1,000
(6) Coliforms : n=5, c=1, m=0, M=10
(7) Preservatives (g/kg) : No preservatives shall be detected except for the following:

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 Not more than 0.6 (as benzoic acid; when used in
Benzoic acid;
combination with Methyl ρ-Hydroxybenzoate or Ethyl ρ
Sodium benzoate; -Hydroxybenzoate, the sum of usage as benzoic acid and
Potassium benzoate; usage as parahydroxybenzoic acid shall not be more than
0.6; and the usage as parahydroxybenzoic acid shall not be
Calcium benzoate
more than 0.1)
Not more than 0.1 (as parahydroxybenzoic acid; when used
in combination with benzoic acid, sodium benzoate,
Methyl ρ-Hydroxybenzoate; potassium benzoate or calcium benzoate, the sum of usage
Ethyl ρ-Hydroxybenzoate as parahydroxybenzoic acid and usage as benzoic acid shall
not be more than 0.6; and the usage as parahydroxybenzoic
acid shall not be more than 0.1)
6) Test Methods
(1) Ginseng/red ginseng components
Test in accordance with “Chapter 8. General Test Methods, 6. Test Methods
for Verification of Specifications for Each Food Product, 6.4.2.1 Ginseng/Red
Ginseng Components.”
(2) Tar colors
Test in accordance with “Chapter 8. General Test Methods, 3.4 Color
Additives.”
(3) Lead
Test in accordance with “Chapter 8. General Test Methods, 9.1 Heavy Metals.”
(4) Tin
Test in accordance with “Chapter 8. General Test Methods, 9.1 Heavy Metals.”
(5) Bacterial Count
Test in accordance with “Chapter 8. General Test Methods, 4. Microbiological
Test Methods, 4.5.1 General Bacterial Count.”
(6) Coliforms
Test in accordance with “Chapter 8. General Test Methods, 4. Microbiological
Test Methods, 4.7 Coliforms.”
(7) Preservatives
Test in accordance with “Chapter 8. General Test Methods, 3.1 Preservatives.”

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9-8 Other Beverages
1) Definition
Other beverages refers to products intended for drinking produced by adding
food or food additives to drinking water, or those processed using ingredients of
animal/plant origin; which are not categorized as any other beverage type.
2) Requirements for Ingredients, etc.
3) Manufacturing/Processing Standards
4) Food Type
(1) Mixed beverage
Mixed beverage refers to products produced by adding food or food additives
to drinking water or ingredients of animal/plant origin; and processed to drink.
(2) Beverage base
Beverage base refers to products produced by using ingredients of animal/plant
origin; or adding food or food additives to such ingredients; which are
intended for drinking after dilution with drinking water, etc.
5) Specifications
(1) Oxygen content (mg/L) : Not less than 24 (only applicable to products artificially
filled with oxygen)
(2) Lead (mg/kg) : Not more than 0.3
(3) Cadmium (mg/kg) : Not more than 0.1
(4) Tin (mg/kg) : Not more than 150 (only applicable to products in non-aluminum
cans)
(5) Bacterial count : n=5, c=1, m=100, M=1,000 (except powder products and
products containing lactic acid bacteria)
(6) Coliforms : n=5, c=1, m=0, M=10
(7) Lactic acid bacteria count : Not less than the indicated amount (however, only
applicable to products containing lactic acid
bacteria)
(8) Preservatives (g/kg) : No preservatives shall be detected except for the following:

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 Not more than 0.6 (as benzoic acid; when used in combination
Benzoic acid; with ethyl ρ-hydroxybenzoate or methyl ρ-hydroxybenzoate, the
Sodium benzoate; sum of benzoic acid and parahydroxybenzoic acid shall not be
Potassium benzoate; more than 0.6 g/kg; and the use of parahydroxybenzoic acid
Calcium benzoate shall not be more than 0.1 g/kg; also, they shall not be detected
in powder products.
Not more than 0.1 (as parahydroxybenzoic acid; when used in
Methyl ρ combination with benzoic acid, sodium benzoate, potassium
-Hydroxybenzoate; benzoate and calcium benzoate, the sum of parahydroxybenzoic
Ethyl ρ acid and benzoic acid shall not be more than 0.6 g/kg; and
-Hydroxybenzoate parahydroxybenzoic acid shall not be more than 0.1 g/kg; also,
they shall not be detected in powder products.)

6) Test Methods
(1) Oxygen content
Test in accordance with “Chapter 7. General Test Methods, 6. Test Methods
for Verification of Specifications for Each Food Product, 6.4.3.1 Oxygen
Content.”
(2) Lead and Cadmium
Test in accordance with “9-3. Fruit/Vegetable Beverages, 6) Test Methods, (1)
Lead and Cadmium, etc.”
(3) Tin
Test in accordance with “9-3. Fruit/Vegetable Beverages, 6) Test Methods, (2)
Tin.”
(4) Bacterial Count
Take a sample as packaged in a container, wash the surface with water and
allow to air dry. Then, wipe the cap and nearby parts with a cotton ball
soaked with 70% alcohol. Open, unseal or release with a sterile tool;
immediately transfer the content into another sterile container; and stir it
thoroughly to mix. Using it as a test solution, test in accordance with
“Chapter 7. General Test Methods, 4. Microbiological Test Methods, 4.5.1
General Bacterial Count.”
In the case of carbonated soft drinks, transfer the content into another sterile
container, stir it thoroughly to mix to remove carbon dioxide and use it as a

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 test solution.
(5) Coliforms
Using the above test solution prepared for (3) Bacterial count, test in
accordance with “Chapter 7. General Test Methods, 4. Microbiological Test
Methods, 4.7 Coliforms.”
(6) Lactic acid bacteria count
Test in accordance with “Chapter 7. General Test Methods, 4. Microbiological
Test Methods, 4.9 Lactic Acid Bacteria Count.”
(7) Preservatives
Test in accordance with “Chapter 7. General Test Methods, 3.1 Preservatives.”

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 10. Foods for Special Dietary Uses

Foods for special dietary uses refers to products manufactured/processed, such as

by mixing foods and nutrients, etc., intended for certain people requiring special
nutritional care, such as infants/young children, patients, the elderly, obese people or
pregnant/lactating women, etc. Such foods include: milk formulas; infant formula;
follow-up formula; cereal formula for infants/young children; other foods for
infants/young children; foods for special medical purposes; weight control formula;
and foods for pregnant/lactating women.

<MFDS Notice 2018-98, Nov. 29, 2018> (Enforcement date : Jan. 1, 2020)
Foods for special dietary uses refers to products manufactured/processed, such as
by mixing foods and nutrients, etc., intended for certain people requiring special
nutritional care, such as infants/young children, patients, the elderly, obese people
or pregnant/lactating women, etc. Such foods include: milk formulas; infant
formula; follow-up formula; baby foods for infants/young children; foods for special
medical purposes; weight control formula; and foods for pregnant/lactating women.

10-1 Milk Formulas (*Livestock products)

1) Definition
Milk formulas refers to products processed to have a composition similar to
breast milk by using raw milk or milk products as a main ingredient and
adding nutrients required for growth of infants/young children, such as minerals
and vitamins, etc., thereto.
2) Requirements for Ingredients, etc.
(1) Raw ingredients shall not be irradiated.
3) Manufacturing/Processing Standards
(1) When adding vitamins that are easily destroyed by heat, or minerals that are
not easily dissolved to a solution before pasteurization, such nutrients shall be
added in a proper way, taking into account the destruction rate of vitamins
and solubility of minerals, respectively.

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 (2) Vitamins, minerals and nutrients, etc. to be added shall be uniformly mixed in
the products.
(3) Powder products shall be packaged/filled with nitrogen, carbon dioxide or a
mixture of nitrogen and carbon dioxide; liquid products shall be sterilized and
aseptically packaged.
(4) In order to add nutrients contained in breast milk, or to make it suitable as a
sole nutritional source for infants/young children, other nutrients may be added
as necessary; provided, however, that usefulness of such nutrients shall be
scientifically proven, and the added quality shall be based on breast milk as a
reference.
4) Food Type
(1) Infant milk formula
It refers to a product in powder (containing not less than 60.0% milk
component) or liquid form (not less than 9.0% milk component) for direct
consumption, which is manufactured/processed to have a composition similar to
breast milk to be used as a substitute for breast milk in cases of difficulty in
breastfeeding.
(2) Follow-up milk formula
It means a product in powder (containing not less than 60.0% milk
component) or liquid form (not less than 9.0% milk component), which is
processed for infants/young children of 6 months of age or older.
5) Specifications

Infant milk formula

Type
Max. recommended Follow-up milk formula
Items
standard
(1) Calorie
60~70 60~85
(kcal/100 mL)
Not more than 5.0 Not more than 5.0
(2) Water (%)
(except liquid products) (except liquid products)
(3) Crude protein
1.8∼3.0 2.4∼5.5
(g/100 kcal)
(4) Crude fat
4.4∼6.0 3.0∼6.0
(g/100 kcal)
(5) Linoleic acid Not less than 300 1400 Not less than 300

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 Infant milk formula
Type
Max. recommended Follow-up milk formula
Items
standard
(mg/100 kcal)
(6) α-linolenic acid
Not less than 50 -
(mg/100 kcal)
(7) Ratio of linoleic
5:1∼15:1 -
acid to α-linolenic acid
(8) Carbohydrate
9.0∼14.0 -
(g/100 kcal)
(9) Milk component
Not less than 12.0 Not less than 12.0
(g/100 kcal)
(10) Vitamin A 60∼180 75∼225
(μg/100 kcal or IU/100 kcal) or 200∼600 or 250∼750
(11) Vitamin D
1.0∼2.5 1.0∼3.0
(μg/100 kcal or
or 40∼100 or 40∼120
IU/100 kcal)
(12) Vitamin C 30 (except, 70 for
Not less than 10.0 Not less than 8.0
(mg/100 kcal) liquid products)
(13) Vitamin B1
Not less than 60 300 Not less than 40
(μg/100 kcal)
(14) Vitamin B2
Not less than 80 500 Not less than 60
(μg/100 kcal)
(15) Niacin
Not less than 300 1500 Not less than 250
(μg/100 kcal)
Not less than 35 175 Not less than 45
(However, if the amount of
(16) Vitamin B6 (However, if the amount of protein is protein is 3.0 g or more,
(μg/100 kcal) 2.3 g or more, vitamin B6 shall vitamin B6 shall increase at
increase at least by 15 μg per least by 15 μg per
additional gram of protein.) additional gram of protein.)
(17) Folic acid
Not less than 10.0 50 Not less than 4.0
(μg/100 kcal)
(18) Pantothenic acid
Not less than 400 2000 Not less than 300
(μg/100 kcal)
(19) Vitamin B12
Not less than 0.1 1.5 Not less than 0.15
(μg/100 kcal)
(20) Vitamin K1
Not less than 4.0 27 Not less than 4.0
(μg/100 kcal)
(21) Biotin
Not less than 1.5 10 Not less than 1.5
(μg/100 kcal)
(22) Vitamin E Not less than 0.5 or 5.0 Not less than 0.5 or not less

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 Infant milk formula
Type
Max. recommended Follow-up milk formula
Items
standard
Not less than 0.7 or 7.0 than 0.7
(However, if the amount of
(mg α-TE/100 kcal or (However, if the amount of linoleic acid linoleic acid is 1g or more,
IU/100 kcal) is 1g or more, vitamin E shall increase vitamin E shall increase at
at least by 0.5 mg α-TE or 0.7 IU per least by 0.5 mg α-TE or 0.7
additional gram of linoleic acid.) IU per additional gram of
linoleic acid.)
(23) Sodium
20∼60 20 ∼ 85
(mg/100 kcal)
(24) Potassium
60～180 Not less than 80
(mg/100 kcal)
(25) Chlorine
50～160 Not less than 55
(mg/100 kcal)
(26) Calcium
Not less than 50 140 Not less than 90
(mg/100 kcal)
Not less than 25 100 Not less than 60
(27) Phosphorus (However, the ratio of calcium
(However, the ratio of calcium to
(mg/100 kcal) to phosphorus shall be
phosphorus shall be 1:1~2:1)
1:1~2:1)
(28) Magnesium
Not less than 5.0 15 Not less than 6.0
(mg/100 kcal)
Not less than 0.45
(29) Iron
(Not less than 1.0 for iron fortified 1.0∼2.0
(mg/100 kcal)
products)
(30) Iodine
Not less than 10.0 60 Not less than 5.0
(μg/100 kcal)
(31) Copper
Not less than 35 120 -
(μg/100 kcal)
(32) Zinc
Not less than 0.5 1.5 Not less than 0.5
(mg/100 kcal)
(33) Manganese
Not less than 1.0 100 Not less than 5.0
(μg/100 kcal)
(34) Selenium
1.0～9.0 Not less than 9.0
(μg/100 kcal)
(35) Sodium saccharin Shall not be detected
(36) Tar colors Shall not be detected
n=5, c=2, m=1,000, M=10,000
(37) Bacterial count (n=5, c=0, m=0 for sterilized products; except products containing lactic
acid bacteria)
(38) Coliforms n=5, c=1, m=0, M=10 (except sterilized products)
n=5, c=0, m=0/60 g
(39) Cronobacter spp. -
(except sterilized products)

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 Infant milk formula
Type
Max. recommended Follow-up milk formula
Items
standard
(40) Carbide
Not more than 7.5 mg/100 g
(scorched particle)
n=5, c=0, m=100
(41) Bacillus cereus
(except sterilized products)
(42) Salmonella spp. n=5, c=0, m=0/25g
(43) Listeria
n=5, c=0, m=0/25g
monocytogenes
(44) Staphylococcus
n=5, c=0, m=0/25g
aureus
(45) Clostridium
n=5, c=0, m=0/25g
perfringens
※ Vitamin A1 µg=3.33 IU; Vitamin D1 µg=40 IU; Vitamin E1 mg=1.49 IU; 1 mgα
-TE (alpha-tocopherolequivalent)=1 mg d-α-tocopherol.
Note) In order to apply the component specifications to liquid products,
specifications for each component shall be converted based on the water
specifications for powder products (5.0%).
6) Test Methods
Test in accordance with “Chapter 7. General Test Methods.”

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10-2 Infant Formulas
1) Definition
Infant formulas refers to products manufactured/processed into powder or liquid
form to be used as a substitute in cases of difficulty in breastfeeding or
formula-feeding, by using soy protein isolates or the proteins isolated from other
foods as protein sources and adding other foods and nutrients, such as minerals,
vitamins, etc., to such protein sources to make them fit for normal
growth/development of infants; except for milk formulas.
2) Requirements for Ingredients, etc.
(1) Soy protein isolates or proteins, isolated from other foods to be used as an
ingredient, shall be treated to be fit for infant consumption; provided,
however, that gluten shall not be used as a protein source.
(2) Raw ingredients shall not be irradiated.
(3) Cocoa shall not be used as an ingredient.
(4) Dry ingredients shall be dried to low-moisture level before storage in order to
prevent microbial growth; other ingredients shall be stored according to their
properties by installing equipment to control temperature and humidity.
3) Manufacturing/Processing Standards
(1) They shall be pasteurized or sterilized in order to prevent microbial risks.
(2) Powder products shall be packaged/filled with nitrogen, carbon dioxide or a
mixture of nitrogen and carbon dioxide; liquid products shall be sterilized and
aseptically packaged.
(3) In order to add nutrients contained in breast milk, or to make it suitable as a
sole nutritional source for infants/young children, other nutrients may be added
as necessary; provided, however, that usefulness of the applicable nutrients
shall be scientifically proven, and the added quality shall be based on breast
milk as a reference.
(4) The amino acid score of the protein in finished products shall not be less
than 85.
* The Standard Essential Amino Acid Composition Table for Calculation of
Amino Acid Scores

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 (Unit: mg/g Crude Protein)

Methionine Phenylalanine
Classification Histidine Isoleucine Leucine Lysine Threonine Tryptophane Valine Total
＋Cystine ＋Tyrosine
Amino acid
19 28 66 58 25 63 34 11 35 339
composition

(5) For liquid products intended for direct consumption, solids shall be based on
10~15%; and for those intended for consumption after dilution, solids
concentration may vary.
(6) Tin tubes shall not be used as containers of liquid or paste products.
(7) When used as an ingredient, honey or maple syrup shall be treated in a way
that destroys the spores of Clostridium botulinum.
(8) In order to prevent contamination by microorganisms or other sources, the
spray drying equipment used in manufacturing powdered foods for
infants/young children shall be periodically cleaned.
(9) Prior to packaging, efficient methods shall be used to prevent adulteration by
foreign matters or metals, such as using sieves, traps, magnets, or electric
metal detectors, etc.
4) Food Type
5) Specifications
(1) Water (%) : Not more than 5.0 (only applicable to powder products)
(2) Calorie (kcal/100 ml) : 60~70
(3) Crude protein (g/100 kcal) : 1.8~4.0
(4) Crude fat (g/100 kcal) : 4.4~6.0
(5) Linoleic acid (mg/100 kcal) : Not less than 300
(6) α- Linolenic acid (mg/100 kcal) : Not less than 50
(7) Ratio of Linoleic acid to α- Linolenic acid : 5:1∼15:1
(8) Carbohydrate (g/100 kcal) : 9.0~14.0
(9) Vitamin A (μgRE/100 kcal or IU/100 kcal) : 75~150 or 250~500
(10) Vitamin D (μg/100 kcal or IU/100 kcal) : 1.0~2.5 or 40~100
(11) Vitamin C (mg/100 kcal) : Not less than 8

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(12) Vitamin B1 (μg/100kcal) : Not less than40
(13) Vitamin B2 (μg/100kcal) : Not less than 60
(14) Niacin (μg/100 kcal) : Not less than 250
(15) Vitamin B6 (μg/100kcal) : Not less than 35 (However, if the amount of
protein is 2.3 g or more, vitamin B6 shall
increase at least by 15 μg per additional gram
of protein.)
(16) Folic acid (μg/100 kcal) : Not less than 4.0
(17) Pantothenic acid (μg/100 kcal) : Not less than 300
(18) Vitamin B12 (μg/100kcal) : Not less than 0.1
(19) Vitamin K1 (μg/100kcal) : Not less than 4.0
(20) Biotin (μg/100 kcal) : Not less than 1.5
(21) Choline (mg/100 kcal) : Not less than 7.0
(22) Vitamin E (mg α-TE/100 kcal or IU/100 kcal) : Not less than 0.5 or not
less than 0.7 (However, vitamin E shall increase at least by 0.5 mg α-TE or
0.7 IU per additional gram of linoleic acid.)
(23) Sodium (mg/100 kcal) : 20~60
(24) Potassium (mg/100 kcal) : 80~200
(25) Chlorine (mg/100 kcal) : 55~150
(26) Calcium (mg/100 kcal) : Not less than 50
(27) Phosphorus (mg/100 kcal) : Not less than 25 (However, the ratio of calcium
to phosphorus shall be 1.2:1~2:1.)
(28) Magnesium (mg/100 kcal) : Not less than 6.0
(29) Iron (mg/100 kcal) : Not less than 1.0
(30) Iodine (µg/100 kcal) : Not less than 5.0
(31) Copper (µg/100 kcal) : Not less than 60
(32) Zinc (mg/100 kcal) : Not less than 0.75
(33) Manganese (µg/100 kcal) : Not less than 5.0
(34) Selenium (µg/100 kcal) : Not more than 9.0

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 (35) Sodium saccharin : Shall not be detected
(36) Tar colors : Shall not be detected
(37) Bacterial count : n=5, c=2, m=1,000, M=10,000 (n=5, c=0, m=0 for sterilized
products; except products containing lactic acid bacteria)
(38) Coliforms : n=5, c=0, m=0 (except for sterilized products)
(39) Cronobacter spp. : n=5, c=0, m=0/60g (except for sterilized products)
(40) Bacillus cereus : n=5, c=0, m=100 (except for sterilized products)
(41) Carbide : Not more than 7.5 mg/100 g [Compare with the standard Disk A
set forth by the American Dairy Product Institute (ADPI)]
(however, only applicable to powder products).
6) Test Methods
(1) Water
Test in accordance with “Chapter 7. General Test Methods, 2. Food
Component Test Methods, 2.1.1 Water.”
(2) Calorie
Test in accordance with “Chapter 7. General Test Methods, 2. Food
Component Test Methods, 2.1.6 Calculation of Calories.”
(3) Crude protein
Test in accordance with “Chapter 7. General Test Methods, 2. Food
Component Test Methods, 2.1.3.1 Total Nitrogen and Crude Protein.”
(4) Crude fat
Test in accordance with “Chapter 7. General Test Methods, 2. Food
Component Test Methods, 2.1.5.1 Crude Fat.”
(5) Linoleic acid
Test in accordance with “Chapter 7. General Test Methods, 2.1.5.4 Fatty
Acid.”
(6) α-Linolenic acid
Test in accordance with “Chapter 7. General Test Methods, 2.1.5.4 Fatty
Acid.”

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(7) The Ratio of linoleic acid to α-linolenic acid
Test in accordance with “Chapter 7. General Test Methods, 2.1.5.4 Fatty
Acid.”
(8) Carbohydrate
Test in accordance with “Chapter 7. General Test Methods, 2.1 General
Component Test Methods.”
(9) Vitamin A
Test in accordance with “Chapter 7. General Test Methods, 2.2 Micronutrient
Test Methods, 2.2.2.1 Vitamin A.”
(10) Vitamin D
Test in accordance with “Chapter 7. General Test Methods, 2.2 Micronutrient
Test Methods, 2.2.2.7 Vitamin D.”
(11) Vitamin C
Test in accordance with “Chapter 7. General Test Methods, 2.2 Micronutrient
Test Methods, 2.2.2.4 Vitamin C.”
(12) Vitamin B1
Test in accordance with “Chapter 7. General Test Methods, 2.2 Micronutrient
Test Methods, 2.2.2.2 Vitamin B1.”
(13) Vitamin B2
Test in accordance with “Chapter 7. General Test Methods, 2.2 Micronutrient
Test Methods, 2.2.2.3 Vitamin B2.”
(14) Niacin
Test in accordance with “Chapter 7. General Test Methods, 2.2 Micronutrient
Test Methods, 2.2.2.5 Niacin.”
(15) Vitamin B6
Test in accordance with “Chapter 7. General Test Methods, 2.2 Micronutrient
Test Methods, 2.2.2.9 Vitamin B6 (Pyridoxine); or 2.2.2.12.2 Vitamin B6.”
(16) Folic acid
Test in accordance with “Chapter 7. General Test Methods, 2.2 Micronutrient
Test Methods, 2.2.2.12.3 Folic Acid.”

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(17) Pantothenic acid
Test in accordance with “Chapter 7. General Test Methods, 2.2 Micronutrient
Test Methods, 2.2.2.10 Pantothenic Acid; or 2.2.2.12.4 Pantothenic Acid.”
(18) Vitamin B12
Test in accordance with “Chapter 7. General Test Methods, 2.2 Micronutrient
Test Methods, 2.2.2.11 Vitamin B12; or 2.2.2.12.5 Vitamin B12.”
(19) Vitamin K1
Test in accordance with “Chapter 7. General Test Methods, 2.2 Micronutrient
Test Methods, 2.2.2.8 Vitamin K1.”
(20) Biotin
Test in accordance with “Chapter 7. General Test Methods, 2.2 Micronutrient
Test Methods, 2.2.2.12.7 Biotin.”
(21) Choline
Test in accordance with “Chapter 7. General Test Methods, 2.2 Micronutrient
Test Methods, 2.2.2.12.6 Choline.”
(22) Vitamin E
Test in accordance with “Chapter 7. General Test Methods, 2.2 Micronutrient
Test Methods, 2.2.2.6 Vitamin E.”
(23) Sodium
Test in accordance with “Chapter 7. General Test Methods, 1.2 Micronutrient
Test Methods, 1.2.1.6 Sodium.”
(24) Potassium
Test in accordance with “Chapter 7. General Test Methods, 1.2 Micronutrient
Test Methods, 1.2.1.7 Potassium.”
(25) Chlorine
Test in accordance with “Chapter 7. General Test Methods, 2.2 Micronutrient
Test Methods, 2.2.1 Mineral Components, 2.2.1.14 Chlorine.”
(26) Calcium
Test in accordance with “Chapter 7. General Test Methods, 2.2 Micronutrient
Test Methods, 2.2.1.2 Calcium.”

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(27) Phosphorus
Test in accordance with “Chapter 7. General Test Methods, 2.2 Micronutrient
Test Methods, 2.2.1.3 Phosphorus.”
(28) Magnesium
Test in accordance with “Chapter 7. General Test Methods, 2.2.1.15
Magnesium.”
(29) Iron
Test tin accordance with “Chapter 7. General Test Methods, 2.2 Micronutrient
Test Methods, 2.2.1.4 Iron.”
(30) Iodine
Test in accordance with “Chapter 7. General Test Methods, 2.2 Micronutrient
Test Methods, 2.2.1.9 Iodine.”
(31) Copper
Prepare a test solution according to “Chapter 7. General Test Methods, 9.1
Heavy Metals, 9.1.2 B. Preparation of Test Solution, 2) Dry Ashing Method,”
and test in accordance with “9.1.2 C. Measurement, 1) Atomic Absorption
Spectrophotometry; or 2) Inductively Coupled Plasma.”
(32) Zinc
Test in accordance with “Chapter 7. General Test Methods, 2.2 Micronutrient
Test Methods, 2.2.1.8 Zinc.”
(33) Manganese
Prepare a test solution according to “Chapter 7. General Test Methods, 9.1
Heavy Metals, 9.1.2 B. Preparation of Test Solution, 2) Dry Ashing Method,”
and test in accordance with “9.1.2 C. Measurement, 1) Atomic Absorption
Spectrophotometry; or 2) Inductively Coupled Plasma.”
(34) Selenium
Test in accordance with “Chapter 7. General Test Methods, 2.2 Micronutrient
Test Methods, 2.2.1.10. Selenium.”
(35) Sodium saccharin
Test in accordance with “Chapter 7. General Test Methods, 3.2.1 Sodium

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 saccharin.”
(36) Tar colors
Test in accordance with “Chapter 7. General Test Methods, 3.4 Color
Additives.”
(37) Bacterial count
Test in accordance with “Chapter 7. General Test Methods, 4. Microbiological
Test Methods, 4.5.1 General Bacterial Count.”
(38) Coliforms
Test in accordance with “Chapter 7. General Test Methods, 4. Microbiological
Test Methods, 4.7 Coliforms.”
(39) Cronobacter spp.
Test in accordance with “Chapter 7. General Test Methods, 4. Microbiological
Test Methods, 4.21 Cronobacter spp.”
(40) Bacillus cereus
Test in accordance with “Chapter 7. General Test Methods, 4. Microbiological
Test Methods, 4.18 Bacillus cereus, 4.18.2 Quantitative Test.”
(41) Carbide
Test in accordance with “Chapter 7. General Test Methods, 1.2 Foreign
Matter Test Methods, 1.2.2 Foreign Matters for Each Food Product, C. Test
Operation, F) Ice Cream Powder, Evaporated Milk, Sweetened Condensed
Milk, Sweetened Condensed Skim Milk, Whole Milk Powder, Nonfat Dry
Milk, Sweetened Milk Powder & Modified Milk Powder, and Formula.”

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10-3 Follow-up Formulas
1) Definition
Follow-up formulas refers to products manufactured/processed into powder or
liquid form to be used as liquid for consumption of baby food by adding
nutrients—such as minerals, vitamins, etc., required for normal
growth/development of infants and young children of 6 months or older—to
protein-containing foods, such as soy protein isolates, etc., used as ingredients;
except for milk formulas.
2) Requirements for Ingredients, etc.
(1) Raw ingredients shall not be irradiated.
(2) Dry ingredients shall be dried to low-moisture level before storage in order to
prevent microbial growth; other ingredients shall be stored according to their
properties by installing equipment to control temperature and humidity.
3) Manufacturing/Processing Standards
(1) They shall be pasteurized or sterilized in order to prevent microbial risks.
(2) Powder products shall be packaged/filled with nitrogen, carbon dioxide or a
mixture of nitrogen and carbon dioxide; liquid products shall be sterilized and
aseptically packaged.
(3) In order to add nutrients contained in breast milk, or to make it suitable as a
sole nutritional source for infants/young children, other nutrients may be added
as necessary; provided, however, that usefulness of the applicable nutrients
shall be scientifically proven, and the added quality shall be based on breast
milk as a reference.
(4) The amino acid score of the protein in finished products shall not be less
than 85.
* The Standard Essential Amino Acid Composition Table for Calculation of
Amino Acid Scores shall follow the table in 10-2 3) (4).
(5) For liquid products intended for direct consumption, solids shall be based on
10~15%; and for those intended for consumption after dilution, solids
concentration may vary.
(6) Tin tubes shall not be used as containers of liquid and paste products.

