Korea | Partial Revision of Food Code (No. 2019-16)
The Ministry of Food and Drug Safety, Korea (MFDS) announced partial revisions for the "Specifications and Standards of Food" (hereafter referred to as the "Food Code") under notification no. 2019-16 on March 8, 2019.
Reasons for revision
The Food Code has been revised to allow the use of oak chips (bar) as a flavouring agent in the fermentation process of vinegar in order to enable the development and production of various food in accordance with changing dietary habits. The code has also been revised to allow the use of various farinaceous raw materials in the production of Dextrin. Further, the definition and manufacturing/processing standards of food items relevant to rib processed products when ribs are processed as the main ingredient regardless of whether heating is required or not, have also been reasonably revised.
In the case of fermented wine, since the methanol standard is different for wine made from fruits and cereals, the MFDS has improved the code reasonably by revising the methanol standard for that of general distilled wine produced from the said raw materials to contribute to the revitalization of the food industry.
The MFDS has also added 7 kinds of microorganisms whose food sources have been confirmed as safe for consumption by internationally recognized authorities. Additionally, the microbiological analytical method has been improved to make it more easily applicable in the field. New analytical methods have also been established for additionally approved genetically modified food substances to strengthen the management of food safety.The standards for use of restricted raw materials used as raw materials for food manufacturing has been revised and three kinds of marine products have been added to the list of raw materials that can be used for food. The MFDS hopes to contribute to the revitalization of the food industry by improving the convenience of food ingredients usage and the food ingredients list usage through the supplementation of the scientific and other names of ingredients. The scope of urushiol simultaneous analytical method of sap in food used domestically and overseas has been expanded to ensure more expedient and reliable inspections.
Main Revisions
1) Amendment of food definitions and manufacturing/processing standards [Article 5. 4. 4-6 4) (3), Article 5. 4. 4-7 1), Article. 4. 7. 7-1 6), Article 5. 7. 7-2 3) (1), Article 5. 12. 12-1 3) (2), Article 5. 12. 12-2 4), Article 5. 12. 12-2 5), Article 5. 16. 16-5 4) (3)]
a) It is required to revise the definition of food and their manufacturing and processing standards to enable various foods to be produced.
b) Revisions have been made to the manufacturing and processing standards of animal oils and fats to require purification.
c) Revisions have been made to the definition of food types so that various farinaceous raw materials other than starch or grain may be used in the production of dextrin.
d) Revisions have been made to the definition of food types so that various saccharides such as honey can be used as raw materials for processed saccharides.
e) Revisions have been made to the manufacturing and processing standards so that oak chips (bar) are allowed for use during vinegar fermentation.
f) Even in the case where a solid product with a moisture content of more than 8% exceeds the specifications of sauces, the moisture specification should be deleted so that it can be classified as another food type and the moisture content standard should be added to the food type definition.
g) Revisions have been made to the definition of food types so that ribs that are seasoned as a main ingredient or simply heat-treated products are included in the food type of 'processed ribs'.
h) Contributions will be made to the revitalization of the food industry through the rational improvement of food-specific definitions and manufacturing and processing standards.
2) Amendment of methanol standards of general distilled wine [Article. 5. 14. 14-9 5) (2)]
a) It is required to improve the methanol standards of general distilled wine made from fruits.
b) Amendment of methanol standards of general distilled wine.
c) Revitalization of the food industry through the improvement of rational standards and specifications that reflect the characteristics of raw materials and guarantee consumer choice
3. Amendment of storage and distribution standards [Article. 2. 4. 5), Article 2. 4. 6), Article. 4. 13)]
a) There is a need to clarify the application of storage and distribution standards.
b) Clarification of scope of food that are subject to normal refrigeration or freezing temperatures.
c) Clarification of scope of instant foods that are ready to be served to consumers in a short period of time.
d) Revision of wordings to limit washed eggs that require refrigeration to 'eggs washed with water'.
e) Elimination of interpretation confusion by specifying target food subject to storage and distribution requirements.
4) Amendment of standards for use of raw materials with limited use in food [Article 2. 1]
a) Clarifications of whether the restrictions of the raw materials are applicable when using said raw materials as raw materials for other foods.
b) If the raw materials with restrictions are used as "raw materials for other foods," the wordings "can be used as raw materials for food" should be specified.
c) Elimination of discomfort of civilians and prevention of confusion caused by the use of food ingredients.
5) Maintenance of the list of food ingredients [Table 1 and Table 2]
a) It is required to modify the List of food raw materials and microorganisms whose safety for consumption has been confirmed and the list of food raw materials whose scientific names are not clear or duplicated, etc.
b) Addition of 3 marine products, Mytilus galloprovincialis, Semisulcospira gottschei, Austinogebia wuhsienweni into [Table 1], "Standards and Specifications of Foods, 2. Raw materials that can be used for food of animal raw materials".
c) Addition of 7 kinds of microorganisms such as Brevibacterium linens to the list of raw materials allowed for use in food with restrictions in [Table 2], and the expansion of limited use conditions of 1 type of microorganisms, to mainstream and Levan manufacturing for Zymomonas mobilis.
d) Correction of alternative name of soybean and scientific name of salvia root.
e) Contribution to the revitalization of the food industry by expanding the scope of raw materials allowed for use in food so various food can be developed.
6) Amendments to the applicable maximum residue limits (MRL) for veterinary drugs [Article 2. 3. 8) (1) ①)
a) In accordance with the ability to securing safety data thanks to advancement in science, revision of the application scope of the MRL for veterinary drugs in food is required.
b) Clarification of names of "substances that are not allowed to be detected in food" and the definition of residual substances.
c) Addition of 5 kinds of veterinary drugs such as Gentian Violet that are not allowed to be used in food domestically due to safety issues to the list of "substances that are not allowed to be detected in food".
d) Clarification of items subject to the regulations stipulated by the "substances that are not allowed to be detected in food" to provide safe food to the citizens of Korea.
