ENGLISH

Startup and operation of side dish stores

Types and scope of operations

Types and scope of operations

The operation of a side dish store generally falls within the “on-site sales, manufacturing and processing business,” etc. under the Public Health Control Act.

- The detailed types and scope of operations regarding the side dish store are as follows (Article 36(3) of the Public Health Control Act, Subparagraphs 1, 2, and 5(a) of Article 21 of the Enforcement Decree of the Public Health Control Act, and Article 37 of the Enforcement Regulations of the Public Health Control Act).

· Food processing and manufacturing business: A business related to manufacturing and processing of foods

· On-site sales, manufacturing and processing: A business related to direct sales of food to final customers at the manufacturing and processing place

· Food division business: A business related to repackaging and selling of finished food products or additives for the purpose of dividing and distributing them

Division of business

Q. I am trying to open a side dish store inside a mart located in my neighborhood. What type of business would that be?

A. In general, if a person manufactures or processes on-site at a store and sells directly to consumers, in a place such as a market or a side dish store in a department store or mart, the business corresponds to the ‘on-site sales, manufacturing and processing business’ (Subparagraph 2 of Article 21 of the Enforcement Decree of the Public Health Control Act), while a business that makes distributions such as through the Internet falls within the ‘food manufacturing and processing business (Subparagraph 1 of Article 21 of the Enforcement Decree of the Public Health Control Act). In addition, in the event where side dishes are repackaged and sold in separate containers, rather than manufacturing and processing them on site, such business falls under the ‘food division business’ (Subparagraph 5 of Article 21 of the Enforcement Decree of the Food Sanitation Act).