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 (7) When used as an ingredient, honey or maple syrup shall be treated in a way
that destroys the spores of Clostridium botulinum.
(8) Cocoa may be used for young children of 12 months or older; and the
amount of use shall not be more than 1.5% based on the product consumed
after dilution.
(9) In order to prevent contamination by microorganisms or other sources, the
spray drying equipment used in manufacturing powdered foods for
infants/young children shall be periodically cleaned.
(10) Prior to packaging, efficient methods shall be used to prevent adulteration by
foreign matters or metals, such as using sieves, traps, magnets, or electric
metal detectors, etc.
4) Food Type
5) Specifications
(1) Water (%) : Not more than 5.0 (only applicable to powder products)
(2) Calorie (kcal/100 ml) : 60~85
(3) Crude protein (g/100kcal) : 3.0~5.5
(4) Crude fat (g/100kcal) : 3.0~6.0
(5) Linoleic acid (mg/100kcal) : Not less than 300
(6) Vitamin A (µgRE/100 kcal or IU/100 kcal) : 75~225 or 250~750
(7) Vitamin D (µgRE/100 kcal or IU/100 kcal) : 1.0~3.0 or 40~120
(8) Vitamin C (mg/100kcal) : Not less than 8
(9) Vitamin B1 (µg/100kcal) : Not less than 40
(10) Vitamin B2 (µg/100kcal) : Notless than 60
(11) Niacin (µg/100kcal) : Not less than 250
(12) Vitamin B6 (µg/100kcal) : Not less than 45 (However, if the amount of
protein is 3.0 g or more, vitamin B6 shall increase at least by 15 µg per
additional gram of protein.)
(13) Folic acid (μg/100kcal) : Not less than 4.0
(14) Pantothenic acid (μg/100kcal) : Not less than 300

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 (15) Vitamin B12 (μg/100kcal) : Not less than 0.15
(16) Vitamin K1 (μg/100kcal) : Not less than 4.0
(17) Biotin (μg/100kcal) : Not less than 1.5
(18) Vitamin E (mg α-TE/100 kcal or IU/100 kcal) : Not less than 0.5 or not
less than 0.7 (However, vitamin E shall increase at least by 0.5 mg α-TE or
0.7 IU per additional gram of linoleic acid.)
(19) Sodium (mg/100kcal) : 20~85
(20) Potassium (mg/100kcal) : Not less than 80
(21) Chlorine (mg/100kcal) : Not less than 55
(22) Calcium (mg/100kcal) : Not less than 90
(23) Phosphorus (mg/100kcal) : Not less than 60 (However, the ratio of calcium
to phosphorus shall be 1.2:1~2:1.)
(24) Magnesium (mg/100kcal) : Not less than 6.0
(25) Iron (mg/100kcal) : Not less than 1.0
(26) Iodine (μg/100kcal) : Notlessthan5.0
(27) Zinc (mg/100kcal) : Not less than 0.5
(28) Selenium (μg/100kcal) : Not more than 9.0
(29) Sodium saccharin : Shall not be detected
(30) Tar colors : Shall not be detected
(31) Bacterial count : n=5, c=2, m=1,000, M=10,000 (n=5, c=0, m=0 for sterilized
products; except products containing lactic acid bacteria)
(32) Coliforms : n=5, c=0, m=0 (except for sterilized products)
(33) Bacillus cereus : n=5, c=0, m=100 (except for sterilized products)
(34) Carbide : Not more than 7.5 mg/100 g [Compare with the standard Disk A
set forth by the American Dairy Products Institute (ADPI)]
(however, only applicable to powder products).
6) Test Methods
(1) Water
Test in accordance with “Chapter 7. General Test Methods, 2. Food

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 Component Test Methods, 2.1.1 Water.”
(2) Calorie
Test in accordance with “Chapter 7. General Test Methods, 2. Food
Component Test Methods, 2.1.6 Calculation of Calories.”
(3) Crude protein
Test in accordance with “Chapter 7. General Test Methods, 2. Food
Component Test Methods, 2.1.3.1 Total Nitrogen and Crude Protein.”
(4) Crude fat
Test in accordance with “Chapter 7. General Test Methods, 2. Food
Component Test Methods, 2.1.5.1 Crude Fat.”
(5) Linoleic acid
Test in accordance with “Chapter 7. General Test Methods, 2.1.5.4 Fatty
Acid.”
(6) Vitamin A
Test in accordance with “Chapter 7. General Test Methods, 2.2 Micronutrient
Test Methods, 2.2.2.1 Vitamin A.”
(7) Vitamin D
Test in accordance with “Chapter 7. General Test Methods, 2.2 Micronutrient
Test Methods, 2.2.2.7 Vitamin D.”
(8) Vitamin C
Test in accordance with “Chapter 7. General Test Methods, 2.2 Micronutrient
Test Methods, 2.2.2.4 Vitamin C.”
(9) Vitamin B1
Test in accordance with “Chapter 7. General Test Methods, 2.2 Micronutrient
Test Methods, 2.2.2.2 Vitamin B1.”
(10) Vitamin B2
Test in accordance with “Chapter 7. General Test Methods, 2.2 Micronutrient
Test Methods, 2.2.2.3 Vitamin B2.”
(11) Niacin

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 Test in accordance with “Chapter 7. General Test Methods, 2.2 Micronutrient
Test Methods, 2.2.2.5 Niacin.”
(12) Vitamin B6
Test in accordance with “Chapter 7. General Test Methods, 2.2 Micronutrient
Test Methods, 2.2.2.9 Vitamin B6 (Pyridoxine); or 2.2.2.12.2 Vitamin B6.”
(13) Folic acid
Test in accordance with “Chapter 7. General Test Methods, 2.2 Micronutrient
Test Methods, 2.2.2.12.3 Folic Acid.”
(14) Pantothenic acid
Test in accordance with “Chapter 7. General Test Methods, 2.2 Micronutrient
Test Methods, 2.2.2.10 Pantothenic Acid; or 2.2.2.12.4 Pantothenic Acid.”
(15) Vitamin B12
Test in accordance with “Chapter 7. General Test Methods, 2.2 Micronutrient
Test Methods, 2.2.2.11 Vitamin B12; or 2.2.2.12.5 Vitamin B12.”
(16) Vitamin K1
Test in accordance with “Chapter 7. General Test Methods, 2.2 Micronutrient
Test Methods, 2.2.2.8 Vitamin K1.”
(17) Biotin
Test in accordance with “Chapter 7. General Test Methods, 2.2 Micronutrient
Test Methods, 2.2.2.12.7 Biotin.”
(18) Vitamin E
Test in accordance with “Chapter 7. General Test Methods, 2.2 Micronutrient
Test Methods, 2.2.2.6 Vitamin E.”
(19) Sodium
Test in accordance with “Chapter 7. General Test Methods, 1.2 Micronutrient
Test Methods, 1.2.1.6 Sodium.”
(20) Potassium
Test in accordance with “Chapter 7. General Test Methods, 1.2 Micronutrient
Test Methods, 1.2.1.7 Potassium.”
(21) Chlorine

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 Test in accordance with “Chapter 7. General Test Methods, 2.2 Micronutrient
Test Methods, 2.2.1 Mineral Components, 2.2.1.14 Chlorine.”
(22) Calcium
Test in accordance with “Chapter 7. General Test Methods, 2.2 Micronutrient
Test Methods, 2.2.1.2 Calcium.”
(23) Phosphorus
Test tin accordance with “Chapter 7. General Test Methods, 2.2 Micronutrient
Test Methods, 2.2.1.3 Phosphorus.”
(24) Magnesium
Test in accordance with “Chapter 7. General Test Methods, 2.2.1.15
Magnesium.”
(25) Iron
Test in accordance with “Chapter 7. General Test Methods, 2.2 Micronutrient
Test Methods, 2.2.1.4 Iron.”
(26) Iodine
Test in accordance with “Chapter 7. General Test Methods, 2.2 Micronutrient
Test Methods, 2.2.1.9 Iodine.”
(27) Zinc
Test in accordance with “Chapter 7. General Test Methods, 2.2 Micronutrient
Test Methods, 2.2.1.8 Zinc.”
(28) Selenium
Test in accordance with “Chapter 7. General Test Methods, 2.2 Micronutrient
Test Methods, 2.2.1.10. Selenium.”
(29) Sodium saccharin
Test in accordance with “Chapter 7. General Test Methods, 3.2.1 Sodium
Saccharin.”
(30) Tar colors
Test in accordance with “Chapter 7. General Test Methods, 3.4 Color
Additives.”
(31) Bacterial count

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 Test in accordance with “Chapter 7. General Test Methods, 4. Microbiological
Test Methods, 4.5.1 General Bacterial Count.”
(32) Coliforms
Test in accordance with “Chapter 7. General Test Methods, 4. Microbiological
Test Methods, 4.7 Coliforms.”
(33) Bacillus cereus
Test in accordance with “Chapter 7. General Test Methods, 4. Microbiological
Test Methods, 4.18 Bacillus cereus, 4.18.2 Quantitative Test.”
(34) Carbide
Test in accordance with “Chapter 7. General Test Methods, 1.2 Foreign
Matter Test Methods, 1.2.2 Foreign Matters for Each Food Product, C. Test
Operation, F) Ice Cream Powder, Evaporated Milk, Sweetened Condensed
Milk, Sweetened Condensed Skim Milk, Whole Milk Powder, Skim Milk
Powder, Sweetened Milk Powder & Modified Milk Powder, and Formula.”

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10-4 Cereal Formulas for Infants/Young Children
1) Definition
Cereal formulas for infants/young children refers to products manufactured/
processed by adding foods and nutrients to starch ingredients, such as grains,
pulses and tuberous and corm vegetables, etc., used as main ingredients (not
less than 25% based on the solids in finished products), for weaning and
nutritional supplementation for infants and young children at weaning period.
2) Requirements for Ingredients, etc.
(1) Raw ingredients shall not be irradiated.
(2) Dry ingredients shall be dried to low-moisture level before storage in order to
prevent microbial growth; other ingredients shall be stored according to their
properties by installing equipment to control temperature and humidity.
3) Manufacturing/Processing Standards
(1) They shall be pasteurized or sterilized in order to prevent microbial risks.
(2) Powder products shall be packaged/filled with nitrogen, carbon dioxide or a
mixture of nitrogen and carbon dioxide; liquid products shall be sterilized and
aseptically packaged.
(3) In order to add nutrients contained in breast milk, or to make it suitable as a
sole nutritional source for infants/young children, other nutrients may be added
as necessary; provided, however, that usefulness of the applicable nutrients
shall be scientifically proven, and the added quality shall be based on breast
milk as a reference.
(4) The amino acid score of the protein in finished products shall not be less
than 85.
* The Standard Essential Amino Acid Composition Table for Calculation of
Amino Acid Scores shall follow the table in 10-2 3) (4).
(5) When added to cereal formulas for infants/young children, saccharides shall
not exceed 20% of total calories; and the amount of sugar shall not exceed
50% of total sugars.
(6) For liquid products intended for direct consumption, solids shall be based on
10~15%; and for those intended for consumption after dilution, solids

- 168 -
 concentration may vary.
(7) Tin tubes shall not be used as containers of liquid and paste products.
(8) When used as an ingredient, honey or maple syrup shall be treated in a way
that destroys the spores of Clostridium botulinum.
(9) Cocoa may be used for young children of 12 months or older; and the
amount of use shall not be more than 1.5% based on the product consumed
after dilution.
(10) In order to prevent contamination by microorganisms or other sources, the
spray drying equipment used in manufacturing powdered foods for
infants/young children shall be periodically cleaned.
(11) Prior to packaging, efficient methods shall be used to prevent adulteration by
foreign matters or metals, such as using sieves, traps, magnets, or electric
metal detectors, etc.
4) Food Type
5) Specifications
(1) Water (%) : Not more than 10.0 (only applicable to powder and solid
products)
(2) Crude protein (%) : Not less than 10.0 (on a dry weight basis)
(3) Crude fat (%) : Not less than 5.0 (on a dry weight basis)
(4) Gelatinization degree (α) : Not less than 80.0 (only applicable to powder/solid
products containing 25% or more grains, pulses,
tuberous and corm vegetables, etc., or their
products)
(5) Sodium (mg/100kcal) : Not more than 100
(6) Iron (mg/100kcal) : Not less than 2.0
(7) Vitamin A (μgRE/100kcal or IU/100kcal) : Not less than 60 or not less than
200
(8) Vitamin B1 (μg/100kcal) : Not less than 80
(9) Vitamin B2 (μg/100kcal) : Not less than 130
(10) Vitamin C (mg/100kcal) : Not less than 4

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 (11) Sodium saccharin : Shall not be detected
(12) Tar colors : Shall not be detected
(13) Coliforms : n=5, c=0, m=0
(14) Cronobacter spp. : n=5, c=0, m=0/60g (Applicable only to products for
infants; and excludes sterilized products)
(15) Bacillus cereus : n=5, c=0, m=100
6) Test Methods
(1) Water
Test in accordance with “Chapter 7. General Test Methods, 2. Food
Component Test Methods, 2.1.1 Water.”
(2) Crude protein
Test in accordance with “Chapter 7. General Test Methods, 2. Food
Component Test Methods, 2.1.3.1 Total Nitrogen and Crude Protein.”
(3) Crude fat
Test in accordance with “Chapter 7. General Test Methods, 2. Food
Component Test Methods, 2.1.5.1 Crude Fat.”
(4) Gelatinization degree (α)
Test in accordance with “Chapter 7. General Test Methods, 6. Test Methods
for Verification of Specifications for Each Food Product, 6.5.2.1 Gelatinization
Degree (α).”
(5) Sodium
Test in accordance with “Chapter 7. General Test Methods, 2.2 Micronutrient
Test Methods, 2.2.1.6 Sodium.”
(6) Iron
Test in accordance with “Chapter 7. General Test Methods, 2.2 Micronutrient
Test Methods, 2.2.1.4 Iron.”
(7) Vitamin A
Test in accordance with “Chapter 7. General Test Methods, 2.2 Micronutrient
Test Methods, 2.2.2.1 Vitamin A.”

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(8) Vitamin B1
Test in accordance with “Chapter 7. General Test Methods, 2.2 Micronutrient
Test Methods, 2.2.2.2 Vitamin B1.”
(9) Vitamin B2
Test in accordance with “Chapter 7. General Test Methods, 2.2 Micronutrient
Test Methods, 2.2.2.3 Vitamin B2.”
(10) Vitamin C
Test in accordance with “Chapter 7. General Test Methods, 2.2 Micronutrient
Test Methods, 2.2.2.4 Vitamin C.”
(11) Sodium saccharin
Test in accordance with “Chapter 7. General Test Methods, 3.2.1 Sodium
Saccharin.”
(12) Tar colors
Test in accordance with “Chapter 7. General Test Methods, 3.4 Color
Additives.”
(13) Coliforms
Test in accordance with “Chapter 7. General Test Methods, 4. Microbiological
Test Methods, 4.7 Coliforms.”
(14) Cronobacter spp.
Test in accordance with “Chapter 7. General Test Methods, 4. Microbiological
Test Methods, 4.21 Cronobacter spp.”
(15) Bacillus cereus
Test in accordance with “Chapter 7. General Test Methods, 4. Microbiological
Test Methods, 4.18 Bacillus cereus, 4.18.2 Quantitative Test.”

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 <MFDS Notice 2018-98, Nov. 29, 2018> (Enforcement date : Jan. 1, 2020)
10-4 Cereal Formulas for Infants/Young Children → <Delete>
1) Definition
Cereal formulas for infants/young children refers to products manufactured/
processed by adding foods and nutrients to starch ingredients, such as grains,
pulses and tuberous and corm vegetables, etc., used as main ingredients (not
less than 25% based on the solids in finished products), for weaning and
nutritional supplementation for infants and young children at weaning period.
2) Requirements for Ingredients, etc.
(1) Raw ingredients shall not be irradiated.
(2) Dry ingredients shall be dried to low-moisture level before storage in order
to prevent microbial growth; other ingredients shall be stored according to
their properties by installing equipment to control temperature and humidity.
3) Manufacturing/Processing Standards
(1) They shall be pasteurized or sterilized in order to prevent microbial risks.
(2) Powder products shall be packaged/filled with nitrogen, carbon dioxide or a
mixture of nitrogen and carbon dioxide; liquid products shall be sterilized
and aseptically packaged.
(3) In order to add nutrients contained in breast milk, or to make it suitable as
a sole nutritional source for infants/young children, other nutrients may be
added as necessary; provided, however, that usefulness of the applicable
nutrients shall be scientifically proven, and the added quality shall be based
on breast milk as a reference.
(4) The amino acid score of the protein in finished products shall not be less
than 85.
* The Standard Essential Amino Acid Composition Table for Calculation of
Amino Acid Scores shall follow the table in 10-2 3) (4).
(5) When added to cereal formulas for infants/young children, saccharides shall
not exceed 20% of total calories; and the amount of sugar shall not exceed
50% of total sugars.

- 172 -
 (6) For liquid products intended for direct consumption, solids shall be based on
10~15%; and for those intended for consumption after dilution, solids
concentration may vary.
(7) Tin tubes shall not be used as containers of liquid and paste products.
(8) When used as an ingredient, honey or maple syrup shall be treated in a way
that destroys the spores of Clostridium botulinum.
(9) Cocoa may be used for young children of 12 months or older; and the
amount of use shall not be more than 1.5% based on the product consumed
after dilution.
(10) In order to prevent contamination by microorganisms or other sources, the
spray drying equipment used in manufacturing powdered foods for
infants/young children shall be periodically cleaned.
(11) Prior to packaging, efficient methods shall be used to prevent adulteration
by foreign matters or metals, such as using sieves, traps, magnets, or
electric metal detectors, etc.
4) Food Type
5) Specifications
(1) Water (%) : Not more than 10.0 (only applicable to powder and solid
products)
(2) Crude protein (%) : Not less than 10.0 (on a dry weight basis)
(3) Crude fat (%) : Not less than 5.0 (on a dry weight basis)
(4) Gelatinization degree (α) : Not less than 80.0 (only applicable to
powder/solid products containing 25% or more
grains, pulses, tuberous and corm vegetables, etc.,
or their products)
(5) Sodium (mg/100kcal) : Not more than 100
(6) Iron (mg/100kcal) : Not less than 2.0
(7) Vitamin A (μgRE/100kcal or IU/100kcal) : Not less than 60 or not less than
200
(8) Vitamin B1 (μg/100kcal) : Not less than 80

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 (9) Vitamin B2 (μg/100kcal) : Not less than 130
(10) Vitamin C (mg/100kcal) : Not less than 4
(11) Sodium saccharin : Shall not be detected
(12) Tar colors : Shall not be detected
(13) Coliforms : n=5, c=0, m=0
(14) Cronobacter spp. : n=5, c=0, m=0/60g (Applicable only to products for
infants; and excludes sterilized products)
(15) Bacillus cereus : n=5, c=0, m=100
6) Test Methods
(1) Water
Test in accordance with “Chapter 7. General Test Methods, 2. Food
Component Test Methods, 2.1.1 Water.”
(2) Crude protein
Test in accordance with “Chapter 7. General Test Methods, 2. Food
Component Test Methods, 2.1.3.1 Total Nitrogen and Crude Protein.”
(3) Crude fat
Test in accordance with “Chapter 7. General Test Methods, 2. Food
Component Test Methods, 2.1.5.1 Crude Fat.”
(4) Gelatinization degree (α)
Test in accordance with “Chapter 7. General Test Methods, 6. Test Methods
for Verification of Specifications for Each Food Product, 6.5.2.1 Gelatinization
Degree (α).”
(5) Sodium
Test in accordance with “Chapter 7. General Test Methods, 2.2 Micronutrient
Test Methods, 2.2.1.6 Sodium.”
(6) Iron
Test in accordance with “Chapter 7. General Test Methods, 2.2 Micronutrient
Test Methods, 2.2.1.4 Iron.”

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(7) Vitamin A
Test in accordance with “Chapter 7. General Test Methods, 2.2 Micronutrient
Test Methods, 2.2.2.1 Vitamin A.”
(8) Vitamin B1
Test in accordance with “Chapter 7. General Test Methods, 2.2 Micronutrient
Test Methods, 2.2.2.2 Vitamin B1.”
(9) Vitamin B2
Test in accordance with “Chapter 7. General Test Methods, 2.2 Micronutrient
Test Methods, 2.2.2.3 Vitamin B2.”
(10) Vitamin C
Test in accordance with “Chapter 7. General Test Methods, 2.2 Micronutrient
Test Methods, 2.2.2.4 Vitamin C.”
(11) Sodium saccharin
Test in accordance with “Chapter 7. General Test Methods, 3.2.1 Sodium
Saccharin.”
(12) Tar colors
Test in accordance with “Chapter 7. General Test Methods, 3.4 Color
Additives.”
(13) Coliforms
Test in accordance with “Chapter 7. General Test Methods, 4.
Microbiological Test Methods, 4.7 Coliforms.”
(14) Cronobacter spp.
Test in accordance with “Chapter 7. General Test Methods, 4.
Microbiological Test Methods, 4.21 Cronobacter spp.”
(15) Bacillus cereus
Test in accordance with “Chapter 7. General Test Methods, 4.
Microbiological Test Methods, 4.18 Bacillus cereus, 4.18.2 Quantitative Test.”

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10-5 Other Foods for Infants/Young Children
1) Definition
Other foods for infants/young children refers to products manufactured/processed
to assist infants/young children to adapt to foods during the weaning or
development period; except for those in Food Type 10-1~10-4.
2) Requirements for Ingredients, etc.
(1) Raw ingredients shall not be irradiated.
(2) Dry ingredients shall be dried to low-moisture level before storage in order to
prevent microbial growth; other ingredients shall be stored according to their
properties by installing equipment to control temperature and humidity.
3) Manufacturing/Processing Standards
(1) They shall be pasteurized or sterilized in order to prevent microbial risks.
(2) Powder products shall be packaged/filled with nitrogen, carbon dioxide or a
mixture of nitrogen and carbon dioxide; liquid products shall be sterilized and
aseptically packaged.
3) In order to add nutrients contained in breast milk, or to make it suitable as a
sole nutritional source for infants/young children, other nutrients may be added
as necessary; provided, however, that usefulness of the applicable nutrients shall
be scientifically proven, and the amount shall be added based on breast milk.
(4) For products intended for direct consumption, solids shall be based on
10~15%; and for those intended for consumption after dilution, solids
concentration may vary.
(5) Tin tubes shall not be used as containers of liquid and paste products.
(6) When used as an ingredient, honey or maple syrup shall be treated in a way
that destroys the spores of Clostridium botulinum.
(7) Cocoa may be used for young children of 12 months or older; and the
amount of use shall not be more than 1.5%. (For products intended for
consumption after dilution, such amount shall be based on when consumed.)
(8) In order to prevent contamination by microorganisms or other sources, the
spray drying equipment used in manufacturing powdered foods for
infants/young children shall be periodically cleaned.

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 (9) Prior to packaging, efficient methods shall be used to prevent adulteration by
foreign matters or metals, such as using sieves, traps, magnets, or electric
metal detectors, etc.
4) Food Type
5) Specifications
(1) Water (%) : Not more than 10.0 (only applicable to powder and solid products)
(2) Gelatinization degree (α) (%) : Not less than 80.0 (only applicable to powder/solid
products containing 25% or more grains, pulses,
tuberous and corm vegetables, etc., or their
products; and excluding those to be consumed after
heat treatment)
(3) Sodium (mg/100g) : Not more than 200 (for products intended for
consumption after mixing with water, on a weight
basis when mixed with water)
(4) Sodium saccharin : Shall not be detected
(5) Tar colors : Shall not be detected
(6) Coliforms : n=5, c=0, m=0 (except for sterilized products)
(7) Bacterial count : n=5, c=1, m=10, M=100 (n=5, c=0, m=0 for sterilized
products; excludes powdered products)
(8) Cronobacter spp. : n=5, c=0, m=0/60g (Applicable only to products for
infants; excludes sterilized products)
(9) Bacillus cereus : n=5, c=0, m=100 (except for sterilized products)
6) Test Methods
(1) Water
Test in accordance with “Chapter 7. General Test Methods, 2. Food
Component Test Methods, 2.1.1 Water.”
(2) Gelatinization degree (α)
Test in accordance with “10-4 Cereal Formula for Infants/Young Children, 4)
Test Methods, (4) Gelatinization Degree (α).”
(3) Sodium

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 Test in accordance with “Chapter 7. General Test Methods, 2.2 Micronutrient
Test Methods, 2.2.1.6 Sodium.”
(4) Sodium saccharin
Test in accordance with “Chapter 7. General Test Methods, 3.2.1 Sodium
saccharin.”
(5) Tar colors
Test in accordance with “Chapter 7. General Test Methods, 3.4 Color
Additives.”
(6) Coliforms
Test in accordance with “Chapter 7. General Test Methods, 4. Microbiological
Test Methods, 4.7 Coliforms.”
(7) Bacterial Count
Test in accordance with “Chapter 7. General Test Methods, 4. Microbiological
Test Methods, 4.5.1 General Bacterial Count.”
(8) Cronobacter spp.
Test in accordance with “Chapter 7. General Test Methods, 4. Microbiological
Test Methods, 4.21 Cronobacter spp.”
(9) Bacillus cereus
Test in accordance with “Chapter 7. General Test Methods, 4. Microbiological
Test Methods, 4.18 Bacillus cereus, 4.18.2 Quantitative Test.”

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 <MFDS Notice 2018-98, Nov. 29, 2018> (Enforcement date : Jan. 1, 2020)
10-5 Other Foods for Infants/Young Children →<Delete>
1) Definition
Other foods for infants/young children refers to products manufactured/processed
to assist infants/young children to adapt to foods during the weaning or
development period; except for those in Food Type 10-1~10-4.
2) Requirements for Ingredients, etc.
(1) Raw ingredients shall not be irradiated.
(2) Dry ingredients shall be dried to low-moisture level before storage in order
to prevent microbial growth; other ingredients shall be stored according to
their properties by installing equipment to control temperature and humidity.
3) Manufacturing/Processing Standards
(1) They shall be pasteurized or sterilized in order to prevent microbial risks.
(2) Powder products shall be packaged/filled with nitrogen, carbon dioxide or a
mixture of nitrogen and carbon dioxide; liquid products shall be sterilized
and aseptically packaged.
3) In order to add nutrients contained in breast milk, or to make it suitable as a
sole nutritional source for infants/young children, other nutrients may be
added as necessary; provided, however, that usefulness of the applicable
nutrients shall be scientifically proven, and the amount shall be added based
on breast milk.
(4) For products intended for direct consumption, solids shall be based on
10~15%; and for those intended for consumption after dilution, solids
concentration may vary.
(5) Tin tubes shall not be used as containers of liquid and paste products.
(6) When used as an ingredient, honey or maple syrup shall be treated in a way
that destroys the spores of Clostridium botulinum.
(7) Cocoa may be used for young children of 12 months or older; and the
amount of use shall not be more than 1.5%. (For products intended for
consumption after dilution, such amount shall be based on when consumed.)

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 (8) In order to prevent contamination by microorganisms or other sources, the
spray drying equipment used in manufacturing powdered foods for
infants/young children shall be periodically cleaned.
(9) Prior to packaging, efficient methods shall be used to prevent adulteration by
foreign matters or metals, such as using sieves, traps, magnets, or electric
metal detectors, etc.
4) Food Type
5) Specifications
(1) Water (%) : Not more than 10.0 (only applicable to powder and solid products)
(2) Gelatinization degree (α) (%) : Not less than 80.0 (only applicable to
powder/solid products containing 25% or more
grains, pulses, tuberous and corm vegetables, etc.,
or their products; and excluding those to be
consumed after heat treatment)
(3) Sodium (mg/100g) : Not more than 200 (for products intended for
consumption after mixing with water, on a weight
basis when mixed with water)
(4) Sodium saccharin : Shall not be detected
(5) Tar colors : Shall not be detected
(6) Coliforms : n=5, c=0, m=0 (except for sterilized products)
(7) Bacterial count : n=5, c=1, m=10, M=100 (n=5, c=0, m=0 for sterilized
products; excludes powdered products)
(8) Cronobacter spp. : n=5, c=0, m=0/60g (Applicable only to products for
infants; excludes sterilized products)
(9) Bacillus cereus : n=5, c=0, m=100 (except for sterilized products)
6) Test Methods
(1) Water
Test in accordance with “Chapter 7. General Test Methods, 2. Food
Component Test Methods, 2.1.1 Water.”

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 (2) Gelatinization degree (α)
Test in accordance with “10-4 Cereal Formula for Infants/Young Children, 4)
Test Methods, (4) Gelatinization Degree (α).”
(3) Sodium
Test in accordance with “Chapter 7. General Test Methods, 2.2 Micronutrient
Test Methods, 2.2.1.6 Sodium.”
(4) Sodium saccharin
Test in accordance with “Chapter 7. General Test Methods, 3.2.1 Sodium
saccharin.”
(5) Tar colors
Test in accordance with “Chapter 7. General Test Methods, 3.4 Color
Additives.”
(6) Coliforms
Test in accordance with “Chapter 7. General Test Methods, 4. Microbiological
Test Methods, 4.7 Coliforms.”
(7) Bacterial Count
Test in accordance with “Chapter 7. General Test Methods, 4. Microbiological
Test Methods, 4.5.1 General Bacterial Count.”
(8) Cronobacter spp.
Test in accordance with “Chapter 7. General Test Methods, 4. Microbiological
Test Methods, 4.21 Cronobacter spp.”
(9) Bacillus cereus
Test in accordance with “Chapter 7. General Test Methods, 4. Microbiological
Test Methods, 4.18 Bacillus cereus, 4.18.2 Quantitative Test.”

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 <MFDS Notice 2018-98, Nov. 29, 2018> (Enforcement date : June 1, 2020)
10-4 Baby foods for infants/young children
1) Definition
Baby foods for infants/young children refers to products, such as porridge,
gruel or puree, paste products (or products which become this state after
mixing with water, milk, etc.) manufactured and processed to assist infants and
young children to adapt to foods during the weaning or development period.
2 ) Requirement for Ingredients, etc.
(1) Raw ingredients shall not be irradiated
(2) Dry ingredients shall be dried to low-moisture level before storage in order
to prevent microbial growth; other ingredients shall be stored according to
their properties by installing equipment to control temperature and humidity.
3) Manufacturing/Processing Standards
(1) They shall be pasteurized or sterilized in order to prevent microbial risks.
(2) Powder products shall be packaged/filled with nitrogen, carbon dioxide or
mixture of nitrogen and carbon dioxide; liquid products shall be sterilized
and aseptically packaged.
(3) In order to add nutrients contained in breast milk, or to make it suitable as
a sole nutritional source for infants/young children, other nutrients may be
added as necessary; provided, however, that usefulness of the applicable
nutrients shall be scientifically proven, and the amount to be added shall be
based on breast milk as a reference.
(4) For products intended for direct consumption, solids shall be based on
10~15%; and for those intended for consumption after dilution, solids
concentration may vary.
(5) Tin tubes shall not be used as containers of liquid and paste products.
(6) When used as an ingredient, honey or maple syrup shall be treated in a way
that destroys the spores of Clostridium botulinum.
(7) Cocoa may be used for young children of 12 months or older; and the
amount of use shall not be more than 1.5%. (For products intended for
consumption after dilution, such amount shall be based on when consumed.)

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 (8) In order to prevent contamination by microorganisms or other sources, the
spray drying equipment used in manufacturing powdered foods for
infants/young children shall be periodically cleaned.
(9) Prior to packaging, efficient methods shall be used to prevent adulteration by
foreign matters or metals, such as using sieves, traps, magnets, or electric
metal detectors, etc.
4) Food Type
5) Specifications
(1) Water (%) : Not more than 10.0 (applicable only to powder and solid products)
(2) Gelatinization degree (α) (%) : Not less than 80.0 (applicable only to powder
and solid products containing 25% or more
grains, pulses, tuberous and corm vegetables,
etc., or their products; excluding those
intended to be consumed after heat treatment)
(3) Sodium (mg/100g) : Not more than 200 (for products intended to be
consumed after mixing with water, it shall be based
on the mixed state with water)
(4) Sodium saccharin : Shall not be detected
(5) Tar colors : Shall not be detected
(6) Coliforms : n=5, c=0, m=0 (except for sterilized products)
(7) Bacterial count : n=5, c=1, m=10, M=100 (n=5, c=0, m=0 for sterilized
products; excludes powdered products)
(8) Cronobacter spp. : n=5, c=0, m=0/60g (applicable only to products for
infants; excludes sterilized products)
(9) Bacillus cereus : n=5, c=0, m=100 (except for sterilized products)
6) Test Methods
(1) Water
Test in accordance with “Chapter 7. General Test Methods, 2. Food
Component Test Methods, 2.1.1 Water.”

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(2) Gelatinization degree (α)
Test in accordance with “10-4 Cereal Formula for Infants/Young Children, 4)
Test Methods, (4) Gelatinization Degree (α).”
(3) Sodium
Test in accordance with “Chapter 7. General Test Methods, 2.2 Micronutrient
Test Methods, 2.2.1.6 Sodium.”
(4) Sodium saccharin
Test in accordance with “Chapter 7. General Test Methods, 3.2.1 Sodium
saccharin.”
(5) Tar colors
Test in accordance with “Chapter 7. General Test Methods, 3.4 Color
Additives.”
(6) Coliforms
Test in accordance with “Chapter 7. General Test Methods, 4. Microbiological
Test Methods, 4.7 Coliforms.”
(7) Bacterial Count
Test in accordance with “Chapter 7. General Test Methods, 4. Microbiological
Test Methods, 4.5.1 General Bacterial Count.”
(8) Cronobacter spp.
Test in accordance with “Chapter 7. General Test Methods, 4. Microbiological
Test Methods, 4.21 Cronobacter spp.”
(9) Bacillus cereus
Test in accordance with “Chapter 7. General Test Methods, 4. Microbiological
Test Methods, 4.18 Bacillus cereus, 4.18.2 Quantitative Test.”

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10-6 Foods for Special Medical Purposes
1) Definition
Foods for special medical purposes refers to a category of foods specially
manufactured/processed and intended for oral or tube feeding of patients with a
limited, impaired or disturbed capacity to take, digest, absorb or metabolize
ordinary foodstuffs or those with nutritional requirements physiologically
different from ordinary people due to diseases or clinical conditions in order to
replace a full or partial meal.
2) Requirements for Ingredients, etc.
3) Manufacturing/Processing Standards
(1) Food products shall be manufactured/processed in a sanitary manner in
accordance with the application principles of Hazard Analysis and Critical
Control Points (HACCP); and pasteurized or sterilized in order to prevent
microbial risks from harmful microorganisms, such as viruses or bacteria.
(2) Food products shall be manufactured/processed by considering consumers’
capacity to take, digest, absorb, metabolize and excrete, etc. food according to
the type of food.
(3) In mixing, manufacturing and processing of the ingredients, the standards for
each establishment shall be supported scientifically in terms of nutritional,
medical and physiological aspects.
(4) Selenium, chromium and molybdenum may be added as nutrients by
considering consumers according to the type of food.
(5) Unhydrolyzed milk, powdered milk and whey shall not be used as an
ingredient for formulas for infants/young children with cow’s milk protein
allergy.
(6) The manufacturing/processing standards for foods for patients are classified by
diseases as follows:
① Balanced nutritional food for patients shall be formulated with ingredients
and added with nutrients, containing 50% or more daily value of vitamin A,
B1, B2, B6, C, D, E, niacin, folic acid, protein, calcium and iron per 1000
kcal of the product to replace a full or partial meal.

