General standard for sanitary handling of food, etc.
Sanitary handling of food, etc.- Any person who collects, manufactures, processes, uses, cooks, stores, divides, transports or displays food or food additives for the purpose of sales (including provision to many unspecified persons other than in sales), when collecting, manufacturing, processing, cooking, storing, storing, transporting or heating food or food additives for the purpose of the following, they shall be clean and hygienic, and appliances, containers, packaging used in the business must be cleaned and handled in a clean and sanitary manner (Article 3(1) and (2) of the Food Sanitation Act).
Standards for sanitary handling- The criteria for sanitary handling of food, food additives, appliances, or containers and packages (hereinafter referred to as “food, etc.”) are as follows (Article 3(3) of the Food Sanitation Act and Article 2 and attached Table 1 of the Enforcement Regulations of the Food Sanitation Act).
· The inside of the raw materialstorage room, manufacturing and processing room, cooking room, packaging room,etc. that are used for the handling of foods shall be kept clean at all times.
· Raw materials such as food and other products that are prone to decomposition or deterioration shall be stored and managed in a freezing and refrigeration facility.
· When storing, transporting, or displaying food, etc., such processes shall be managed in accordance with the preservation and distribution standards and specifications for each food, etc., and in this case, the freezing, refrigeration and transportation facilities shall be in normal operation at all times.
· Thosewho are directly engaged in manufacturing, processing, cooking or packaging offood shall thoroughly take care of their personal hygiene, including takingmeasures such as wearing a sanitary cap and mask.
· No food or food additives that are manufactured and processed (including imports) and packaged in minimum selling units (refer to the packaging under Article 4(1) of the Act on Labelling and Advertising of Foods that poses no sanitary risk and that contain appropriate labeling) shall be unpacked, divided and sold for the purpose of sale without obtaining permission or filing a notification (however, this shall not apply to where divisions are made to pour hot water in cup noodles, disposable teas, and other food items or to warm steamed buns for sale)
· Machinery, apparatus, and food appliances used directly in the manufacturing, processing, and cooking of food shall be maintained and managed in a clean manner by sanitary means such as cleaning and sterilizing after use, and knives and chopping boards that are used to handle fish, meat and vegetables shall be used separately.
· Food products whose use-by-date has elapsed shall not be sold or displayed and stored for the purpose of selling them.
Sanctions for violations- Any person who violates the rules and regulations regarding the sanitary handling of food, etc. shall be subject to an administrative fine (Subparagraph 1 of Article 101(2) of the Food Sanitation Act, Article 67 and Subparagraph 2 of attached Table 2 of the Enforcement Decree of the Food Sanitation Act, and Article 100 and Subparagraph 1 of attached Table 27 of the Enforcement Regulations of the Food Sanitation Act).
- Any person who fails to conduct business in accordance with standards concerning the sanitary handling of food, etc. shall be issued with a corrective order by the Minister of Food and Drug Safety, a Mayor/Do Governor or the head of a Si/Gun/Gu (Article 71(1) of the Food Sanitation Act).