7) Amendment of MRL of veterinary drugs in food [Table 5] (10) Dihydrostreptomycin/Streptomycin, (11) Levamisole, (16) Benzylpenicillin, (33) Ivermectin, (38) Closantel, (40) Tylosin, (43) Tilmicosin, (44) Febantel/Fenbendazole/Oxfendazole, (54) Norfloxacin, (55) Ofloxacin, (56) Pefloxacin, (105) Praziquantel, (116) Clorsulon]1)
a) There is a need to revise the MRL for the safety management of veterinary drugs allowed for use in animals in accordance with the Pharmaceutical Affairs Act.
b) Revision of the MRLs of 13 veterinary drugs such as Dihydrostreptomycin.
c) Deletion of current MRLs in accordance with the addition of 3 veterinary drugs (Norfloxacin, Ofloxacin, Pefloxacin) to the list of 'Substances that are not allowed to be detected in food' due to safety issues.
d) Supplying of safe food to the public by reasonably revising the MRLs of veterinary drugs in food.
8) Amendment of general analytical method, etc. [Article 8. 4. 4.1 4.1.2 라, Article 8. 4. 4.3 사. 6), Article 8. 4. 4.26 가 5), Article 8. 6. 6.9 6.9.3 6.9.3.4, Article 8. 7.1 7.1.2 7.1.2.2, Article 8. 8.2 8.2.2 8.2.2.1 8.2.2.1.1, Article 8. 8. 8.3 8.3.14, Article 8. 8. 8.3 8.3.15, Article 8. 8. 8.3 8.3.24, Article 8. 8. 8.3 8.3.48, Article 8. 8. 8.3 8.3.49, Article 8. 8. 8.3 8.3.50, Article 8. 8. 8.3 8.3.55, Article 8. 8. 8.3 8.3.69, Article 8. 9. 9.16, Article 8. 10. 10.1 10.1.5, Article 8. 10. 10.1 10.1.11, Article 8. 10. 10.1 10.1.12, Article 8. 10. 10.1 10.1.13, Article 8. 10. 10.1 10.1.14]
a) Establishment of analytical methods in accordance with the improved accuracy of analytical results; establishment of new standards and amendments required.
b) Improvement of test solution preparation method for the microorganism analytic method of butter and ice cream.
c) Revision to enable the use of molecular biological analytical methods for salmonella testing of liquid egg products.
d) Revision of the multi-class pesticide multi-residue methods for agricultural products and antimicrobial multi-residue analytical method in livestock products to expand the target ingredients.
e) Revision of 8 related test methods in accordance with the amendment of the MRLs of veterinary drugs in food.
f) Revision of the Urushiol detection test in food.
g) Addition of qualitative and quantitative analytical methods for 18 items including approved VCO01981-5 (corn), genetically modified foods.
h) Providing safe food to the public by improving the reliability of inspections by revising the scientific analytical method.
9). Maintenance of the terms and wordings to reflect the amendment of the bylaws and regulations, etc. [Article 1. 2. 9), Article 1. 4. 2), Article 2. 1. 1) (16), Article 2. 3. 2) (1), Article 2. 3. 9) (2) ⑨, Article 5. 1. 1), Article 5. 1. 4) (4), Article 5. 2. 2-1 3) (1), Article 5. 2. 2-2 3) (1), Article 5. 12. 12-2 5) (6), Article 5. 17. 7-1 3) (3), Article 8. 2. 2.1.1 2.1.1.1 나. 2), Article 8. 2. 2.1.2 다. 2) 다), Article 8. 4. 4.4 4.4.1 24), Article 8. 4. 4.4 4.4.2 8), Article 8. 5. 5.3 5.3.2 가. 1), Article 8. 5. 5.3 5.3.2 가. 2), Article 8. 5. 5.3 5.3.2 가. 3), Article 8. 5. 5.3 5.3.2 가. 4), Article 8. 5. 5.3 5.3.2 나, Article 8. 7. 7.3 7.3.1 7.3.1.2 가, Article 8. 7. 7.3 7.3.1 7.3.1.4 가, Article 8. 7. 7.3 7.3.1 7.3.1.5 가, Article 8. 7. 7.3 7.3.1 7.3.1.7 마. 1), Article 8. 7. 7.3 7.3.2 7.3.2.5 마. 1), Article 8. 7. 7.3 7.3.2 7.3.2.25 마. 1), Article 8. 7. 7.3 7.3.2 7.3.2.27 마. 1), Article 8. 8. 8.1 4), Article 8. 8. 8.2 8.2.2 8.2.2.1 8.2.2.1.1 8), Article 8. 8. 8.3 8.3.23 8.3.23.2 1), Article 8. 8.3.116 6) 라, Table 6 (19), (59), (66), (80)]
a) Establishment of applicable scope of the standards and specifications for the approved tar colouring.
b) The class setting standards of Susandong sedentary fisheries food production area (Ministry of Oceans and Fisheries) has changed to become the sanitary standards of water quality in shellfish production area (May 29 of 2018) and the name and water quality standards related to the water quality of areas allowed for production of fresh edible oysters has been revised.
c) Revision of wordings to clarify foreign matters subject to regulation.
d) Deletion of analytic method items for unspecified regulations among vegetable oils and fats.
e) Reflection of standards for use of preservatives such as benzoic acid for mayonnaise in 'Food Additives'.
f) Revision of wordings to require the washing of eggs only when using edible eggs which are not washed during the production of egg processed products.
g) Revision of term, ‘egg’ to ‘eggs’ used in the Livestock Products Sanitation Control Act.
Related articles (Korean):