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② Food for diabetics shall be formulated with ingredients and added with
nutrients, containing 50% or more daily value of vitamin A, B1, B2, B6, C,
D, E, niacin, folic acid, protein, calcium, iron and zinc per 1000 kcal of
the product to replace a full or partial meal. Calories from saturated fat
should account for less than 10% of total calories. Cholesterol should not
exceed 100 mg per 1000 kcal of the product; and monosaccharide and
disaccharide calories should account for less than 10% of total calories.
③ Food for kidney disease patients shall be formulated with ingredients and
added with nutrients, containing 50% or more daily value of vitamin B1, B2,
B6, C, D, E, niacin and folic acid, per 1000 kcal of the product to replace
a full or partial meal. However, vitamin A and D shall be at least 20% of
the daily value. Potassium and phosphorus are nutrients that need to be
limited for kidney disease patients; and shall not exceed the indicated
amount or shall be within the range. In addition, foods for non-dialysis
kidney disease patients shall be formulated to contain 10% or less of total
calories derived from protein; those for dialysis kidney disease patients, 12%
or less, with at least 1.5 kilocalories per 1 mL (g) of the product. Sodium
shall not exceed 800 mg per 1000 kcal of the product.
④ Hydrolyzed foods for intestinal disease patients shall be formulated with
ingredients and added with nutrients, containing 50% or more daily value of
vitamin A, B1, B2, B6, C, D, E, niacin, folic acid, calcium, iron and zinc
per 1000 kcal of the product. In addition, they should contain 30% or more
daily value of protein per 1000 kcal of the product, supplied as
hydrolysates or free amino acids.
⑤ Foods to provide calories and nutrition shall be ensured to have 3 kcal per
mL (g)
⑥ Notwithstanding the provisions of above ①~⑤, foods may be manufactured/
processed as patient-specific by consulting with doctors, etc., to make them
fit for certain patients
⑦ Other than those for the diseases specified in above ①~⑤, foods for
patients shall be manufactured/processed in a way that meets nutritional
needs for each disease.
⑧ Where the foods falling under the above paragraphs target a specific

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 demographic group, the Dietary Reference Intakes for Koreans (KDRIs)
specific to such group may be used as the standard.
4) Food Type
(1) Food for patients
Foods for patients refers to foods manufactured/processed by adjusting nutrients
in order to provide balanced nutrients needed for patients, and those able to
fully or partially replace a meal; excluding foods falling under the type
(2)~(4).
(2) Foods for patients with congenital metabolic disorders
Foods for patients with congenital metabolic disorders refers to products
manufactured/processed by removing or limiting components that are not
metabolized in the body, or by adding other necessary components for the
above patients. For the purpose of this section, a congenital metabolic disorder
is defined as a disease involving accumulation of harmful substances or
deficiency of essential substances caused by inability of metabolizing enzymes
or defects in transporting substances, etc., arising from inborn biochemical
metabolism deficiency due to genetic disorders. Examples include but are not
limited to: phenylketonuria; hypothyroidism; galactosemia; homocystinuria;
maple syrup urine disease; congenital adrenal hyperplasia; and other disorders
involving abnormal metabolism of amino acids, organic acids, carbohydrates,
fats & fatty acids and minerals, etc.
(3) Formulas for Infants/young children with milk protein allergy
It refers to formulas manufactured/processed to replace breast milk or milk
formulas for high-risk group infants/young children hypersensitive to milk
proteins or with family history of allergic diseases; and made by using
hydrolyzed milk proteins or amino acids as sole protein ingredients and adding
nutrients, such as minerals and vitamins, etc., thereto. However, it excludes
those classified as milk formulas; infant formulas; follow-up formulas; cereal
formulas for infants/young children; other foods for infants/young children; and
foods for patients with congenital metabolic disorders.

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<MFDS Notice 2018-98, Nov. 29, 2018> (Enforcement date : Jan. 1, 2020)
(3) Formulas for Infants/young children with milk protein allergy
It refers to formulas manufactured/processed to replace breast milk or milk
formulas for high-risk group infants/young children hypersensitive to milk
proteins or with family history of allergic diseases; and made by using
hydrolyzed milk proteins or amino acids as sole protein ingredients and
adding nutrients, such as minerals and vitamins, etc., thereto. However, it
excludes those classified as milk formulas; infant formulas; follow-up
formulas; baby foods for infants/young children; and foods for patients with
congenital metabolic disorders.

(4) Special formulas for infants/young children

It refers to products specially formulated to provide nutrition for normal
infants/young children (0~36 months) and immature or premature infants, etc.,
who have significantly different physiological nutritional requirements. However,
it excludes those classified as milk formulas, infant formulas; follow-up
formulas; cereal formulas for infants/young children; other foods for
infants/young children; foods for patients with congenital metabolic disorders;
and formulas for infants/young children with cow’s milk protein allergy.

<MFDS Notice 2018-98, Nov. 29, 2018> (Enforcement date : Jan. 1, 2020)
(4) Special formulas for infants/young children
It refers to products specially formulated to provide nutrition for normal
infants/young children (0~36 months) and immature or premature infants, etc.,
who have significantly different physiological nutritional requirements.
However, it excludes those classified as milk formulas, infant formulas;
follow-up formulas; baby foods for for infants/young children; foods for
patients with congenital metabolic disorders; and formulas for infants/young
children with cow’s milk protein allergy.

5) Specifications

Type Foods for patients with congenital

Foods for patients
Item metabolic disorders

(1) Water (%) Not more than 10.0%

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 (only applicable to powder products)
(2) Calorie - -
Not less than the indicated amount. Not less than the indicated amount.
(however, where necessary to limit (however, where necessary to limit
(3) Crude
the amount due to characteristics the amount due to characteristics
protein
of the disease, not more than the of the disease, not more than the
indicated amount) indicated amount)
Not less than the indicated amount. Not less than the indicated amount.
(however, where necessary to limit (however, where necessary to limit
(4) Crude fat the amount due to characteristics the amount due to characteristics
of the disease, not more than the of the disease, not more than the
indicated amount) indicated amount)
Not less than the indicated amount.
Not less than the indicated amount.
(however, where necessary to limit
(only applicable to Vitamin A, B1,
(5) Vitamins the amount due to characteristics
B2, B6, C, D, E, niacin and folic
of the disease, not more than the
acid)
indicated amount)
Not less than the indicated amount.
Not less than the indicated amount. (however, where necessary to limit
(6) Minerals (only applicable to calcium, iron the amount due to characteristics
and zinc) of the disease, not more than the
indicated amount)
Not more than 0.2 mg/100kcal.
(7) Fluorine (only applicable to those with food -
additives containing fluorine)
(8) Coliforms n=5, c=0, m=0
(9) Bacterial n=5, c=1, m=10, M=100
count (n=5, c=2, m=1,000, M=10,000 for powder products)
(10) Tar colors Not detected
(11) Bacillus
n=5, c=0, m=100
cereus

Type Formulas for infants/young children Special Formulas for Infants/Young

Item with cow's milk protein allergy Children
Not more than 10.0%
(1) Water (%)
(only applicable to powder products)
(2) Crude Not less than the indicated amount

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 protein
(3) Crude fat Not less than the indicated amount
(4) Vitamins Not less than the indicated amount
Not less than the indicated among; however, for selenium, not more than 9
(5) Minerals
µg/100 kcal, for chromium and molybdenum, not more than 10 µg/100 kcal
(6) Coliforms n=5, c=0, m=0
(7) Bacterial n=5, c=1, m=10, M=100
count (n=5, c=2, m=1,000, M=10,000 for powder products)
(8) Tar colors Not detected
Not more than 7.5 mg/100 g (Compare with the standard Disk A set forth
(9) Carbide
by ADPI in the U.S.); (however, only applicable to powder products)
(10) Cronobacter n=5, c=0, m=0/60g
spp. (only applicable to powder products for infants under 6 months of age)
(11) Bacillus
n=5, c=0, m=100
cereus

6) Test Methods
(1) Water
Test in accordance with “Chapter 8. General Test Methods, 2. Food
Component Test Methods, 2.1.1 Water.”
(2) Nutrients
Test in accordance with “Chapter 8. General Test Methods, 2. Food
Component Test Methods, 2.2 Micronutrient Test Methods.”
(3) Coliforms
Test in accordance with “Chapter 8. General Test Methods, 4. Microbiological
Test Methods, 4.7 Coliforms.”
(4) Bacterial count
Test in accordance with “Chapter 8. General Test Methods, 4. Microbiological
Test Methods, 4.5.1 General Bacterial Count.”
(5) Tar colors
Test in accordance with “Chapter 8. General Test Methods, 3.4 Color

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 Additives.”
(6) Cronobacter spp.
Test in accordance with “Chapter 8. General Test Methods, 4. Microbiological
Test Methods, 4.21 Cronobacter spp.”
(7) Bacillus cereus
Test in accordance with “Chapter 8. General Test Methods, 4. Microbiological
Test Methods, 4.18 Bacillus cereus, 4.18.2 Quantitative Test.”
(8) Carbide
Test in accordance with “Chapter 8. General Test Methods, 1.2 Foreign
Matters, 1.2.2 Foreign Matters for Each Food Product, C. Test Operation, F)
Ice Cream Powder, Evaporated Milk, Sweetened Condensed Milk, Sweetened
Condensed Skim Milk, Whole Milk Powder, Skim Milk Powder, Sweetened
Milk Powder & Modified Milk Powder, and Formula.”

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10-7 Weight Control Formulas
1) Definition
Weight control formulas refers to foods formulated by adding or subtracting
required nutrients to fully or partially replace a meal for those who need to
lose or gain weight.
2) Requirements for Ingredients, etc.
3) Manufacturing/Processing Standards
(1) As a full or partial meal replacement, ingredients shall be mixed and nutrients
shall be added to ensure 25% or more daily value of vitamin A, B1, B2, B6,
C, niacin, folic acid and vitamin E and 10% or more daily value of protein,
calcium, iron and zinc per serving. However, for the foods targeting a specific
demographic group, the Dietary Reference Intakes for Koreans (KDRIs)
specific to such group may be used as the standard.
(2) A formula replacing a full day meal shall provide not less than 800 kcal and
not more than 1200 kcal. This formula shall be divided into 3~4 servings a
day; each individual serving shall replace a meal and have 1/3~1/4 of total
daily calories. A formula replacing 1~2 meals a day shall provide not less
than 200 kcal and not more than 400 kcal per serving; provided, however,
that calories may be calculated based on the serving method declared on the
product label.
4) Food Type
5) Specifications
(1) Water (%) : Not more than 10.0 (only applicable to powder, granular and
solid dry products)
(2) Crude protein (g) : Not less than the indicated amount.
(3) Vitamins : Not less than the indicated amount [only applicable to vitamin A
(µg), B1 (mg), B2 (mg), B6 (mg), C (mg), niacin (mg), folic acid
(µg) and vitamin E (mg)].
(4) Minerals : Not less than the indicated amount [only applicable to calcium
(mg), iron (mg) and zinc (mg)].
(5) Coliforms : n=5, c=2, m=0, M=10

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 (6) Bacillus cereus : n=5, c=0, m=100 (n=5, c=0, m=1,000 for products using soy
sauces and pastes as ingredients)
6) Test Methods
(1) Water
Test in accordance with “Chapter 8. General Test Methods, 2. Food
Component Test Methods, 2.1.1 Water.”
(2) Crude protein
Test in accordance with “Chapter 8. General Test Methods, 2. Food
Component Test Methods, 2.1.3.1 Total Nitrogen and Crude Protein.”
(3) Vitamins
Test in accordance with “Chapter 8. General Test Methods, 2.2 Micronutrient
Test Methods, 2.2.2 Vitamins.”
(4) Minerals
Test in accordance with “Chapter 8. General Test Methods, 2.2 Micronutrient
Test Methods, 2.2.1 Minerals.”
(5) Coliforms
Test in accordance with “Chapter 8. General Test Methods, 4. Microbiological
Test Methods, 4.7 Coliforms.”
(6) Bacillus cereus
Test in accordance with “Chapter 8. General Test Methods, 4. Microbiological
Test Methods, 4.18 Bacillus cereus, 4.18.2 Quantitative Test.”

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10-8 Foods for Pregnant/Lactating Women
1) Definition
Foods for pregnant/lactating women refers to products manufactured/processed to
be used as a full or partial meal replacement for pregnant and lactating women
who have different nutritional requirements from ordinary people due to
pregnancy, delivery or lactation.
2) Requirements for Ingredients, etc.
3) Manufacturing/Processing Standards
(1) Vitamins and minerals, etc. to be added for use as a full or partial meal
replacement for pregnant/lactating women shall be uniformly mixed in the
products.
(2) Ingredients shall be mixed, and nutrients shall be added based on the Dietary
Reference Intakes for Koreans (KDRIs) for pregnant/lactating women. In
addition, the nutrient content of such products provided per day or serving
shall be appropriately adjusted.
4) Food Type
5) Specifications
(1) Water (%) : Not more than 10.0 (applicable to powder and solid products)
(2) Nutrients (%) : Not less than the indicated amount
(3) Coliforms : n=5, c=0, m=0
(4) Bacterial count : n=5, c=1, m=10, M=100 (only applicable to liquid products)
(5) Tar colors : Shall not be detected
6) Test Methods
(1) Water
Test in accordance with “Chapter 8. General Test Methods, 2. Food
Component Test Methods, 2.1.1 Water.”
(2) Nutrients
Test in accordance with “Chapter 8. General Test Methods, 2. Food
Component Test Methods, 2.2 Micronutrient Test Methods.”
(3) Coliforms

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 Test in accordance with “Chapter 8. General Test Methods, 4. Microbiological
Test Methods, 4.7 Coliforms.”
(4) Bacterial count
Test in accordance with “Chapter 8. General Test Methods, 4. Microbiological
Test Methods, 4.5.1 General Bacterial Count.”
(5) Tar colors
Test in accordance with “Chapter 8. General Test Methods, 3.4 Color
Additives.”

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 11. Soy Sauces and Pastes

1) Definition
Soy sauces and pastes refers to products manufactured/processed by
fermenting/aging ingredients of animal/plant origin cultivated with Aspergillus,
etc.; or by fermenting/aging meju (fermented soybean lump), etc., as a main
ingredient, after mixing with salt, etc. Such products include but are not limited
to: Korean style meju; improved meju; Korean-style soy sauce; brewed soy
sauce; acid-hydrolyzed soy sauce; enzyme-hydrolyzed soy sauce; blended soy
sauce; Korean-style soybean paste; soybean paste; hot pepper soy paste;
chunjang (black soybean paste); chunggukjang (fast-fermented soybean paste);
and mixed paste, etc.
2) Requirements for Ingredients, etc.
3) Manufacturing/Processing Standards
(1) After fermentation or neutralization, crude soy sauce shall be filtered to
remove any soy sauce, etc.
(2) After mixed with seasoning ingredients and food additives, etc., the filtered
crude soy sauce shall be handled in a manner that prevents risks such as
mold contamination.
(3) During manufacturing process, alcohol components may be used to enhance
flavor and taste or to remove smells, etc.
(4) Monascus pigments shall not be used in manufacturing hot pepper soy paste,
nor shall citrinin be detected.
4) Food Type
(1) Korean style meju
It refers to a product made by steaming or boiling soybeans as a main
ingredient and subsequently forming and fermenting them.
(2) Improved meju
It refers to a product made by steaming or boiling soybeans as a main
ingredient and subsequently fermenting them, using selected seed bacteria.

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(3) Korean-style soy sauce
It refers to a product made by fermenting/aging meju as a main ingredient
after mixing it with a saline solution, etc.; and subsequently processing the
filtrate.
(4) Brewed soy sauce
It refers to a product made by cultivating Aspergillus, etc. in soybeans,
defatted soybeans, or grains, etc.; mixing them with a saline solution, etc.;
fermenting/aging them; and subsequently processing the filtrate.
(5) Acid-hydrolyzed soy sauce
It refers to a product made by hydrolyzing ingredients containing proteins with
acid; and processing the filtrate.
(6) Enzyme-hydrolyzed soy sauce
It refers to a product made by hydrolyzing ingredients containing proteins with
enzymes; and processing the filtrate.
(7) Blended soy sauce
It refers to a product made by mixing acid-hydrolyzed soy sauce or
enzyme-hydrolyzed soy sauce with Korean style soy sauce or brewed soy
sauce and processing the mixture; or by processing the filtrate after
fermenting/aging crude acid-hydrolyzed soy sauce added with protein or
carbohydrate ingredients; or by mixing such crude soy sauce with crude
brewed soy sauce or crude acid-hydrolyzed soy sauce, etc., and processing the
mixture.
(8) Korean-style doenjang (soybean paste)
It refers to a product made by adding a saline solution to Korean-style meju;
fermenting it; and separating the filtrate.
(9) Doenjang (soybean paste)
It refers to a product made by fermenting/aging soybeans, rice, barley, wheat,
or defatted soybeans, etc., as a main ingredient, after cultivating Aspergillus,
etc., therein and mixing them with salt; or by fermenting meju in a saline
solution, separating the filtrate and processing it.
(10) Gochujang (hot pepper soy paste)

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 It refers to a product made by cultivating Aspergillus, etc., in pulses or
grains, etc., as a main ingredient, etc., adding hot pepper powder (not less
than 6%) or salt, etc. thereto, and then fermenting/aging them; or by adding
hot pepper powder (not less than 6%) or salt, etc., thereto after aging them.
(11) Chunjang (black soybean paste)
It refers to a product made by cultivating Aspergillus, etc., in soybeans, rice,
barley, wheat or defatted soybeans, etc., as a main ingredient, etc., adding
salt and caramel color, etc. thereto, and then fermenting/aging them; or by
adding salt and caramel color, etc., thereto after aging them.
(12) Chunggukjang (fast-fermented soybean paste)
It refers to a product in paste, pill or powder form, manufactured by
fermenting pulses, as a main ingredient, with Bacillus bacteria; or seasoning
such soybeans with hot pepper powder and garlic, etc.
(13) Mixed paste
It refers to a product, manufactured/processed by using soy sauce, soybean
paste, hot pepper soy paste, chunjang, or Chunggukjang, etc., as a main
ingredient, with or without mixing with food or food additives. It includes
seasoned soybean paste, seasoned hot pepper soy paste, or other mixed soy
sauce and paste products (not less than 50% Soy sauce and paste).
(14) Other soy sauces and pastes
It refers to soy sauce, soybean paste and hot pepper soy paste, other than
those falling under Food Type (3)~(10).
5) Specifications
(1) Total nitrogen (w/v%) : Not less than 0.8 (only applicable to Soy sauce; for
Korean-style soy sauce, not less than 0.7)
(2) Tar colors : Shall not be detected
(3) Coliforms : n=5, c=1, m=0, M=10 [only applicable to Mixed paste
(pasteurized products)]
(4) Preservatives (g/kg; however, g/L for soy sauce) : No preservatives shall be detected
except for the following:

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 Not more than 1.0 (as sorbic acid; only applicable to
Sorbic acid;
Korean-style soybean paste, soybean paste, hot pepper soy
Potassium sorbate;
paste, chunjang, chunggukjang (non-dried products only) and
Calcium sorbate
mixed paste)
Not more than 0.6 (as benzoic acid; only applicable to soy
Benzoic acid; sauce. When used in combination with methyl ρ
Sodium benzoate; -hydroxybenzoate or ethyl ρ-hydroxybenzoate, the sum of
Potassium benzoate; benzoic acid and parahydroxybenzoic acid shall not be more
Calcium benzoate than 0.6 g/kg; and parahydroxybenzoic acid shall not be more
than 0.25 g/kg.)
Not more than 0.25 (as parahydroxybenzoic acid; only
applicable to soy sauce. When used in combination with
Methyl ρ-Hydroxybenzoate; benzoic acid, sodium benzoate, potassium benzoate and calcium
Ethyl ρ-Hydroxybenzoate benzoate, the sum of parahydroxybenzoic acid and benzoic acid
shall not be more than 0.6 g/kg; and parahydroxybenzoic acid
shall not be more than 0.25 g/kg.)

6) Test Methods
For soy sauce powder products, a sample shall be diluted with distilled water
according to the indicated concentration or dilution factor.
(1) Total nitrogen
Add water to a 10 mL sample to make 100 mL, and take 20 mL out of the
sample. Then, test in accordance with “Chapter 8. General Test Methods, 2.
Food Component Test Methods, 2.1.3.1 Total Nitrogen and Crude Protein,” and
calculate a nitrogen amount.
(2) Tar colors
Test in accordance with “Chapter 8. General Test Methods, 3.4 Color Additives.”
(3) Coliforms
Test in accordance with “Chapter 8. General Test Methods, 4. Microbiological
Test Methods, 4.7 Coliforms.”
(4) Preservatives
Test in accordance with “Chapter 8. General Test Methods, 3.1 Preservatives.”

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 12. Seasoning Foods

Seasoning foods refers to products used to enhance taste and flavor in

manufacturing/processing/preparing foods; including Vinegars, Sauces, Curries, Hot
pepper powder, Spice products and Edible salt.

12-1 Vinegars
1) Definition
Vinegars refers to fermented vinegars produced by fermenting grains, fruits, or
alcoholic beverages, etc., as main ingredients, or by mixing/aging grain
saccharified liquid or fruit must, etc. with such fermented ingredients; or diluted
acetic acid, manufactured by diluting glacial acetic acid or glacial acetic acid
with drinking water.
2) Requirements for Ingredients, etc.
3) Manufacturing/Processing Standards
(1) Fermented vinegars and diluted acetic acid shall not be mixed together.
4) Food Type
(1) Fermented vinegar
It refers to a solution produced by acetic acid fermentation of fruits/grain mash
(wash), fruit wine, fruit must, grain wine, grain saccharified liquid, spirits or
saccharides, etc., as ingredients; and by mixing fruit must or grain saccharified
liquid, etc. with such fermented solution and aging the mixture. Among them,
a solution obtained by fermenting persimmons with acetic acid bacteria is
called persimmon vinegar.
(2) Diluted acetic acid
It refers to a solution made by diluting glacial acetic acid or acetic acid with
drinking water.
5) Specifications
(1) Total acid (as acetic acid, w/v%) : 4.0~20.0 (Not less than 2.6 for persimmon
vinegar)

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 (2) Tar colors : Shall not be detected
(3) Preservatives (g/L) : No preservatives shall be detected except for the
following:

Methyl ρ-Hydroxybenzoate;
Not more than 0.1 (as parahydroxybenzoic acid)
Ethyl ρ-Hydroxybenzoate

6) Test Methods
(1) Total acid
Test in accordance with “Chapter 8. General Test Methods, 6. Test Methods
for Verification of Specifications for Each Food Product, 6.6.1.1 Total Acid.”
(2) Tar colors
Test in accordance with “Chapter 8. General Test Methods, 3.4 Color Additives.”
(3) Preservatives
Test in accordance with “Chapter 8. General Test Methods, 3.1 Preservatives.”

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12-2 Sauces
1) Definition
Sauces refers to products produced by adding spices, soy sauces and pastes,
saccharides, edible salt, vinegars and edible fats and oils, etc., to ingredients of
animal/plant of origin; and used to enhance taste and flavor before/after food
preparation; however, those for which separate Standards and Specifications have
been established are excluded.
2) Requirements for Ingredients, etc.
(1) Alcoholic components may be used to enhance taste and flavor.
3) Manufacturing/Processing Standards
4) Food Type
(1) Composite seasoning
It refers to a product manufactured by mixing food with saccharides, edible
salt, spices, hydrolyzed protein, yeast or its extract, or food additives, etc., and
processing the mixture into powder, granular or solid form, etc. to have
moisture content of not more than 8%; and used to give a unique taste and
flavor to food.
(2) Mayonnaise
It refers to a product manufactured through emulsification or other methods,
either using edible fat and oil and egg yolks/whole eggs; or using ingredients,
such as vinegar or fruit juice, egg yolks, egg whites, hydrolyzed protein,
edible salt, saccharides and spices, etc.
(3) Tomato ketchup
It refers to a product made primarily from tomatoes or tomato concentrate (not
less than 20% based on 25% soluble solids) and manufactured by adding
saccharides, vinegars, edible salt, spices and citric acid, etc., thereto.
(4) Sauce
It refers to products produced by adding spices, soy sauces and pastes,
saccharides, edible salt or vinegars, etc., to ingredients of animal/plant origin
and mixing them together; or by fermenting/aging such mixture. However,
those for which separate Standards and Specifications have been established are

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 excluded.
5) Specifications
(1) Coliforms : n=5, c=1, m=0, M=10 (only applicable to pasteurized products)
(2) Escherichia coli : n=5, c=1, m=0, M=10 (only applicable to non-pasteurized
products; n=5, c=2, m=0, M=10 for Composite seasoning)
(3) Bacterial count : n=5, c=0, m=0 (only applicable to sterilized products)
(4) Tar colors other than those permitted : Shall not be detected
(5) Preservatives (g/kg) : No preservatives shall be detected except for the following:

Methyl ρ-Hydroxybenzoate; Not more than 0.2 (as parahydroxybenzoic acid; only
Ethyl ρ-Hydroxybenzoate applicable to Sauce)
Not more than 1.0 (only applicable to sauce; if used with
Methyl ρ-Hydroxybenzoate or Ethyl ρ-Hydroxybenzoate,
Sorbic acid; the sum of usage as sorbic acid and ρ-Hydroxybenzoic
Potassium sorbate; acid shall be not more than 1.0, and the usage as ρ
Calcium sorbate -Hydroxybenzoic acid shall be not more than 0.2)
Not more than 0.5 (as sorbic acid; only applicable to
Tomato ketchup)
Benzoic acid;
Sodium benzoate; Not more than 1.0 (as benzoic acid; only applicable to
Potassium benzoate; mayonnaise)
Calcium benzoate

6) Test Methods
(1) Water
Test in accordance with “Chapter 8. General Test Methods, 2. Food
Component Test Methods, 2.1.1 Water.”
(2) Coliforms
Test in accordance with “Chapter 8. General Test Methods, 4. Microbiological
Test Methods, 4.7 Coliforms.”
(3) Escherichia coli
Test in accordance with “Chapter 8. General Test Methods, 4. Microbiological
Test Methods, 4.8 Escherichia Coli.”
(4) Bacterial count

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 Test in accordance with “Chapter 8. General Test Methods, 4. Microbiological
Test Methods, 4.5.1 General Bacterial Count.”
(5) Tar colors
Test in accordance with “Chapter 8. General Test Methods, 3.4 Color Additives.”
(6) Preservatives
Test in accordance with “Chapter 8. General Test Methods, 3.1 Preservatives.”

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12-3 Curries
1) Definition
Curries refers to curry powder made using spices as ingredients with or without
the addition of food or food additives, etc.
2) Requirements for Ingredients, etc.
3) Manufacturing/Processing Standards
4) Food Type
(1) Curry powder
It refers to a product made by using natural herbs and spice plants, such as
curcuma (turmeric), ginger, coriander, or cumin, etc. as ingredients; and
drying/processing them into powder.
(2) Curry
It refers to a product made by adding food or food additives, etc., to curry
powder (solid or powder products shall contain not less than 5% curry
powder; liquid products, not less than 1% curry powder).
5) Specifications
(1) Tar colors : Shall not be detected
(2) Bacterial count : n=5, c=0, m=0 (only applicable to sterilized products)
(3) Coliforms : n=5, c=1, m=0, M=10 (only applicable to pasteurized products)
(4) Escherichia coli : n=5, c=1, m=0, M=10 (except for pasteurized products)
6) Test Methods
(1) Tar colors
Test in accordance with “Chapter 8. General Test Methods, 3.4 Color Additives.”
(2) Bacterial count
Test in accordance with “Chapter 8. General Test Methods, 4. Microbiological
Test Methods, 4.5.1 General Bacterial Count.”
(3) Coliforms
Test in accordance with “Chapter 8. General Test Methods, 4. Microbiological
Test Methods, 4.7 Coliforms.”

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(4) Escherichia coli
Test in accordance with “Chapter 8. General Test Methods, 4. Microbiological
Test Methods, 4.8 Escherichia coli.”

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12-4 Hot Pepper Powder or Shredded Hot Pepper
1) Definition
Hot pepper powder or Shredded hot pepper refers to products that are obtained
by making into powder or shredding mature fruits of hot peppers or their
varieties belonging to Solanaceae Family after drying them.
2) Requirements for Ingredients, etc.
(1) Hot peppers for manufacturing hot pepper powder shall be used only after
removing stems (except calyces), and the diseased part of hot peppers shall be
removed before use.
3) Manufacturing/Processing Standards
(1) When manufacturing Hot pepper powder, no materials shall be used other than
the hot pepper seeds contained in hot peppers used as ingredient (such as,
edible salt, saccharides, bran, carbonate and starch, etc.)
(2) The seeds contained in hot peppers may be used only when obtained from the
hot peppers used as an ingredient; and those obtained otherwise shall not be
added and used in manufacturing hot pepper powder.
(3) Hot pepper powder shall be placed and packed in packages or containers
meeting the “the Standards and Specifications for Food Utensils, Containers
and Packages,” such as aluminized PET Film packaging film or PE bottles,
glass, etc. as soon as possible; and protected from moisture and sunlight in
order to prevent microbial contamination and quality deterioration.
(4) Metal detectors shall be installed in the manufacturing process of Hot pepper
powder.
4) Food Type
(1) Hot pepper powder
It refers to products that are obtained by drying and making into powder
mature fruits of hot peppers or their varieties belonging to Solanaceae Family.
(2) Shredded hot pepper
It refers to products that are obtained by drying and shredding mature fruits of
hot peppers or their varieties belonging to Solanaceae Family.
5) Specifications

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 (1) Water (%) : Not more than 15.0
(2) Ash (%) : Not more than 7.0
(3) Acid-insoluble ash (%) : Not more than 0.5
(4) Adulterants : Not detected (starch, bran, carbonate and edible salt, etc.)
(5) Mold count (%) : Not more than 20 (except for Shredded hot pepper)
(6) Tar colors : shall not be detected
(7) Escherichia coli : n=5, c=2, m=0, M=10
6) Test Methods
(1) Water
Test in accordance with “Chapter 8. General Test Methods, 2. Food
Component Test Methods, 2.1.1 Water.”
(2) Ash
Precisely measure 2~4 g of sample and test it in accordance with “Chapter 8.
General Test Methods, 2. Food Component Test Methods, 2.1.2 Ash.”
(3) Acid-insoluble ash
Test in accordance with “Chapter 8. General Test Methods, 6. Test Methods
for Verification of Specifications for Each Food Product, 6.6.2.1 Acid-insoluble
Ash.”
(4) Adulterants
Test in accordance with “Chapter 8. General Test Methods, 6. Test Methods
for Verification of Specifications for Each Food Product, 6.6.2.2 Adulterants.”
(5) Mold count
Test in accordance with “Chapter 8. General Test Methods, 1.7 Mold Count.”
(6) Tar colors
Test in accordance with “Chapter 8. General Test Methods, 3.4 Color Additives.”
(7) Escherichia coli
Test in accordance with “Chapter 8. General Test Methods, 4. Microbiological
Test Methods, 4.8 Escherichia coli.”

