Gwangju Shinsegae Launches Summer Food Safety and Hygiene Management System

Designation of 'Intensive Food Hygiene Management Period' Until September

[Asia Economy Honam Reporting Headquarters Reporter Shin Dong-ho] Gwangju Shinsegae Co., Ltd. (CEO Lee Dong-hoon) announced on the 12th that it has designated the period until September 30 as the "Summer Food Hygiene Intensive Management Period" and has launched a food safety and hygiene management system.

This initiative was promoted to prevent food poisoning accidents in advance by selecting items with a high risk of food poisoning as special management items and focusing on their management.

Daily monitoring activities to prevent food poisoning, such as personal hygiene and compliance with sales hours, will be strengthened, and the sales temperature standards for all products in the special management items will be reinforced by selling them refrigerated (0~10℃·5 hours) according to the menu.

In addition, nine high-risk food poisoning items?yukhoe (raw beef), yukhoe bibimbap, fresh perilla leaf kimchi, seasoned crab, soy sauce marinated crab, shrimp soy sauce, abalone soy sauce, soybean soup, and peeled red bean rice cake?will be banned from sale. Restrictions will also be applied to the use of "jidan (egg garnish) and spinach" in gimbap, "abalone and other non-heated shellfish" in sushi, and "edible ice" used in shaved ice and beverages, among other key measures.

Along with this, activities to ensure safety against the globally prevalent COVID-19 will continue to be strengthened.

Regular monitoring of contamination on customer-use items and convenience facilities such as shopping cart handles, stroller handles, elevator buttons, and infant seats will be continuously conducted.

Inspection activities at the food laboratory operated independently will also be further strengthened during this period.

Samples of finished products, including special management items and foods with high consumer demand or high risk of spoilage depending on the season, will be collected and subjected to five types of microbial tests. These tests check for food poisoning bacteria such as total bacteria count, Escherichia coli, coliform bacteria, and Staphylococcus aureus.

A Gwangju Shinsegae official said, "This year is a more sensitive time for hygiene due to the global spread of COVID-19, unlike previous years," and added, "We will spare no effort to ensure freshness and safety by not neglecting the storage, management, and consumption of food."

This content was produced with the assistance of AI translation services.