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12-5 Spice Products
1) Definition
Spice products refers to products made by simply processing the leaves, stems,
fruits and roots of spice plants (including hot pepper, garlic, ginger;) or mixing
food or food additives with such spice plants and processing the mixture,; and
used to enhance taste and flavor of other foods. However, those for which
separate Standards and Specifications have been established are excluded.
2) Requirements for Ingredients, etc.
3) Manufacturing/Processing Standards
(1) Natural spices shall not be mixed with food or food additives other than spice
plants.
(2) In manufacturing spice preparation containing hot pepper or hot pepper
powder, monascus pigment shall not be used, nor shall citrinin be detected.
4) Food Type
(1) Natural spice
It refers to products made by processing spice plants into powder, etc.
(2) Spice preparation
It refers to products made by mixing food or food additives with natural
spices and processing the mixture.
5) Specifications
(1) Adulterants : Shall not be detected (only applicable to Natural spices)
(2) Tar colors : Shall not be detected (except horse radish products or mustard
products)
(3) Coliforms : n=5, c=2, m=0, M=10 (only applicable to pasteurized products)
(4) Escherichia coli : n=5, c=2, m=0, M=10 (except pasteurized or dried products)
(5) Mold count (%) : Not more than 10 (only applicable to products containing
hot pepper or hot pepper powder)
6) Test Methods
(1) Adulterants

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 Test in accordance with “Chapter 8. General Test Methods, 6. Test Methods
for Verification of Specifications for Each Food Product, 6.6.3.1 Adulterants.”
(2) Tar colors
Test in accordance with “Chapter 8. General Test Methods, 3.4 Color Additives.”
(3) Coliforms
Test in accordance with “Chapter 8. General Test Methods, 4. Microbiological
Test Methods, 4.7 Coliforms.”
(4) Escherichia coli
Test in accordance with “Chapter 8. General Test Methods, 4. Microbiological
Test Methods, 4.8 Escherichia coli.”
(5) Mold count
Test in accordance with “Chapter 8. General Test Methods, 1.7 Mold Count.”

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12-6 Edible Salts
1) Definition
Edible salts refers to a product made by re-treating or processing crystals, mainly
consisting of sodium chloride obtained from seawater (including deep sea water),
rock salt, or lake salt, etc.; or crystallizing or refining/crystallizing seawater.
2) Requirements for Ingredients, etc.
(1) Solar salt and Other salts imported for food purposes shall be classified/certified
as fit for human consumption in the country of origin and produced in a
sanitary manner that meets the definition of each type of edible salts.
(2) Solar salt shall not be added with other materials, such as food additives, etc.
(3) Edible salt shall not be mixed with salts that are not for human consumption,
such as industrial salts, etc.
3) Manufacturing/Processing Standards
4) Food Type
(1) Solar salt
It refers to salt crystals mainly consisting of sodium chloride obtained by
naturally evaporating seawater in a salt pond; and salts obtained by grinding,
washing, dewatering or drying such crystals.
(2) Reworked salt
It refers to salt produced by dissolving, filtering, precipitating, recrystallizing,
and dewatering crude salt (100%) with purified water, seawater or seawater
concentrate, etc.
(3) Burnt/molten salt
It refers to salt obtained by transforming its original form using the methods,
such as burning/melting of crude salt (100%); except for those processed by
washing, grinding or compression of crude salt, etc.
(4) Refined salt
It refers to salt manufactured by adding brine concentrated/refined from
seawater (including deep sea water) or water dissolved with crude salt (100%)
to evaporation equipment.

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 (5) Other salt
Other salts refers to salts, other than those specified in Food Type (1) to (4)
above, that are manufactured into powder or crystalline form, etc., by
processing rock salt or lake salt, etc. to make it fit for human consumption.
(6) Processed salt
It refers to salt produced by mixing different types of edible salt together, or
adding food or food additives to not less than 50% Solar salt, Reworked salt,
Burnt/Molten salt, Refined salt or Other salts; and processing such mixture.
5) Specifications

Type Reworked Burnt/Molte Processed

Solar salt Refined salt Other salts
Item salt n salt salt
Not less than 95.0
(1) Sodium
Not less Not less Not less (Not less than Not less Not less
chloride
than 70.0 than 88.0 than 88.0 70.0 for deep sea than 88.0 than 35.0
(%)
water salt)
Not less than
(2) Total 58.0
Not less Not less Not less Not less Not less
chlorine (Not less than
than 40.0 than 54.0 than 50.0 than 54.0 than 20.0
(%) 40.0 for deep sea
water salt)
Not more than 4.0
(3) Water Not more Not more Not more (Not more than Not more Not more
(%) than 15.0 than 9.0 than 4.0 10.0 for deep sea than 9.0 than 5.5
water salt)
Not more
(4) than 0.15
Not more Not more Not more than Not more
Insolubles (Not more -
than 0.02 than 3.0 0.02 than 0.15
(%) than 0.3 for
gray salt)
Not more than 0.4
(5) Sulfate Not more Not more Not more (Not more than Not more Not more
ion (%) than 5.0 than 5.0 than 5.0 5.0 for deep sea than 5.0 than 5.0
water salt)
(6) Arsenic
Not more than 0.5
(mg/kg)
(7) Lead Not more than 2.0

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(mg/kg)
(8)
Cadmium Not more than 0.5
(mg/kg)
(9)
Mercury Not more than 0.1
(mg/kg)
(10)
Ferrocyanide Not detected Not more than 0.010
ion (g/kg)

6) Test Methods
(1) Sample preparation
Grind the sample into particles to make them pass through a 0.84 mm sieve,
but not through a 0.177 mm sieve, and mix them well.
(2) Sodium chloride
Test in accordance with “Chapter 8. General Test Methods, 2.2 Micronutrient
Test Methods, 2.2.1.5 Edible Salt.”
(3) Total chlorine
Test in accordance with “Chapter 8. General Test Methods, 6. Test Methods
for Verification of Specifications for Each Food Product, 6.6.4.1 Total
Chlorine.”
(4) Water
Test in accordance with “Chapter 8. General Test Methods, 2. Food
Component Test Methods, 2.1.1 Water.”
(5) Insolubles
Test in accordance with “Chapter 8. General Test Methods, 6. Test Methods
for Verification of Specifications for Each Food Product, 6.6.4.2 Insolubles.”
(6) Sulfateion
Test in accordance with “Chapter 8. General Test Methods, 6. Test Methods
for Verification of Specifications for Each Food Product, 6.6.4.3 Sulfateion.”
(7) Arsenic

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 Test in accordance with “Chapter 8. General Test Methods, 9.1 Heavy Metals.”
(8) Lead
Test in accordance with “Chapter 8. General Test Methods, 9.1 Heavy Metals.”
(9) Cadmium
Test in accordance with “Chapter 8. General Test Methods, 9.1 Heavy Metals.”
(10) Mercury
Test in accordance with “Chapter 8. General Test Methods, 9.1 Heavy
Metals, 9.1.6 Mercury (Hg).”
(11) Ferrocyanide ion
Test in accordance with “Chapter 8. General Test Methods, 6. Test Methods
for Verification of Specifications for Each Food Product, 6.6.4.5 Ferrocyanide
ion.”

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 13. Pickled Foods or Boiled Foods

Pickled foods or boiled foods refers to foods manufactured by adding edible salt,
vinegar, saccharides or soy sauces and pastes to ingredients of animal/plant origin
and pickling or boiling them; such as Kimchi products, Pickled food products and
Boiled foods.

13-1 Products
1) Definition
Kimchi products refers to kimchi made by using vegetables, such as Korean
cabbage, etc., as main ingredients, and processing them with/without
fermentation after pickling and seasoning mixing process; and kimchi seasoning
used for manufacturing kimchi.
2) Requirements for Ingredients, etc.
3) Manufacturing/Processing Standards
(1) Vegetables used as an ingredient shall be fully washed to remove foreign
matters.
4) Food Type
(1) Kimchisok (seasoned materials for kimchi)
Kimchisok (seasoned materials for kimchi) refers to a product made by adding
hot pepper powder, saccharides and edible salt, etc., to ingredients of plant
origin and mixing them; and used in making kimchi by being added and
mixed into vegetables, etc.
(2) Kimchi
It refers to a product made by using vegetables, such as Korean cabbage, etc.,
as main ingredients, with/without fermentation after pickling and seasoning
mixing process; or by processing such vegetables.
5) Specifications
(1) Lead (mg/kg) : Not more than 0.3
(2) Cadmium (mg/kg) : Not more than 0.2

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 (3) Tar colors : Shall not be detected
(4) Preservatives : Shall not be detected
(5) Coliforms : n=5, c=1, m=0, M=10 (only applicable to pasteurized products)
6) Test Methods
(1) Lead and Cadmium
Test in accordance with “Chapter 8. General Test Methods, 9.1 Heavy Metals.”
(2) Tar colors
Test in accordance with “Chapter 8. General Test Methods, 3.4 Color Additives.”
(3) Preservatives
Test in accordance with “Chapter 8. General Test Methods, 3.1 Preservatives.”
(4) Coliforms
Test in accordance with “Chapter 8. General Test Methods, 4. Microbiological
Test Methods, 4.7 Coliforms.”

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13-2 Pickled Food Products
1) Definition
Pickled food products refers to Pickled foods and Sugar-preserved foods
manufactured by preserving vegetables, fruits, spices, wild plants, fishery
products, etc., in edible salt, vinegar, saccharide or soy sauces and pastes, etc.,
and processing them with or without the addition of other foods. However,
those for which separate Standards and Specifications have been established are
excluded.
2) Requirements for Ingredients, etc.
3) Manufacturing/Processing Standards
4) Food Type
(1) Pickled food
Pickled food refers to foods manufactured by preserving main ingredients in
edible salt, soy sauces and pastes, or vinegar, etc.; or by mixing such
ingredients and seasoning/processing the mixture.
(2) Sugar-preserved food
Sugar-preserved foods refers to foods manufactured by preserving main
ingredients in saccharides, such as honey or saccharides, etc.; or by processing
such preserved foods after adding food or food additives thereto. Those with
water content of not more than 10% are defined as sugar-preserved dried
foods.
5) Specifications
(1) Bacterial count : n=5, c=0, m=0 (only applicable to sterilized products)
(2) Coliforms : n=5, c=1, m=0, M=10 (only applicable to pasteurized products)
(3) Escherichia coli : n=5, c=1, m=0, M=10 (only applicable to non-pasteurized
products)
(4) Tar colors : Shall not be detected (except for hermetically sealed and
heat-pasteurized or sterilized products)
(5) Preservatives (g/kg) : No preservatives shall be detected except for the
following:

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 Not more than 1.0 (as sorbic acid; only applicable to pickled
Sorbic acid;
food)
Potassium sorbate;
Not more than 0.5 [as sorbic acid; only applicable to
Calcium sorbate
sugar-preserved foods (excluding sugar-preserved dried products)]
Not more than 1.0 (as benzoic acid; only applicable to pickled
Benzoic acid;
food. When used in combination with sorbic acid, potassium
Sodium benzoate;
sorbate and calcium sorbate, the sum of benzoic acid and sorbic
Potassium benzoate;
acid shall not be more than 1.5; and the usage as sorbic acid
Calcium benzoate
shall not be more than 1.0)

6) Test Methods
(1) Bacterial count
Test in accordance with “Chapter 8. General Test Methods, 4. Microbiological
Test Methods, 4.5.1 General Bacterial Count.”
(2) Coliforms
Test in accordance with “Chapter 8. General Test Methods, 4. Microbiological
Test Methods, 4.7 Coliforms.”
(3) Escherichia coli
Test in accordance with “Chapter 8. General Test Methods, 4. Microbiological
Test Methods, 4.8 Escherichia Coli.”
(4) Tar colors
Test in accordance with “Chapter 8. General Test Methods, 3.4 Color Additives.”
(5) Preservatives
Test in accordance with “Chapter 8. General Test Methods, 3.1 Preservatives.”

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13-3 Boiled Foods
1) Definition
Boiled foods refers to foods made primarily from ingredients of animal/plant
origin by heating and boiling or roasting them after adding edible salt, soy
sauces and pastes and saccharides, etc.; or by seasoning and processing such
boiled ingredients.
2) Requirements for Ingredients, etc.
3) Manufacturing/Processing Standards
4) Food Type
5) Specifications
(1) Bacterial count : n=5, c=0, m=0 (only applicable to sterilized products)
(2) Coliforms : n=5, c=1, m=0, M=10 (only applicable to pasteurized products)
(3) Tar colors : Shall not be detected
(4) Preservatives (g/kg) : No preservatives shall be detected except for the following:

Sorbic acid;
Not more than 1.0 (as sorbic acid; only applicable to foods
Potassium sorbate;
made with agricultural products as main ingredient)
Calcium sorbate

6) Test Methods
(1) Bacterial count
Test in accordance with “Chapter 8. General Test Methods, 4. Microbiological
Test Methods, 4.5.1 General Bacterial Count.”
(2) Coliforms
Test in accordance with “Chapter 8. General Test Methods, 4. Microbiological
Test Methods, 4.7 Coliforms.”
(3) Tar colors
Test in accordance with “Chapter 8. General Test Methods, 3.4 Color
Additives.”
(4) Preservatives
Test in accordance with “Chapter 8. General Test Methods, 3.1 Preservatives.”

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 14. Alcoholic Beverages

Alcoholic beverages refers to alcoholic liquors manufactured/processed by

fermenting and distilling grains, tuberous and corm vegetables, fruits and starch
ingredients, etc. used as main ingredients, as set forth by the Liquor Tax Act, such
as fermented alcoholic beverages, distilled alcoholic beverages and spirits, etc.

14-1 (Korean Turbid Rice Wine)

1) Definition
Takju (Korean turbid rice wine) refers to a turbid liquid product manufactured
by conditioning mash fermented from starch ingredients (except germinated
grains), koji, ingredients of plant origin and water, etc., with/without the
addition of carbon dioxide, etc. during a conditioning process.
2) Requirements for Ingredients, etc.
3) Manufacturing/Processing Standards
4) Food Type
5) Specifications
(1) Ethanol (v/v%) : Conform to the provisions of the Liquor Tax Act.
(2) Total acid (w/v%) : Not more than 0.5 (as acetic acid)
(3) Methanol (mg/mL) : Not more than 0.5
(4) Preservatives (g/kg) : No preservatives shall be detected except for the following:

Sorbic acid;
Potassium sorbate; Not more than 0.2 (as sorbic acid)
Calcium sorbate

(5) Coliforms : n=5, c=2, m=0, M=10 (only applicable to pasteurized products)
(6) Escherichia coli : n=5, c=2, m=0, M=10 (except pasteurized products)
6) Test Methods
(1) Ethanol
Conform to the provisions of the Liquor Tax Act.

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(2) Total acid
Test in accordance with “Chapter 8. General Test Methods, 6. Test Methods
for Verification of Specifications for Each Food Product, 6.7.1.1 Total Acid.”
(3) Methanol
Test in accordance with “Chapter 8. General Test Methods, 6. Test Methods
for Verification of Specifications for Each Food Product, 6.7.1.2 Methanol.”
(4) Preservatives
Test in accordance with “Chapter 8. General Test Methods, 3.1 Preservatives.”
(5) Coliforms
Test in accordance with “Chapter 8. General Test Methods, 4. Microbiological
Test Methods, 4.7 Coliforms.”
(6) Escherichia coli
Test in accordance with “Chapter 8. General Test Methods, 4. Microbiological
Test Methods, 4.8 Escherichia coli.”

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14-2 (Korean Clear Rice Wine)
1) Definition
Yakju (Korean clear rice wine) refers to a clear liquid product manufactured by
filtering and conditioning mash fermented from starch ingredients (except
germinated grains), koji, ingredients of plant origin and water, etc., with/without
the addition of spirits, etc. during a fermentation/conditioning process.
2) Requirements for Ingredients, etc.
3) Manufacturing/Processing Standards
4) Food Type
5) Specifications
(1) Ethanol (v/v%) : Conform to the provisions of the Liquor Tax Act.
(2) Total acid (w/v%) : Not more than 0.7 (as acetic acid)
(3) Methanol (mg/mL) : Not more than 0.5
(4) Preservatives (g/kg) : No preservatives shall be detected except for the following:

Sorbic acid;
Potassium sorbate; Not more than 0.2 (as sorbic acid)
Calcium sorbate

(5) Coliforms : n=5, c=2, m=0, M=10 (only applicable to pasteurized products)
(6) Escherichia coli : n=5, c=2, m=0, M=10 (except pasteurized products)
6) Test Methods
(1) Ethanol
Conform to the provisions of the Liquor Tax Act.
(2) Total acid
Test in accordance with “Chapter 8. General Test Methods, 6. Test Methods
for Verification of Specifications for Each Food Product, 6.7.1.1 Total Acid.”
(3) Methanol
Test in accordance with “Chapter 8. General Test Methods, 6. Test Methods
for Verification of Specifications for Each Food Product, 6.7.1.2 Methanol.”
(4) Preservatives

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 Test in accordance with “Chapter 8. General Test Methods, 3.1 Preservatives.”
(5) Coliforms
Test in accordance with “Chapter 8. General Test Methods, 4. Microbiological
Test Methods, 4.7 Coliforms.”
(6) Escherichia coli
Test in accordance with “Chapter 8. General Test Methods, 4. Microbiological
Test Methods, 4.8 Escherichia coli.”

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14-3 (Korean Refined Rice Wine)
1) Definition
Cheongju (Korean refined rice wine) refers to a product manufactured by
filtering and conditioning mash fermented from rice among grains (including
glutinous rice), koji and water, etc., with/without the addition of spirits, etc.
during a fermentation/conditioning process.
2) Requirements for Ingredients, etc.
3) Manufacturing/Processing Standards
4) Food Type
5) Specifications
(1) Ethanol (v/v%) : Conform to the provisions of the Liquor Tax Act.
(2) Total acid (w/v%) : Not more than 0.3 (as succinic acid)
(3) Methanol (mg/mL) : Not more than 0.5
6) Test Methods
(1) Ethanol
Conform to the provisions of the Liquor Tax Act.
(2) Total acid
Test in accordance with “Chapter 8. General Test Methods, 6. Test Methods
for Verification of Specifications for Each Food Product, 6.7.1.1 Total Acid.”
However, 0.1 N sodium hydroxide solution 1 mL = 0.006 g succinic acid.
(3) Methanol
Test in accordance with “Chapter 8. General Test Methods, 6. Test Methods
for Verification of Specifications for Each Food Product, 6.7.1.2 Methanol.”

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14-4 Beer
1) Definition
Beer refers to a product manufactured by conditioning mash fermented or
filtered from germinated grains, hop, starch ingredients and water, etc.,
with/without the addition of carbon dioxide and spirits, etc. during a
fermentation/conditioning process.
2) Requirements for Ingredients, etc.
3) Manufacturing/Processing Standards
4) Food Type
5) Specifications
(1) Ethanol (v/v%) : Conform to the provisions of the Liquor Tax Act.
(2) Methanol (mg/mL) : Not more than 0.5
6) Test Methods
(1) Ethanol
Conform to the provisions of the Liquor Tax Act.
(2) Methanol
Test in accordance with “Chapter 8. General Test Methods, 6. Test Methods
for Verification of Specifications for Each Food Product, 6.7.1.2 Methanol.”

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14-5 Fruit Wine
1) Definition
Fruit wine refers to a product made by fermenting fruits or fruits added with
sugars; or by mixing mash with fruit juice, carbon dioxide or alcoholic
beverages, etc. and filtering/conditioning the mixture.
2) Requirements for Ingredients, etc.
3) Manufacturing/Processing Standards
4) Food Type
5) Specifications
(1) Ethanol (v/v%) : Conform to the provisions of the Liquor Tax Act.
(2) Methanol (mg/mL) : Not more than 1.0
(3) Preservatives (g/kg) : No preservatives shall be detected except for the
following:

Sorbic acid;
Potassium sorbate; Not more than 0.2 (as sorbic acid)
Calcium sorbate

(4) Lead (mg/kg) : Not more than 0.2 (only applicable to grape wine)
6) Test Methods
(1) Ethanol
Conform to the provisions of the Liquor Tax Act.
(2) Methanol
Test in accordance with “Chapter 8. General Test Methods, 6. Test Methods
for Verification of Specifications for Each Food Product, 6.7.1.2 Methanol.”
(3) Preservatives
Test in accordance with “Chapter 8. General Test Methods, 3.1 Preservatives.”
(4) Lead
Test in accordance with “Chapter 8. General Test Methods, 9.1.2 Lead (Pb).”

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14-6 (Korean Distilled Liquor)
1) Definition
Soju (Korean distilled liquor) refers to a product manufactured by fermentation
using starch ingredients, koji and water, etc. and distilling them by methods other
than continuous distillation; or by diluting spirits with water, with/without mixing
additives, etc.
2) Requirements for Ingredients, etc.
3) Manufacturing/Processing Standards
4) Food Type
5) Specifications
(1) Ethanol (v/v%) : Conform to the provisions of the Liquor Tax Act.
(2) Methanol (mg/mL) : Not more than 0.5
(3) Aldehyde (mg/100 mL) : Not more than 70.0
6) Test Methods
(1) Ethanol
Conform to the provisions of the Liquor Tax Act.
(2) Methanol
Test in accordance with “Chapter 8. General Test Methods, 6. Test Methods
for Verification of Specifications for Each Food Product, 6.7.1.2 Methanol.”
(3) Aldehyde
Test in accordance with “Chapter 8. General Test Methods, 6. Test Methods
for Verification of Specifications for Each Food Product, 6.7.2.1 Aldehyde.”

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14-7 Whisky
1) Definition
Whisky refers to a product made by distilling wash fermented from germinated
grains, with/without the addition of grains using water, etc. as an ingredient;
and storing it in a cask.
2) Requirements for Ingredients, etc.
3) Manufacturing/Processing Standards
4) Food Type
5) Specifications
(1) Ethanol (v/v%) : Conform to the provisions of the Liquor Tax Act.
(2) Methanol (mg/mL) : Not more than 0.5
(3) Aldehyde (mg/100mL) : Not more than 70.0
6) Test Methods
(1) Ethanol
Conform to the provisions of the Liquor Tax Act.
(2) Methanol
Test in accordance with “Chapter 8. General Test Methods, 6. Test Methods
for Verification of Specifications for Each Food Product, 6.7.1.2 Methanol.”
(3) Aldehyde
Test in accordance with “Chapter 8. General Test Methods, 6. Test Methods
for Verification of Specifications for Each Food Product, 6.7.2.1 Aldehyde.”

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14-8 Brandy
1) Definition
Brandy refers to a product made by distilling fruit wine (including fruit wine
draff) and storing it in a cask.
2) Requirements for Ingredients, etc.
3) Manufacturing/Processing Standards
4) Food Type
5) Specifications
(1) Ethanol (v/v%) : Conform to the provisions of the Liquor Tax Act.
(2) Methanol (mg/mL) : Not more than 1.0
(3) Aldehyde (mg/100mL) : Not more than 70.0
6) Test Methods
(1) Ethanol
Conform to the provisions of the Liquor Tax Act.
(2) Methanol
Test in accordance with “Chapter 8. General Test Methods, 6. Test Methods
for Verification of Specifications for Each Food Product, 6.7.1.2 Methanol.”
(3) Aldehyde
Test in accordance with “Chapter 8. General Test Methods, 6. Test Methods
for Verification of Specifications for Each Food Product, 6.7.2.1 Aldehyde.”

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14-9 General Distilled Alcoholic Beverage
1) Definition
General distilled alcoholic beverage refers to products manufactured by
fermenting and distilling ingredients containing starch and sugar, such as
kaoliang liquor, rum, gin, vodka and tequila, etc.; or by mixing distilled spirits.
2) Requirements for Ingredients, etc.
3) Manufacturing/Processing Standards
4) Food Type
5) Specifications
(1) Ethanol (v/v%) : Conform to the provisions of the Liquor Tax Act.
(2) Methanol (mg/mL) : Not more than 1.0 (However, not more than 0.5 for
products made with cereals as a main ingredient)
(3) Aldehyde (mg/100 mL) : Not more than 70.0
6) Test Methods
(1) Ethanol
Conform to the provisions of the Liquor Tax Act.
(2) Methanol
Test in accordance with “Chapter 8. General Test Methods, 6. Test Methods
for Verification of Specifications for Each Food Product, 6.7.1.2 Methanol.”
(3) Aldehyde
Test in accordance with “Chapter 8. General Test Methods, 6. Test Methods
for Verification of Specifications for Each Food Product, 6.7.2.1 Aldehyde.”

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14-10 Liqueur
1) Definition
Liqueur refers to a product manufactured by adding sugars, ingredients of plant
origin and extracts, etc., to distilled spirits.
2) Requirements for Ingredients, etc.
3) Manufacturing/Processing Standards
4) Food Type
5) Specifications
(1) Ethanol (v/v%) : Conform to the provisions of the Liquor Tax Act.
(2) Methanol (mg/mL) : Not more than 1.0
6) Test Methods
(1) Ethanol
Conform to the provisions of the Liquor Tax Act.
(2) Methanol
Test in accordance with “Chapter 8. General Test Methods, 6. Test Methods
for Verification of Specifications for Each Food Product, 6.7.1.2 Methanol.”

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14-11 Other Alcoholic Beverages
1) Definition
Other alcoholic beverages refers to liquors other than those included in 14-1
Takju (Korean Turbid Rice Wine) to 14-10 Liqueur and 14-12 Spirits.
2) Requirements for Ingredients, etc.
3) Manufacturing/Processing Standards
4) Food Type
5) Specifications
(1) Ethanol (v/v%) : Conform to the provisions of the Liquor Tax Act.
(2) Methanol (mg/mL) : Not more than 1.0
6) Test Methods
(1) Ethanol
Conform to the provisions of the Liquor Tax Act.
(2) Methanol
Test in accordance with “Chapter 8. General Test Methods, 6. Test Methods
for Verification of Specifications for Each Food Product, 6.7.1.2 Methanol.”

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14-12 Spirits
1) Definition
Spirits refers to products manufactured by fermenting and distilling starch or
saccharide ingredients, or by distilling crude spirits; and can be consumed as a
beverage after dilution; except for crude spirits that cannot be consumed for
direct drinking unless they are refined due to impurities contained, but can be
consumed as such, if refined.
2) Requirements for Ingredients, etc.
3) Manufacturing/Processing Standards
4) Food Type
5) Specifications

Spirits Grain Spirits

Colorless and transparent
(1) Properties and Colorless and transparent with
without suspended solids or
conditions unique flavor
off-taste or flavor
(2) Ethanol (v/v%) Not less than 95 85∼90

(3) Residue on evaporation

Not more than 2.5 Not more than 2.5
(mg/100 g)

(4) Total acid

Not more than 0.002 Not more than 0.05
(acetic acid w/v%)
(5) Aldehyde
Not more than 1 Not more than 10
(acetaldehyde mg/100 ml)
(6) Methanol (mg/ml) Not more than 0.15 Not more than 0.5
(7) Fusel oil (v/v%) Not more than 0.01 Not more than 0.5

(8) Heavy metals (mg/kg) - Not more than 3 for copper

Shall not be discolored

(9) Permanganate reducing
more than the standard -
agent
solution within 5 minutes
(10) Sulfuric acid color
Not detected -
reaction
(11) Chloride Not detected -
6) Test Methods

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(1) Properties and Conditions
Add 30 mL of test solution and water, respectively to a test tube (inside
diameter, approx. 23 mm) and check whether the mixed solution is
colorless/transparent compared to water. In addition, when diluted to 25%
concentration, the solution shall keep its unique flavor without off-taste/flavor.
(2) Ethanol
Test in accordance with “Chapter 8. General Test Methods, 6. Test Methods
for Verification of Specifications for Each Food Product, 6.7.3.1 Ethanol.”
(3) Residue on evaporation
Test in accordance with “Chapter 8. General Test Methods, 6. Test Methods
for Verification of Specifications for Each Food Product, 6.7.3.2 Residue on
Evaporation.”
(4) Total acid
Test in accordance with “Chapter 8. General Test Methods, 6. Test Methods
for Verification of Specifications for Each Food Product, 6.7.3.3 Total Acid.”
(5) Aldehyde, methanol and fusel oil
Test in accordance with “Chapter 8. General Test Methods, 6. Test Methods
for Verification of Specifications for Each Food Product, 6.7.3.4 Aldehyde,
Methanol and Fusel Oil.”
(6) Heavy metals
Test in accordance witho “Chapter 8. General Test Methods, 9.1 Heavy
Metals.”
(7) Permanganate reducing agent
Test in accordance with “Chapter 8. General Test Methods, 6. Test Methods
for Verification of Specifications for Each Food Product, 6.7.3.5 Permanganate
Reducing Agent.”
(8) Sulfuric acid color reaction
Test in accordance with “Chapter 8. General Test Methods, 6. Test Methods
for Verification of Specifications for Each Food Product, 6.7.3.6 Sulfuric Acid
Color Reaction.”

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(9) Chloride
Test in accordance with “Chapter 8. General Test Methods, 6. Test Methods
for Verification of Specifications for Each Food Product, 6.7.3.7 Chloride.”

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 15. Processed Agricultural Foods

Processed agricultural foods refers to foods produced by processing agricultural

products as main ingredients, such as Starch products, Wheat flour products,
Processed peanut or nut products, Cereals, Parboiled rice and Enzyme foods, etc.;
however, those for which separate Standards and Specifications have been established
are excluded.

15-1 Starch Products

1) Definition
Starch products refers to products obtained by grinding, sifting and separation,
etc. of starch ingredients; or processing them after adding food or food
additives thereto.
2) Requirements for Ingredients, etc.
3) Manufacturing/Processing Standards
(1) When manufacturing Starch, different types of starches shall not be mixed
together.
4) Food Type
(1) Starch
It refers to powder obtained by grinding, sifting and separation, etc. of starch
ingredients, such as potatoes or sweet potatoes, etc.
(2) Processed starch product
Processed starch product refers to food produced by processing starch,
with/without the addition of food or food additives.
5) Specifications
(1) Properties and Conditions : Acceptable (only applicable to processed starch
product)
(2) Foreign matters : Acceptable (only applicable to processed starch product)
(3) Water (%)

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 ① Potato starch : Not more than 20.0
② Sweet potato starch : Not more than 18.0
③ Other starches : Not more than 15.0
(4) Ash (%) : Not more than 0.4 (except processed starch product)
(5) Acidity (consumption of 0.02 N sodium hydroxide solution) : Not more than 3
mL (except Processed starch product)
(6) Coliforms : n=5, c=1, m=0, M=10 (only applicable to pasteurized Processed
starch products)
(7) Bacterial count : n=5, c=0, m=0 (only applicable to sterilized Processed starch
products)
(8) Escherichia coli : n=5, c=1, m=0, M=10 (only applicable to non-pasteurized
Processed starch product for direct consumption without
further processing or heating)
6) Test Methods
(1) Properties and Conditions
Test in accordance with “Chapter 8. General Test Methods, 1.1 Properties and
Conditions.”
(2) Foreign matters
Test in accordance with “Chapter 8. General Test Methods, 1.2 Foreign
Matters.”
(3) Water
Test in accordance with “Chapter 8. General Test Methods, 2. Food
Component Test Methods, 2.1.1 Water.”
(4) Ash
Precisely measure 3~5 g of sample and test it in accordance with “Chapter 8.
General Test Methods, 2. Food Component Test Methods, 2.1.2 Ash.”
(5) Acidity
Test in accordance with “Chapter 8. General Test Methods, 6. Test Methods
for Verification of Specifications for Each Food Product, 6.8.1.1 Acidity.”
(6) Coliforms

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 Test in accordance with “Chapter 8. General Test Methods, 4. Microbiological
Test Methods, 4.7 Coliforms.”
(7) Bacterial count
Test in accordance with “Chapter 8. General Test Methods, 4. Microbiological
Test Methods, 4.5.1 General Bacterial Count.”
(8) Escherichia coli
Test in accordance with “Chapter 8. General Test Methods, 4. Microbiological
Test Methods, 4.8 Escherichia coli.”

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15-2 Wheat Flour Products
1) Definition
Wheat flour products refers to powder obtained by processes, such as selection,
damping, grinding and separation, etc. of wheat; or by adding food or food
additives to such powder for the purpose of nutritional enhancement.
2) Requirements for Ingredients, etc.
3) Manufacturing/Processing Standards
4) Food Type
(1) Wheat flour
It refers to powder obtained by processes, such as selection, damping, grinding
and separation, etc. of wheat; and includes whole wheat flour, mixed wheat
flour and semolina, etc.
(2) Nutrition-enriched wheat flour
It refers to wheat flour obtained by adding food or food additives to wheat
flour for the purpose of nutritional enhancement.
5) Specifications

Type Wheat flour Nutrition-Enriched

Item Grade 1 Grade 2 Grade 3 Others Wheat Flour
(1) Water (%) Not more than 15.5
Not more Not more Not more Not more Not more than
(2) Ash (%)
than 0.6 than 0.9 than 1.6 than 2.0 2.0
(3) Sieving (%) Not more than 0.03

(4) Lead (mg/kg) Not more than 0.2

(5) Cadmium
Not more than 0.2
(mg/kg)

6) Test Method
(1) Water
Test in accordance with “Chapter 8. General Test Methods, 2. Food
Component Test Methods, 2.1.1 Water.”
(2) Ash

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 Precisely measure 3~5 g of sample and test it in accordance with “Chapter 7.
General Test Methods, 2. Food Component Test Methods, 2.1.2 Ash (based on
14% moisture).”
(3) Sieving
Test in accordance with “Chapter 8. General Test Methods, 6. Test Methods
for Verification of Specifications for Each Food Product, 6.8.2.1 Sieving.”
(4) Lead
Test in accordance with “Chapter 8. General Test Methods, 9.1.2 Lead (Pb).”
(5) Cadmium
Test in accordance with “Chapter 8. General Test Methods, 9.1.3 Cadmium (Cd).”

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15-3 Processed Peanut or Nut Products
1) Definition
Processed peanut or nut products refers to products made by simply processing
peanuts or nuts; or by adding food or food additives to such peanuts or nuts
and processing them, including Peanut butter or Processed peanut or nut
product.
2) Requirements for Ingredients, etc.
3) Manufacturing/Processing Standards
4) Food Type
(1) Peanut butter
It refers to a product made by roasting and grinding peanuts; adding food or
food additives thereto; and processing them.
(2) Processed peanut or nut product
It refers to products made by simply processing peanuts or nuts; or adding
food or food additives, such as sugar or edible fat and oil, etc., to such
peanuts or nuts used as main ingredients and processing them.
5) Specifications
(1) Total aflatoxin (µg/kg) : Not more than 15.0 (as the sum of B1, B2, G1 and
G2; however, B1 shall not be more than 10.0 µg/kg.)
(2) Salmonella spp. : n=5, c=0, m=0/25 g
6) Test Methods
(1) Aflatoxin
Test in accordance with “Chapter 8. General Test Methods, 9.2 Mycotoxins.”
(2) Salmonella spp.
Test in accordance with “Chapter 8. General Test Methods, 4. Microbiological
Test Methods, 4.11 Salmonella spp.”

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15-4 Cereals
1) Definition
Cereals refers to products manufactured/processed, using grains, such as maize,
wheat or rice, etc., as main ingredients, enhanced with nutrients, such as
vitamins and minerals; and added with vegetables, fruits and nuts, etc. as
necessary.
2) Requirements for Ingredients, etc.
3) Manufacturing/Processing Standards
(1) Raw materials and ingredients shall be mixed and nutrients shall be added to
ensure 25% or more nutrient reference value of vitamin A, B1, B2, B6, C,
niacin, folic acid and vitamin E; and 10% or more nutrient value of iron and
zinc per serving. However, products targeting specific age groups shall be
manufactured based on the Recommended Daily Dietary Allowances for
Koreans (KRDA) specific to such age groups.
4) Food Type
5) Specifications
(1) Vitamins : Not less than the indicated amount
(2) Minerals : Not less than the indicated amount
(3) Coliforms : n=5, c=2, m=0, M=10
6) Test Methods
(1) Vitamins
Test in accordance with “Chapter 8. General Test Methods, 2.2 Micronutrient
Test Methods, 2.2.2 Vitamins.”
(2) Minerals
Test in accordance with “Chapter 8. General Test Methods, 2.2 Micronutrient
Test Methods, 2.2.1 Minerals.”
(3) Coliforms
Test in accordance with “Chapter 8. General Test Methods, 4. Microbiological
Test Methods, 4.7 Coliforms.”

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15-5 Parboiled Rice
1) Definition
Parboiled rice refers to a product made by steaming, drying and milling rice
kernels; or by steaming and drying milled rice.
2) Requirements for Ingredients, etc.
3) Manufacturing/Processing Standards
4) Food Type
5) Specifications
(1) Total aflatoxin (µg/kg) : Not more than 15.0 (as the sum of B1, B2, G1 and
G2; however, B1 shall not be more than 10.0 µg/kg.)
(2) Sulfur dioxide (g/kg) : Less than 0.030
(3) Lead (mg/kg) : Not more than 0.2
(4) Cadmium (mg/kg) : Not more than 0.2
6) Test Methods
(1) Aflatoxin
Test in accordance with “Chapter 8. General Test Methods, 9.2 Mycotoxins.”
(2) Sulfur dioxide
Test in accordance with “Chapter 8. General Test Methods, 3.5 Sulfurous
Acid, Sodium Hydrosulfite and Its Salts.”
(3) Lead and Cadmium
Test in accordance with “Chapter 8. General Test Methods, 9.1 Heavy Metals,
9.1.2 Lead (Pb) and 9.1.3 Cadmium (Cd) Test Methods.”

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15-6 Enzyme Food
1) Definition
Enzyme food refers to products made by culturing edible microorganisms in
ingredients of plant origin to make the ingredients rich in enzymes; or
extracting enzyme containing part from foods; or processing such part as a
main ingredient.
2) Requirements for Ingredients, etc.
(1) Microorganisms used for culturing shall be safe.
3) Manufacturing/Processing Standards
4) Food Type
5) Specifications
(1) Water (%) : Not more than 10.0 (except for liquid products)
(2) Crude protein (%) : Not less than 10.0
(3) α-Amylase : Not less than the indicated amount
(4) Protease : Not less than the indicated amount
(5) Escherichia coli : n=5, c=1, m=0, M=10
6) Test Methods
(1) Water
Test in accordance with “Chapter 8. General Test Methods, 2. Food
Component Test Methods, 2.1 General Component Test Methods, 2.1.1 Water.”
(2) Crude protein
Test in accordance with “Chapter 8. General Test Methods, 2. Food
Component Test Methods, 2.1 General Component Test Methods, 2.1.3
Nitrogenous Compounds, 2.1.3.1 Total Nitrogen and Crude Protein.”
(3) α- Amylase
Test in accordance with “Chapter 8. General Test Methods, 6. Test Methods
for Verification of Specifications for Each Food Product, 6.8.3.1 α- Amylase.”
(4) Protease
Test in accordance with “Chapter 8. General Test Methods, 6. Test Methods

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 for Verification of Specifications for Each Food Product, 6.8.3.2 Protease.”
(5) Escherichia coli
Test in accordance with “Chapter 8. General Test Methods, 4. Microbiological
Test Methods, 4.8 Escherichia Coli.”

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15-7 Other Processed Agricultural Products
1) Definition
Other processed agricultural products refers to products made by processing
agricultural products, such as fruits, vegetables, grains, pulses, tuberous and
corm vegetable and mushrooms, etc. However, those for which separate
Standards and Specifications have been established are excluded.
2) Requirements for Ingredients, etc.
3) Manufacturing/Processing Standards
4) Food Type
(1) Processed fruit/vegetable product
Processed fruit/vegetable product refers to products made by
manufacturing/processing fruits, vegetables or mushrooms as main ingredients;
or adding food or food additives to such products and processing them.
(2) Processed cereal product
Processed cereal product refers to products made by manufacturing/processing
grains, such as rice, wheat or maize, etc., as a main ingredient; or adding
food or food additives to such grains and processing them.
(3) Processed pulse product
Processed pulse product refers to products made by manufacturing/processing
pulses, such as beans, green gram or red beans, etc., as a main ingredient; or
adding food or food additives to such pulses and processing them.
(4) Processed tuberous and corm vegetable product
Processed tuberous and corm vegetable product refers to products made by
manufacturing/processing tuberous and corm vegetables, such as potatoes, sweet
potatoes or taro, etc., as a main ingredient; or adding food or food additives
to such tuberous and corm vegetables and processing them.
(5) Other processed agricultural product
Other processed agricultural product refers to products made by
manufacturing/processing agricultural products as a main ingredient; or adding
food or food additives to such products and processing them; except those
classified as other types.

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5) Specifications
(1) Properties and Conditions : Shall be acceptable
(2) Foreign Matters : Shall be acceptable
(3) Acid value : Not more than 4.0 (only applicable to sesame and soybean
powder); Not more than 5.0 (only applicable to
oil-fried/oil-treated foods)
(4) Peroxide value : Not more than 60 (only applicable to oil-fried/oil-treated
foods)
(5) Tar colors : Shall not be detected (only applicable to processed fruit/vegetable
products)
(6) Coliforms : n=5, c=1, m=0, M=10 (only applicable to pasteurized products)
(7) Bacterial count : n=5, c=0, m=0 (only applicable to sterilized products)
(8) Escherichia coli : n=5, c=1, m=0, M=10 (only applicable to non-pasteurized
processed fruit/vegetable products and non-pasteurized
products for direct consumption without further processing
or heating)
(9) Total aflatoxin (µg/kg) : Not more than 15.0 (as the sum of B1, B2, G1 and
G2; however, B1 shall not be more than 10.0 µg/kg.
It is only applicable to maize products for popcorn
among processed grain products)
6) Test Methods
(1) Properties and Conditions
Test in accordance with “Chapter 8. General Test Methods, 1.1 Properties and
Conditions.”
(2) Foreign Matters
Test in accordance with “Chapter 8. General Test Methods, 1.2 Foreign
Matters.”
(3) Acid value
Test in accordance with “Chapter 8. General Test Methods, 2.1.5.3.1 Acid
Value.”

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(4) Peroxide value
Test in accordance with “Chapter 8. General Test Methods, 2.1.5.3.5 Peroxide
Value.”
(5) Tar colors
Test in accordance with “Chapter 8. General Test Methods, 3.4 Color
Additives.”
(6) Coliforms
Test in accordance with “Chapter 8. General Test Methods, 4. Microbiological
Test Methods, 4.7 Coliforms.”
(7) Bacterial count
Test in accordance with “Chapter 8. General Test Methods, 4. Microbiological
Test Methods, 4.5.1 General Bacterial Count.”
(8) Escherichia coli
Test in accordance with “Chapter 8. General Test Methods, 4. Microbiological
Test Methods, 4.8 Escherichia coli.”
(9) Aflatoxin
Test in accordance with “Chapter 8. General Test Methods, 9.2 Mycotoxins.”

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 16. Processed Meat Products and Packaged Meats

Processed meat products and packaged meats refers to products made by

processing meat or processed meat products as a main ingredient, such as hams,
sausages, bacons, dry stored meats, seasoned meats, meat extract products, meat
containing products and packaged meats.

16-1 Hams (*Livestock products)

1) Definition
Hams refers to products made by sorting meat or processed meat products by
part; then, trimming, curing and drying, or smoking or heat treating such parts;
or by adding food or food additives to a chunk of meat, and then curing and
drying, or smoking or heat treating and processing it.
2) Requirements for Ingredients, etc.
(1) For pressed hams manufactured by mixing fish meat, fish meat shall be less
than 10% of total meat content.
3) Manufacturing/Processing Standards
4) Food Type
(1) Ham : Ham refers to products made by sorting meat by part; then, trimming
and curing/drying or smoking or heat treating and processing such parts
(including those with bones and skin).
(2) Raw ham : Raw ham refers to products made by salting meat parts; or
adding food additives to such parts and smoking at low temperature or
curing/drying them (including those with bones and skin).
(3) Pressed ham : Pressed ham refers to products made by salting a chunk of
meat; or by adding food or food additives to such meat and curing/drying or
smoking or heat treating it; and has meat content of not less than 75% and
starch content of not more than 8%.
5) Specifications
(1) Nitrite ion (g/kg) : Less than 0.07

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 (2) Tar colors : Shall not be detected
(3) Preservatives (g/kg) : No preservatives shall be detected except for the
following :

Sorbic acid;
Potassium sorbate; Not more than 2.0 (as sorbic acid)
Calcium sorbate

(4) Bacterial count : n=5, c=0, m=0 (only applicable to sterilized products).
(5) Escherichia coli : n=5, c=2, m=10, M=100 (only applicable to Raw hams)
(6) Coliforms : n=5, c=2, m=10, M=100 (only applicable to pasteurized products)
(7) Salmonella spp. : n=5, c=0, m=0/25g (only applicable to pasteurized products or
those for direct consumption)
(8) Listeria monocytogenes : n=5, c=0, m=0/25g (only applicable to pasteurized
products or those for direct consumption)
(9) Staphylococcus aureus : n=5, c=1, m=10, M=100 (only applicable to pasteurized
products or those for direct consumption; however, for
raw hams, n=5, c=2, m=10, M=100)
6) Test Methods
Test in accordance with “Chapter 8. General Test Methods.”

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16-2 Sausages (*Livestock products)
1) Definition
Sausages refers to products made by grinding/mincing meat or processed meat
products with/without salting, and smoking or heat treating them after adding
food or food additives thereto; or fermenting at low temperature and curing or
drying them; or stuffing them in casings and refrigerating/freezing them, (those
with not less than 70% meat content and not more than 10% starch).
2) Requirements for Ingredients, etc.
3) Manufacturing/Processing Standards
(1) Dry sausages shall be processed to have water content of not more than 35%;
and semi-dry sausages, not more than 55%.
(2) Internal organs shall not be used for the stuffing of the products refrigerated
or frozen after filling ground meat into casings.
4) Food Type
(1) Sausage: Sausages refers to products made by curing/drying; or smoking or
heating meat (including those mixed with eggs that are less than 10% of the
meat content); or stuffing it into casings and refrigerating/freezing them after
adding other food or food additives thereto.
(2) Fermented sausage: Fermented sausages refers to products made by fermenting
meat and curing or drying it with/without smoking at low temperature after
adding other food or food additives thereto.
(3) Mixed sausage: Mixed sausages refers to products made by curing/drying; or
smoking or heating meat (including those mixed with fish meat or eggs that
are less than 20% of the total meat content) after adding other food or food
additives thereto.
5) Specifications
(1) Nitrite ion (g/kg) : Less than 0.07
(2) Preservatives (g/kg) : No preservatives shall be detected except for the following :

Sorbic acid;
Potassium sorbate; Not more than 2.0 (as sorbic acid)
Calcium sorbate

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 (3) Bacterial count : n=5, c=0, m=0 (only applicable to sterilized products).
(4) Escherichia coli : n=5, c=2, m=10, M=100 (only applicable to Fermented
sausages)
(5) Coliforms : n=5, c=2, m=10, M=100 (only applicable to pasteurized products)
(6) Enterohemorrhagic Escherichia coli : n=5, c=0, m=0/25 g (only applicable to
products refrigerated/frozen after stuffing
ground meat into casings)
(7) Salmonella spp. : n=5, c=0, m=0/25g (only applicable to pasteurized products
or those for direct consumption)
(8) Listeria monocytogenes : n=5, c=0, m=0/25g (only applicable to pasteurized
products or those for direct consumption)
(9) Staphylococcus aureus : n=5, c=1, m=10, M=100 (only applicable to pasteurized
products or those for direct consumption; however, for
fermented sausages, n=5, c=2, m=10, M=100)
6) Test Methods
Test in accordance with “Chapter 8. General Test Methods.”

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16-3 Bacons (*Livestock products)
1) Definition
Bacons refers to products made by trimming and salting pork bellies or specific
parts (pork sirloin, shoulder meat) and then smoking or heating them with or
without the addition of food or food additives.
2) Requirements for Ingredients, etc.
3) Manufacturing/Processing Standards
4) Food Type
5) Specifications
(1) Nitrite ion (g/kg) : Less than 0.07
(2) Tar colors : Shall not be detected
(3) Preservatives (g/kg) : No preservatives shall be detected except for the
following :

Sorbic acid;
Potassium sorbate; Not more than 2.0 (as sorbic acid)
Calcium sorbate

(4) Bacterial count : n=5, c=0, m=0 (only applicable to sterilized products).
(5) Coliforms : n=5, c=2, m=10, M=100 (only applicable to pasteurized products)
(6) Salmonella spp. : n=5, c=0, m=0/25g (only applicable to pasteurized products
or those for direct consumption)
(7) Listeria monocytogenes : n=5, c=0, m=0/25g (only applicable to pasteurized
products or those for direct consumption)
6) Test Methods
Test in accordance with “Chapter 8. General Test Methods.”

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16-4 Dry Stored Meats (*Livestock products)
1) Definition
Dry stored meats refers to products made by drying, or heating and drying
meat with or without the addition of food or food additives, (those with not
less than 85% meat content).
2) Requirements for Ingredients, etc.
3) Manufacturing/Processing Standards
(1) Dry stored meats shall be dried to have not more than 55% water.
4) Food Type
5) Specifications
(1) Nitrite ion (g/kg) : Less than 0.07
(2) Tar colors : Shall not be detected
(3) Preservatives (g/kg) : No preservatives shall be detected except for the
following :

Sorbic acid;
Potassium sorbate; Not more than 2.0 (as sorbic acid)
Calcium sorbate

(4) Bacterial count : n=5, c=0, m=0 (only applicable to sterilized products).
(5) Coliforms : n=5, c=2, m=10, M=100 (only applicable to pasteurized products)
(6) Salmonella spp. : n=5, c=0, m=0/25g (only applicable to pasteurized products
or those for direct consumption)
(7) Listeria monocytogenes : n=5, c=0, m=0/25g (only applicable to pasteurized
products or those for direct consumption)
6) Test Methods
Test in accordance with “Chapter 8. General Test Methods.”

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16-5 Seasoned Meats (*Livestock products)
1) Definition
Seasoned meats refers to products made by seasoning meat or processed meat
products added with food or food additives; or processing such seasoned
products, such as by heating, etc.
2) Requirements for Ingredients, etc.
3) Manufacturing/Processing Standards
4) Food Type
(1) Seasoned meat: Seasoned meat refers to food made by seasoning meat or
meat processed products added with food or food additives; or heating meat
with/without seasoning; including pyeonyuk (cold meat cuts) or suyuk (boiled
meat slices), etc., (those with not less than 60% meat content).
(2) Ground meat product: Ground meat product refers to products made by
mincing or grinding meat (except internal organs), adding food or food
additives thereto, and refrigerating or freezing it; or by smoking or heating
such meat; such as hamburger patties/meatballs/pork cutlets, etc. (those with
not less than 50% meat content).
(3) Processed rib product: Processed rib product refers to products made by
trimming ribs (only applicable to those with bones attached); adding food or
food additives thereto; or seasoning and smoking, or heating them.
(4) Natural casing: Natural casing refers to products manufactured by salting
(curing in brine) and processing livestock intestines, such as pork or lamb
intestines, etc., such that they can contain meat or processed meat products.
5) Specifications
(1) Nitrite ion (g/kg) : Less than 0.07 (except Natural casings)
(2) Tar colors : Shall not be detected
(3) Preservatives (g/kg) : Shall not be detected
(4) Bacterial count : n=5, c=0, m=0 (only applicable to sterilized products)
(5) Coliforms : n=5, c=2, m=10, M=100 (only applicable to pasteurized products)
(6) Salmonella spp. : n=5, c=0, m=0/25 g (only applicable to pasteurized products

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 or those for direct consumption)
(7) Listeria monocytogenes : n=5, c=0, m=0/25 g (only applicable to pasteurized
products or those for direct consumption)
(8) Enterohemorrhagic Escherichia coli : n=5, c=0, m=0/25 g (only applicable to
ground meat products)
6) Test Methods
Test in accordance with “Chapter 8. General Test Methods.”

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16-6 Meat Extract Product (*Livestock products)
1) Definition
Meat extract product refers to a product extracted by water from meat used as a
main ingredient; or processed by adding food or food additives to such extracts.
2) Requirements for Ingredients, etc.
3) Manufacturing/Processing Standards
4) Food Type
5) Specifications
(1) Water (%) : Not more than 10.0 (only applicable to dried products)
(2) Tar colors : Shall not be detected
(3) Bacterial count : n=5, c=1, m=100, M=1,000 (only applicable to liquid
products for direct consumption)
(4) Coliforms : n=5, c=1, m=0, M=10 (only applicable to pasteurized products; or
liquid products for direct consumption).
(5) Escherichia coli : n=5, c=1, m=0, M=10 (except pasteurized products; and
liquid products for direct consumption)
(6) Salmonella spp. : n=5, c=0, m=0/25 g (only applicable to pasteurized products
or those for direct consumption)
(7) Listeria monocytogenes : n=5, c=0, m=0/25 g (only applicable to pasteurized
products or those for direct consumption)
6) Test Methods
Test in accordance with “Chapter 8. General Test Methods.”

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16-7 Processed Meat Containing Product
1) Definition
Processed meat containing product refers to product manufactured/processed
using meat as a main ingredient, other than those applicable to Food Types
specified in 16-1~16-6.
2) Requirements for Ingredients, etc.
3) Manufacturing/Processing Standards
4) Food Type
5) Specifications
(1) Nitrite ion (g/kg) : Less than 0.07
(2) Tar colors : Shall not be detected
(3) Coliforms : n=5, c=2, m=10, M=100 (only applicable to pasteurized products)
(4) Bacterial count : n=5, c=0, m=0 (only applicable to sterilized products)
(5) Salmonella spp. : n=5, c=0, m=0/25 g (only applicable to pasteurized products)
(6) Preservatives (g/kg) : No preservatives shall be detected except for the
following :

Sorbic acid;
Potassium sorbate; Not more than 2.0 (as sorbic acid)
Calcium sorbate

6) Test Methods
Test in accordance with “Chapter 8. General Test Methods.”

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16-8 Packaged Meat (*Livestock products)
1) Definition
Packaged meat refers to food made by cutting meat (including mincing or
grinding) and refrigerating or freezing as it is in its original packages; and not
added with other food or food additives, such as chemical synthetics, etc. (with
100% meat content).
2) Requirements for Ingredients, etc.
3) Manufacturing/Processing Standards
4) Food Type
5) Specifications
(1) Properties and Conditions : Shall have its unique color and gloss and shall be
without off-taste/flavor
(2) Tar colors : Shall not be detected
(3) Volatile basic nitrogen (mg%) : Not more than 20
(4) Preservatives (g/kg) : Shall not be detected
(5) Enterohemorrhagic Escherichia coli : n=5, c=0, m=0/25 g (only applicable to
Ground meat)
6) Test Methods
Test in accordance with “Chapter 8. General Test Methods.”

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 17. Egg Products

17-1 Egg Product (*Livestock products)

1) Definition
Egg product refers to products manufactured by adding food or food additives
to eggs or egg products used as a main ingredient, or by processing such eggs
or products; including whole egg liquid, liquid egg yolks, liquid egg whites,
whole egg powder, egg yolk powder, egg white powder, heated egg products
and pidan.
2) Requirements for Ingredients, etc.
(1) Hairline-cracked eggs/dirty eggs/soft-shelled eggs shall not be used as an
ingredient in non-pasteurized liquid egg products.
3) Manufacturing/Processing Standards
(1) Hairline-cracked eggs/dirty eggs/soft-shelled eggs shall be processed within 24
hours of receiving them (except that, they shall be processed within 72 hours
if stored at 10℃ or below). In case of storing normal eggs for 3 or days,
they shall be stored at 10℃ or below.
(2) Raw eggs to be used in processing process shall be carefully selected,
removing eggs not fit for human consumption. In addition, shells shall be
removed in a compartmented work place in a sanitary manner to prevent
contamination.
(3) In case of using eggs which are not washed with water, they shall be washed
with clean water (containing 100~200 ppm sodium hypochlorite or other
means with equivalent or better pasteurizing effect) at 30℃ or above and 5℃
above the eggs’ temperature.
(4) After cracking, the unpasteurized egg contents shall be cooled to 5℃ or
below, and they shall not be stored for more than 72 hours.
(5) Pasteurized eggs shall be filtered, homogenized and pasteurized.
(6) For heat-pasteurization, heated egg product shall be heat-pasteurized for 20
minutes at 90℃; whole egg liquid, for 2 minutes and 30 seconds at 64℃;
liquid egg yolks, for 3 minutes and 30 seconds at 60℃; liquid egg whites,

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 for 9 minutes and 30 seconds at 55℃; or using other methods with
equivalent or better effect.
(7) Egg white powder shall be obtained by drying egg whites after removing
saccharide components therefrom in order to prevent discoloration/denaturation
of products.
(8) Non-pasteurized liquid egg products shall be quickly cooled down to 5℃ or
below after removing shells; and shall not be stored for more than 72 hours.
(9) Pasteurized products shall be quickly cooled down to 5℃ or below after
pasteurization process in order to minimize microbial growth.
(10) Eggs for manufacturing and processing of egg products shall be stored in
cool place (0~15℃), away from direct sunlight. When refrigerated, they shall
be stored in separate areas from egg products.
(11) Eggs containing blood spots and meat spots shall be used after removing
such spots using a proper method.
(12) Egg contents for manufacturing and processing of egg products shall not be
obtained in a unsanitary manner, such as compression or centrifugation.
4) Food Type
(1) Whole egg liquid : Whole egg liquid refers to whole egg contents; or such
contents added with edible salt or saccharides, etc.; or those frozen. (those
with not less than 80% egg content)
(2) Liquid egg yolk : Liquid egg yolk refers to egg yolks; or such yolks added
with edible salt or saccharides, etc.; or those frozen. (those with not less than
80% egg content)
(3) Liquid egg white : Liquid egg white refers to egg whites; or such whites
added with edible salt or saccharides, etc.; or those frozen. (those with not
less than 80% egg content)
(4) Whole egg powder : Whole egg powder refers to whole egg contents
processed into powder form. (those with not less than 90% egg content)
(5) Egg yolk powder : Egg yolk powder refers to egg yolks processed into
powder form. (those with not less than 90% egg content)
(6) Egg white powder : Egg white powder refers to egg whites processed into

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 powder form (those with not less than 90% egg content)
(7) Heated egg product : Heated eggs product refers to products made by heating
eggs with or without the addition of food or food additives; or by boiling
down or processing eggs, added with food or food additives with/without
removing shells after boiling them in water. (those with not less than 30%
egg content)
(8) Pidan : Pidan refers to products made by permeating seasonings, spices, etc.
into eggs from outside the eggshells and aging it to give eggs a peculiar taste
and hard texture (not less than 90% of egg contents)
5) Specifications
(1) Water (%) : Not more than 10.0 (applicable only to powder products)
(2) Bacterial count
① For pasteurized products or products for those for direct consumption : n=5,
c=1, m=10,000, M=50,000
② Non-pasteurized products : n=5, c=1, m=500,000, M=1,000,000
(3) Coliforms
① Pasteurized products : n=5, c=1, m=10, M=100
② Non-pasteurized products : n=5, c=1, m=100, M=1000 (However, n=5, c=0,
m=0 for pidan)
(4) Salmonella spp. : n=5, c=0, m=0/25 g
(5) Listeria monocytogenes : n=5, c=0, m=0/25g (only applicable to pasteurized
products or products for direct consumption)
6) Test Methods
Test in accordance with “Chapter 8 General Test Methods.”

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17-2 Processed Egg Containing Product
1) Definition
Processed egg containing product refers to products manufactured/processed
using eggs as a main ingredient, other than those applicable to Food Type
specified in 17-1.
2) Requirements for Ingredients, etc.
3) Manufacturing/Processing Standards
4) Food Type
5) Specifications
(1) Coliforms : n=5, c=1, m=10, M=100 (applicable only to pasteurized products)
(2) Bacterial count : n=5, c=0, m=0 (applicable only to sterilized products);
n=5, c=1, m=10,000, M=50,000 (applicable only to pasteurized
products)
(3) Salmonella spp. : n=5, c=0, m=0/25 g
6) Test Methods
Test in accordance with “Chapter 8. General Test Methods.”

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 18. Milk Products

Milk products refers to products processed using raw milk as a main ingredient;
such as Milks, Processed milks, Goat milk, Fermented milks, Butter milk,
Concentrated milks, Milk creams, Butters, Cheeses, Powdered milks, Wheys, Lactose
and Hydrolyzed milk protein products; except for those intended for drinking and
containing not less than 0.5% coffee solids.

18-1 Milks (*Livestock products)

1) Definition
Milks refers to products made by pasteurizing or sterilizing raw milk (including
partially skimmed milk) or by adjusting milk fat, or milk products reconstituted
to contain similar components to raw milk.
2) Requirements for Ingredients, etc.
3) Manufacturing/Processing Standards
(1) Milks shall be pasteurized or sterilized.
(2) Milks may be standardized by reducing milk fat.
(3) Milks shall never be mixed with other materials; however, recombined milk
may be added with materials that are similar to raw milk.
4) Food Type
(1) Milk : It refers to a product made by pasteurizing or sterilizing raw milk.
(100% raw milk)
(2) Reconstituted milk : It means a milk product reconstituted to contain similar
components to raw milk and pasteurized or sterilized; which contains not less
than 8% non-fat milk solids.
5) Specifications
(1) Acidity (%) : Not more than 0.18 (as lactic acid)
(2) Milk fat (%) : Not less than 3.0 (however, 0.6~2.6 for low-fat products, not
more than 0.5 for non-fat products)
(3) Bacterial count : n=5, c=2, m=10,000, M=50,000 (for sterilized products, n=5,

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 c=0, m=0, when tested according to the general bacterial
counting method after being stored for 1 week at 55℃ or
for 2 weeks at 30℃; except for products containing lactic
acid bacteria.)
(4) Coliforms : n=5, c=2, m=0, M=10 (Sterilized products are excluded)
(5) Phosphatase : Shall be negative (only applicable to low-temperature long-time
pasteurized and high-temperature short-time pasteurized products)
(6) Salmonella spp. : n=5, c=0, m=0/25 g
(7) Listeria monocytogenes : n=5, c=0, m=0/25 g
(8) Staphylococcus aureus : n=5, c=0, m=0/25 g
6) Test Methods
Test in accordance with “Chapter 8. General Test Methods.”

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18-2 Processed Milks (*Livestock products)
1) Definition
Processed milks refers to liquid products made by adding food or food additives
to raw milk or milk products; except for those containing not less than 0.5%
coffee solids.
2) Requirements for Ingredients, etc.
3) Manufacturing/Processing Standards
(1) Products shall be pasteurized or sterilized after being added with food or food
additives; or added with food or food additives aseptically after being
pasteurized or sterilized.
(2) When fortifying milk, fortifying agents shall be added at the appropriate time,
considering heat stability and microbial contamination.
4) Food Type
(1) Fortified milk : It refers to a product made by adding food additives to milks
for the purpose of fortifying with vitamins and minerals (100% milks;
excluding food additives).
(2) Lactic acid bacteria-added milk : It refers to a product made by adding lactic
acid bacteria to milks (100% milks; excluding lactic acid bacteria).
(3) Lactose-hydrolyzed milk : It refers to a product made by hydrolyzing or
removing lactose from raw milk; or by fortifying with vitamins and minerals,
and subsequently pasteurizing or sterilizing.
(4) Processed milk : It refers to processed milks made by adding food or food
additives to raw milk or milk products, other than those specified in Food
Type (1)~(3) above.
5) Specifications
(1) Acidity (%) : Not more than 0.18 (as lactic acid; excluding Lactic acid
bacteria-added milk and Processed milk)
(2) Non-fat milk solids (%) : Not less than 8.0 (only applicable to Fortified milk
and Lactic acid bacteria-added milk);
Not less than 4.0 (only applicable to Processed
milk)

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 (3) Milk fat (%)
Specification Lactic acid Lactose-hydrolyzed
Fortified milk
Type bacteria-added milk milk
Not less than 3.0
Milk Fat (%) (However, 0.6~2.6 for low-fat products, not more than 0.5 for
non-fat products)

(4) Crude fat (%)

Specification
Processed milk
Type
Not less than 2.7
Crude Fat (%) (However, 0.6~2.6 for low-fat products, non-fat products are
excluded)

(5) Lactose (%) : Not more than 1.0 (only applicable to Lactose-hydrolyzed milk)
(6) Bacterial count : n=5, c=2, m=10,000, M=50,000 (for sterilized products, n=5,
c=0, m=0, when tested according to the general bacterial
counting method after being stored for 1 week at 55℃ or
for 2 weeks at 30℃; except for Lactic acid bacteria-added
products.)
(7) Coliforms : n=5, c=2, m=0, M=10 (sterilized products are excluded)
(8) Phosphatase : Shall be negative (only applicable to low-temperature long-time
pasteurized and high-temperature short-time pasteurized products;
excluding Lactose-hydrolyzed milk and Processed milk)
(9) Lactic acid bacteria count : Not less than 1,000,000/1 mL (only applicable to
lactic acid bacteria-added products)
(10) Salmonella spp. : n=5, c=0, m=0/25 g
(11) Listeria monocytogenes : n=5, c=0, m=0/25 g
(12) Staphylococcus aureus : n=5, c=0, m=0/25 g
6) Test Methods
Test in accordance with “Chapter 8. General Test Methods.”

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18-3 Goat Milk (*Livestock products)
1) Definition
Goat milk refers to raw milk that is obtained from goats and pasteurized or
sterilized subsequently. (100% goat’s raw milk)
2) Requirements for Ingredients, etc.
3) Manufacturing/Processing Standards
4) Food Type
5) Specifications
(1) Specific gravity (15℃) : 1.030~1.034
(2) Acidity (%) : Not more than 0.20 (as lactic acid)
(3) Non-fat milk solids (%) : Not less than 7.5
(4) Milk fat (%) : Not less than 3.2
(5) Bacterial count : n=5, c=2, m=10,000, M=50,000 (for sterilized products, n=5,
c=0, m=0, when tested according to the general bacterial
counting method after being stored for 1 week at 55℃ or
for 2 weeks at 30℃; except for lactic acid bacteria-added
products.)
(6) Coliforms : n=5, c=2, m=0, M=10 (Sterilized products are excluded)
(7) Phosphatase : Shall be negative (only applicable to low-temperature long-time
pasteurized and high-temperature short-time pasteurized products)
(8) Salmonella spp. : n=5, c=0, m=0/25 g
(9) Listeria monocytogenes∶ n=5, c=0, m=0/25 g
(10) Staphylococcus aureus∶ n=5, c=0, m=0/25 g
6) Test Methods
Test in accordance with “Chapter 8. General Test Methods.”

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18-4 Fermented Milks (*Livestock products)
1) Definition
Fermented milks refers to products made by fermenting raw milk or milk
products with lactic acid bacteria or yeasts; or by adding food or food additives
to such fermented milk or products.
2) Requirements for Ingredients, etc.
3) Manufacturing/Processing Standards
(1) Mixed ingredients (except for lactic acid bacteria and yeasts) shall be
pasteurized or sterilized and cooled down. Then, precautions shall be taken to
protect such ingredients against contamination by microorganisms other than
lactic acid or yeast used as an ingredient.
(2) Lactic acid bacteria or yeasts shall be cultured or fermented while maintaining
appropriate temperature s.
(3) Fermented milks may go through the freezing process.
4) Food Type
(1) Fermented milk : It refers to a product made by fermenting raw milk or milk
products, or by adding food or food additives thereto; containing not less than
3% non-fat milk solids.
(2) Thick fermented milk : It refers to a product in viscous or liquid form, made
by fermenting raw milk or milk products, or by adding food or food additives
thereto; containing not less than 8% non-fat milk solids.
(3) Fermented cream : It refers to a product made by fermenting raw milk or
milk products, or by adding food or food additives thereto; containing not less
than 3% non-fat milk solids and not less than 8% milk fat.
(4) Thick fermented cream : It refers to a product made by fermenting raw milk
or milk products, or by adding food or food additives thereto; containing not
less than 8% non-fat milk solids and not less than 8% milk fat.
(5) Fermented butter milk : It refers to fermented butter milk containing not less
than 8% non-fat milk solids.
(6) Fermented milk powder : It refers to a product made by fermenting raw milk
or milk products, or by adding food or food additives thereto, and making

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 them into powder form; containing not less than 85% milk solids.
5) Specifications

Types Thick Thick Fermented Fermented

Fermented Fermented
Fermented Fermented Butter Milk
Milk Cream
Items Milk Cream Milk Powder
Not more
(1) Water (%) - - - - -
than 5.0
(2) Milk solids Not less
- - - - -
(%) than 85
(3) Non-fat Not less Not less Not less Not less Not less
-
milk solids (%) than 3.0 than 8.0 than 3.0 than 8.0 than 8.0
Not less Not less Not more
(4) Milk fat (%) - - -
than 8.0 than 8.0 than 1.5
Not less Not less
than than
100,000,000 100,000,000
Not less
per 1 mL per 1 mL
Not less than Not less
(5) Lactic acid (however, (however,
than 10,000,000 than
bacteria or for for -
10,000,000 per 1 10,000,000
yeasts count frozen frozen
per 1 mL mL per 1 mL
products, products,
not less not less
than than
10,000,000) 10,000,000)

(6) Coliforms n=5, c=2, m=0, M=10

(7) Salmonella
n=5, c=0, m=0/25 g
spp.
(8) Listeria
n=5, c=0, m=0/25 g
monocytogenes
(9) Staphylococcus
n=5, c=0, m=0/25 g
aureus

6) Test Methods
Test in accordance with “Chapter 8. General Test Methods.”

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18-5 Butter Milk (*Livestock products)
1) Definition
Butter milk refers to a product made by pasteurizing or sterilizing the remains
that are left after butter is manufactured from milk cream, or such butter milk
made into powder form (100% raw butter milk).
2) Requirements for Ingredients, etc.
3) Manufacturing/Processing Standards
(1) Food additives shall not be used in processing butter milk.
4) Food Type
5) Specifications
(1) Water: Not more than 5.0 (only applicable to powder products)
(2) Milk solids (%) : Not less than 6.5 (not less than 95.0 for powder products)
(3) Bacterial count : n=5, c=2, m=10,000, M=50,000 (for sterilized products, n=5,
c=0, m=0, when tested according to the general bacterial
counting method after being stored for 1 week at 55℃ or
for 2 weeks at 30℃.)
(4) Coliforms : n=5, c=2, m=0, M=10 (Sterilized products are excluded)
(5) Salmonella spp. : n=5, c=0, m=0/25 g
(6) Listeria monocytogenes : n=5, c=0, m=0/25 g
(7) Staphylococcus aureus : n=5, c=0, m=0/25 g
6) Test Methods
Test in accordance with “Chapter 8. General Test Methods.”

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18-6 Concentrated Milks (*Livestock products)
1) Definition
Concentrated milks refers to products made by concentrating raw milk or milks
with or without the addition of food or food additives.
2) Requirements for Ingredients, etc.
3) Manufacturing/Processing Standards
(1) When used to prevent precipitation, lactose shall be in fine powder form and
treated to prevent microbial contamination.
(2) Other materials shall never be added to concentrated milk. However, saccharides
(sugar, glucose, fructose and oligosaccharides) may be added to Sweetened
condensed milk and Sweetened condensed skim milk; and food or food
additives may be added to Processed condensed milk.
4) Food Type
(1) Concentrated milk : It refers to a product made by concentrating raw milk as
it is.
(2) Defatted concentrated milk : It refers to a product made by concentrating raw
milk after adjusting its milk fat content to 0.5% or less.
(3) Sweetened condensed milk : It refers to a product made by concentrating raw
milk after adding saccharides thereto.
(4) Sweetened condensed skim milk : It refers to a product made by concentrating
raw milk after adjusting its milk fat content to 0.5% or less and then adding
sugars thereto.
(5) Processed condensed milk : It refers to a product made by concentrating raw
milk or milks after adding food or food additives thereto.
5) Specifications

Sweetened Sweetened Processed

Types Concentrated Milk,
condensed condensed condensed
Items Concentrated skim milk
milk skim milk milk
Not more Not more
(1) Water (%) - -
than 27.0 than 29.0
(2) Milk Not less than Not less than Not less than
Not less than 22.0
solids (%) 29.0 25.0 22.0

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 Not less than 6.0
(3) Milk fat Not less than
(applicable only to - -
(%) 8.0
concentrated milk)
Not more than 0.4
(4) Acidity (based on lactic acid;
- - -
(%) applicable only to
concentrated milk)
(5) Sugars
Not more Not more Not more
(including -
than 58.0 than 58.0 than 58.0
lactose, %)
n=5, c=2, m=10,000,
M=50,000
(for sterilized products,
n=5, c=0, m=0, when n=5, c=2, n=5, c=2, n=5, c=2,
(6) Bacterial
tested according to the m=10,000, m=10,000, m=10,000,
count
general bacterial counting M=50,000 M=50,000 M=50,000
method after being stored
for 1 week at 55℃ or
for 2 weeks at 30℃.)
n=5, c=2, m=0, M=10
n=5, c=2, n=5, c=2, n=5, c=2,
(7) Coliforms (Sterilized products are
m=0, M=10 m=0, M=10 m=0, M=10
excluded)
(8) Salmonella
n=5, c=0, m=0/25g
spp.
(9) Listeria
n=5, c=0, m=0/25g
monocytogenes
(10)
Staphylococcus n=5, c=0, m=0/25g
aureus

6) Test Methods
Test in accordance with “Chapter 8. General Test Methods.”

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18-7 Milk Creams (*Livestock products)
1) Definition
Milk creams refers to milk fat separated from raw milk or milks, with or
without the addition of food or food additives.
2) Requirements for Ingredients, etc.
3) Manufacturing/Processing Standards
(1) Milk creams shall be pasteurized or sterilized; they shall be processed using
low-temperature long-time pasteurization (for 30 minutes at 65~68℃);
high-temperature short-time pasteurization (for 15 to 20 seconds at 74~76℃);
ultra-high-temperature sterilization (for 0.5 to 5 seconds at 130~150℃); or
other methods with equivalent or better effect.
(2) Other food or food additives shall not be added to milk cream.
4) Food Type
(1) Milk cream: It refers to milk fat separated from raw milk or milks, containing
not less than 30% milk fat content.
(2) Processed milk cream: It refers to a product made by adding food or food
additives to milk cream and processing it, containing not less than 18% milk
fat content (not less than 50% for powder products).
5) Specifications
Types
Milk Cream Processed Milk Cream
Items
Homogenized milky-white~yellow
(1) Properties and fluid liquid or semi-solid Shall have unique color, gloss
Conditions products without off-taste or and flavor without off-taste/flavor
flavor
Not more than 5.0
- (only applicable to powder
(2) Water (%)
products)
Not more than 0.20
(3) Acidity (%) -
(as lactic acid)
Not less than 18.0
Not less than 30.0 (for powder products, not less
(4) Milk fat (%)
than 50.0)
(5) Bacterial count n=5, c=2, m=10,000, M=50,000 n=5, c=2, m=10,000, M=50,000

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 (for sterilized products, n=5, c=0,
m=0, when tested according to
the general bacterial counting
method after being stored for 1
week at 55℃ or for 2 weeks at
30℃.)
n=5, c=2, m=0, M=10
(5) Coliforms n=5, c=2, m=0, M=10
(sterilized products are excluded)
(6) Salmonella
n=5, c=0, m=0/25 g
spp.
(7) Listeria
n=5, c=0, m=0/25 g
monocytogenes
(8) Staphylococcus
n=5, c=0, m=0/25 g
aureus

6) Test Methods
Test in accordance with “Chapter 8. General Test Methods.”

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18-8 Butters (*Livestock products)
1) Definition
Butters refers to products made by separating or fermenting milk fat from raw
milk or milks, and processing it, such as by churning or working, etc. with or
without the addition of food or food additives.
2) Requirements for Ingredients, etc.
3) Manufacturing/Processing Standards
(1) Precautions shall be taken to prevent contamination by microorganisms of
different species when manufacturing fermented butter.
(2) Milk fat content in processed butter shall make up not less than 50% of the
fat content of the product by weight.
4) Food Type
(1) Butter : It refers to a product made by separating or fermenting milk fat from
raw milk or milks; and churning and working such milk fat, (including those
added with edible salt or food colors).
(2) Processed butter : It refers to a product made by adding food or food
additives to butter during or after completing manufacturing/processing; and
processing it, such as by churning or working, etc.
(3) Butter oil : It refers to a product made by removing water and non-fat milk
solids from butter or milk cream.
5) Specifications

Types
Butter Processed Butter Butter Oil
Items
(1) Water (%) Not more than 18.0 Not more than 18.0 Not more than 0.3
(2) Milk fat (%) Not less than 80.0 Not less than 30.0 Not less than 99.6
Not more than 2.8 Not more than 2.8
(3) Acid value (except fermented (except fermented Not more than 2.8
products) products)
(4) Butyric acid
20.0±2 - 20.0±2
value
(5) Tar colors Not detected.
(6) Coliforms n=5, c=2, m=0, M=10
(7) Salmonella spp. n=5, c=0, m=0/25g

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(8) Listeria
n=5, c=0, m=0/25g
monocytogenes
(9) Staphylococcus
n=5, c=0, m=0/25g
aureus
(10) Antioxidant(g/kg) : No antioxidants shall be detected except for the following :

Butylated
hydroxyanisole(BHA);
Not more than 0.2 (When used in combination, the sum of butylated
Dibutyl hydroxy
hydroxyanisole (BHA), dibutyl hydroxy toluene and
toluene;
tert-butylhydroquinone shall not be more than 0.2)
Tert-
butylhydroquinone

Propyl gallate Not more than 0.1

(11) Preservatives(g/kg) : No preservatives shall be detected except for the following :
Sodium
Not more than 0.5 (as dehydroacetic acid)
dehydroacetic acid

6) Test Methods
Test in accordance with “Chapter 8. General Test Methods.”

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18-9 Cheeses (*Livestock products)
1) Definition
Cheeses refers to natural cheese and processed cheese manufactured/processed by
adding lactic acid bacteria, milk-clotting enzyme and organic acids, etc. to raw
milk or milk products; and processing such milk or products, such as by
coagulation, heating, concentration, etc.
2) Requirements for Ingredients, etc.
3) Manufacturing/Processing Standards
(1) Raw milk and milk products for cheese-making shall be pasteurized for 30
minutes at 63~65℃ and for not less than 15 seconds at 72~75℃ or using
other methods with equivalent or better effect; provided, however, that those
for cheese-making that are aged for not less than 60 days at 2℃ or above
may not be subject to the pasteurization condition, such as the temperature set
forth above.
(2) During inoculation of lactic acid bacteria, precautions shall be taken to prevent
secondary contamination by microorganisms of different species.
(3) During fermentation or aging, the temperature and humidity of the aging room
shall be strictly managed in order to prevent contamination on the surface by
harmful microorganisms.
(4) Natural cheese used as an ingredient in processed cheese shall be ground and
sufficiently churned and emulsified to make a uniform texture.
4) Food Type
(1) Natural cheese : It refers to a product manufactured by adding lactic acid
bacteria, milk-clotting enzyme and organic acids, etc. to raw milk or milk
products to coagulate; and removing whey therefrom. It also includes cheese
made by concentrating or heat-coagulating whey with/without the addition of
raw milk or milk products, etc.
(2) Processed cheese : It refers to a product made by adding milk products, other
food or food additives to natural cheese used as an ingredient, and processing
such cheese with or without emulsification; which contains not less than 18%
milk solids derived from natural cheese.

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5) Specifications

Type
Natural cheese Processed cheese
Item
(1) Escherichia coli n=5, c=1, m=10, M=100 -
(2) Coliforms - n=5, c=2, m=10, M=100
(3) Salmonella spp. n=5, c=0, m=0/25g
(4) Listeria
n=5, c=0, m=0/25g
monocytogenes
(5) Staphylococcus
n=5, c=2, m=10, M=100
aureus
(6) Clostridium n=5, c=2, m=10, M=100 (applicable only to cheese made from
perfringens unpasteurized raw milk)
(7) Enterohemorrhagic n=5, c=0, m=0/25 g (applicable only to cheese made from
Escherichia coli unpasteurized raw milk)
(8) Preservatives (g/kg) : No preservatives shall be detected except for the following :
Sodium dehydroacetic
Not more than 0.5 (as dehydroacetic acid)
acid
Sorbic acid; Not more than 3.0 (based on sorbic acid. When used in
Potassium sorbate; combination with calcium propionate, or sodium propionate, the
Calcium sorbate sum of sorbic acid and propionic acid shall be not more than 3.0)
Propionic acid; Not more than 3.0 (based on propionic acid. When used in
Calcium propionate; combination with sorbic acid, potassium sorbate, or calcium sorbate,
Sodium propionate the sum of propionic acid and sorbic acid shall be not more than 3.0)

6) Test Methods
Test in accordance with “Chapter 8. General Test Methods.”

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18-10 Powdered Milks (*Livestock products)
1) Definition
Powdered Milks refers to products in powder form made by processing raw
milk or skim milk with or without the addition of food or food additives.
2) Requirements for Ingredients, etc.
3) Manufacturing/Processing Standards
(1) Other food or food additives shall never be added to powdered milks, other
than mixed milk powder; provided, however, saccharides (sugar, fructose,
glucose and oligosaccharides) may be added to Sweetened milk powder.
4) Food Type
(1) Whole milk powder
It refers to a product made by removing water from raw milk and processing
it into powder (100% raw milk).
(2) Skim milk powder
It refers to a product made by removing water from skim milk (containing
not more than 0.5% milk fat) and processing it into powder (100% skim
milk).
(3) Sweetened milk powder
It refers to a product made by adding saccharides (sugar, fructose, glucose
and oligosaccharides) and processing it into powder (100% raw milk,
excluding the saccharides added).
(4) Mixed milk powder
It refers to a powder product made by adding food or food additives, such as
grain flour, processed grain products, processed cocoa products, whey and
whey powder, etc., to raw milk, whole milk powder, skim milk or skim milk
powder; and processing it; which contains not less than 50% raw milk, whole
milk powder, skim milk or skim milk powder (as milk solids).
5) Specifications
Type Whole Milk Skim Milk Sweetened Milk Mixed milk
Item Powder Powder Powder powder
(1) Water (%) Not more than 5.0

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(2) Milk solids Not less than Not less than Not less than Not less than
(%) 95.0 95.0 70.0 50.0
Not less than
12.5
Not less than Not more than Not less than (except for
(3) Milk fat (%)
25.0 1.3 18.0 products made
from nonfat dry
milk)
(4) Saccharide
Not more than
content (%, except - - -
25.0
lactose)
(5) Bacterial count n=5, c=2, m=10,000, M=50,000
(6) Coliforms n=5, c=2, m=0, M=10
(7) Salmonella
n=5, c=0, m=0/25 g
spp.
(8) Listeria
n=5, c=0, m=0/25 g
monocytogenes

6) Test Methods
Test in accordance with “Chapter 8. General Test Methods.”

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18-11 Wheys (*Livestock products)
1) Definition
Wheys refers to products made by producing raw whey through fermentation of
raw milk and milk with lactic acid bacteria or through addition of enzymes or
acids; and subsequently pasteurizing/sterilizing such raw whey or concentrating
or making it into powder with or without desalination/defatting, etc. (100% raw
whey)
2) Requirements for Ingredients, etc.
3) Manufacturing/Processing Standards
(1) Powder products shall be processed to contain not more than 5.0% water.
4) Food Type
(1) Whey : It refers to a product made by pasteurizing or sterilizing raw whey.
(2) Concentrated whey : It refers to a product made by concentrating raw whey.
(3) Whey protein powder : It refers to a product made by removing lactose or
minerals, etc. from raw whey and processing it into powder.
5) Specifications
Type
Whey Concentrate whey Whey protein powder
Item
Not less than 95.0
Not less than 5.0
(Milk proteins shall
(1) Milk solids (%) (not less than 95.0 for Not less than 25.0
not be less than 35.0%
powder products)
of the milk solids.)
n=5, c=2, m=10,000, n=5, c=2, m=10,000,
M=50,000 M=50,000
(for sterilized products, (for sterilized products,
n=5, c=0, m=0, when n=5, c=0, m=0, when
tested according to the tested according to the n=5, c=2, m=10,000,
(2) Bacterial count
general bacterial general bacterial M=50,000
counting method after counting method after
being stored for 1 being stored for 1
week at 55℃ or for 2 week at 55℃ or for 2
weeks at 30℃.) weeks at 30℃.)
n=5, c=2, m=0, M=10
(3) Coliforms n=5, c=2, m=0, M=10
(sterilized products are excluded)

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(4) Salmonella spp. n=5, c=0, m=0/25g
(5) Listeria
n=5, c=0, m=0/25g
monocytogenes

6) Test Methods
Test in accordance with “Chapter 8. General Test Methods.”

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18-12 Lactose (*Livestock products)
1) Definition
Lactose refers to a product made by separating carbohydrates from skim milk
or whey and processing them into powder. (100% raw milk or milk product)
2) Requirements for Ingredients, etc.
3) Manufacturing/Processing Standards
(1) Components other than carbohydrates shall be sufficiently removed by heating
at high temperature or adding coagulants.
(2) Salts shall be removed, to the extent possible, from lactose through ion
exchange process, etc., before it is processed into powder.
4) Food Type
5) Specifications
(1) Water (%) : Not more than 5.0
(2) Lactose (%) : Not less than 95.0
(3) Bacterial count : n=5, c=2, m=10,000, M=50,000
(4) Coliforms : n=5, c=2, m=0, M=10
(5) Salmonella spp. : n=5, c=0, m=0/25 g
(6) Listeria monocytogenes : n=5, c=0, m=0/25 g
6) Test Methods
Test in accordance with “Chapter 8. General Test Methods.”

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18-13 Hydrolyzed Milk Protein Products (*Livestock products)
1) Definition
Hydrolyzed milk protein Products refers to products made by processing milk
proteins after enzymatic or acid hydrolysis; or by adding food or food additives
thereto.
2) Requirements for Ingredients, etc.
3) Manufacturing/Processing Standards
(1) In the case of acid hydrolysis, acid shall be removed or neutralized after use.
(2) Only hydrochloric acid shall be used for acid hydrolysis.
(3) Finished products shall be properly pasteurized or sterilized before completion.
4) Food Type
5) Specifications
(1) Water (%) : Not more than 5.0
(2) Crude protein (%) : Not less than the indicated amount.
(3) Amino acid nitrogen (%) : Not less than the indicated amount.
(4) Casein phosphopeptide (C.P.P) (%) : Not less than the indicated amount
(applicable only to products containing
100% hydrolyzed milk protein).
(5) Bacterial count : n=5, c=2, m=10,000, M=50,000
(6) Coliforms : n=5, c=2, m=0, M=10
(7) Salmonella spp. : n=5, c=0, m=0/25 g
(8) Listeria monocytogenes : n=5, c=0, m=0/25 g
6) Test Methods
Test in accordance with “Chapter 8. General Test Methods.”

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 19. Processed Fishery Foods

Processed fishery foods refers to products manufactured/processed through a

process of grinding or drying, etc., using fishery products as main ingredients, or by
adding food or food additives to such products; including processed fish meat
products, salted and fermented seafood products, dried fish/shellfish fillet products
and seasoned laver, etc.

19-1 Processed Fish Meat Products

1) Definition
Processed fish products refers to products manufactured/processed by adding
food or food additives to fish meat used as a main ingredient; and includes
Fish flesh, Surimi, Semi-finished fish meat product, Fish paste and Fish sausage,
etc.
2) Requirements for Ingredients, etc.
(1) Ingredients shall be fresh in quality.
(2) Fishes shall be stored/managed in a sanitary manner at 5℃ or below; frozen
surimi, at -18℃ or below.
(3) Ingredients shall be handled in a sanitary manner after removing inedible
parts.
3) Manufacturing/Processing Standards
(1) Raw fish meat (except for frozen surimi) shall be sufficiently washed with
running water fit for human consumption to remove blood, fat and water
soluble protein, etc.
(2) All products for distribution/sale shall be packaged and hermetically sealed.
Except that, Surimi and Semi-finished fish meat product may not be
hermetically sealed.
(3) Fats and oils used in oil-frying/oil-treatment shall have an acid value of 2.5 or
less and peroxide value of 50 or less.
4) Food Type

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 (1) Fish flesh
Fish flesh refers to a product made by collecting and processing the flesh of
fishes, without the addition of food additives, such as excipients and
preservatives (except sorbic acid and potassium sorbate), etc.
(2) Surimi
It refers to a product made by adding salt, saccharides and phosphate, etc., to
fish flesh collected/processed from the flesh of fishes.
(3) Semi-finished fish meat product
It refers to a product made, without heat treatment, by adding food or food
additives to fish meat paste from which salt-soluble proteins are eluted.
(4) Fish paste
It refers to products manufactured/processed by adding food or food additives
to fish meat paste from which salt-soluble proteins are eluted.
(5) Fish sausage
It refers to products made by salting and smoking fish meat or fish meat and
other meat; or by stuffing fish meat or fish meat and other meat, etc., into
casings and heating them; (provided, however, that fish meat content shall be
more than other meat content).
(6) Other processed fish meat products
It refers to processed fish meat products other than those specified in Food
Type (1)~(5) above.
5) Specifications
(1) Nitrite ion (g/kg) : Less than 0.05 (applicable only to fish sausages)
(2) Tar colors : Shall not be detected (except for fish sausages)
(3) Coliforms : n=5, c=1, m=0, M=10 (applicable only to pasteurized products)
(4) Bacterial count : n=5, c=0, m=0 (applicable only to sterilized products)
(5) Preservatives (g/kg) : No preservatives shall be detected except for the following:

Sorbic acid;
Potassium sorbate; Not more than 2.0 (as sorbic acid)
Calcium sorbate

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6) Test Methods
(1) Nitrite ion
Test in accordance with “Chapter 8. General Test Methods, 3.6 Color
Fixatives.”
(2) Tar colors
Test in accordance with “Chapter 8. General Test Methods, 3.4 Color
Additives.”
(3) Coliforms
Test in accordance with “Chapter 8. General Test Methods, 4. Microbiological
Test Methods, 4.7 Coliforms.”
(4) Bacterial count
Test in accordance with “Chapter 8. General Test Methods, 4. Microbiological
Test Methods, 4.5.1 General Bacterial Count.”
(5) Preservatives
Test in accordance with “Chapter 8. General Test Methods, 3.1 Preservatives.”

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19-2 Salted and Fermented Seafood Products
1) Definition
Salted and fermented seafood products refers to products made by adding salt
to fishes, crustaceans, mollusks or echinoderms, etc., and fermenting and aging
them; or by adding food or food additives to the filtrate separated from such
fermented and aged foods and processing them. It includes jeotkal (salted and
fermented seafood), seasoned jeotkal (salted-fermented-and-seasoned seafood),
fish sauce and seasoned fish sauce.
2) Requirements for Ingredients, etc.
3) Manufacturing/Processing Standards
(1) Water (including saline solution) shall not be added to increase the weight;
(except for seasoned fish sauce).
(2) When manufactured, chang-nan-jeot (salt-fermented pollack tripe) must be
scrubbed, washed and inspected for foreign matters using light.
(3) Tools and utensils shall be handled in a sanitary manner to prevent rust and
made of anti-corrosive materials, if possible.
4) Food Type
(1) Jeotkal (Salted and fermented seafood)
It refers to a product by adding salt (for sikhae (fermented fishes with grains),
by adding salt and grains, etc.) to the whole or part of fishes, crustaceans,
mollusks or echinoderms, etc., (which shall account for not less than 60%
based on a fresh weight) and fermenting and aging them.
(2) Seasoned jeoktal (Salted-fermented-and-seasoned seafood)
It refers to jeoktal seasoned by adding hot pepper powder and seasonings, etc.
(3) Fish sauce
It refers to a liquid filtered or separated from jeoktal; or a mixture made by
mixing the liquid obtained from re-fermented or aged residue, with the
previously filtered or separated liquid.
(4) Seasoned fish sauce
It refers to a product made by adding salt water or seasonings, etc., to fish

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 sauce.
5) Specifications
(1) Total nitrogen (%) : Not less than 1.0 for Fish sauce (however, for
salt-fermented mysidacea (Neomysis japonica) sauce,
not less than 0.8); not less than 0.5 for seasoned
fish sauce
(2) Coliforms : n=5, c=1, m=0, M=10 (applicable only to Fish sauce and
Seasoned fish sauce)
(3) Tar colors : Shall not be detected [except for myeongnan-jeot (salted-fermented
Alaska pollack roe)]
(4) Preservatives (g/kg) : No preservatives shall be detected except for the
following: (applicable only to products containing not
more than 8% salt content).

Sorbic acid;
Potassium sorbate; Not more than 1.0 (as sorbic acid)
Calcium sorbate

(5) Escherichia coli : n=5, c=1, m=0, M=10 (except for Fish sauce and Seasoned
fish sauce)
6) Test Methods
(1) Total nitrogen
Test in accordance with “Chapter 8. General Test Methods, 2. Food
Component Test Methods, 2.1.3.1 Total Nitrogen and Crude Protein.”
(2) Coliforms
Test in accordance with “Chapter 8. General Test Methods, 4. Microbiological
Test Methods, 4.7 Coliforms.”
(3) Tar colors
Test in accordance with “Chapter 8. General Test Methods, 3.4 Color
Additives.”
(4) Preservatives
Test in accordance with “Chapter 8. General Test Methods, 3.1 Preservatives.”

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(5) Escherichia coli
Test in accordance with “Chapter 8. General Test Methods, 4. Microbiological
Test Methods, 4.8 Escherichia coli.”

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19-3 Dried Fish/Shellfish Fillet Products
1) Definition
Dried fish/Shellfish fillet products refers to products made by drying fishery
products, such as fishes or mollusks, etc., or by processing such dried products
with seasonings, etc.; including seasoned dried fish/shellfish fillet and dried
fish/shellfish fillet, etc.
2) Requirements for Ingredients, etc.
(1) Raw ingredients shall be preserved at 5℃ or below.
(2) Raw ingredients shall not contain natural toxins at the level that is harmful to
the human body.
3) Manufacturing/Processing Standards
(1) Products shall be pasteurized or sterilized as necessary, and packaged in a
sanitary manner.
4) Food Type
(1) Seasoned dried fish/shellfish fillet
It refers to products made by processing fishes or mollusks, etc., such as
seasoning or drying, etc.
(2) Dried fish/shellfish fillet
It refers to products made by drying fishes or mollusks, etc., or by cutting
such dried products.
(3) Other dried fish/shellfish fillet
It means those not specified in Food Type (1)~(2) above.
5) Specifications
(1) Sulfur dioxide (g/kg) : Less than 0.030
(2) Escherichia coli : n=5, c=2, m=0, M=10
(3) Staphylococcus aureus : n=5, c=1, m=10, M=100 (only applicable to Seasoned
dried fish/shellfish fillet)
(4) Preservatives (g/kg) : No preservatives shall be detected except for the following :

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 Sorbic acid;
Potassium sorbate; Not more than 1.0 (as sorbic acid)
Calcium sorbate

6) Test Methods
(1) Sulfur dioxide
Test in accordance with “Chapter 8. General Test Methods, 3.5 Sulfurous
Acid, Sodium Hydrosulfite and Its Salts.”
(2) Escherichia coli
Test in accordance with “Chapter 8. General Test Methods, 4. Microbiological
Test Methods, 4.8 Escherichia coli.”
(3) Staphylococcus aureus
Test in accordance with “Chapter 8. General Test Methods, 4. Microbiological
Test Methods, 4.12 Staphylococcus aureus, 4.12.2 Quantitative Test.”
(4) Preservatives
Test in accordance with “Chapter 8. General Test Methods, 3.1 Preservatives.”

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19-4 Seasoned Laver
1) Definition
Seasoned laver refers to a product made by roasting dried laver (including
semi-roasted laver) or by seasoning/processing it with edible fats and oils,
seasonings and edible salt, etc.
2) Requirements for Ingredients, etc.
3) Manufacturing/Processing Standards
4) Food Type
5) Specifications
(1) Acid value : Not more than 4.0 (applicable only to oil-treated laver)
(2) Peroxide value : Not more than 60.0 (applicable only to oil-treated laver)
(3) Tar colors : Shall not be detected.
6) Test Methods
(1) Acid value
Test in accordance with “1. Confectioneries, Breads or Rice Cakes, 6) Test
Methods, (2) Acid Value.”
(2) Peroxide value
Precisely measure 1~5 g of fat and oil extracted for “(1) Acid value” and
test in accordance with “Chapter 8. General Test Methods, 2. Food
Component Test Methods, 2.1.5.3.5 Peroxide Value.”
(3) Tar colors
Test in accordance with “Chapter 8. General Test Methods, 3.4 Color
Additives.”

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19-5 Agar
1) Definition
It refers to a dried product made by freezing-dehydration or pressing-dehydration
of gelidium jelly.
2) Requirements for Ingredients, etc.
3) Manufacturing/Processing Standards
4) Food Type
5) Specifications
(1) Properties and Conditions : Acceptable
(2) Water (%) : Not more than 22.0
(3) Crude protein (%) : Not more than 3.0
(4) Crude ash (%) : Not more than 6.0
(5) Hot-water-insoluble residues (%) : Not more than 4.0
(6) Boric acid (%) : Not more than 0.10
6) Test Methods
(1) Appearance (organoleptic tests): Evenness and uniformity 齊整度
Long agar strips ( ); Short agar strips Agar powder; agar; and
Score
( ); Agar flakes ( ) Other agars
None of them are quick frozen; warm
5 point dried; air dried; or mixed with earthy Uniform shape and quality
materials.
Only a very small amount is quick frozen; Mostly uniform shape and
4 point
warm dried; air dried; or mixed with earthy quality; depending on the
3 point materials. Depending on the amount, 4 or 3 degree of uniformity, 4 or 3
points are given. points are given
A small amount is quick frozen; warm
Slightly non-uniform shape and
2 point dried; air dried; or mixed with earthy
quality
materials
A large amount is quick frozen; warm
1 point dried; air dried; or mixed with earthy Non-uniform shape and quality
materials.

(2) Water

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 Test in accordance with “Chapter 8. General Test Methods, 6. Test Methods
for Verification of Specifications for Each Food Product, 6.11.1.1 Water.”
(3) Crude protein
Test in accordance with “Chapter 8. General Test Methods, 2. Food
Component Test Methods, 2.1.3.1 Total Nitrogen and Crude Protein.”
(4) Crude ash
Precisely measure 1~2 g of sample and test it in accordance with “Chapter 8.
General Test Methods, 2. Food Component Test Methods, 2.1.2 Ash.”
(5) Hot-water-insoluble residues
Test in accordance with “Chapter 8. General Test Methods, 6. Test Methods
for Verification of Specifications for Each Food Product, 6.11.1.2
Hot-Water-Insoluble Residues.”
(6) Boric acid
Test in accordance with “Chapter 8. General Test Methods, 6. Test Methods
for Verification of Specifications for Each Food Product, 6.11.1.3 Boric Acid.”

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19-6 Other Processed Fishery Products
1) Definition
Other processed fishery products refers to products processed using fishery
products as a main ingredient. However, those for which separate Standards and
Specifications have been established are excluded.
2) Requirements for Ingredients, etc.
3) Manufacturing/Processing Standards
4) Food Type
5) Specifications
(1) Properties and Conditions: Acceptable
(2) Foreign matters: Acceptable
(3) Acid value: Not more than 5.0 (applicable only to oil-fried/oil-treated foods)
(4) Peroxide value: Not more than 60 (applicable only to oil-fried/oil-treated foods)
(5) Coliforms : n=5, c=1, m=0, M=10 (applicable only to pasteurized products)
(6) Bacterial count : n=5, c=0, m=0 (applicable only to sterilized products)
(7) Escherichia coli : n=5, c=1, m=0, M=10 (applicable only to non-pasteurized
products for direct consumption without further processing
or heating)
6) Test Methods
(1) Properties and Conditions
Test in accordance with “Chapter 8. General Test Methods, 1.1 Properties and
Conditions.”
(2) Foreign Matters
Test in accordance with “Chapter 8. General Test Methods, 1.2 Foreign
Matters.”
(3) Acid value
Test in accordance with “Chapter 8. General Test Methods, 2.1.5.3.1 Acid
Value.”
(4) Peroxide value

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 Test in accordance with “Chapter 8. General Test Methods, 2.1.5.3.5 Peroxide
Value.”
(5) Coliforms
Test in accordance with “Chapter 8. General Test Methods, 4. Microbiological
Test Methods, 4.7 Coliforms.”
(6) Bacterial count
Test in accordance with “Chapter 8. General Test Methods, 4. Microbiological
Test Methods, 4.5.1 General Bacterial Count.”
(7) Escherichia coli
Test in accordance with “Chapter 8. General Test Methods, 4. Microbiological
Test Methods, 4.8 Escherichia coli.”

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 20. Processed Animal Food Products

Processed animal food products refers to foods processed using meat, eggs or
ingredients of animal origin, as a main ingredient, derived from animals other than
livestock specified under the “Livestock Products Sanitary Control Act,” and includes
other meat or egg products, insect products, soft-shelled turtle products and
processed extract products, etc .However, those for which separate Standards and
Specifications have been established are excluded.

20-1 Other Meat or Other Egg Products

1) Definition
Other meat or other egg products refers to products processed using meat, eggs
or edible parts of animals fit for human consumption, as a main ingredient,
derived from animals other than livestock specified under the “Livestock Products
Sanitary Control Act.”
2) Requirements for Ingredients, etc.
(1) Animals other than livestock shall meet the slaughter and butchering method
and inspection standards as set forth in the “Livestock Products Sanitary
Control Act”
3) Manufacturing/Processing Standards
4) Food Type
(1) Other meat or other egg
It refers to eggs, carcass, dressed meat, internal organs or other edible parts of
animals produced for human consumption.
(2) Other processed animal food product
It refers to products processed using meat, eggs or edible parts of animals
produced for human consumption, as a main ingredient.
5) Specifications
(1) Nitrite ion (g/kg) : Less than 0.07 (applicable only to products containing
other meats)

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 (2) Volatile basic nitrogen (mg%) : Not more than 20 (applicable only to products
with 100% other meats)
(3) Tar colors : Shall not be detected (applicable only to products containing
other meats).
(4) Coliforms : n=5, c=2, m=10, M=100 (applicable only to pasteurized products)
(5) Bacterial count : n=5, c=0, m=0 (applicable only to sterilized products)
(6) Salmonella spp. : n=5, c=0, m=0/25 g (applicable only to pasteurized products)
(7) Enterohemorrhagic Escherichia coli : n=5, c=0, m=0/25 g (applicable only to
ground meat ingredient)
(8) Preservatives (g/kg) : No preservatives shall be detected except for the following:

Sorbic acid;
Not more than 2.0 〔as sorbic acid; applicable only to
Potassium sorbate;
products containing meat〕
Calcium sorbate

6) Test Methods
(1) Nitrite ion
Test in accordance with “Chapter 8. General Test Methods, 3.6 Color
Fixatives.”
(2) Volatile basic nitrogen
Test in accordance with “Chapter 8. General Test Methods, 6.9.4.1 Volatile
Basic Nitrogen.”
(3) Tar colors
Test in accordance with “Chapter 8. General Test Methods, 3.4 Color
Additives.”
(4) Coliforms
Test in accordance with “Chapter 8. General Test Methods, 4. Microbiological
Test Methods, 4.7 Coliforms.”
(5) Bacterial count
Test in accordance with “Chapter 8. General Test Methods, 4. Microbiological
Test Methods, 4.5.1 General Bacterial Count.”
(6) Salmonella spp.

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 Test in accordance with “Chapter 8. General Test Methods, 4. Microbiological
Test Methods, 4.11 Salmonella spp.”
(7) Enterohemorrhagic Escherichia coli
Test in accordance with “Chapter 8. General Test Methods, 4. Microbiological
Test Methods, 4.16 Enterohemorrhagic Escherichia coli.”
(8) Preservatives
Test in accordance with “Chapter 8. General Test Methods, 3.1 Preservatives.”

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20-2 Insect Products
1) Definition
Insect products refers to products made by processing edible insects, such as by
drying and making them into powder, etc. with or without the addition of food
or food additives.
2) Requirements for Ingredients, etc.
3) Manufacturing/Processing Standards
4) Food Type
5) Specifications
(1) Acid value : Not more than 5.0 (applicable only to edible silkworm pupae
products)
(2) Peroxide value : Not more than 60 (applicable only to edible silkworm pupae
products)
(3) Coliforms : n=5, c=1, m=0, M=10 (applicable only to pasteurized products)
(4) Bacterial count : n=5, c=0, m=0 (applicable only to sterilized products)
(5) Escherichia coli : n=5, c=1, m=0, M=10 (applicable only to non-pasteurized
products for direct consumption without further processing
or heating)
6) Test Methods
(1) Acid value
Test in accordance with “Chapter 8. General Test Methods, 2.1.5.3.1 Acid
Value.”
(2) Peroxide value
Test in accordance with “Chapter 8. General Test Methods, 2.1.5.3.5 Peroxide
Value.”
(3) Coliforms
Test in accordance with “Chapter 8. General Test Methods, 4. Microbiological
Test Methods, 4.7 Coliforms.”
(4) Bacterial count

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 Test in accordance with “Chapter 8. General Test Methods, 4. Microbiological
Test Methods, 4.5.1 General Bacterial Count.”
(5) Escherichia coli
Test in accordance with “Chapter 8. General Test Methods, 4. Microbiological
Test Methods, 4.8 Escherichia coli.”

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20-3 Soft-shelled Turtle Products
1) Definition
Soft-shelled turtle products refers to foods produced by processing soft-shelled
turtles farmed for human consumption.
2) Requirements for Ingredients, etc.
(1) Soft-shelled turtles shall be farmed in a sanitary manner for human
consumption and of good quality without spoilage.
3) Manufacturing/Processing Standards
4) Food Type
(1) Soft-shelled turtle powder
It refers to a product made into powder by drying edible parts of soft-shelled
turtles.
(2) Soft-shelled turtle powder product
It refers to products manufactured/processed using soft-shelled turtle powder as
a main ingredient (not less than 30.0%).
(3) Soft-shelled turtle oil product
It refers to turtle oil extracted from soft-shelled turtles or products
manufactured/processed using such oil as a main ingredient (not less than
98.0%).
5) Specifications
Type Soft-Shelled Turtle Soft-Shelled Turtle Soft-Shelled Turtle
Item Powder Powder Product Oil Product
(1) Water (%) Not more than 5.0 Not more than 10.0 -
(2) Ash (%) 16.0~40.0 Not less than 4.8 -
(3) Crude protein (%) 48.0~70.0 Not less than 14.0 -
(4) Hydroxyproline (%) Not less than 1.0 Not less than 0.3 -
(5) Crude fat (%) - - Not less than 95.0
(6) Acid value - - Not more than 1.0
(7) Peroxide value - - Not more than 15.0
(8) Palmitoleic acid(%) - - 8.0~18.0
(9) Arachidonic acid +
- - 2.0~8.0
eicosapentaenoic acid (%)
(10) Coliforms n=5, c=2, m=0, M=10

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6) Test Methods
(1) Water
Test in accordance with “Chapter 8. General Test Methods, 2. Food
Component Test Methods, 2.1 General Component Test Methods, 2.1.1
Water.”
(2) Ash
Test in accordance with “Chapter 8. General Test Methods, 2. Food
Component Test Methods, 2.1 General Component Test Methods, 2.1.2 Ash.”
(3) Crude protein
Test in accordance with “Chapter 8. General Test Methods, 2. Food
Component Test Methods, 2.1 General Component Test Methods, 2.1.3
Nitrogenous Compounds, 2.1.3.1 Total Nitrogen and Crude Protein.”
(4) Hydroxyproline
Test in accordance with “Chapter 8. General Test Methods, 2. Food
Component Test Methods, 2.1 General Component Test Methods, 2.1.3
Nitrogenous Compounds, 2.1.3.3 Amino Acid.”
(5) Crude fat
Test in accordance with “Chapter 8. General Test Methods, 2. Food
Component Test Methods, 2.1 General Component Test Methods, 2.1.5 Lipid,
2.1.5.1 Crude Fat.”
(6) Acid value
Test in accordance with “Chapter 8. General Test Methods, 2. Food
Component Test Methods, 2.1 General Component Test Methods, 2.1.5 Lipid,
2.1.5.3 Chemical Test, 2.1.5.3.1 Acid Value.”
(7) Peroxide value
Test in accordance with “Chapter 8. General Test Methods, 2. Food
Component Test Methods, 2.1 General Component Test Methods, 2.1.5 Lipid,
2.1.5.3 Chemical Test, 2.1.5.3.5 Peroxide Value.”
(8) Palmitoleic acid
Test in accordance with “Chapter 8. General Test Methods, 2. Food

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 Component Test Methods, 2.1 General Component Test Methods, 2.1.5 Lipid,
2.1.5.4 Fatty Acid.” However, palmitoleic acid shall be used for standard
products.
(9) Arachidonic acid+eicosapentaenoic acid
Test in accordance with “Chapter 8. General Test Methods, 2. Food
Component Test Methods, 2.1 General Component Test Methods, 2.1.5 Lipid,
2.1.5.4 Fatty Acid.” However, arachidonic acid shall be added for testing
standard products.
(10) Coliforms
Test in accordance with “Chapter 8. General Test Methods, 4. Microbiological
Test Methods, 4.7 Coliforms.”

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20-4 Processed Extract Product
1) Definition
Processed extract product refers to products made by extracting edible animal
materials as a main ingredient using water; or by adding food or food additives
to such extract and processing it. However, those for which separate Standards
and Specifications have been established are excluded.
2) Requirements for Ingredients, etc.
3) Manufacturing/Processing Standards
4) Food Type
5) Specifications
(1) Tar colors∶Shall not be detected
(2) Bacterial count : n=5, c=1, m=100, M=1,000 (applicable only to liquid
products for direct consumption)
(3) Coliforms : n=5, c=1, m=0, M=10 (applicable only to pasteurized products; or
liquid products for direct consumption)
(4) Escherichia coli : n=5, c=1, m=0, M=10 (except for pasteurized products, and
liquid products for direct consumption)
6) Test Methods
(1) Tar colors
Test in accordance with “Chapter 8. General Test Methods, 3.4 Color
Additives.”
(2) Bacterial count
Test in accordance with “Chapter 8. General Test Methods, 4. Microbiological
Test Methods, 4.5.1 General Bacterial Count.”
(3) Coliforms
Test in accordance with “Chapter 8. General Test Methods, 4. Microbiological
Test Methods, 4.7 Coliforms.”
(4) Escherichia coli
Test in accordance with “Chapter 8. General Test Methods, 4. Microbiological
Test Methods, 4.8 Escherichia coli.”

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 21. Honey and Pollen Products

Honey and pollen products refers to natural products collected by honey bees and
stored in honeycombs, or products processed from such natural products; such as
Honeys, Royal jellies and Processed pollen foods, etc.

21-1 Honeys
1) Definition
Honeys refers to natural products, such as nectar and sap, etc., collected and
stored into honeycombs by honey bees; or those extracted from such
honeycombs.
2) Requirements for Ingredients, etc.
3) Manufacturing/Processing Standards
(1) Other food or food additives shall not be added, such as pollen, royal jelly,
sugars or sweeteners,
4) Food Type
(1) Honeycomb honey
It refers to a natural product, such as nectar and sap, etc., collected and stored
by honey bees into honeycombs, then entire or part of which is subsequently
sealed; or such natural product added with honey, which maintains the original
shape of honeycombs.
(2) Honey
It refers to a natural product, such as nectar and sap, etc., collected and stored
into honeycombs by honey bees, and extracted and ripened subsequently.
(3) Sugar-fed honeycomb honey
It refers to honeycomb honey obtained from bees fed with sugar; or added
with honey or sugar-fed honey thereto, which maintains the original shape of
honeycombs.
(4) Sugar-fed honey
It refers to a product obtained from bees fed with sugar, and extracted and

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 ripened subsequently.
5) Specifications
Sugar-Fed
Type Honeycomb Sugar-Fed
Honey honeycomb
Item Honey Honey
Honey
Not more than Not more than Not more than Not more than
(1) Water (%)
23.0 20.0 23.0 20.0
(2) Water Not more than Not more than
- -
insoluble solids (%) 0.5 0.5
Not more than Not more than
(3) Acidity (meq/kg) - -
40.0 40.0
(4) Invert sugar Not less than Not less than Not less than Not less than
(%) 50.0 60.0 50.0 60.0
Not more than Not more than Not more than Not more than
(5) Sucrose (%)
15.0 7.0 15.0 7.0
(6) Hydroxymethyl
Not more than 80.0
furfural (mg/kg)
Shall not be Shall not be
(7) Tar colors - -
detected. detected.
(8) Sodium Shall not be Shall not be
- -
saccharin detected. detected.
(9) Isomerized
- Shall be negative - Shall be negative
sugar
(10) Carbon-isotope Not more than Not more than More than More than
ratio (‰) -22.5‰ -22.5‰ -22.5‰ -22.5‰

6) Test Methods
(1) Samples
Test in accordance with “Chapter 8. General Test Methods, 6. Test Methods
for Verification of Specifications for Each Food Product, 6.12.1 Honeys,
6.12.1.1 Samples.”
(2) Water
Test in accordance with “Chapter 8. General Test Methods, 6. Test Methods
for Verification of Specifications for Each Food Product, 6.12.1 Honeys,
6.12.1.2 Water.”
(3) Water insoluble solids
Test in accordance with “Chapter 8. General Test Methods, 6. Test Methods

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 for Verification of Specifications for Each Food Product, 6.12.1 Honeys,
6.12.1.3 Water Insoluble Solids.”
(4) Acidity
Test in accordance with “Chapter 8. General Test Methods, 6. Test Methods
for Verification of Specifications for Each Food Product, 6.12.1 Honeys,
6.12.1.4 Acidity.”
(5) Invert sugar and sucrose
Test in accordance with “Chapter 8. General Test Methods, 6. Test Methods
for Verification of Specifications for Each Food Product, 6.12.1 Honeys,
6.12.1.5 Invert Sugar and Sucrose.”
(6) Hydroxymethyl furfural
Test in accordance with “Chapter 8. General Test Methods, 6. Test Methods
for Verification of Specifications for Each Food Product, 6.12.1 Honeys,
6.12.1.6 Hydroxymethyl Furfural.”
(7) Tar colors
Test in accordance with “Chapter 8. General Test Methods, 3.4 Color
Additives.”
(8) Sodium saccharin
Test in accordance with “Chapter 8. General Test Methods, 3.2.1 Sodium
saccharin.”
(9) Isomerized sugar
Test in accordance with “Chapter 8. General Test Methods, 6. Test Methods
for Verification of Specifications for Each Food Product, 6.12.1 Honeys,
6.12.1.7 Isomerized Sugar”
(10) Carbon-isotope ratio
Test in accordance with “Chapter 8. General Test Methods, 6. Test Methods
for Verification of Specifications for Each Food Product, 6.12.1 Honeys,
6.12.1.8 Carbon-Isotope Ratio.”

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21-2 Royal Jellies
1) Definition
Royal jellies refer to products obtained with or without processing secretions
from the pharyngeal gland of worker bees.
2) Requirements for Ingredients, etc.
3) Manufacturing/Processing Standards
(1) In case of manufacturing Royal jelly products, not less than 35.0% of fresh
royal jelly or not less than 14.0% of freeze-dried royal jelly shall be used.
4) Food Type
(1) Royal jelly
It refers to a product obtained by removing foreign matters from royal jelly,
which is a secretion from the pharyngeal gland of worker bees, in order to
make it fit for human consumption; or by drying such royal jelly.
(2) Royal jelly product
It refers to products manufactured/processed from royal jelly.
5) Specifications

Type
Royal jelly Royal jelly products
Item
Not less than 1.6
(1) 10-hydroxy-2-decenoic
(Not less than 4.0 for dried Not less than 0.56
acid (%)
products)
65.5~68.5
(2) Water (%) (Not more than 5.0 for dried -
products)
11.0~14.5
(3) Crude protein (%) -
(30.0~41.0 for dried products)
(4) Acidity (1N NaOH 32~53
-
mL/100g) (except for dried products)
(5) Escherichia coli n=5, c=1, m=0, M=10

6) Test Methods
(1) 10- hydroxy-2- decenoic acid (10-HDA)
Test in accordance with “Chapter 8. General Test Methods, 6. Test Methods

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 for Verification of Specifications for Each Food Product, 6.12.2 Royal Jellies,
6.12.2.1 10-Hydroxy-2-Decenoic Acid (10-HDA).”
(2) Water
Test in accordance with “Chapter 8. General Test Methods, 6. Test Methods
for Verification of Specifications for Each Food Product, 6.12.2 Royal Jellies,
6.12.2.2 Water.”
(3) Crude protein
Test in accordance with “Chapter 8. General Test Methods, 2. Food
Component Test Methods, 2.1 General Component Test Methods, 2.1.3
Nitrogenous Compounds, 2.1.3.1 Total Nitrogen and Crude Protein.”
(4) Acidity
Test in accordance with“Chapter 8. General Test Methods, 6. Test Methods for
Verification of Specifications for Each Food Product, 6.12.2 Royal Jellies,
6.12.2.3 Acidity.”
(5) Escherichia coli
Test in accordance with “Chapter 8. General Test Methods, 4. Microbiological
Test Methods, 4.8 Escherichia Coli.”

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21-3 Processed Pollen Foods
1) Definition
Processed polllen foods refers to foods made by shell-cracking, extraction,
concentration and refining, etc., of pollens; or by processing such pollens.
2) Requirements for Ingredients, etc.
(1) Raw pollens shall be collected by honey bees or by other methods and be
free of foreign materials.
3) Manufacturing/Processing Standards
4) Food Type
(1) Processed pollen
It refers to products made by removing foreign materials from pollens
collected artificially or by honey bees and cracking their shells; or such
pollens concentrated or made into powder after being treated with enzymes and
extracted.
(2) Pollen-containing product
It refers to products manufactured/processed using pollens (not less than
30.0%) or pollen extracts (not less than 10.0% as solid content) as a main
ingredient.
5) Specifications

Type
Processed pollen Pollen-containing product
Item
Not more than 8.0 Not more than 10.0
(1) Water (%)
(except for liquid products) (except for liquid products)
(2) Crude protein Not less than 18.0 (calculated on
Not less than 2.0
(%) dry matter)
(3) Tar colors Shall not be deleted
(4) Escherichia coli n=5, c=1, m=0, M=10

6) Test Methods
(1) Water
Test in accordance with “Chapter 8. General Test Methods, 2. Food
Component Test Methods, 2.1 General Component Test Methods, 2.1.1 Water.”

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(2) Crude protein
Test in accordance with “Chapter 8. General Test Methods, 2. Food
Component Test Methods, 2.1 General Component Test Methods, 2.1.3
Nitrogenous Compounds, 2.1.3.1 Total Nitrogen and Crude Protein.”
(3) Tar colors
Test in accordance with “Chapter 8. General Test Methods, 3. Test Methods
for Food Additives in Food, 3.4 Color Additives.”
(4) Escherichia coli
Test in accordance with “Chapter 8. General Test Methods, 4. Microbiological
Test Methods, 4.8 Escherichia coli.”

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 22. Prepared Meals
Prepared meals refers to foods suitable for direct consumption or to be consumed
after simple cooking process, such as heating, etc., and raw foods, dumpling and
ready-to-eat/convenience foods, etc. However, those for which separate Standards and
Specifications have been established are excluded.

22-1 Raw Foods

1) Definition
Raw foods refers to products made by processing, such as drying, etc.,
ingredients of animal/plant origin as a main ingredient, and intended to be
consumed with or without mixing with water. However, those for which
separate Standards and Specifications have been established are excluded.
2) Requirements for Ingredients, etc.
3) Manufacturing/Processing Standards
(1) Ingredients of Raw foods shall be dried in a manner that minimizes the
destruction of nutrients, inactivation of enzymes and starch gelatinization, etc.
(2) During grinding process, foreign matter, such as iron powder, etc., shall not
be mixed in; and destruction of nutrients due to frictional heat shall be
minimized.
4) Food Type
(1) Raw food product
It refers to products formulated to contain not less than 80% raw food
ingredients, which are of animal/plant origin and dried in a manner that
minimizes the destruction of nutrients, inactivation of enzymes and starch
gelatinization, etc.
(2) Raw food-containing product
It refers to products formulated to contain not less than 50% raw food
ingredients, which are of animal/plant origin and dried in a manner that
minimizes the destruction of nutrients, inactivation of enzymes and starch
gelatinization, etc.

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5) Specifications
(1) Water (%) : Not more than 8.0 (except for paste, liquid and gel products)
(2) Clostridium perfringens : Not more than 100/1 g
(3) Bacillus cereus : Not more than 1,000/1 g
(4) Escherichia coli : n=5, c=2, m=0, M=10
6) Test Methods
(1) Water
Test in accordance with “Chapter 8. General Test Methods, 2. Food
Component Test Methods, 2.1.1 Water.”
(2) Clostridium perfringens
Test in accordance with “Chapter 8. General Test Methods, 4. Microbiological
Test Methods, 4.14 Clostridium perfringens, 4.14.2 Quantitative Test.”
(3) Bacillus cereus
Test in accordance with “Chapter 8. General Test Methods, 4. Microbiological
Test Methods, 4.18 Bacillus cereus, 4.18.2 Quantitative Test.”
(4) Escherichia coli
Test in accordance with “Chapter 8. General Test Methods, 4. Microbiological
Test Methods, 4.8 Escherichia coli.”

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22-2 Ready-to-Eat/Convenience Foods
1) Definition
Products in the Ready-to-eat/Convenience foods refers to Ready-to-eat food,
Fresh-cut product and Ready-to-cook foods that are manufactured/
processed/packed in such a way that consumers can directly consume without
further cooking or after simple cooking process. However, those for which
separate Standards and Specifications have been established are excluded.
2) Requirements for Ingredients, etc.
3) Manufacturing/Processing Standards
4) Food Type
(1) Ready-to-eat food
It refers to foods manufactured/processed by adding food or food additives to
ingredients of animal/plant origin and intended for direct consumption without
further heating or cooking process; and includes lunch boxes, gimbap (Korean
dried seaweed rolls), hamburgers and sunsik (dry grain food), etc.
(2) Fresh-cut product
It refers to products made by processing agricultural/forest products, such as
washing, peeling, cutting or mincing, etc., or by adding food or food additives
to such processed product; and intended for direct consumption without further
processing, such as vegetable salad or sprouts, etc.
(3) Ready-to-cook food
It refers to foods, such as guk (Korean soup), tang (Korean broth), soup and
sundae (Korean blood sausage), etc., that are manufactured/processed by adding
food or food additives to ingredients of animal/plant origin, and intended to be
consumed after simple cooking process, such as simple heating, etc., or other
equivalent methods.
5) Specifications
(1) Bacterial count : n=5, c=0, m=0 (applicable only to sterilized products)
(2) Coliforms : n=5, c=1, m=0, M=10 (applicable only to pasteurized Ready-to-cook
food)
(3) Escherichia coli : n=5, c=1, m=0, M=10 (applicable only to Ready-to-eat food

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 and Ready-to-cook food; except for pasteurized
Ready-to-cook product); n=5, c=1, m=10, M=100 (applicable
only to Fresh-cut product)
(4) Staphylococcus aureus : Not more than 100/1 g
(5) Salmonella spp. : n=5, c=0, m=0/25 g
(6) Vibrio parahaemolyticus : Not more than 100/1 g (applicable only to
Ready-to-eat food and Fresh-cut product
containing non-pasteurized or non-sterilized
seafoods.)
(7) Bacillus cereus : Not more than 1,000/1 g (applicable only to Ready-to-eat
food and Fresh-cut product)
(8) Enterohemorrhagic Escherichia coli : n=5, c=0, m=0/25 g (applicable only to
Fresh-cut product)
(9) Clostridium perfringens : Not more than 100/1 g (applicable only to
Ready-to-eat foods and Fresh-cut product).
6) Test Methods
(1) Bacterial count
Test in accordance with “Chapter 8. General Test Methods, 4. Microbiological
Test Methods, 4.5.1 General Bacterial Count.”
(2) Coliforms
Test in accordance with “Chapter 8. General Test Methods, 4. Microbiological
Test Methods, 4.7 Coliforms.”
(3) Escherichia coli
Test in accordance with “Chapter 8. General Test Methods, 4. Microbiological
Test Methods, 4.8 Escherichia coli.”
(4) Staphylococcus aureus
Test in accordance with “Chapter 8. General Test Methods, 4. Microbiological
Test Methods, 4.12 Staphylococcus aureus, 4.12.2 Quantitative Test.”
(5) Salmonella spp.
Test in accordance with “Chapter 8. General Test Methods, 4. Microbiological

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 Test Methods, 4.11 Salmonella spp.”
(6) Vibrio parahaemolyticus
Test in accordance with “Chapter 8. General Test Methods, 4. Microbiological
Test Methods, 4.13 Vibrio Parahaemolyticus.”
(7) Bacillus cereus
Test in accordance with “Chapter 8. General Test Methods, 4. Microbiological
Test Methods, 4.18 Bacillus cereus.”
(8) Enterohemorrhagic Escherichia coli
Test in accordance with “Chapter 8. General Test Methods, 4. Microbiological
Test Methods, 4.16 Enterohemorrhagic Escherichia coli.”
(9) Clostridium perfringens
Test in accordance with “Chapter 8. General Test Methods, 4. Microbiological
Test Methods, 4.14 Clostridium perfringens, 4.14.2 Quantitative Test.”

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22-3 Dumplings
1) Definition
Dumplings refers to foods made by placing a filling made from various
ingredients, such as meat, vegetables, soybean curd, or kimchi, etc., in a piece
of dumpling skin formed from dough of grain flour or starch, and folding the
skin to shape it.
2) Requirements for Ingredients, etc.
3) Manufacturing/Processing Standards
4) Food Type
(1) Dumpling
It refers to foods made by shaping a mixture of meat and vegetables, etc.,
using dumpling skin.
(2) Dumpling skin
It refers to products formed from dough of grain flour or starch; and
processed to be stuffed with a filling to make dumplings.
5) Specifications
(1) Sodium saccharin : Shall not be detected (applicable only to Dumpling).
(2) Tar colors : Shall not be detected (applicable only to Dumpling skin).
(3) Preservatives : Shall not be detected (applicable only to Dumpling skin).
(4) Escherichia coli : n=5, c=1, m=0, M=10 (applicable only to alcohol-treated
Dumpling skin)
(5) Coliforms : n=5, c=1, m=0, M=10 (applicable only to pasteurized Dumpling
skin)
6) Test Methods
(1) Sodium saccharin
Test in accordance with “Chapter 8. General Test Methods, 3.2 Artificial
Sweeteners, 3.2.1 Sodium saccharin.”
(2) Tar colors
Test in accordance with “Chapter 8. General Test Methods, 3.4 Color

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 Additives.”
(3) Preservatives
Test in accordance with “Chapter 8. General Test Methods, 3.1 Preservatives.”
(4) Escherichia coli
Test in accordance with “Chapter 8. General Test Methods, 4. Microbiological
Test Methods, 4.8 Escherichia coli.”
(5) Coliforms
Test in accordance with “Chapter 8. General Test Methods, 4. Microbiological
Test Methods, 4.7 Coliforms.”

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 23. Other Foods

23-1 Yeast Foods

1) Definition
Yeast foods refers to foods made by separating and refining edible yeast and
drying or processing it; or manufactured by using edible yeast extracts, as a
main ingredient, obtained by separating and refining edible yeast strains and
subsequently extracting them by autolysis, enzymatic degradation or hot water
extraction, etc.
2) Requirements for Ingredients, etc.
3) Manufacturing/Processing Standards
(1) Dried yeast foods shall be manufactured/processed with edible yeast as a main
ingredient (not less than 60%).
(2) Yeast extract products shall be manufactured/processed with edible yeast
extract as a main ingredient, which is obtained by separating and refining
edible yeast strains and subsequently extracting them by autolysis, enzymatic
degradation or hot water extraction (solid content of not less than 30.0%.
However, solid content of not less than 15.0% for liquid product).
4) Food Type
5) Specifications
(1) Water (%) : Not more than 10.0 (except for liquid products)
(2) Escherichia coli : n=5, c=1, m=0, M=10
6) Test Methods
(1) Water
Test in accordance with “Chapter 8. General Test Methods, 2. Food
Component Test Methods, 2.1 General Component Test Methods, 2.1.1 Water.”
(2) Escherichia coli
Test in accordance with “Chapter 8. General Test Methods, 4. Microbiological
Test Methods, 4.8 Escherichia coli .”

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23-2 Other Processed Products
1) Definition
It refers to products not falling under the category of “1. Confectioneries,
Breads or Rice Cakes,” or “22. Ready-to-Eat/Convenience Foods” in “Chapter 5
Standards and Specifications for Each Food Product;” and excludes those whose
definition, manufacturing/processing standards, main ingredients, properties and
conditions, product name and use, etc., do not conform to respective Standard
and Specification.
2) Requirements for Ingredients, etc.
3) Manufacturing/Processing Standards
4) Food Type
5) Specifications
(1) Properties and Conditions : Shall be acceptable
(2) Foreign matters : Shall be acceptable
(3) Acid value : Not more than 5.0 (applicable only to oil-fried/oil treated foods)
(4) Peroxide value : Not more than 60 (oapplicable only to oil-fried/oil treated
foods)
(5) Coliforms : n=5, c=1, m=0, M=10 (applicable only to pasteurized products)
(6) Bacterial count : n=5, c=0, m=0 (applicable only to sterilized products)
(7) Escherichia coli : n=5, c=1, m=0, M=10 (applicable only to non-pasteurized
products for direct consumption without further processing
or heating)
6) Test Methods
(1) Properties and Conditions
Test in accordance with “Chapter 8. General Test Methods, 1.1 Properties and
Conditions.”
(2) Foreign matters
Test in accordance with “Chapter 8. General Test Methods, 1.2 Foreign
Matters.”
(3) Acid value

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 Test in accordance with “Chapter 8. General Test Methods, 2.1.5.3.1 Acid
Value.”
(4) Peroxide value
Test in accordance with “Chapter 8. General Test Methods, 2.1.5.3.5 Peroxide
Value.”
(5) Coliforms
Test in accordance with “Chapter 8. General Test Methods, 4. Microbiological
Test Methods, 4.7 Coliforms.”
(6) Bacterial count
Test in accordance with “Chapter 8. General Test Methods, 4. Microbiological
Test Methods, 4.5.1 General Bacterial Count.”
(7) Escherichia coli
Test in accordance with “Chapter 8. General Test Methods, 4. Microbiological
Test Methods, 4.8 Escherichia coli.”

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 Chapter 6

Standards and Specifications

for Prepared Foods, etc. from
Food Service Business Operator

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 Chapter 6. Standards and Specifications for Prepared Foods, etc.,
from Food Service Business Operator (Including Meal Service
Facilities)

1. Definition
“Prepared Foods from food service business operator (Including Meal Service
Facilities)” refers to all types of foods (including beverages and draft beers, etc.)
that are not intended for distribution or sale and to be directly served to
customers by cooking, etc.

2. Ingredient Standards
1) Requirements for Ingredients
(1) Ingredients shall be fresh in quality; they shall not be spoiled/deteriorated, or
contaminated by toxic/harmful substances.
(2) Water used for cleaning ingredients and utensils, preparing foods, and drinking,
etc., shall conform to the Water Quality Standards set forth in the
Management of Drinking Water Act; and Norovirus shall not be detected
(except for tap water).
(3) Ice used in food service establishments shall have bacterial count of not more
than 1,000 per 1 ml, and shall be negative for Escherichia coli and
salmonella spp. per 250 ml; other physico-chemical specifications shall
conform to the Standards and Specifications set forth in “Chapter 5. Standards
and Specifications for Each Food Product, 2-4 Ices.”
(4) Ingredients of animal/plant origin that are not collected, handled, processed,
manufactured or managed for the purpose of human consumption shall not be
used for cooking foods.
2) Storage and Preservation of Ingredients
A) Common
(1) All foods, etc., shall be handled in a sanitary manner and stored to prevent
contamination by harmful organisms, such as mice and cockroaches, etc.

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 (2) Foods, etc. shall not be stored together with cleaning agents, or chemical
substances, pesticides or poisons, etc., that are harmful to the human body.
(3) Foods, etc., with specified Standards and Specifications shall be
stored/preserved according to such specified Standards; ingredients among
agricultural/forest/livestock/fishery products that need to be kept fresh shall
be stored refrigerated or frozen.
(4) Foods that can be directly used after pretreatment, such as washing, etc., or
processed foods shall be placed in a container, etc., and stored in a clean
place in order to prevent contamination from the ground.
(5) Other than those individually labeled, foods to be refrigerated shall be stored
at 10℃ or below; foods to be frozen, at -18℃ or below.
(6) Thawing of frozen foods
① Frozen foods shall be defrosted in a sanitary manner.
② Frozen foods shall be kept refrigerated until cooked if not used immediately
after thawing.
③ Frozen foods shall not be refrozen once thawed.
B) By Food Product
(1) Grains (rice, barley and wheat flour, etc.)
① They shall be stored in a sanitary manner in a dry and cool place.
② They shall be stored in a manner that prevents mold growth or discoloration
(2) Fats and oils (sesame oil, perilla oil, brown rice oil, corn oil and soybean
oil, etc.) and nuts with high oil content, etc., shall be stored in a cool area
away from direct sunlight, or refrigerated or frozen.
(3) Livestock/fishery products (such as beef, pork or fish, etc.) shall be
individually packed in a sanitary manner and stored refrigerated or frozen
after being separated from other foods using containers, packages, etc.
(4) As for fruits and vegetables (apples, pears, peaches, grapes, Korean cabbages,
radishes, onions, cucumbers, cabbages and spinach, etc.), washed fruits and
vegetables shall be stored separately from unwashed ones to avoid mix-up.
(5) Other Foods

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 ① Seasoning foods shall be stored covered with stoppers or covers in order to
prevent inclusion of foreign matters or contamination.
② Soybean curd shall be stored refrigerated.

3. Food Preparation and Management Standards

(1) Frying fats and oils in use shall have an acid value of 3.0 or less.
(2) Utensils directly contacting food during cooking shall be managed to prevent
contamination due to corrosion, etc.
(3) Cooked foods shall be placed in a sanitary container, etc., and managed to
prevent cross-contamination with uncooked foods.
(4) Cooked foods that are cold, such as cold noodle broth, etc., shall be stored at
10℃ or below; warm foods, at 60℃ or above, as far as possible.
(5) Water in a fish tank to store fishery products shall be managed in a sanitary
manner; provided, however, that substances used to remove foam or filter
water, etc., for unavoidable reasons, shall be usable as a food ingredient or
meet the Component Specifications for chlorine dioxide, silicon dioxide and
silicon resin in food additives.
(6) Cleaning agents used in washing vegetables or fruits, shall meet the
Specifications For Cleaning Agents for Fruits and Vegetables under the
“Specifications and Standards for Hygienic Products” (notified by Ministry of
Health and Welfare), and no cleaning agents shall be used for cleaning those
other than fruits and vegetables.
(7) Frozen foods intended for direct consumption by consumers may be sold
defrosted only within 24 hours after being thawed.

4. Specifications
A) Prepared foods, etc.
(1) Properties and Conditions : They shall have original color, gloss and flavor
without off-taste/flavor.
(2) Foreign matters : Foods shall not contain foreign matters equal to or more
than the amount left after removing them to the maximum

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 extent possible in the ingredient treatment process or those
that are contaminated and unhygienic; except for those not
completely removed and remained during normal cooking
process in practice, such as skin of other food or raw
plants or soil, etc., that are small in quantity and do not
have a risk to harm human health in general.
(3) Escherichia coli : Not more than 10/1 g
(4) Bacterial count : Not more than 3,000/g (applicable only to slush beverages;
except for products containing milk products, lactic acid
bacteria, fermented foods and non-pasteurized products)
(5) Food-borne pathogen : Foods prepared at food service business operators
(including meal service facilities) shall be negative
for food-borne pathogens, such as Salmonella spp.;
Staphylococcus aureus; Listeria monocytogenes;
Enterohemorrhagic Escherichia coli; Camplyobacter
jejuni/coli; and Yersinia enterocolitica, etc. Also,
Vibrio parahaemolyticus and Clostridium perfringens
shall not exceed 100 per gram; bacillus cereus,
10,000 per gram. However, Staphylococcus aureus
shall not be more than 100 per gram in foods that
are not heated during the cooking process, or those
cooked after being heated.
B) Drinking water for serving
(1) Escherichia coli : Negative/250 mL
(2) Salmonella spp. : Negative/250 mL
(3) Yersinia enterocolitica : Negative/250 mL
C) Cooking utensils, etc.
(1) Fish tank water
① Bacterial count : Not more than 100,000/1 mL
② Coliforms : Not more than 1,000/100 mL
(2) Dish cloths (except for those in use)

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 ① Escherichia coli : Shall be negative
(3) Those used at meals or to serve foods on, such as knives, cutting boards,
spoons, chopsticks, plates and bowls, etc. (except for those in use)
① Salmonella spp. : Shall be negative
② Escherichia coli : Shall be negative

5. Test Methods
1) Sampling and Handling
(1) Sampling methods
Conduct sampling in accordance with “Chapter 7. Sampling and Handling
Methods.”
(2) Test solution
Follow instructions in “Chapter 8. General Test Methods, 4. Microbiological
Test Methods, 4.3 Preparation of Test Solutions.”
2) Foreign matters
Test in accordance with “Chapter 8. General Test Methods, 1.2 Foreign
Matters.”
3) Escherichia coli
(1) Test in accordance with “Chapter 8. General Test Methods, 4. Microbiological
Test Methods, 4.8 Escherichia coli.”
(2) To test Escherichia coli in drinking water for serving, filter a 250 mL of
sample following the membrane filtration method, and place the filter paper
onto a EMB plate and culture overnight at 35℃. Once typical colonies are
confirmed, perform identification in accordance with “Chapter 8. General Test
Methods, 4. Microbiological Test Methods, 4.8.1 Qualitative Test of
Escherichia coli, A. Limit Test.”
4) Bacterial count
Test in accordance with “Chapter 8. General Test Methods, 4. Microbiological
Test Methods, 4.5.1 General Bacterial Count.”
5) Salmonella spp.

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 (1) Test in accordance with “Chapter 8. General Test Methods, 4. Microbiological
Test Methods, 4.11 Salmonella spp.”
(2) To test salmonella in drinking water for serving, filter a 250 mL sample
according to the membrane filtration method, and place the filter paper onto a
MacConkey plate (badge 30) or Desoxycholate citrate plate (badge 31) and
culture for 24 hours at 35℃. Once typical colonies are confirmed, identify
them in accordance with “Chapter 8. General Test Methods, 4.
Microbiological Test Methods, 4.11 Salmonella spp., C. Identification Test.”
6) Staphylococcus aureus
Test in accordance with “Chapter 8. General Test Methods, 4. Microbiological
Test Methods, 4.12 Staphylococcus aureus.”
7) Listeria monocytogenes
Test in accordance with “Chapter 8. General Test Methods, 4. Microbiological
Test Methods, 4.15 Listeria monocytogenes.”
8) Enterohemorrhagic Escherichia coli
Test in accordance with “Chapter 8. General Test Methods, 4. Microbiological
Test Methods, 4.16 Enterohemorrhagic Escherichia coli.”
9) Campylobacterjejuni/coli
Test in accordance with “Chapter 8. General Test Methods, 4. Microbiological
Test Methods, 4.19 Campylobacterjejuni/coli.”
10) Yersinia enterocolitica
(1) Test in accordance with “Chapter 8. General Test Methods, 4. Microbiological
Test Methods, 4.17 Yersinia enterocolitica.”
(2) To test Yersinia enterocolitica in drinking water for serving, filter a 250 mL
sample according to the membrane filtration method, and place the filter paper
on to a CIN plate (badge 45) and culture for 24~48 hours at 30℃. Once
typical colonies are confirmed, identify them in accordance with “Chapter 8.
General Test Methods, 4. Microbiological Test Methods, 4.17 Yersinia
enterocolitica, C. Identification Test.”
11) Vibrio parahaemolyticus
Test in accordance with “Chapter 8. General Test Methods, 4. Microbiological

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 Test Methods, 4.13 Yersinia enterocolitica.”
12) Clostridium perfringens
Test in accordance with “Chapter 8. General Test Methods, 4. Microbiological
Test Methods, 4.14.2 Quantitative Test Methods for Clostridium perfringens.”
13) Bacillus cereus
Test in accordance with “Chapter 8. General Test Methods, 4. Microbiological
Test Methods, 4.18.2 Quantitative Test Methods for Bacillus cereus.”
14) Coliforms
Test in accordance with “Chapter 8. General Test Methods, 4. Microbiological
Test Methods, 4.7.2 Quantitative Test Methods for Coliforms, A. Most
Probable Number (MPN) Method.”
※ Membrane filtration method
1. Membrane filtration device and instrument
(1) Membrane filter
Use a membrane with a pore size of not more than 0.45 μm and a diameter
of 47 mm.
(2) Filtration device
Use a filtration device which allows the insertion of membrane filter for
filtration, and which can be sterilized.
2. Filtration of sample solution
Insert membrane filter (the side with grids facing up) into the sterilized
filtration device correctly. Fix the funnel with a clamp, then perform filtration
by adding 250 mL sample solution into the funnel aseptically. Remove the
filter paper using forceps. Incubate after carefully placing the filter paper on
top of each culture medium to prevent the formation of air bubbles.

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 Chapter 7

Sampling and Handling

Methods

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 Chapter 7. Sampling and Handling Methods

1. Significance of Sampling
Sampling refers to the act of collecting samples from test object, and the
collected samples are subjected to safety tests such as their conformance to the
Standards/Specifications, contaminants, etc. Given that administrative actions are
taken according to the test results, selection of test objects and sampling/
handling/transportation/test inspection, etc. shall be conducted in a scientific
manner while ensuring efficiency. Accordingly, sampling and requesting tests
from food testing and inspection institutions or livestock product testing and
inspection institutions have significant implications, and therefore, persons with
sufficient knowledge on sampling and handling methods, etc. shall perform the
relevant duties.

2. Definitions of Terms
1) Sample : It means a specimen sampled from test objects.
2) Test object : It means an object to be sampled, such as foods of the same type
that are produced/manufactured/processed/packaged under the same
condition; provided, however that although agricultural/forest/
livestock/fishery products belonging to the same commodity that
are produced/arrived/transported simultaneously may constitute a
single test object, those needed to be tested for net contents shall
not be considered as a single test object.
3) Bulk : It means a test object that is not packaged to be distributed and sold as
is to the final consumer.

3. General Principles of Sampling

1) Sampling shall be conducted by the person specified in accordance with Article
32 of the “Food Sanitation Act” or Article 13 and Article 20-2 of the
“Livestock Products Sanitary Control Act”, and Article 14 and Article 2-2 pf
the Enforcement Decree of the same Act (hereinafter referred as “sampler”).

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2) Sampling shall be conducted to ensure representativeness of the test objects by
using “Chapter 8. General Test Methods, 13. Attachments, 13.9 Random Number
Tables.” However, if there are reasons for not using such tables, a person
responsible for sampling may select/sample a test object at his/her discretion.
3) Sampling shall be conducted to obtain a minimum quantity to represent the
entire test objects by considering test objectives and test items, etc.
4) At the time of sampling, specimens shall be taken according to the Sampling
Decision Table, and by applying the number of sampling locations or number
of test samples specified in “6. Individual Sampling and Handling Method;” or
if overlapped, the enhanced number of sampling locations or number of test
samples. However, for utensils and containers/packages, sampling shall be
conducted to obtain the amount required for testing conformance with the
Standards and Specifications for Foods, etc., rather than according to the
Sampling Decision Table.
<Sampling Decision Table>

# of Sampling
Size of Test Objects (kg) Locations # of Test Samples
(not less than)
~ Less than 5,000 2 1
Not less than 5,000 ~ Less than 15,000 3 1
Not less than 15,000 ~ Less than 25,000 5 1
Not less than 25,000 ~ Less than 100,000 8 (4×2) 2
Not less than 100,000 ~ Less than 1,000,000 10 (5×2) 2
Not less than 1,000,000 ~ 12 (4×3) 3

※ For test objects with a size not less than 25,000 kg but less than
100,000 kg, take 2 samples in total, each of which is obtained by
sampling from not less than 4 locations and combining them to make
one sample, and request them for testing; for those with a size not less
than 100,000 kg but less than 1,000,000 kg, take 2 samples in total,
each of which is obtained by taking samples from not less than 5
locations and combining them to make one sample, and request them
for testing; for those with a size not less than 1,000,000 kg, take 3
samples in total, each of which is obtained by taking samples from not
less than 4 locations and combining them to make one sample, and
request them for testing.

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5) Specimens that are difficult to obtain according to the Sampling Decision Table,
such as frozen samples, large packaged samples and foods in distribution, etc.,
may be sampled by a sampler at his/her discretion, ensuring their
representativeness, within the amount of collection.
6) In general, samples with the same lot number, date of manufacture and
expiration date shall constitute one test object; those without such indications
shall be sampled by identifying food variety, food type, manufacturer, sign,
exporting country, date of export, date of arrival, loading vessel, transport
vehicles, truck, type of package and appearance condition, etc., in light of the
properties and test objectives of the foods.
7) Precautions shall be taken to ensure not to damage sampled specimens. In
addition, when foods are sampled before being packaged or after being
unpacked, care shall be taken to prevent inclusion of foreign matters and
microbial contamination, etc.
8) Sampled specimens shall be sealed, and made impossible to open without
breaking seal.
9) For utensils or containers/packages with the same materials and background
colors but with different uses/shapes/sizes or product names, a representative
specimen may be used. However, for a set whose elements are in different
materials and background colors, each set, which is a sales unit, may be
sampled.
10) Sampler may first sample areas suspected for mycotoxins or radioactive
contamination, etc. and request to test additional suspected materials, if any,
by adding test items.
11) For microbiological testing, sampling shall be conducted to obtain the number
(n) of samples specified in Chapter 2. Common Standards and Specifications
for General Foods, Chapter 3. Standards and Specifications for Foods Labelled
and Sold as Those Intended for Infants/Young Children, Chapter 4. Standards
and Specifications for Long Shelf-life Foods, and Chapter 5. Standards and
Specifications for Each Food Product, rather than according to the Sampling
Decision Table.

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4. Sampling and Handling Tips
In the event of sampling, the physical, chemical and biological state of samples
shall be considered, such as test objectives, the type, quantity, possibility of
contamination and homogeneity of test foods, etc.
1) Sampling tips
(1) For heterogeneous test foods, etc.
① For heterogeneous samples, a large quantity of samples are needed in general.
However, if only a small quantity of samples may be obtained due to
unavoidable reasons, such as test efficiency and economic feasibility, they
may be taken from objects deemed suspicious in terms of appearance and
storage condition overall, etc.
② For products that are heterogeneous in terms of properties of foods, (such as
food additives in the spice oleoresins, etc.), due to precipitation/suspension,
etc., representative samples shall be taken after treating the entire product to
make it as homogenous as possible.
(2) Determination of homogeneity depending on test items
The homogeneity of samples may vary depending on test items. A certain test
food deemed heterogeneous according to the evaluation of freshness, may be
deemed homogeneous in terms of the components of heavy metals or food
additives, etc. contained therein, and may be sampled.
(3) Sampling from packed foods
① Foods distributed in containers/packages, such as cans, bottles, boxes, etc.,
shall be sampled as they are without opening such containers/packages, if
possible.
② Food packed in large containers/packages, etc., may be sampled by taking
only a part as a specimen that may represent the entire test object.
(4) Sampling of products in bulk on vessels
① Products in bulk shall be sampled on board or before entering the silo of
bonded sheds, unless there are unavoidable reasons for not doing so.
② Where agricultural/forest/livestock/fishery products with the same commodity
name loaded in the same vessel are dispersed and loaded in different places,

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 the entire products shall constitute one test object, and be sampled from
randomly selected places, using random number tables.
③ Obtain 5 samples in total, each of which is obtained by sampling from not
less than 5 locations and combining them to make one sample, and by
ensuring representativeness of the bulk products in the same vessel; then
request them for testing.
(5) Sampling from refrigerated or frozen foods
When refrigerated or frozen foods are sampled, they shall be sampled while
maintaining their refrigerated or frozen state, respectively.
(6) Sampling for microbiological testing
① For sampling/transportation/storage of samples, sealed containers/packages, etc.,
shall be used to maintain the condition at the time of sampling.
② Samples for microbiological testing shall be collected as unit-packaged, if
possible, to prevent microbial contamination. Where specimens are taken after
divided into small pieces, sterilized instruments/containers, etc. shall be used
to sample aseptically.
③ Only foods being stored/distributed in a normal manner shall be sampled
except for unavoidable cases.
④ Only fully-packaged foods shall be sampled; except for cases where relevant
information and special sample collection plans shall be followed, or for
prepared foods at food service business operator.
(7) Sampling of gas-emitting foods
① In cases where specimens easily emit gases at normal temperature, thereby
affecting test results, a packaged unit shall be sampled as one sample without
opening such package.
② However, if specimens shall be taken after divided into small pieces,
sampling shall be conducted in a manner that does not affect test results,
such as by sealing/cooling down the sampled specimens as quickly as
possible.
(8) Foods in paste or syrup form, etc.
① Specimens that are difficult to be sampled due to high viscosity, may be

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 sampled by lowering viscosity in an adequate manner, such as raising the
temperature to the extent not affecting test results.
② Highly viscous and heterogeneous specimens that cannot be made
homogeneous using ordinary methods may be taken after being treated with
homogenizing instruments, etc. in a manner that does not affect test results.
(9) Precautions for sampling according to test items
① Water
Samples shall be placed into airtight containers, and temperature change shall
be minimized as much as possible in order to prevent water content change
due to evaporation or moisture absorption, etc.
② Acid value and peroxide value
Samples shall be placed into airtight containers that block light; and the
space volume of the container and temperature change shall be minimized as
much as possible in order to prevent the acceleration of fat oxidation due to
light or temperature, etc.
2) Documentation of sampling statements
Sampler shall attach sampling statements provided in “Chapter 8. General Test
Methods, 13. Attachments, 13.11 Sampling Statements” to corresponding samples
during sampling; unless omission of such statement is deemed not interfering
with testing for Standards/Specifications.
3) Attachment of identification tags
For imported food inspection (except distribution/collection inspection), identification
tags provided in “Chapter 8. General Test Methods, 13. Attachments, 13.12
Identification Tags” shall be attached to corresponding foods in bonded
warehouses, etc., to indicate collection of samples after sampling.
4) Tips for transporting samples
(1) Sampled specimens shall be carefully transported to laboratories in a manner
that prevents contamination, breakage, damage, defrosting and deformation, etc.
of the samples.
(2) Where samples are packaged to be transported in long distance or via public
transportation, extra precautions shall be taken to prevent damage to such

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 samples.
(3) Transportation of frozen samples
① Frozen samples shall be transported in a frozen state.
② If cold storage equipment is not available, dry ice or other methods may be
used to transport samples, maintaining them in a frozen state.
(4) Transportation of refrigerated samples
Refrigerated samples shall be transported, maintaining the temperature. In
cases where ice, etc. is used to maintain refrigeration temperature, precautions
shall be taken to prevent samples from being contaminated by water melted
from ice; where dry ice is used, to protect samples from being frozen.
(5) Transportation of samples for microbiological testing
① Samples susceptible to spoilage/decomposition
Samples for microbiological testing shall be aseptically taken and transported
to a testing agency within 24 hours, while being maintained at low
temperatures (5℃ ± 3 or below). In the event that samples are not
transported according to this regulation due to unavoidable circumstances,
re-collection shall be done, or the transported samples shall be requested to
be tested by a food testing and inspection institution or livestock product
testing and inspection institution after the sampling date and their states are
recorded.
② Samples without risk of spoilage/decomposition
Samples without risk of spoilage/decomposition do not always have to be
transported at refrigeration temperature even if they are for microbiological
testing, but precautions shall be taken to prevent contamination or damage to
the samples and their packages, etc.
③ Precautions for use of ice, etc.
When using ice, etc., precautions shall be taken to prevent samples from
being contaminated by water melted from ice.
(6) Transportation of gas-emitting samples
Specimens that are taken after divided into small pieces shall be transported
properly in a refrigerated or frozen state.

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5. Sampling Instruments and Containers
1) Due to different types, shapes and containers/packages of samples, etc., sampling
instruments and containers shall be prepared to be appropriate for a sampling
purpose.
2) They shall conform to the “the Standards and Specifications for Food Utensils,
Containers and Packages.”
3) Instruments and containers shall be convenient for transportation, cleaning and
sterilization. In addition, parts of the sampling instruments/containers for
microbiological testing that directly contact samples shall be sterilized.
4) Instruments and containers that directly contact samples shall be those that do
not affect test results.
5) Types of sampling instruments and containers
(1) Sampling instruments
Scales; tweezers; scissors; knives; can openers; hammers; chain saws or saws;
grain sampling probes (triers); driers; pipettes; cutters; liquid sampling pumps
or tubes; ladles; and funnels, etc.
(2) Sampling containers/packages
Sampling bags (large, medium and small); and sampling bottles (wide-mouth
bottles), etc.
(3) Sampling instruments for microbiological testing
Sterile bags; sterile bottles; disposable sterile plastic pipettes; sterile pipettes
inspirators; disposable sterile gloves; 70% ethyl alcohol; sterilized stainless-steel
ladles; sterilized stainless-steel forceps, etc.
(4) Devices for transportation of refrigerated/frozen samples
Coolers; ice packs; and real-time temperature recorders, etc.
(5) Others
Safety helmets; portable ladders; sanitary boots; tapes; coolers; cameras; and
writing tools, etc.

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6. Individual Sampling and Handling Methods
1) Sampling of fishery products
(1) Sampling methods for organoleptic testing
Sampling for organoleptic testing shall be conducted by dividing fishery
products into unpackaged and packaged ones. Then, perform sampling
according to the following table, using random number tables, etc., and
conduct an appearance (organoleptic) test. Among such samples, perform
sampling to obtain a number of specimens equal to the number of samples to
be graded and perform grading.
① Unpackaged fishery products (with variable unit weights)
# of # of
Test Object Samples Samples Sampling Tips
to Take to Grade
Less than 1 ton 3 2 ○As for the number of samples to take, one
Not less than 1 ton~less than 3 ton 5 3 fish weighing not less than 2 kg, or the amount
Not less than 3 ton~less than 5 ton 7 4 that is sampled at one time with an instrument
Not less than 5 ton~less than 10 ton 9 5 or a net (2~3 kg) shall constitute one sampled
Not less than 10 ton~less than 20 ton 11 6 specimen.
Not less than 20 ton 13 7 ○As for fishery products distributed and
accommodated, alive, across two or more fish
tanks, such as live fishes, etc., additional
specimens may be taken, considering the quality
status, size, weight, etc. of each fish tank.

② Packaged products (including unpackaged block-type products with uniform

unit weight)
# of # of
Test Object Samples Samples Sampling Tips
to Take to Grade
Not more than 4 1 1 ○ Representative specimens shall be taken,
5~ 50 3 1 considering the date of manufacture (date of
51~ 100 5 2 packaging), size and weight, etc.
101~ 200 7 2 ○ For more than 1,001 test objects, additional
201~ 300 9 3 specimens may be taken.
301~ 400 11 3
401~ 500 13 4
501~ 700 15 5
701~1,000 17 5
Not less than 1,001 20 6

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(2) Sampling methods for precision testing
① Samples for precision inspection shall be taken at random from fishery
products subject to grading for organoleptic testing.
② Shellfishes (those with shells attached), algae and agar, etc., shall be sampled
by weight; others for precision inspection shall be sampled based on the
number of fishes or unit packages.
③ Fishery products for packaged sliced-raw-fish having the risk of affecting the
results of a precision inspection may be sampled on a packaging unit basis.
④ For precision inspection, only edible parts of the sampled specimens shall be
taken and homogenized, from which a certain amount shall constitute one test
sample. However, in cases of fishes, muscle parts including skin shall
constitute a test sample after heads, tails, intestines, bones and scales are
removed. In this case, samples taken out from water or those washed with
water shall be placed on the standard sieve (with 20 meshes or its
equivalent) to remove water, then homogenized.
⑤ The amount to be sampled for precision inspection shall be as shown in the
following table. However, high-priced products, or those that are difficult to
be sampled by the number of fishes or unit package, may be sampled by
cutting/splitting/grinding samples to obtain the minimum amount necessary for
precision inspection (300 g of edible parts) within the limit amount to be
sampled.

By Type Amount to be Sampled (unit)

○ Large-sized fishery products
- Individual weight of not less than 2 kg 2 (packaged)
- Individual weight of not less than 1 kg~less than 2 kg 3 (packaged)
○ Medium-sized fishery products
- Individual weight of not less than 500 g~less than 1 kg 3 (packaged)
- Individual weight of not less than 200 g~less than 500 g 5 (packaged)
○ Small-sized fishery products
- Individual weight of not less than 100 g~less than 200 g 10 (packaged)
- Individual weight of not less than 50 g~less than 100 g 10~20 (packaged)
- Individual weight of less than 50 g Not more than 2 kg
○ Shellfish (with shells attached) 1~4 kg

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 ○ Other fishery products, such as algae and agar, etc. 0.3~0.5 kg

2) Sampling for pesticide residue testing

(1) Samples for pesticide residue testing shall be stored and transported while
refrigerated to the extent possible.
(2) Processed foods shall be sampled according to “3. General Principles of
Sampling, 4) Sampling Decision Table;” and agricultural products shall be
sampled according to the following table:

# of Sampling
Size of Test Object (kg) # of Test Samples
Locations (Minimum)
~ Less than 5,000 3 1
Not less than 5,000 ~ Less than 15,000 5 1
Not less than 15,000 ~ Less than 25,000 8 1
Not less than 25,000 ~ 14 1

3) Sampling for aflatoxin testing

(1) Processed foods shall be sampled according to “3. General Principles of
Sampling, 4) Sampling Decision Table;” and grains, pulses, peanuts and nuts
shall be sampled according to the following table:

# of Sampling # of Test Amount to be

Size of Test Object (kg)
Locations (Minimum) Samples sampled (kg)
~ Less than 1,000 8 1 1
Not less than 1,000 ~ Less than 5,000 10 1 1
Not less than 5,000 ~ Less than 15,000 15 1 1
Not less than 15,000 ~ Less than 25,000 18 (9×2) 2 2
Not less than 25,000 ~ Less than 60,000 20 (10×2) 2 2
Not less than 60,000 ~ 24 (8×3) 3 3

Example) In cases where the number of test samples is three (3), specimens taken
from not less than 8 places shall constitute one specimen. Using this
method, total of 3 specimens shall be obtained and requested to be tested
as a sample.
4) Sampling for veterinary drug residues testing
Processed foods and livestock products shall be sampled according to “3.
General Principles of Sampling, 4) Sampling Decision Table;” and fishery
products shall be sampled according to “6. Individual Sampling and Handling

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 Methods, 1) Sampling from Fishery Products.” However, for the products where
veterinary drug residues are deemed distributed unevenly, the number of test
samples shall be equal to the number of sampling locations.
5) Sampling for genetically modified component testing
Processed foods shall be sampled according to “3. General Principles of
Sampling, 4) Sampling Decision Table;” and grains, pulses, and soybean powder
shall be sampled according to “6. Individual Sampling and Handling Methods,
2) Sampling Table for Pesticide Residue Testing.”
6) Sampling from containers
(1) Bulk grain shipments shall be randomly sampled, following the Z-Pattern
inside a container.
(2) In cases where multiple containers are one test object, they shall be opened
for sampling according to the following table. However, the number of
containers to open may be adjusted, considering the number of sampling
locations, etc. specified in this Sampling and Handling Methods.

# of
1-3 4-6 7-10 11-20 21-30 31-50 51 of more
Containers
# of
Not less Not less Not less Not less Not less Not less
containers 1
than 2 than 3 than 4 than 6 than 8 than 10
to open

(3) In cases where representative samples cannot be collected from foods loaded in
containers, sampling may be done after not less than 1/3 of the foods are
unloaded from containers test such foods, etc. In this case, for
refrigerated/frozen samples, shipment may be unloaded in places where storage
temperatures may be maintained.

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